The first printing of

THE SUPER STEELER COOKBOOK commemorates the Pittsburgh Steelers'

All profits realized from the sale of this book will be given to the Allegheny District Chapter, National Multiple Sclerosis Society.

"On uehulf of Ihe Allegheny Distrir:t Lhnptcr oj Ihe j\Joli()nol ,\fllltipic Sclerosis Society unr/ the PiHshllrgh Steelers oncl their fomilie,. I would like to express my heortfdt th(Jnks to oil those who ge"er<Jllsl), contribuif-!d to this ~'\.rorlhV!_,·hjJe project. Your support is indeed (] gn:uj purl 01 this mceess nnr] will bencfit muny who ur« "rnir:ler/ by thi" diseuse, Once agoin. my pr:rsonol [honk you."

Robert C, Jubelirer

.sf~fl{Jte ,".,,1ojo/'it.v L!~(I(JI:r. CUlfIlllOmVi;'uith of P!!JlIl,,>yjqlllio Chop/I:r BrJ!Jrd J\1c/J1/wr

A Friend of MS

ALCOA Foundation Columbia Gas Distribution Company

Duquesne Light Equitable Gas Company H. J. Heinz Foundation Elsie Hilliard Hillman Clifford and Jean Jones Koppers Company, Inc. Christopher Passodelis

PPG Industries Foundation

The People's Natural Gas Company United States Steel Corporation Cy Weisberger

For additional cilpies, usc order hlanks at Ihe back of II", houk or

write directly to:

'I'hu Super Steeler Coukbook c/ll National MS Society

52H Frick Building , Pittsburgh. r A152H)

(412) 261-6347

Lihrury or CDllgn'~s Cut(J/ug Cnf'(/ ,YlllYl/;~~r: B2-H20nH

iCopyrighr lUt-l2 /lJc Ow !\llcghcn)' Distrid Ch()pkr. j\j(Jli()llul .\Iullip/{!

ScJl!f(J,,,is Soci!!!\

First Printing

Geyer Printing Company, Inc.

November, 1982

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ACKNOWLEDGEMENTS

/\ spf~cj(ll lhonk ynu is pxtenrled to our:

PATRON COMMITTEE Senator Robert [ubul irer Chairman Joanne Ham

Cathy Wagner

An extra special thank you to Senotor Roberl Juhelirer, Senate Majorily Leader and Chapter Roard Member, for his many sacrifices und dedicalion loward this cookbook.

PROOFREADING COMMITTEE

La Vorrla 1\11"" Mary Hanasz.rk Sharon Brown Wendv Horu!a julia Oi Francesco [ouuno l Iaru

judy l l eidrm ru.b Pal J Iclscl

Linda Kohrs Karen Laughlin ludy Liebler

Colleen McUu irr:

Bohbi Mullens Mar!o Pappas \lary Jo Santilli Cathy W"gner

To all the restaurants who sharuri their gourlll"t delights'

To the Art Institute of I'ittsburgh. in particular Burt Gries, fur months of guidance and patience and to Andy Lendway for his excellent caricatures,

To judy Holscher. Vice-President. Associate Media Director, Ketchum Communications and Chapter Hoard Member and Debbie Orrl for Iheir guidance and expertise,

To Ketchum Communications in Pittsburgh and to the Ketchum Food Center Siaff in New York. Most Dr all to Shelagh lIackett Thorncc. Vice President and Director, for her guidance in "testing" our rncipcs.

i\ "p,,,:ial thank yllll to Joe Gordon, Pittsburgh Steuler Publicity Director, and to his assistant. Carol Tobin for their patience and guidance.

A special thank YOII to Aleta and Rocky Bleier and Estrella River Winery. and Debbie and jon Kolb, and Bob Dickinson 84-P(H:king, for sharing their expertise on wine and meats.

A note of thanks to Ed Boyd and Gury Wisniewski and Computer Tech. School of Computer Technology for organizing tho index.

A special thank you to Mary Banaszak. and last but not least, to a very special lady, Joanne Ham, our Chairman, for dedicating two yp.ars to assure the success of this very special project and tu [ack Ham also, for lending us his "Julia Child".

Thank ynu to "The Super Steeler Family" for making Pittsburgh such a special town!

'\ '\ \'~~0

Judge John P. Hester,

Chapter Chairman and the Board of Trustees, Allegheny District Chapter.

National Multiple Sclerosis Society

Caricatures and cover by Andy Lendway. Art Institute of Pittsburgh :1

Foreword

Pittsburgh has bccome tho home and the pride of many Stealers.

You, as a city, have laken all of us and our families into yOUI' hearts and given warmth and friendship that only a city such a s Pittsburgh could relinquish.

You have supported us in all of our endeavors; this fact is endorsed hy the many events sponsored by Stcelcr players and personnel. One of our favorite success stories is that of our fund raising for the Allegheny District Chapter of the National Multiple Sclerosis Society. In the 11 years that the Steelers have been involved in such events as the Saks Fifth Avenue - Steeler Silver Spectrum Fashion Show, Franco l!arris MS READaTHON, Ugliest Bartender, to name only a few, over $1,000,000 has been raised for our Chapter.

Our latest project is presented to you from the file" of uur favorite recipes. These recipes are a potpourri of family traditions, restaurants, and those recipes passed along from friends. They arc as diversified as granola and cavetelli, picnic fares to gracious candlelight entrees. and apple pie to ethnic cuisine.

While sharing our fares, please realize that our specialties take place between the "cndzones", and we hope our superstars shine as brightly in the kitchen, as everyone has contributed in some capacity. This was absolutely a "team effort". The Steelers of PAST and PRESENT, coaches. and front office personnel proudly present to you the labor of our love.

An extra special thank yon from the Stealer Family to all the restaurants for sharing their recipes with US!

Bon AppoW!

Joanne Ham

Chairman, Cookbook Chnpter Boord Member

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Cant.rots

PREGAME

Appetizers .

Beverages.

Salads

Salad Dressings SOUP"

Page

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FIRST QUARTER

Cheese & Eggs ..

Beef .

Veal .

Lamb.

Pork & Ham .. Poultry

GanH~ .

Fish & Seafood Sandwiches

Sauces & AC(;~~l~Jani~~~~

56 61 68 71

........ '" 74

79 90 93

.103 .. 107

Vegetables ... Potatoes

SECOND QUARTER

...... , , ... 114

... 131

Hints on Wine

Hints on Choos;~~'Me'al~'

Potpourri of Hints .

HALF TIME

..... , .. , 138

. , 140

.. , 143

Pasta .. Rice ...

Breads and Rolls.

THIRD QUARTER

...... , 148

. , 158

..... 161

Cakes. Pius .. Desserts

Dessert Sauces. Cookies. , ..

Candies .

FOURTH QUARTER

. 174

. , 189

............. ,. ,

.......... 192

............ 199 ' ... 201

..... . 200

HOME SCHEDULE Selectiuns from "favor'! "I I

I e or.a restaurants. 209

AWAY SCHEDULE Selections from "favorite"

out of town restaurants .. '. . ..... , .....

.223

ROSTER .

INDEX .

. .... 241 . . , .. 242

We're delighted lve con share our recipes With the folk~ we've come to love su dearly f\nd if we've made (J little error ur two

We upologize most Sincerely

Vanessa Brown

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Pr.~Balme

Appetizers

BANANA DIP

An excellent alternative to a vegetable dip. Shared with us by Peg

Tert-~sj.

Steelers Choice

3 fully ripened bananas 1 cup heavy cream, whipped or

2 tablespoons brown sugar 2 ounce package of Dream

2 tablespoons honey Whip, whipped

Add first 3 ingredients in blender and blend until smooth. Fold in whipped cream. Can be made the night before and refrigerated. Cube any fresh fruit and serve 1Il hollow half of pineapple.

Yields: approximately 3 cups

BLEUBURGER BALLS

Steclers Choice

2 teaspoons fresh parsley. finely chopped

freshly ground pepper to taste 1 egg

1 pound good quality ground beef

4 ounces crumbled bleu cheese 2 tablespoons onion, finely

minced

Combine all ingredients in mixing bowl. Let stand fOJ' 'iz hour at room temperature. Divide mixture into approximately 40 portions. forming small meatballs. Chill. Fry meatballs in il preheated, large. frying pan. Constantly shake "HIl while cooking and cook only until blsubu rgnrs are medium-rare.

Yields: 36-40 I-inch balls

;\Iote: Keep u bowl of ice water to wet hands while forming the bolls [jilt! combining the ingredients.

SPICY BEEF DIP

This dip is thick und t{Jngv. and pelfect willl I\'(JJ:/IO or Frif() chips. It it; ohvuys one of our porty .f(]voritc's",

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j(Jonnc ond J(j(:k l/om

1 pound ground beef, lean "I. teaspoon oregano leaves

liz cup chopped onion 1 teaspoon sugar

1 clove garlic, minced 1 8 ounce package cream cheese

1 8 ounce can tomato sauce I/, cup grated Parmesan/Romano

'/, "up ketchu p cheese

Brown ground beef. onion arid garlic. Vrain off anv "xc"s~, filt or liquid. Sljl' in tomato ,141111(;0. ketchup, orngi.llH) a nd sugar. Sirnmur 10 m inutns. Kmnovu Irom heat and add cream chuesc and Parlll(!San chnosn, Stir until cru.un ChCI!Se lw.~ mcltud. YOH may also add mr rrn cream cheese to your liking. Servo warm i'r0111 r.h a fiug dish

Yields: 3 cups

Note: May I", prel'omd "/,,,od and re-h""L"d. H

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CAVIAR EGGS

A fancy oppcrizer. Beautiful as wdl as delicious.

Nuncy and Andy Russell

1 dozen hard-bo iled eggs 1 small onion

'/. pound butter or margarine 1 pint sour cream

'!. cup mayonnaise 1 3% ounce jar caviar

Put hard-boiled eggs through sieve until finely grated. Cream 1f. pound hutter or margarine, add '/, Clip mayonnaise. Grate il small onion and add, along with eggs, to butter mixture. Put mixture in fWD 9" glass pie pans. Spread sour cream over egg mixture, then spread jar of caviar over top and chill for several hours. Serve with rye cocktail bread or any firm cocktail cracker.

Serves: 20

Not ... VI'I'Y easy. Con be "I'""mud in wlv{]Jlce.

POTTED CHEDDAR

Super cheese spread'

Steelers Choice

1 pound cheddar cheese

3 tablespoons finely chopped scallions

3 tablespoons finely chopped

parsley

1 teaspoon Dijon mustard

Crate "hHese into bowl. Season with scallions and parsley. mustard and salt. Beat in butter and sherry and a dash or two of tabasco sauce and worcestershire sauce. Stir until mixture is creamy, pack in a crock pot and refrigerate at least 12 hours. Serve at room temperature with crusty French bread.

salt to taste

2 tablespoons softened butter 2 tablespoons sherry

tabasco sauce to lasle worcestershire sauce to taste

Yields: 1 cup

CHEESE BALL This is very good on any type of cracker.

Dec and Hcdpll Berlin

1 4 ounce package of Kraft Old English sharp cheese spread 1 4 ounce package of Kraft Roka Bleu cheese spread

1 3 ounce package uf Cream

cheese

Let cream cheese soften. Place cheeses. garlic salt and worcestershire in bowl, mixing well. Place in refrigerator until firm. Form ball and roll in paprika. Return tn refrigerator at least 8 hours, Serve with crackers Note: When serving. let return to room

'f. teaspoon garlic salt

If, teaspoon worcestershire

sauce

approximately 2-3 tablespoons paprika

tnm pura l u re.

Serves: 10-15

.',juto: M usl be prcprlJ'(ul uheod.

HOLIDA Y CHEESE BALL Keep an eye on this hors d'oeuvre; it disappears fast!

Linda and Rob Kohrs

2 8 ounce package. cream cheese

8';' ounces crushed pineapple, drained

Approximately 6 maraschino

cherries

Mix all ingredients together (except pecans, cherries and parsley) and form into a ball. Roll ball in chopped pecans to cover. Decorate with cherries and parsley. Serve with crackers.

Yields: 1 cheese ball

'I. cup chopped green pepper 2 tablespoons chopped onion 1 tablespoon seasoned salt

2 cups chopped pecans

4-6 sprigs fresh parsley

Note: Best when chillecl ill refrigemtar a day ahead.

ENDIVE WITH CREAM CHEESE

Steelers Choice

6 ounces cream cheese (room

temperature)

% cup heavy cream

Yo teaspoon cayenne pepper 'I. teaspoon sal t

% teaspoon black pepper

'Iz teaspoon French mustard'

'12-1 teaspoon worcestershire

sauce

'f, cup finely chopped walnuts 1j, cup finely chopped hazelnuts 20 medium-sized to large

chicory (French or Belgium endive) leaves, washed and shaken dry

'Preferably A L' ;\ncienne musturd by Poul Corcellet [can be purchased in gourmet stores).

In a medium mixing bowl, mash cream cheese with fork until soft and smooth. Add cream, cayenne pepper. salt, pepper, mustard and worcestershire sauce and beat well to blend all ingredients thoroughly. Blend in the nuts.

Lay endive leaves on clean flat surface. Place approximately one tablespoon of cheese mixture on base end 0[" each leal'. Roll leaves up and fasten each roll with a cocktail stick.

Arrange stuffed leaves in a serving platter and place in 'Arigerator to chill for a minimum of 30 minutes before serving.

Serves: 6-8

FRIED CHEESE

Steelers Choice

approximately 'I. cup bread crumbs

8 tablespoons oil (more if necessary)

8 tablespoons butter

3 eggs

3 tablespoons water 1 pinch salt

8 slices (2 ounces each) Swiss

or Gruyere cheese approximately vs cup flour Beat eggs with water and salt. Uip cheese slices in the Ilour first, then egg, and hread crumbs last. Heat oil and butter in frying pan.

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Fry breaded cheese approximately 2 minutes on each side (until golden brown).

Serves: 4

Note: Lift cheese with spuruln - do not use {ork.

FRENCH CHEESE WITH HAM

Edmund Nelson

'f, cup Camembert cheese '12 cup Roquefort cheese 'Iz cup ground walnuts

1 teaspoon worcestershire sauce 1 teaspoon Heinz ketchup

Blend together the Camembert, Roquefort and walnuts. Add worcestershire, ketchup, ham, curry. salt and pepper. Blend until smooth. Pack into a jar (glass) and store in refrigerator. Will keep for at least one week.

'I. cup ground cooked ham pinch of curry powder

salt to taste

freshly ground pepper to taste

Yields: 1 '12 cups

CHEESE LOG

Great on rye crackers.

1 8 ounce package cream cheese, softened

1 teaspoon chopped onion 1 tablespoon chopped fresh parsley

Margie and Tom Beasley 2 tablespoons chopped black

olives

1 tablespoon mayonnaise

1 teaspoon worcestershire sauce 'Iz cup dried beef, chopped

Blend softened cream cheese, onion, parsley, olives, mayonnaise and worr.estershire together. Put mixture in wax paper and roll into a log. Roll the log in '1> cup of chopped dried beef. Cover with wax paper and refrigerate until ready lo serve.

Serves: 3-4

Note; Must be prepared ahead of time.

Tom fleas ley

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LINCOLN CHEESE LOG

Boy, mom sure has good recipes! Credit must go to her once again as she has prepared this one for many guests in her home over the veurs!

Linda and Bob Kohrs

1 8 ounce package Cream 2 teaspoons prepared

cheese horseradish

3 tablespoons grated Swiss 'I. cup coarsely chopped dried

cheese chipped beef (or chopped nuts)

Blend together the cream cheese, Swiss cheese and horseradish, adding a few drops of cream or milk if the mixture is too stiff,

Form into one long roll abont 1 'I," in diameter. Coat outside of the roll with the chipped beeL {I use chopped nuts.] Chill overnight to blend flavors before "erving, To serve, cut into slices and accompany with crisp crackers.

Yields: 1 log

"LITE" CHEESE-PEPPER APPETIZER

SO good, so cosy and, if e(llen approximately 20 minutes before u meal, helps to decrease nppetiles.

Ale!o and Hor.ky Bleier

20 rye party rounds 20 wedges of tomato

20 slices farmer's cheese 2.0 pepperocinis

Place individually on rye party rounds: a slice of farmer's cheese (may substitute Monterey Jack), a tomato wedge topped with a pepperocini. (Cut as follows: split pepperocini; squeeze and remove tip.) Broil approximately 5 minutes.

Yields 20 appetizers

NO NAME GOODIES

Yummy'

Mcry June and David Huber

2 cups grated sharp cheese (whiter cheese)

1 7'h ounce can ripe pitted olives, finely chopped

2 tablespoons onion, findy chopped

Mix cheese, olives, onions and mayonnaise together. Spread 011 the rye broad.

Sprinkle bacon all top. Heat in the oven at 3500 for 15 minutes or broil until they bubble a bit and the edge crust browns.

Yields approximately 12-18 slices Note: A double recipe rokes 3 Jouves.

Note: Can be prepared in advance. Freeze un foil - pull {Jut one layer at Q time to cook.

1 cup Hellman's mayonnaise

1 1'12 loaves of party rye bread approximately 8 slices bacon,

cooked and crumbled (McCormick's or Hormel)

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NUTTED CREAM CHEESE

Spread on bagel'

SteeIers Choice 8 ounces softened cream cheese

1/2 cup pecans, pistachios or

favorite nul

Chop nuts in food processor. Add cream cheese, Process until smooth. Remove with soft (rubber) utensil and store in refrigerator until ready to serve.

Yields: 1 cup

POTPOURRI CHEESE BOWL

The jun of muking this recipe is your choice in choosing the cheeses und amounts.

Steelers Choice 2-3 tablespoons Kirsch

'Iz cup toasted whole walnuts

Soft cheeses such as: Brie, Chevri, Camembert, Cream cheese

You may use all or any of the above soft cheeses in any proportion desired. Beat cheeses together (must 11SB equal amounts) until mixture is smooth. Adri Kirsch and stir in toasted walnuts (leave them whole]. Pack cheese in a crock and let ripen in refrigerator for a minimum of 24 hours. Serve in a bowl.

Note: Great spread on freshly baked bread cut in thin slices. Excellen! choice is walnut brend.

CHEESE WAFERS

Donnie's favorite appetizer, crisp and crunchy.

PouJette and Donnie Sh"ll

dash of worcestershire sauce dash of red pepper

1 pound all purpose flQur (4 cups sifted)

pound "harp cheddar cheese (room temperature)

1 pound margarine (room

temperature) dash of paprika

Crute cheese and add softened margarine. Add paprika, worcestershire sauce. and red pepper. Beat with mixer until it looks like whipped butter. Adrl flour and blend well. Put into a pastry bag and press out into rosettes, logs. or cheese rings. Rake until light in color at 3:;00 (approximately 15 minutes). Do not overbake as they will lJecolile bitter.

Ser vas: approximately 12

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CHEESE WHEELS

The", are delicious. They r,an be frozen and used Ioter, which makes t1H~nl extremely convenient for com puny.

luaf white bread

2 8 ounce packages cream cheese, softened

1 cup Parmesan cheese

Louise and Harry Homo dash tabasco sauce

4 tablespoons mayonnaise 3·4 green onions, minced

Cut bread into circles and toast in oven. Mix all other ingredients and spread on toasted bread.

Hake at 4(JUO for"] 5 rmnutes.

Yields: approx. 4 dozen

ROQUEFORT WALNUT DIP

Rick Woods

• % pound Roquefort cheese 3 tablespoons coarsely chopped

'14 pound cream cheese walnuts

'I. cup heavy cream 1 teaspoon cognac

Combine Roquefort. cream cheese and cream in food processor. Process well. Place mixture in bowl and add chopped walnuts and cognac. Blend thoroughly and chill. Serve as a spread on crackers or celery sticks.

"Ccrgonzolo is an exccIIent substitute for Roquefort!

Yields: approximately 1'1. cups

EASY CHILI CON QUESO

Originally pnssed dOl\.'n from i1lcto HIeier, this Steeler Wife'S [avotit« has QPfJf:~(Jrcd during mony SteeleI' g(]nlcs.

Joanne and Jack Hum

1 15% ounce can whole tomatoes, well drained, cores removed and coarsely chopped

5 8 ounce packages cream cheese

large onion, diced

1 large green pepper, diced 2 10 ounce cans Mexican tomatoes and green chili, well drained

1 4 ounce can diced jalepeno peppers, well drained

Saute onion and green pepper ill microwave OVen or teflon pan (no butler) for 2 minutes. Drain. Add drained tomatoes and green chili. ialepeno peppers. tomatoes. Cook for 2 more minutes, Drain well.

Cut cream cheese inlo large c.uhes. Add to sauteed vegetable mixture; ruheat and stir until cheese is melted and blended.

Serve hoi with nacho chips.

Yields: 6 cups Note: TIJi;<-; J'U;iPL' is (~(Isjly m(uh~ in I,hn III iC:l'OlY(Jl,.'C, but mcry bt: rnnde Oil lop or !I", xto ve. It is mOst iIllportol11 10 collstunrIy drain any /i"tli(/.

Ensv, quick and delicious.

KICKER'S CLAM DIP

Matt Hahr

7 ounce can drained, minced clams

pint sour cream

package Knorr's Cream of Leek Soup

Blend all ingredients thoroughly. May be served with fresh vegetables. chips or crackers. I prefer carrots, celnry, cauliflower arid broccoli.

WORCESTERSHIRE BAKED CLAMS

Yields: 2 cups

24 clams, fresh

approximately 2 ",ups packaged poultry stuffing approximately 1 cup freshly grated Parmesan cheese

r;r~(Jt '" all appetizer or Jirst course for barbeque.

Les/ie and Mel Blount 8-10 slices lean bacon, cut in squares

worcestershire sauce to taste

Shuck 24 clams, clean and cover each completely with packaged poultry stuffing. Sprinkle each clam generously with grated Parmesan cheese and top with a square of thinly sliced bacon. Sprinkle each clam with 5,6 drops of worccstershire sauce and broil until bacon is almost crisp and stuffing has browned (approximately HI minutes),

Serves 8

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CRAB BAKE

Lynn and Dick Hook

1 6 ounce can crabmeat 'I. teaspoon horseradish

1 8 ounce Philadelphia Cream 'I. teaspoon salt

Cheese, softened 2 teaspoons lemon juice

'I. cup less 1 tablespoon white dash pepper

Sauterne wine approximately 'I. cup slivered

2 tablespoons minced onion almonds

Drain and clean crabmeat thoroughly. Blend remaining (excluding almonds). Add crabmeat and mix with fork. Place crabmeat mixture in an ungreased oven-proof casserole and sprinkle with almonds, Bake at 3500 for approximately 15 minutes. Serve warm with your favorite crackers.

Serves: 6·8

CREAMY CRAB MUSHROOMS Absoluteiy wonderful!

Steelers Choice

approximately 20 medium sized mushrooms

1 8 ounce package cream cheese, softened

1 tablespoon milk

1 6'/2 ounce can crabmeat, drained and cleaned

'I. cup onion, minced

1-2 tablespoons horseradish

1 teaspoon worcestershire sauce salt and pepper to taste TOPPING:

'!. cup bread crumbs for topping '!. cup grated Parmesan for

topping

Wipe mushrooms with damp doth. Remove stems: combine remaining ingredients, Generously stuff mushrooms, sprinkle with Parmesan and bread crumbs and place in baking dish, Bake at 3500 15-20 minutes or until bubbly.

Yields: 20 mushrooms

HOT CREAMED CRAB

Debbie and Jon Kolb 1 teaspoon all-purpose flour dash cayenne pepper

1 7'12 ounce can crabmeat, drained

'12 cup slivered almonds salt to taste

1 8 ounce package cream cheese, softened

'j, cup commercial mayonnaise 1 tablespoon freshly squeezed lemon juice

'I. teaspoon worcestershire

sauce

Beat cheese until smooth with electric mixer, Add mayonnaise, lemon juice, worcester shirn sauce, flour and pepper. Heat again

until smooth. Fold in crabmeat, almonds and salt to taste, Put into covered flameproof casserole and bake at 3000 for 20 minutes. Serve with unsalted crackers or melba toast.

Yields: 2'/2 cups

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DILL DIP

Louise and Harry Homo 1 teaspoon seasoned salt

lIz teaspoon worcestershire

1 cup mayonnaise 1 cup sour cream

1 tablespoon dried onion

1 tablespoon parsley flakes 2 teaspoons dill weed

Mix all ingredients together in a large bowl. Serve with raw vegetables, such as: broccoli, cauliflower, carrot, celery, etc.

Yields: Approximately 2 cups

sauce

1 teaspoon Accent

MEXICAN LAYERED DIP

A meal in itself. We picked this up from morn while on vacation in

Arizona.

Bob and Linda Kohrs

1 can (30 ounces) refried beans 1 package (1'12 ounces) dry taco

12 green onions, diced

1 can (4 ounces) diced green chilies

1 cup grated Monterey Jack

cheese

1 head lettuce, shredded

1 can (6 ounces) olives, sliced Crisp tortilla chips

mix

3 avocados, mashed

1 tablespoon lemon juice 1 cup sour cream

'f. teaspoon salt

y. teaspoon pepper

3 medium tomatoes, chopped Mix refried beans with dry taco mix and set aside. Mix avocados with lemon juice, sour cream, salt and pepper, Set aside. Mix tomatoes with green onions and chilies. Mix cheese.

Layer ingredients on a large platter in the following order: shredded lettuce, bean mixture, avocado-sour cream mixture, tomato mixture, Top with cheese and olives. Serve with tortilla chips.

Serves: 10-20

GUACAMOLE

This is served with my Taco recipe.

Mark Malone 1 tablespoon sour cream

1 dash chili powder

2 very ripe avocados 1 teaspoon salt

1 teaspoon lemon juice

Mash avocados until smooth. Add chili powder. Mix until srnoot h.

salt, lemon juice, sour cream, and

Yields: 2 cups

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ZESTY HORSERADISH DIP Delightfully different vegetable dip.

Steelers Chuiet, 2 tablespoons freshly chopped

parsley

tabasco sauce to taste a pinch paprika pepper to taste

Soften cream cheese. 1\00 sour cream to cream cheese mixture. Gradually blend in horseradish. parsley, tahasco sauce. paprika. and pepper to taste. Blend until mixture is light and fluffy. Readjust seasoning if necessHry and serve with assorted vegetables.

Yields: 1 cup

6 ounces cream cheese

1/4, cup sour cream

4 tablespoons horseradish, freshly grated

LAMBERT'S ITALIAN APPETIZER

A clear friend, Muff mukes this favorite "suusuge bread" fur nil of our hunting trips nnd tniigate )Jarties.

Jack Lam bert 1 pound or 4 links Tambellini Italian Sausage with peppers

1 large onion, diced

2 cloves garlic, minced

'h cup grated Parmesan cheese or Romano cheese 1 teaspoon oregano

1 teaspoon basil.

fresh grated pepper to taste

1 loaf frozen Italian bread, thawed 1-2 tablespoons olive oil

1 egg, well beaten

'12 cup grated Parmesan or Romano cheese

1 pound fresh mushrooms sliced and sauteed (may substitute

canned)

'/2 to 1 pound sliced mozzarella cheese approximately t cup sliced pepperoni

Saute S<lllsage, union. and garlic until sausage is well done ~ add cheese, oregano, basil and pepper and simmer about 5-6 minutes. Try 10 crumble sausage as it cooks. Drain well and set aside. Thaw frozen Italian bread, let dough rise and push it down. Witb your hands, push it out into approximately a 12 inch oval. Brush dough with olive oil and egg. Spread sausage mixture evenly over dough. Layer with grated cheese, mushrooms, sliced mozzarella cheese and pepperoni. Roll dough in jelly roll fashion; secure edges with egg and place in bread pHIL Hake in :3500 oven for 35 minutes or until golden brown.

Serves: 4-6 [VIol' be /)rJked unci fr()zt:n. \l\/h(;11 )'cu(/y In Sf~'Te [j·heot in 3250 O\'f:n unt i] l",,,I,,d through.

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SWEET/SOUR MEATBALLS

This is one of the "all-time favorites". Served dur ing football games!

Joanne and Jack Hom

MEATBALLS:

32-35 Ritz crackers 1 egg

1 onion, chopped fine 'I. cup milk

2 ounces bleu cheese

'I, teaspoon dried sage 1 teaspoon garlic salt

freshly ground pepper to taste 1 pound lean ground beef

Combine first B ingredients and lei stand about 10 minutes or until soft. Mix in ground meat. Shape mixture into small meatballs and place on cookie sheet. Broil meatballs 5-8 minutes until well browned. [These may be frozen on cookie sheets and placed into plastic freezer hags.]

SWEET/SOUR SAUCE: 1 'I. teaspoon cornstarch % cup cider vinegar

t 10 ounce bottle sweet/sour

'Iz cup ketchup

'I. cup packed brown sugar liz teaspoon ground ginger

sauce

Mix cornstarch into cider vinegar until dissolved. Combine all ingredients in saucepan. Cook over medium heat, stirring frequently until thickened. Add meatballs and serve in chafing dish.

Serves: 6-8

Note: Meatballs must be prepared ahead.

STUFFED MUSHROOMS

A perfect accompaniment for steaks and roasts. Can be used as either a rnuin courxe or hot or cold hors d' oeuvres.

Dr, Paul D, Steele, Jr. 1 tablespoon chopped parsley

1 small clove minced garlic

(optional) salt to taste pepper to taste

2 tablespoons melted buller 5 tablespoons olive oil

Clean mushrooms and remove stems. Chop the stems and saute a fmv minutes in a small amount of butter. Combine the sauteed stems with bread crumbs, cheese, parsley, and garlic. Salt and pepper 10 taste. Add melted butter, mixing well. Stuff into mushroom caps. Pour 2 tablespoons olive oil in the bottom of a baking dish. place the mushrooms, stuffed side up, in the dish. Sprinkle with remaining olive oil. Bake al 3500 until tops are brown and mushrooms are tender (20-30 minutes).

Serves: 4 as main course, 4-6 when nsed as hors d'oeuvre s,

16 large fresh mushrooms approximately 2-3 tablespoons of butter

1 cup soft bread crumbs

3 tablespoons grated Parmesan cheese

19

NACHOS

These arc easy appetizers.

Mark Malone pound mild cheddar cheese, grated

1 4 ounce can diced green

chiles

O~ an ungreased cookie sheet, spread tortilla chips. Cover chips with Mo?terey Jack and cheddar cheeses. Sprinkle the top with green chiles. Heat In 3500 oven until cheese is melted. Place 011 plalter and serve warm.

1 9 ounce bag plain corn tortilla chips

1 pound Monterey [ack cheese, grated

Note; Cnnno! be done ahend.

Serves: 10

MOCK PATE DE FOIE GRAS Inexpensive, but it doesn't taste that way.

3/. pound liverwurst

3 ounces cream cheese 'I. cup sour cream

Steelers Choice 3 tablespoons Cognac

y. teaspoon grated nutmeg

Remove casing from the liverwurst. Allow it and cream cheese to c?me to f(~om temperature. With electric mixer, blend all ingredients until completely smooth. Chill ill refrigerator for several hours (at least), as the pate will keep well. Serve on small triangles of toast made from thinly sliced bread.

Yields: approximately 2 cups

SAUSAGE-STUFFED HOT PEPPERS

Cathy and Mike Wagner 1 teaspoon oregano

liz teaspoon thyme

V. teaspoon basil

8 ounces Parmesan cheese, grated

4 tablespoons olive oil

16 medium-sized hot peppers 2 large onions, chopped fine 2 pounds Italian sausage

1 15% ounce can tomatoes, drained and chopped

Preheat oven to 37.'>'. Brush large shallow casserole or cake pan With 2 tablespoons olive oil.

'Cut tops from peppers and slit lengthwise through one side only.

Remove seeds and excess membrane: rinse. Set aside.

In medium skillet, saute onions in 2 tablespoons olive oil until soft. Add sausage. Saute until cooked through (ahout 5 minutes), Drain all grease from sausage mixture. Add tnrnatnes and seasoning. Heat through for about 2 minutes.

Remove pan from hoat. Add Parmesan cheese. Stuff peppers with mixture and place in a single layer in oiled cassserole. Bake uncuvered for 25 minutes.

l

Serves: 4 as an entree, 8 as an appetizer 'No(e; Be coreful when cleaning peppers. Do not put your fingers

neur your fOGH, '''pccially the eye area!

20

PIZZA FONDUE

A really different fondue, Lots of fun at parties!

Louise and Hurry Homa

1 onion, chopped 2. 10'/. ounce cans pizza sauce

'/' pound ground beef (or use 2, 8 ounce cans

2. tablespoons margarine tomato sauce)

1 tablespoon cornstarch 10 ounces grated cheddar

1'/. teaspoon oregano cheese

,/, teaspoon garlic powder 1 cup grated mozzarella cheese

Brown onion and meat in margarine. Mix cornstarch and seasoning into tomato sauce: Acid sauce to meat mixture; stir well. When mixture huhbles and thickens, add cheese by thirds. When all cheese is melted, keep warm and start dipping cubed French or garlic bread.

POLISH MISTAKES

This is John's favorite late-night snack. The "mistake" is thnt they taste great. 1 always double the recipe.

1 pound ground beef

1 pound bulk sausage (the spicier the better]

1 pound Velveeta cheese

Mary Banaszak 1 teaspoon garlic powder

1 teaspoon oregano

1 tablespoon worcestershire

sauce

2 loaves party rye

Brown meats separately and drain. Combine with cheese and seasonings. CODI slightly. Spread on rye bread and freeze on cookie sheets. Once frozen, transfer to freezer bags and store in freezer. When ready to lise, cook on cookie sheet in preheated 350' oven for 15 minutes until cheese is bubbly.

Serves: 8-10

PROSCIUTTO WITH STRAWBERRIES

An unusual and tasty summer appetizer.

Aleta and Rocky Bleier

2 dozen large strawberries 'f, cup sour cream

3 ounces thinly sliced prosciutto 'f. cup Dannon's yogurt, plain 'I. cup pistachio nuts 'Iz teaspoon grated lemon peel Clean strawberries. Cut prosciutto into 3 x % inch strips. Chop pistachios finely and set aside. Individually wrap strips of prosciutto around the strawberries

In a bowl, add sour cream, yogurt. lemon peel and mix. Dip tip of strawberry into sour cream-yogurt mixture. Then dip into chopped pistachios. Arrange on platter (coated side up) and serve.

Yields: 2 dozen

.""If'; Very easy.

21

HOT RYE TOASTS

A fonnRr Pillsburgh rRsirfenl, Sondy Dykhuizen, gave this to Ray and

me.

Janet Mansfield

2 cups sharp cheese, shredded 2';' ounce jar dried beef

1 3 'I. can ripe pitted olives, 1 cup mayonnaise

chopped 1 loaf party rye

Mix thoroughly all ingredients. Spread on rye bread. Put in 4500 oven until toasted.

Serves: 6-8

SALMON LOG

Our friends Deanna nnd Gory Crchom gave this to Ray and me.

Janet Mansfield

1 16 ounce can salmon 'I. teaspoon liquid smoke

8 ounces cream cheese (optional)

(softened) 1 teaspoon horseradish

z tablespoons lemon juice 1 cup chopped nuts (walnuts or

z tablespoons grated onion almonds)

Mix all ingredients (except nuts) thoroughly. Shape into a log and roll in nut s. Refrigerate.

Yields: 1 log

SAUSAGE PUFF

This rnnkes delicious hors d'oeuvres or great [or luncheon or brunch.

Vuierie and Loren Toews

2 tablespoons chopped parsley

1 cup milk

2 eggs 2 tablespoons butter

It • '12 pound Italian sausage

'f, teas~oftond sfla (mild) sauteed and drained

1 GUp Sl e our '

Combine milk, eggs, salt, flour until smooth and allow to stand 10 huur if possible. Stir in parsley. In 1U" skillet, heat butterl;n 450 oven' until very hot and buller sizzles. Pour batter into ski et; . Sprinkle top with crumbled sausage meat and bake flfle~n mmutes. Reduce heat to 3750 and bake ten minutes more, or until lightly browned. Cut in wedges and serve at once.

Serves: 8

• You can usc ony snusuge. or cheese or cold cuts sliced in slivers.

DILLED SHRIMP .

F" d Jays ask for the recrpe.

These shrimp are elegant yet easy. rren saw 'e~1

Aleta Bleier suggests hot souce to mo ke them mngrer: d Jack Hom

Joanne an

2 tablespoons dried dill 'I. teaspoon garlic salt

2 pound. cooked medium shrimp

1 cup mayonnaise '/3 cup lemon juice

1jq, cup sugar

1 cup sour cream

1 large red onion, minced fine ,

. I . . gar sour cream.

In a large bowl, mix mayonnaISe, ernon IUlce, su "

22

onion, dill and salt. Stir in shrimp. Cover and rofrigernte for 3 hours or preferably overnight. Stir a few times to coat all shrimp. Serve chilled.

Serves: 8-10

:-;ole: ,"lust be prepored aheud for best flavor.

HOT SHRIMP CURRY DIP

Try it you'll like it' Another recipe from "Mom", Mary Cooper.

Linda and Bob Kohrs

2 cans (10 ounces each] frozen 'Iz teaspoon garlic powder

shrimp soup (or 2 10% ounce 1 teaspoon-1 tablespoon curry

Campbells Cream of Shrimp powder (to taste)

Soup} 1 pound Velveeta cheese or

1 6 ounce can tomato paste American cheese, diced

'Iz cup milk 2 pounds shrimp, cooked

Heat soup until melted; add tomato paste, milk and seasonings. When the soup is completely melted. add cheese and cook over low heat until cheese has melted. Stir often to avoid scorching. Add shrimp and place in chafing dish. Serve with tortilla chips or fritas.

Yields: 6 cups

SHRIMP ORLEANS The longer it marinates, the spicier it gets.

Sue ond Brion Hinkle

MARINADE:

Z teaspoons prepared horseradish

'I. cup minced celery

'I. cup minced shallots, chives or green onions

V. cup minced parsley

2 pounds shrimp (cooked and cleaned]

1 teaspoon sal!

'h teaspoon sugar

1 teaspoon paprika

1 clove minced garlic

'/, cup tarragon or basil flavored vinegar

'13 cup olive oil

2 tablespoons prepared creole

mustard (may substitute Drjnn] Mix marinade ill pint jar. First put salt, sugar, paprika, then add garlic and vinegar. Shake well. Add oil and shake again. Add mustard and horseradish, shake vigorously. Add fresh greens. shake again. then pour over shrimp - marinade in refrigerator overnight or as long as two days. Stir and turn occasionally. Serve with cocktail picks.

Serves: 6-8

23

1 10 ounce package frozen chopped spinach, thawed and squeezed dry

% cup Knorrs vegetable soup mix

SPINACH SPREAD

Debby and Steve Furness 1 pint sour cream, divided

'/' bunch chopped scallions (white part)

,}, can water chestnuts, chopped fine

Combine all ingredients with only 1 cup of the Sour cream. Refrigerate overnight. Before serving, add remaining sour cream to make mixture spreadable.

Yields: 3·4 cups

TOSTADITOS

A wonderful Mexicnn lreat. HeGlthy and very filling.

6 flour tortillas, cut into quarters

approximately 3 cups cooking oil for frying

1 15 ounce can refried beans with peppers or sausage

'12 pound Italian hot sausage, sauteed

'Iz pound ground meat, sauteed

Steelers Choice 1 pound grated sharp cheddar cheese

1 pound grated Monterey Jack with jalepeno pepper

4 scallions, chopped with green

tops

2 large tomatoes, diced

1 large green pepper, diced 1·3 jalepeno peppers, diced 1 pint sour Cream

One serving Guacamole -

Mix all the following in food processor:

3 large ripe avocados, peeled pepper to taste

and sliced 1 6'12 ounce can chopped chili,

juice from 1 lemon drained

1 medium tomato, peeled and 2 cloves garlic

diced 5 slices bacon, fried crisp

3 whole scallions 2·5 tablespoons bottled green

salt to taste taco sauce

CuI tortillas into quarters and fry in oil until crisp. drain on paper towels. Spread tortilla pieces with refried beans. Plnco on cookie sheet. Sprinkle with sauteed sausage and ground meat. then layer with cheese. CDDk in 32,,0 oven until cheese is melted.

Meanwhile. chop scallions, green pepper, tomatoes and jalepeno peppers and mix together. When cheese is melted. sprinkle this mixture on top. Dollop with sour cream and guacamole.

HOT TUNA

Serves: 8

l

2 (6'1, ounce) cans tuna,

drained

salt to taste pepper to taste

2 cups chopped celery

24

Louise and HOI'ry llolllcr '/' cup mayonnaise

112 onion, minced

'h green pepper, minced

2 ounces potato chips, crushed

Mix all ingredients and tDP with potato chips. Bake for ,), hour at 37;'0 until bubbly. Spread on crackers.

Serves: 6·8

ZUCCHINI APPETIZERS A different recipe. GODd for porties,

Carol and Rollie Dotsch

1 cup Bisquick baking mix '/z cup finely chopped onions

'I, cup grated Parmesan cheese 2 tahlespoons snipped parsley

'I. teaspoon salt 1 clove of garlic minced

'/, teaspoon seasoned salt 'I. cup vegetable oil

'/, teaspoon dried marjoram or 4 eggs, slightly beaten

oregano 3 cups thinly sliced, unpared

dash of pepper zucchini

Preheat oven to 350°. Croas: 1:1 x 9 x 2" pan. Combine Bisquick, Parlll~san cheese. salts, rnarjornrn, and pepper and set aside.

Co mhino onion.:. parsley. garlic .. oil and beaten eggs. Add egg rmxf u ro to dry ingredients, sur In zucchini. Spread evenly in pan, Bake about 25 mmutes until brown.

Yields: 4 dozen

25

Beverages

AMYE'S FAVORITE HOT COCOA

Try 0 dollop of whipping cream or ice cream in center of each mug once served'

Mary Banaszak

'I. cup, plus 1 tablespoon Hershey's Cocoa

'/2 cup sugar

dash of salt

,[, cup hot water

1 quart skim milk 'I. teaspoon vanilla

Combine dry ingredients in saucepan, blond in hot water. Bring to a boil over medium heat, stirring constantly. Bod and stir an additional 2 minutes. Add milk, stir and heat. Do not boil. Remove from heat. Add vanilla. Beat with mixer until foamy.

Yields: 1 quart

BOB'S BLOODY MARYS

Bob doesn'l like the horseradish or the pouting little green things Ibasil). If you ask me, I like it all. This recipe was called Bill's Blooay Marys' as it was given to us by a neighbor in Arizonu, B111 Nelson.

Linda Kohrs

Each glass [8 ounces) 2/] full clamato juice jigger vodka

3 good shakes worcestershire sauce

3 shakes tabasco pepper sauce

Mix. Sprinkle sweet basil on top.

5 shakes celery salt 3-4 shakes salt

3-4 shakes freshly ground pepper ';' teaspoon horseradish

squeeze lemon juice

Serves: 1

DWIGHT'S PINA COLADA

An excellent drink in thc summer, by (I fireplace, in the shower, or

whatever!

Dwight White

4 jiggers of rum 3 ounces pineapple juice

3 heaping tablespoons pineapple 2-3 scoops vanilla ice cream

chunks (use inexpensive brand - you

'h can Coco Lopez (creme of don" want thick ice cream)

coconut), more if desired ice cubes, as desired

Pour all ingredients in a blender and blend until icc is crushed.

Serves: 4

26

FITNESS HUT FRUIT SMOOTH IE

Shored with us by Tom "Turtle" Steriopulos. owner of the Fitness /lut Conditioning Center in Butler.

SU,ders C/miw 3 tablespoons Weider Olympian Super Protein [optional]

2 tablespoons brewers yeast (optional)

'I, frozen banana

1'1. cups unsweetened orange 01' apple juice

1 cup of fresh frozen straw-

berries or peaches, unsugared

Prepare frozen bananas ahead uf ti rne by peeling. cutting in half and placing in plastic bags in the freezer. Bananas will keep for several weeks. Cornhina 10 blender your choice of juice, fruit, and banana and blend until creamy smooth.

Serves: 1 Noie: For the cxtrrI health conscious. add protein powder ami brewers

yeast before blending. A thoroughly refreshing and heolthy drink after a hard workout. To your health!

HAMMER'S MARGARITA en JARRA

Pitchers ofMargaritns ore our favorite accompaniments jar OUr MeXIcan Dumer Parties. 8e coreful os the tequila has proven lethal to many [rieruis,

lack Ham

B ounce container tequila salt I'/' cup tequila

or COarse salt 'I, cup triple sec

2 limes, sliced thiu '/, cup Rose's lime juice

2 limes, cut into wedges 2-4 cups ice cubes

Wet. rim of margarita or, other wide rimmed glass with lime juice. dip Into salt; set "SIde. Squeeze fresh wedge of lime into each glass. III a blender. mIX .rhe tequila, triple sec, lime juice and ice cubes, adillst arnoun! of lee cubes as to "slushiness" desired. Rlend well at fllgh speed. Pour into glasses and float slice of lime.

Serves: 2-3 Note: II r~"1 lime juice is used. you may want t" add powdered sugar to tostc. ror a Irnthy mal'garilu add egg white and blend. AIm, fresh stl'C1wbel'f1es Or banana, may bR added [or wonderful flavors!

HOLIDAY EGG NOG

Here's u delicious ond quick recipe for f/oliday Egg NDg.

Dallu Dokmanovich and FrancD Harris

2 quarts prepared egg nog 1 quart milk

'/2 pint whipping cream Beat all ingredients togeth(!I'. r.innarnnn.

'/, pint rum

4 ounce. Amaretto

Serve in glasses; sprinkle with

Yields: 1 gallon egg nog

27

YE OLDE EGG NOG

A fuvorite holidoy rEH;ip~ shared with us by Dr. IT Mrs. George Lienler.

Mary and John Banaszak

'Iz cup bourbon

2 cups heavy cream nutmeg (enough to garnish

egg nog)

6 eggs - separated

'I. cup powdered sugar 3 cups milk

'Iz cup brandy 'I. cup dark rum

ln one large (clean and room temperature) bowl beat egg whites until they form a peak. Gradually add powdered sugar.

In a second bowl beat yolks until light yellow and thick. Then slowly stir in milk, brandy, rum, and bourbon.

In a third bowl. whip cream. Fold % of whipped cream mixture into yolk mixture followed by beaten egg whites. Top with extra whipped cream and sprinkle on nutmeg. Keep cold.

Serve in your lovely crystal punch bowl'

Serves: 6-8

ZESTY NOG

Try this refre,hing eggnog drink any time of the year. Greg and I do.

Lindo J. Hawthorne

4 egg yolks 1 teaspoon vanilla

If. teaspoon salt 'I. teaspoon brandy flavoring

'/. cup sugar 4 egg whites

4 cups reconstituted nonfal ground nutmeg

dry milk

Beat egg yolks, sugar and % teaspoon salt. Stir in 2 cups of the milk, cook and stir over medium heat until mixture coats a metal spoon. Remove from heat and add remaining milk. Stir in vanilla and brandy flavoring. Cover and chill.

To servo: Beat egg whites until soft peaks form. Carefully fold yolk mixture into beaten egg whites. Serve eggnog in cups; sprinkle with nutmeg.

Serves: 14, 4 ounce cups

HOT BUTTERED SOUTHERN COMFORT

Keeps a Steeler fan worm during a football game!

Patty ond Rick

pat of butter

boiling water

Uonnalley

1 jigger Southern Comfort stick of cinnamon

slice lemon peel

Pour Southern Comfort in mug. Add lemon peel and cinna~on. stick. Fill as desired with boiling water. Float butter and sur WIth cinnamon stick.

Serves: 1

28

HUMMER

Shored with us by our dosest friends, Leah and John McCann.

Aleta and Rocky Bleier

2 ounces vodka 'I. pint whipping cream

1';' ounces light rum 1 scoop vanilla ice cream

'I. ounce white creme de cocoa handful of ice

Add above ingredients in blender and blend until smooth, but consistency thick. Serve in chilled glasses.

Serves: 2-4

HURLEY'S BANANA FLIP

Makes you "bnnnnus"

Bill Hurley

2 ounces rum

2 ounces banana liqueur

Mix all ingredients in blender, with slice of banana.

1 fresh banana

I/._'/Z cup Cream to taste

serve in large chilled glass. Garnish

Serves: 2

ICE TEA

Shared with us by Dr. and Mrs. William J. Jaquiss.

Steelers Choice

1 jigger vodka 'I. jigger triple sec

1 jigger gin 'Iz jigger Southern Comfort

1 jigger rum 2 jiggers Coca Cola

1 jigger whiskey sour mix 2 lemon wedges

Stir first seven ingredients slowly and thoroughly. Do not use a blender. Add juice of one lemon wedge, stir again. Pour in large glass filled with ice and restir. Add lemon wedge for garnish.

Serves: 1

29

JOANNE'S SPECIAL COFFEE

No dinner guest is ul1ower1 to leave Our dining room without trying this specjul trent!

6 cups brewed Bavarian Mint or other flavored coffee bean, ground for your coffee maker 1 cup shaved or grated chocolate

6 teaspoons sugar

Joanne and Juck Hum 4 cups fresh whipped Cream

'h cup Kahlua

';' cup brandy

'12 cup Vandermint or Peppermint Schnapps

Hrew slrong coffee. Keep il hoi. Heal liqueurs together.

In each cup, add 1 teaspoon shaved chocolate, 1 teaspoon sugar, 2 heaping tablespoons whipped cream, 1f4 cup liqueur and fill with coffee. Mix well and lop with whipped cream.

Serves: 6 Note: You muy v(Jry umounts of 011 ingredients according to strength desired.

KAMIKAZI

A Juvorite drink from Leah o nd John McConn.

Steelers Choice

2 ounces vodka

1 ounce triple sec

1 Ounce Roses lime juice

Freeze vodka and glasses. Mix above ingredients and strain in glass with icc.

Serves; 1

KIR TEA

For a quick pick-me-up at a cold Steeler Game, lry ihi, hot teo!

Linda J. Hnwthorne

3 cups iced tea or warm lea 1 cup Creme de Cassis

3 cups while wine '/, lemon thinly sltced

In large sauce pan, combine ingredinnrs. Heat until steaming. Pour into a thermos jug, drop a few lemon slices in and head for Three Rivers Stadium!

Yields: 7 cups

Nole: This drink can also be served on ice.

MIDORI DELIGHT J\ delightFul ailer dinner drink,

Steelers ehoic"

2 ounces Midori Liqueur 1 ounce Coconut Liqueur

2 tablespoons Cream of Coconut Mix all ingredients in blender with ice and blend until smooth.

Serves: 1

'Iz cup heavy cream 2-3 ice cubes

30

MELON BALL Anol.hcr - Rleier, McConn (ovorite'

1\I"to ~Ild Bocky Bieier 3 parts orange juice (or Five

Alive) handful of ice

Add vodka, Midori Liqueur 10 orange juice in blender. Fill rest of blender with ice and blend till smooth.

part vodka

part Midori Liqueur

Serves; 2-4

ORANGE JULIUS

Kids lov" thi' and Sf) do I'

Linda Kohrs

112 cup water '/z cup milk 'I. cup sugar

liz teaspoon vanilla

Place all ingredients in blender.

5-6 ice cubes

1;' of 6 ounce can frozen orange juice

Blend until smooth.

Serves; 2

RASPBERRY CHAMPAGNE DELIGHT

Steelers Choice

Ounce Cognac 6 ounces chilled champagne

'/' ounce Grand Marnier 3 raspberries (approximately)

Mix Cognac and Grand Mar nier in champagne glass. Fill with champagne. Top with raspberries.

Serves: 1

31

SHERRY TODDY Great for holidays or anytime

ZUGk Valentine

1 quart Isaly's eggnog 1 cup sherry

V" teaspoon cinnamon 1 cup milk

Mix eggnog, sherry and powdered cinnamon; beat well. Stir in milk and salt: heat gently to just below boiling point. Beat egg white to soft peaks; fold into hal eggnog. Serve wilh cinnamon slicks for stirring.

'I. leaspoon salt 1 egg while cinnamon sticks

Serves: 8-10

STRA WHERRY COGNAC PUNCH This will make you a great running back!

approximately 3 quarts fresh strawberries

Rocky Bleier 5 bottles Fum-e Blanc, Estrella River Winery (1978)

1-2 bottles champagne, chilled

1'/2-2 cups sugar 1 fifth Cognac Wash, hull and slice fresh berries. Put in large punch bowl and add 1'/,-2 cups sugar, crushing berries slightly. Add Cognac. Cover bowl and chill overnight. Add Fum-e Blanc and chill 8 hours.

Immedialely before serving, stir in 1-2 bottles of chilled Champagne.

Serves: 55-60

STRA WBERRY DAIQUIRI

Refi'eshing!

Anne and MikH Kruczek 13 ice cubes

8-10 strawberries

1 6 ounce can limeade frozen

concentrate 3 jiggers rum

In a blender. combine limeade, rum and 8 of the ice cubes. Chop and blend. Then odd strnwborrtcs and the remainder of ice cubes. Blend until mixed. Lei mixture set in freezer about 10-15 minutes.

Serves: 4

ZESTY HOT CHOCOLATE

Nothing belter to warm 0 Steel"r fnn', spirits. Serve in a large thermos.

Jounne and Jack Ham

2 quarts chocolate milk or '/2 cup Kahlua

prepared hot chocolate mix ';' cup Peppermint Schnapps

'I. cup brandy 2 cups whipping cream

Heat chocolate mixture. Add Iiqucur. Whip cream and mix through mixture. Serve with dollop of whipped cream.

Yields: 3 quarts

32

Salads

BAHAMA SALAD

This C(JJ1 be os spicy (IS you lik!!!

1 pound shrimp, cleaned,

shelled, deveined, cooked 1 pound crab meal

3 celery stalks, diced

3 large tomatoes, diced 2 scallions, diced

1-2 large onions, sliced '14 cup capers

Slt)niers Choice 2 pounds fresh string beans, cleaned, cooked but crisp

16 ounce conlainer of sour

cream (room temperature) apprnximateiy v, cup olive oil 15 dashes tabaseo sa uce

1 cup Dijon mustard

sail 10 taste

pepper to laste 12 pitted olives

In a very large salad bowl combine shrimp, crahmeat, celery, tornatotes. scallions, onions. and capers with green beans. Slowly add half of the SOUl' cream and gently coat ingredients. Add 'h cup olive oil and gently toss. Add remainder of sour cream to your taste. You may use all 16 ounces or adjust to taste. Add tahasco and approximately th 10 1 cup Dijon style mustard. [I' necessary, add several more tablespoons of olive oil to assure a smooth texture to dressing. Salt and pepper to taste. Add olives. Readjust seasoning if necessary. and serve.

Serves: 10·12

BEET SALAD WITH SOUR CREAM

Steelers Choice

4 or 5 small young raw beets (aboul 10 ounces) peeled and thinly sliced

2 apples peeled, cored and

sliced

*1 cup sour cream salt to taste

Mix the bents and apples together. Season tho sour cream with the salt. sugur and lemon [uu:e: ,Hid the mayonnaise and stir this mixture into the bents and apples. Sprinkle on the gnlled horsnrnriish, and servo.

';' teaspoon sugar

3-4 tablespoons strained fresh lemon juice

3 tablespoons mayonnaise 2 teaspoons grated fresh horseradish

Serves: 4

,.. You may suhstituk ynglirt.

CHICKEN SALAD

Another recipe that is great to serve during halftime, as it rnuy be prepared well ahead of serving time

Joanne and Jack Ham

3 packages (9-10 fillets) bone- tablespoon paprika [to taste)

less chicken breasts 1 teaspoon curry (to taste)

2'12 ounce package almonds 1 onion, minced

(sliced or slivered) 1 4 ounce jar pimento, sliced

8 ounce container sour cream garlic salt, (to taste)

1 8 ounce jar mayonnaise freshly ground pepper, (to taste)

Roil chicken and dice into bile-sized cubes. Toast almonds. Mix chicken with dressing and add spices 10 taste. You may prefer more mayonnaise or sour cream. depending on how moist you prefer this salad. You may also add chopped green pepper or cucumber.

Serves: 6

Note; Mny be prepnred uheud.

DILLED CHICKEN SALAD

Steelers Choice 'I. cup chopped dill

'I. cup drained capers 1 cup olive oil

'/J cup red wine vinegar } teaspoon sugar

2-3 tablespoons Dijon mustard salt 10 taste

2 whole chicken breasts, boned and cooked

}'h pounds small new potatoes, unpeeled, cooked in chicken broth

2 green peppers, chopped

1 bunch scallions, trimmed

and sliced

1 cup thinly sliced celery

Cut chicken into largo bite-sizp. pieces. Mix with potatoes, peppers. scallions, celery, dill, and capers. Beat oil with vinegar, sugar and mustard until smooth and thick. Pour over salad. Season With salt and pepper to taste, then toss. Chill. May garnish with cherry tomatoes and olives.

pepper to taste

Serves: 4

CHICKEN AND PASTA SALAD WITH PESTO DRESSING

I'edect in summer when served with u Iornoto salon, u loaf of crusty Fre'm;h breed. and your favorite wine.

Steelers Choice

DRESSING:

2 cups fresh basil leaves 'I. cup olive oil

2 tablespoons pine nuts 2 garlic cloves, crushed

SALAD:

3 cups cooked fusilli or ziti 3 cups jullienned cooked

chicken

Romaine leUuce leaves

freshly grated Parmesan cheese

1 teaspoon salt

'I. cup freshly grated Parmesan cheese

34

Put basil. olive oil, pine nuts, garlic and salt in blender. Blend stopping occasionally to scrape sides of container. When mixture is well blended, pour into bowl and stir in Parmesan.

• Place cooked pasta and chicken in bowl.

Add enough dressing to thoroughly coat chicken and pasta when tossed. Toss salad well and cool, but don't chill; salad is best served at room temperature.

Line serving bowl with Romaine lettuce leaves and place the chicken and pasta mixture in bowl. Sprinkle with Parmesan cheese.

Serves: 4-6 • After cooking chicken, you mny soule it in butter, garlic salt and a small amount oJ dried basil before placing in bawl with posta. You may also substitute veal for the chicken.

CARAWAY COLESLAW Serve with cold meat or chicken.

Gloria and John Brown '/' green pepper, seeded and finely chopped

';' teaspoon fresh lemon juice

1 large white cabbage

1 medium-sized onion, finely

chopped

DRESSING;

% cup heavy cream 1 tablespoon sugar

3 ounces sour Cream salt to taste

1 tablespoon Dijon mustard white pepper to taste

3 tablespoons fresh lemon juice 1 tablespoon caraway seeds Remove coarse outer leaves of cabbage. Wash, core and shred. Arrange shredded cabbage in a large wooden serving bowl. Sprinkle with chopped onion, green pepper and 'Iz teaspoon fresh lemon juice. Set aside.

In a medium-sized mixing bowl, combine heavy cream, sour cream, mustard and :, tablespoons lemon juice. Beat vigorously with wooden spoon until all ingredients are thoroughly blended. Add sugar, salt and white pepper to taste and mix well. Readjust seasoning as desired.

Pour dressing over shredded cabbage. Add caraway seeds to mixture. Toss with large wooden spoons until mixture is completely saturated with dressing. Chill in refrigerator for a minimum of one hour. Serve cold.

Serves: 8

JAN PUSKAR'S COLE SLAW

This is the cole ,lflIY Ray and I like to serve with the chicken ot our Fourth of July picnic. !t·s so gO(J(1' Jon's husband, Chuck. is Ray's business partner.

junet Monsfield

1 large head cabbage, shredded salt to taste

1-2 cups Miracle Whip pepper to taste

2-4 dashes worcestershire sauce

Toss until well-mixed. Cover and refrigerate.

Not,,; Very easy to make; S"I'Ve cold.

Serves: 4,6

35

CHRISTOPHER'S GREEK SALAD A favorite when dining 01 Chrtstophers.

SIRe/I)" Choice

'I. teaspoon salt 'I tablespoons olive oil

% teaspoon pepper 2 tablespoons lemon juice

dash of Accent 1 head lettuce

1 tablespoon mint 4 ounces Feta cheese

1 tablespoon oregano Greek olives for garnish

Mix soil. pepper, accent. mini. oregano. olive oil. and lemon juice. Pour over lorn leuur:c and [broken-up] Feta cheese. Garnish with olive!')

If necessary. readjust suasorungs.

Serves: 2

JELLIED CRANBERRY RELISH MOLD

Excellenl jl}r lhe holidays.

Carolyn and Dick Huley

1 3 ounce package strawberry gelatin

1 cup hot water

1 9 ounce can pineapple tidbits,

in heavy syrup

Dissolve gelatin in hot water. Drain pineapple, resorvi ng syrup. Add waler til syrup to make ,/, cup. Add to gelatin along with relish. Chill until partially set. Stir in pineapple and celery. Chill in 1 quart mold until firm.

14 ounce jar Ocean Spray Cranberry and Orange Relish 'j, cup diced celery

Serves: 8

LEMON CREAM JELLO SALAD A light, delicious salad to compliment any I1wul!

Mrs. Art Rooney, Jr.

1 6 ounce package of Lemon [ello

1 20 ounce can crushed pineapple

1 13 ounce "an Eagle Brand milk

1 8 ounce package

Philadelphia Cream Cheese 112 cup fresh lemon juice

I(Z cup chopped walnuts

1 8 ounce Cool whip

Prepare thc jello as instructed on fmckage. However. in lieu uf 2 cups cold water use the pineapple juice from the crushed pineapple. adding addilional cold wainr to fill a 2 cup level. Chill until firm. Soften cheese. Mix milk and cream chaesn with fork. Add pineapple. lemon juice and some nuts. Fold ill Cool Whip. Pour over Jell" (cooled) and spread. Sprinkle chopped walnuts over top. Keep refrigerated until ready to ser ve.

Serves: 12

Nol,,: C<ln be prepored UjJ to 1·2 doys ahcod.

35

STRA WHERRY SALAD Good us (J "dad Or ,IRS",,'!.

(;"i/ (Inri /lob i'v1cCoI'tnev

cup chopped walnuts .

2 cups sour cream

1 20 ounce can crushed pineapple (do not drain)

1 cup boiling water

1 6 ounce package strawberry Jello

2 10 Ounce packages frozen

strawberries

Add 1 cup boiling water 10 [ello. Add thawed strawberries, nuts and pineapple. Pour 'h of the mixture into a glass baking dish. 12" x 8" x 1 'll .. or something close to those measurements. Chill until firm. Spread sour cream over firmly chilled mixture. Pour on remainder of [ello mixture, which has been kept at rourn temperature. Put in refrigerator and chill until firm

Serves: 8-10 Note: Prepare at Ieost 8 hours ahead to assure Jello's firmness,

FRUIT COCKTAIL DELIGHT Easy Sunday fruit sul(ld. A hit jar the kids!

Michele (Jnd Frank Wilson

2 3 ounce packages cream cheese, softened

If, cup sugar

14 ounce can fruit cocktail, drained

6 OUnce can pineapple tidbits, drained

Rlend cream cheese and sugar thoroughly. Add remaining ingredients and chill for 1 hour before serving.

Serves: 4

FRUIT SALAD

This recipe enhances any elegant or cnsual meol. It disappears fast!

Anne and Craig Colquitt

'I. cup sugar 1 heaping tablespoon butter

2 heaping tablespoons flour juice of 1 26'Iz ounce can of

2 eggs, beaten pineapple tidbits

Mix sugar and flour. Add to medium saucepan. Add other ingrediems. Boil until it thickens, cool.

When ceo! add:

16 ounce can mandarin the remaining pinapple tidbits

oranges, drained 8 ounce package marshmallows

Stir and chill as desired. Can be made a day ahead. if desired. Slice 4·5 bananas and add just before serving.

Serves: 10

Note: Should be pmpared a few hours ahead.

37

PICNIC MACARONI FRUIT SALAD

Great (or (J wurm summer day,

/uhn Evenson

2 cups cooked elbow macaroni 1 cup campfire miniature

1 20 ounce can of pineapple marshmallows

chunks. well drained 1 large red apple, diced

cup seedless grapes, halved 'h cup Sour cream

1 cup finely chopped celery lettuce leaves

In a large bowl, combine all ingredients except lettuce, Mix well. Cover and chill thuroughlv. SHrvH on a bed of lettuce, Refrigerate left-overs.

Yields: approximately 2 quarts

Nole; CUll he done uheod.

MOZZARELLA AND TOMATO SALAD WITH BASIL j\/clo Clfld Rocky U/eier

BASIL DRESSING:

'Iz cup olive oil

3 tablespoons red wine vinegar 1 teaspoon dried sweet basil

crumbs

Combine all ingredients in a jar. Shake well; refrigerate if desired. Set aside.

lj, teasponn garlic salt

freshly ground pepper, to taste

SALAD:

3 medium tomatoes 8 Ounces mozzarella cheese

1 medium onion bunch of Romaine lelluce

Cut tomatoes in thick slices: Slice onions and mozzarella. Arrange In layers or overlap: slice 01 tomato, mozzarella then onion, Refriger ate until ready to serve. Shake basil dressing and pour over salad. Serve immediately over Romaine lettuce.

Serves: 4

Note; Can be prepClfnd "hend.

MYSTERY SALAD

A WC/COIlW brenk from c()nventionu/ sa/ads. Greol with a summer hllrbeque ()r ufter 11", gun,., sandwiches,

1 srna II head lettuce

% head cauliflower - just Ilowerettes. cut up

% pound bacon, fried and crumbled

Mury and John /l(l11(]SZaK 1 medium onion, "hopped

1 tablespoon sugar

"I. cup Parmesan cheese ';' cup mayonnaise

Layer ingn,dicnts in order !;ivell (put all the luttuc« in the bottom or ho w]. then all the cauliflower, etL). Pu: III Clip mayunnaise on top and let sot in f h u rcfr igcrator overnight, um.overed and without mixillg. Toss w hr.n reddy to serv e.

Serves: 6-8

t\lOt.f~: Must bp l)J'(~pnred uhf:nd of time.

38

-

ALETA'S POTATO SALAD A favorite of fClmily and friends!

Aleta Bleier

6 medium red potatoes

1 pound fresh green beans approximately 10-12 cherry

tomatoes

1 large red onion, sliced in

1 large lemon

carrot curls (optional) mushrooms (optional) artichoke hearts (optional) 'vinaigrette dressing

rings

Poel potatoes and boil until slightly tender. Trim ends of green beans (do nut break in half] and boil until tender but crisp. Dice potatoes and mix with green beans in large bowl. Add cherry tomatoes and sliced red onions, and toss lightly with vinigratte dressing and lemon juice to taste, until thoroughly coated. You may, if you wish, add carrot curls. artichoke hearts or mushrooms,

'VINAIGRETTE DRESSING

'/' cup wine vinegar v, cup melted butter 1 cup olive oil

1 large clove garlic, crushed 1 tablespoon minced pimento 1 'h teaspoons salt

1 teaspoon chervil

Combine all ingredients and stir thoroughly, Let stand at least 1(, hour at 1'00111 temperature to blend flavors. Do not refrigerate sauce, even if you make it early in the day.

1 teaspoon tarragon

1 teaspoon grated onion 'h teaspoon sugar

'I. teaspoon dry mustard freshly ground black pepper,

to taste

Dressing yields: 1(, cup per serving Serves: 6-8

GERTRUDE LEY GRABER'S POTATO SALAD H()nd"d down to us. and it is our [(]vorite potato salod.

Janet and Ray Mansfield

5 pounds peeled boiled and 1 large diced onion

cooled potatoes - 1/z H squares salt to taste

1 dozen hard-cooked eggs, freshly ground pepper to taste

cooled, chopped '12 H size 2 cups real mayonnaise

Mix gently, cover and keep refrigerated until lime to serve.

Serves: 12-14

39

ITALIAN POTATO SALAD Ens y [lnil delicious'

/liCK Oonnnll"y

2 onions, sliced

3 medium size ripe tomatoes fresh pepper to taste

1-2 !;enerous pinches of oregano (Optional)

'I, dozen large potatoes (baking) 1 cup vegetable oil (add more as necessary)

4-6 medium green bell peppers, cored and seeded

salt, to taste

Hake potatoes,

While the potatoes aro baking, cut up peppers [lengthwise). lIeat oil in large frying pan. Fry peppers. adding additional oil as nocessary After potatoes have baked, let thom cool to mom tompornturc. Slice tho potatoes in bite size pieces leaving skins on.

In " largo (deep) serving dish. place several tablespoons uf oil (usillg oil in which peppers were fried - it's tastier) to wet bottom 01 survi ru; dish. Place alternate layers of potatoes then fried peppers, occasionally wr-Iting potato layers with oil in which peppers were rrit~d and SHit potato layers lightly. Slice onions in rings and dice

to matntes. If serving warm, immediately add tornat ocs and onions, then add pepper to taste and toss gently (you may odd oregano, if desirud]

Serves: 8-10 I:klter still, chill mixlure for at 1""st 2 hours bcf(He serving (to murinute onions and lomal_Of!""'_

/{ served chillcd, srive " smoll portion of oil jI-orll the fried pepper (ll1~1 odd [to (oste) bc,lor" re!o"ing (JS pototons muv slightly dry.

RICE AND SEAFOOD SALAD

Steelers Choice 1 tablespoon coarsely grated onion

1 large fennel root, trimmed. thinly sliced, then shredded 2 tablespoons freshly chopped parsley

*1 cup Italian rice 'h cup olive oil

1 tablespoon lemon juice

(freshly squeezed)

1 tablespoon wine vinegar salt to taste

freshly ground black pepper

to taste SHELLFISH:

5 cups sliced scallops, cooked and cooled

5 cups fresh clams, shelled, cooked and cooled

1 pound shelled jumbo shrimp, cooked and cooled

GARNISH:

fennel leaves

ripe olives (optional)

-ll(lIinJl ricu UHfY hn pllrdwsnd oC. u gourllld sLon:.

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7

Add rice to large saucepan filled with fast-hailing water and cook until tender: Drain thoroughly. place in large bowl and add oil, lemon juice, vinegar, salt, pepper and onion. Toss lightly until thoroughly mixed and set aside until cool. Fold in the fennel. then the parsley. Readjust seasonings if necessary. Fold in cooked shrimp, scallops and clams into the rice mixture. Garnish with fennel leaves and olives if desired.

Optional: You may garnish with a few unshelled shrimp if desired. You rnay also substitute tuna fish for the shrimp.

Serves: 4

ROMAINE AND BOSTON LETTUCE SALAD Steelers Choice 4 hearts of palm (coarsely chopped)

1 sweet red pepper, diced

1 clove garlic, sliced Romaine lettuce (small head) Boston lettuce (small head)

1 cup julienned prosciutto VINAIGRETTE DRESSING

6 tablespoons olive oil 2 teaspoons worcestershire

z tablespoons wine vinegar pinch or two of dry mustard

juice of lemon salt and pepper to taste

2 tablespoons grated Parmesan cheese

Rub a wooden salad bowl with garlic. Add equal portions of Romaine and Roston lettuce. Add prosciutto, hearts of palm and pepper.

In separate bowl, combine dressing ingredients for vinaigrette omitting Parmesan cheese, Pour dressing over salad and sprinkle with cheese. Toss gently,

Serves: 4

SESAME NOODLE SALAD

A favorite of SleBlers when dining at the American Cafe!

Steelers Choice

1 pound pasta 3 tablespoons soy sauce

1(, of a red pepper (finely diced) (or Tamari]

'(. cup watercress (chopped) 11. teaspoon black pepper

'I. cup sesame oil '12 teaspoon chopped garlic

Allow water to come to a boil. Drop in pasta and cook for 3 minutes after it returns to a boil. Drain quickly and submerge in cold water. Drain off all water as well as possible. Immediately mix with sesame oil, soy sauce and pepper. Mix in remaining ingredients.

Serves: 6-8

41

2

SEVEN LAYER SALAD

If prepun,d in 0 forge: glo" .,ulud bowl, this sal()(1 is extremely ottractive ond is great lvhen entrl'toining. I Iowever. your family tvill love it, just (IS Dweyne. Jillion (Inc! 1 00.

Joy Woodruff

1 head lettuce, shredded '/, cup sliced celery

I/, cup slivered green pepper 112 cup sweet onion

1 10 ounce package frozen peas,

cooked for 1 minute

In glass bowl, first place lettuce. Then, as a second layer, place the celery on .top. The third layer is green pepper and onion. The fourth layer is the peas. Spread mayonnaise on top for the fifth layer. Sprinkle sugar and cheese next to make the sixth layer. Bacon sprinkled on top makes the seventh layer and gives it an attractive look.

Cover and refrigerate for 24 hours before serving. Do not toss.

Serves: 6-8

2 cups mayonnaise 2 tablespoons sugar

3% tablespoons grated cheese B strips bacon, fried and

crumbled

Note: This salad has 350 calories in eoch serving.

HOT OR COLD SPAGHETTI SALAD

We have it hot with a big salad, cheese and fresh bread or cold us u side dish for 0 barbeque in the summer,

Anne and Randy Grossmon

1 pound combination of 1 teaspoon basil

asparagus, green beans, 1 teaspoon oregano

zucchini, broccoli, cut up into salt to taste

1" pieces pepper to taste

V. cup olive oil 1 pound spaghetti, cooked

2 minced cloves garlic al denle

1 red onion, thinly sliced v. cup fresh grated Parmesan

'Iz pound sliced mushrooms cheese

Steam vegetables for 5 minutes. Heat olive oil. Saute garlic, onions, mushrooms, herbs, salt and pepper. Add vegetables. All vegetables should be crunchy. Mix well. Toss with spaghetti and Parmesan cheese. Serve hot or chill arid serve cold.

Serves: 6

SPINACH SALAD

May be served with a meal or used as a luncheon entree. This recipe is sure to please even the "pickiest" of soJad snobs.

Joanne and Jock Hom 'h pound fresh mushrooms, sliced

1 package fresh spinach 'fz pound bacon, fried crisp 2 hard-boiled .eggs, chopped 'Iz-l cup raw sunflower seeds '12-1 cup raw pumpkin seeds Above amounts may be altered according to your taste.

1'12 cups bean sprouts or alfalfa sprouts

42

DRESSING:

v. cup sugar or honey 'I. cup ketchup

1 teaspoon garlic or onion salt 1 teaspoon dry mustard

1 tablespoon onion powder or

juice of 1 small onion

Wash and drain spinach thoroughly. Break off stems and tear apart large leaves. Fry bacon until crisp: cool and crumble. Boil eggs; cool and dice. Add all other ingredients. Mix dressing thorooghly and tosswith salad.

I/, cup cider vinegar 1 cup salad oil

1 tablespoon poppy seed (optional)

Serves: 8 small, 4 large Note: For a chonge, '1 V, cups large curd cottage cheese may be added ond tossed at lost minute. Dressing may be prepared ohead, out toss only at the last minute.

TACO SALAD

Thea and I enjoy Mexican food, so during the hot summer months 1 prepare a taco solari.

Kathy Bell

1 pound ground beef 1 cup grated cheddar cheese

1 'I. ounce package taco 1 large bag of taco-flavored

seasoning mix Dorito chips

2 cups shredded lettuce 1 small diced onion

2 medium tomatoes, diced hot taco sauce (optional)

Brown ground beef in skillet as directed on taco package. Add seasoning mix. Let meat mixture cool while you prepare other ingredients.

Put lettuce, tomatoes and cheese into large bowl. Toss together, mixing it evenly. Spoon meat mixture on top. To make a pretty salad, place chips around edges. Sometimes, tor a spicier salad, add diced onions and hot taco sauce.

Serves: 4-6

Note: Can be prepared aheod.

TUNA-CASHEW SALAD

A good side dish in the summertime.

Pamela and Mike Webster

3 medium-sized carrots, grated 1 6'h ounce can tuna

'i> cup celery, chopped 1/,_1 cup Miracle Whip

1 small onion, chopped 1 5 ounce can chow mein

1 3'1. ounce can black olives, noodles

drained and chopped 8 ounce can cashew nuts

Mix carrots, celery, onion, olives. tuna and Miracle Whip together. Add chow mein noodles and cashew nuts just before snrvi ng.

Serves: 2

43

TURKEY SALAD Gr_t Juncheon dish given to me by my mother.

Debbi" Kolb

Z'1z cups cooked turkey or

chicken. cubed

1'12 cups sliced mushrooms 1 cup celery. diced

Z tablespoons Spanish olives.

sliced

Combine turkey or chicken, mushrooms, celery, and olives together; set. aside. Mix mayonnaise, lemon juice, onions nnd salt together and mix with turkey mixture. Refrigerate for 2·3 hours. Serve over lettuce.

'h cup mayonnaise

1 tablespoon lemon juice

1 teaspoon chopped onions 'h teaspoon salt

A spicy fish suJ[Jd.

TRADE WINDS SALAD

Yields: Approximately 5'h cups

1'12 pounds while fish filIets, cooked, skinned and roughly chopped

4 tablespoons lime juice

4 tablespoons freshly squeezed lemon juice

4 ounces grated, fresh coconut

1 red pepper, white pith removed. seeded and shredded SPICY DRESSING:

Serve with white wine and crusty french bread. Gloria and John Brown 1 green pepper. white pith removed, seeded and shredded 2 bananas, thinly sliced

4 medium-sized tomatoes, chopped

1 cucumber, peeled and diced 4 ounces canned pineapple drained and chopped

1 teaspoon salt 1 green chili, finely minced

v, teaspoon freshly ground 1 garlic clove, crushed

black pepper 5 ounces sour cream

% teaspoon ground cumin 2 tablespoons light cream

In H medium-sized dish, mix together the [ish with lime and lemon juices. Set mixture aside to marinate in a 1:001 place for 1 hour, basting occasionally. Drain Iish, reserving 1 lablespoon of the marinade. Place fish in a serving bowl and add the remaining salad ingredients. Toss gently and set -aside.

To make dressing, place the reserved tablespoon of marinade and the dressing ingredients in a small mixing bowl. Blend thoroughly

a nel pour over the fish mix!u rc. Toss well and chill in tho refrigerator for 1 hour. Remove salad and toss well before serving.

Serves: 6-8

44

WESTPORT ROOM SALAD

Lindo ant! Hub Kohrs

bread crumbs

1 head Romaine lettuce

1 head grated cauliflower Combine lettuce and cauliflower in a large bow]. Sprinkle with bread crumhs. Set aside.

DRESSING:

liz cup non-dairy creamer salt til taste

Z cups mayonnaise

Z cloves garlic. minced

2 tablespoons Parmesan cheese 2 tablespoons lemun juice

Mix ingredients lor dressing together with it wire whisk. Chill [or several hours. Makes one quart. When ready 10 serve, pour dressing as desired and toss w,nlly to coat all leaves.

pepper to taste

Serves: 6-8

45

Salad Dressings

FAMOUS FRENCH SALAD DRESSING

This never separates if combined in order given. This recipe has been handed down over the years.

Linda and Bob Kohrs

1 14 ounce bottle ketchup 2 tablespoons prepared mustard

2 cups sugar 1 cup vinegar

1 teaspoon celery seed 'h cup salad oil

Mix all ingredients together except oil. Add oil. Beat very hard with wire whisk or in blender.

Dressing will keep in refrigerator for weeks.

Yields: approximately 5'1. cups

HONEY CREAM DRESSING FOR FRUIT

Steelers Choice 1 cup heavy cream, whipped

2 teaspoons grated orange rind approximately 'h-1 cup flaked

coconut

2 eggs

'12 cup honey

II, cup lemon juice '14 cup orange juice Yo teaspoon salt Beat eggs in a small sauce pan and stir in honey, lemon juice, orange juice and salt. Cook stirring constantly until mixture coats the back of a spoon, cool thoroughly. Fold in cream and orange rind. Serve over fresh fruit salad and sprinkle with coconut.

Yields: 2% cups

OLIVE SALAD DRESSING

Quick and spicy.

Michele and Frank Wilson

liz cup salad oil 'h cup olive juice

1 cup sliced olives and pimentos

Combine all ingredients in a jar. Shake well. before serving.

'14 teaspoon salt

'12 teaspoon garlic salt '14 teaspoon pepper

Refrigerate 1 hour

Yields: 2 cups

POPPYSEED DRESSING (For Cabbage)

A favorite dressing given to me by my Morn. Not only delicious on cabbage but also over fruit salad.

Lindo and Bob Kohrs

v. cup honey

1 teaspoon dry mustard

1 teaspoon minced onion 1 cup salad oil

46

1 teaspoon salt 'I. teaspoon poppyseed or

'h cup vinegar caraway seeds

Put halley. mustard. salt, vinegar, and onion in a blender. Gradually add the oil. When mixture becumes thick, add poppyseed. Chill before serving. Pour Over shredded cabbage and serve.

Yields: approximately 2 cups

POPPYSEED SALAD DRESSING

Try this on a spinach salad, with crumbled bacon.

Steelers Choice 3'12 tablespoons grated fresh yellow onion

2 cups oil (i.e. corn)

3 tablespoons poppy seeds

1 egg (room temperature) '/4 cup granulated sugar

1 tablespoon Dijon mustard 'h cup red wine vinegar

'I. teaspoon salt (more if desired) Combine all ingredients (excluding oil and poppyseeds) in blender

or food processor for nne minute. Add oil slowly. When thoroughly mixed, correct seasoning. You may want additional salt. Add poppyseeds. Cover and refrigerate. Toss cold over salad.

Yields: 1 quart

SOY DRESSING Greot for a spinach salad.

3f. cup soy sauce

3 tahlespoons fresh lemon juice 1 teaspoon sugar

1 teaspoon toasted sesame seeds

Karen and Dwight White 1 teaspoon chopped minced onion

1'12 cups oil (peanut is good)

Combine soy, lemon juice, sugar. sesame seeds and minced onion. Mix thoroughly. Add oil and mix again with wire whisk until thoroughly blended, or you may arid ingredients in hlender and blend on low speed.

Yields: approximately 2'12 cups

Note; Can do ahead. Very easy.

1000 ISLAND DRESSING

This is an 8lISY homemade way to have 1000 Island dressing. Makes Q plain salad special!

Pamela and Mike Webster 1 teaspoon lemon juice

2 hard-cooked eggs, chopped celery salt, sugar, parsley flakes

to laste

1';' cups mayonnaise % cup chili sauce

'/. cup onion, chopped

2 sweet pickles, chopped

1 slice (about '/_) green pepper, chopped

Mix ingredients together and chill.

Yields: approximately 2 cups sauce

Note; Easy

47

WISCONSIN-FRENCH SALAD DRESSING

This i."" un f!}(r:f-!Ih~nl nlf.prnotj\-'P lo bouJp.{1 dn-;>ssings. It's ecvy to prepore (lnrl /CH"-' in sllgnf.

Porn emrl .'vlike Webster

'h cup salad oiL 'I, cup sugar

'I, cup ketchup 'I, cup vinegar 'h teas poon salt

'f, teaspoon paprika Mix all ingredients in blender or mixer until well blended. Keep in t:ov£~['(~d r.nntainur in f(~rrigerat()r.

'/4 teaspoon celery seed 1 small grated onion

1 tablespoon A-I or

worcestershire sauce

1 teaspoon parsLey flakes

Yields: about 3 cups

SPINACH SALAD DRESSING

Steelers Choice

1 large onion, chopped 1 tablespoon dijon mustard

'I., cup sugar 'h cup vinegar

1 teaspoon salt 'I> cup salad oil

freshly ground black pepper, 1 tablespoon celery salt

to taste 2 tablespoons poppyseed

Hlend all ingredients in food processor, turning on and off, for approximately 1 minute. Readjust seasoning if necessary,

Yields: 1 pint

48

Soups

CLAM CHOWDER

Mott Bahr

4 medium onions, chopped 1 quart boiled tomatoes,

';' pound bacon, chopped chopped (1 can will dol

4 large potatoes, cubed 2 dozen fresh dams, cleaned,

4 large carrots, cubed chopped and juice to taste

Saute onions and bacon. Pour off grease. Set aside.

Boil potatoes and carrots, using enough water to cover vegetables.

Re sure water does not boil away or vegetables become overcooked.

To potatoes and carrots, add tomatoes and sauteed onions and bacon.

To prepare clams: Chowder clams may he steamed open in stock pot. Steam approximately 10 minutes in ';''' of water. Reserve liquid - approximately 5 cups. Remove clams from shell and chop, finely or roughly as desired. They will npen more easily if cold. Canned clams may also be used with added clam juice.

Mix in clams. After clams have been added to sauteed onion, bacon and tomatoes, simmer 'h hour. Serve hot with fresh bread on the side, Garnish with parsley.

Serves: 12

DEBBY'S NEW ENGLAND CLAM CHOWDER

SIeve ond f are originally from New England, so we especially like seofood. Here is a recipe that we enjoy.

Debby Furness

1 onion, chopped

3 stalks celery, chopped approximateLy 2 tablespoons

vegetable oil 1 cup water

4 or more medium sized potatoes, peeled and diced '/z of a 4% ounce can Hunt's Tomato Sauce

2 6% ounce cans of clams,

drained and juice reserved Brown onions and celery in oil. Add juice from clams and about 1 cup of water plus all other ingredients except clams. Liquid should cover the tops of the potatoes. If more liquid is needed, add water. Boil about 30 minutes. Shut all slave and add clams. Let chowder sit approximately 2 hours and reheat before serving.

Serves: 4-5

Note: Must be prepared "h"Clri.

49

3 cups buttermilk

CHILLED CUCUMBER SOUP

Sharun uncI Tunch Ilk in

1 teaspoon minced parsley salt to taste

1 cup sour cream

4 medium cucumbers, peeled tabasco to taste

and grated 'Iz medium cucumber, sliced

1 ounce grated onions thinly

1 teaspoon chopped dill or 2 tablespoons toasted, sliced

chives almonds

Combine buttermilk and sour cream. Add grated cucumbers. onions, dill and parsley, Adjust seasoning to taste, making fairly sharp since chilling will make it more mellow, Let stand in refrigerator for several hours, Before serving, garnish each howl with three or four cucumber slices and sprinkle with toasted almonds, Parsley sprigs may also be used to garnish,

SPANISH GAZPACHO

Serves: 6-8

A marvelous first course for 0 summer meal.

4 cups chopped tomatoes

1 cup chopped green pepper (1 pepper)

Nancy Russell 1 cup chopped celery

1 cup chopped cucumber '/2 cup chopped onion

4 tablespoons parsley 2 tablespoons chives 1 small garlic clove

5 tablespoons wine vinegar 6 tablespoons olive oil

Chop all vegetables in bite size pieces (do not puree in food , processor). Add remaining ingredients and stir thoroughly. Chill thoroughly before serving.

2 tablespoons salt

1 tablespoon worcestershire

sauce

1 46 ounce can V-8 juice

CREAM OF KOHLRABI SOUP

Serves: 8-10

This is the Ham's version of The Bakery's recipe. We've enjoyed this Chicago restaurant many times with our friend and attorney, Herb Ruday,

1-1'1z pounds (4-5 heads) fresh

Kohlrabi

4 tablespoons buller 'Iz cup minced onion 1 carrot

4-5 peppercorns

6 tablespoons fresh parsley, chopped

1 bay leaf

pinch of salt

50

Joanne and Jack Hom 3-4 cups fresh chicken or veal broth (or 2 10 ounce cans chicken broth and 2 cans

water)

4 tablespoons flour

3 tablespoons cornstarch 1 pint heavy cream

1112 cups sour cream or more, if desired

Wash and pare Kohlrabi; cut into 112" cubes,

In a soup pot, melt butter and saute onions, Add Kohlrabi and cover, Cook about 3 minutes. Turn heat to low and simmer 15 more minutes,

Chop carrots the same size as Kohlrabi. Add this to Kohlrabi with peppercorn, parsley, bay leaf and a little salt. Cover and simmer 15 more minutes.

Add broth, Bring to boil. Cook until vegetables are tender,

In small parts, add the soup to food processor or blender and puree. Return to soup pot.

Dissolve flour and cornstarch in the heavy cream, Slowly pour into broth, Turn to low and simmer 20 more minutes, Correct the seasoning.

Add more fresh parsley, Add the sour cream and heat through. Do not boil, as sour cream will curdle.

If you prefer a thicker soup, just add more flour and cornstarch to the heavy cream, (Also, remove bay leaf and peppercorn before

adding to blender]. Serves: 6-8

LEEK SOUP

Bob and Lindo Kohrs

2 leeks 1'1z cups milk

3 potatoes 'Iz cup cream

salt and pepper to taste 2 tablespoons margarine

Note: The diameter of the leeks should be the size of silver dollars with the white of the leeks at least 6" long. You will not use the green po rt of the leek.

Cut up white part of leeks and place in heavy skillet. Add enough water to cover. Bring to a boil and boil until tender, saving the water to use later in the soup. Peel the potatoes and boil until soft. Let potatoes cool. Put leeks, water, and potatoes into a blender and mix until smooth, Pour into skillet, add salt, pepper, 1'12 cups milk, 'f, cup cream, and 2 tablespoons margarine. Heat and serve,

Serves: 8

Nole: For potato soup, add onion,

51

MEXICAN PENICILLIN

Mnny a Sleder will testify to the healing qualities of this healthy ,;uup.

Sreuiers Chuice medium onion ('12 cup), chopped

4 teaspoons instant chicken bouillon granules or 2. cubes 1 small zucchini (4 ounces) sliced thin

1 cup frozen peas

1 avocado, seeded, peeled and sliced

'14 cup grated Parmesan cheese, optional

1 4'1. to 5 pound stewing

chicken, cut up 6 cups water

2. onions, sliced

3 stalks celery, sliced 1 teaspoon salt

6 peppercorns

2. bay leaves

1 16 ounce can tomatoes, undrained, or 1 pound fresh tomatoes, cut up

3 medium carrots (1'(2 cups],

sliced thin

In soup put combine chicken, water, onion, celery, sail, peppercorns and hay leaves. Simmer, covered, for 2 hours or until chicken is tender and falls from the bone. Strain broth and discard vegetables. Return broth to the pot. Add undrained tomatoes, carrots, onion, bouillon; simmer. covered for 30 minutes 01' until carrots are tender. After chicken has cooled, remove skin and bones and break into bite-sized pieces. Add to the broth with zucchini and peas. Cover and simmer 10 to 15 minutes longer or until vegetables are tender. Before serving add avocado slices. You may garnish each bowl with a little grated Parmesan cheese.

A meal in itself.

ONION SOUP

Serves: 10

Gail and Bob McCartney

3 tablespoons butter 4 thick slices French or Italian

3 large onions, thinly sficed bread

1 tablespoon flour 4 tablespoons grated Parmesan

liz teaspoon salt cheese

freshly ground pepper, to taste 4 tablespoons grated Swiss or

5 cups beef broth Gruyere cheese

In a heavy pan, melt the butter. Add the sliced onions and cook slowly, stirring occasionally, until golden. Sprinkle on the flour and stir for a few minutes to cook the flour. Season with salt and pepper. Add broth, stirring constantly. Bring to a boil, lower heat and let soup simmer, partially covered, for 30 minutes. Toast the slices of bread in the oven until brown. Place them in a large ovenproof soup tureen or individual bowls. Pre-heat the broiler. Sprinkle the bread with Parmesan cheese. Pour the soup over the bread and top with Swiss or Gruyere cheese. Brown the cheese under the broiler and serve immediately.

52

Serves: 4

FRENCH ONION SOUP

Gre"t on a cold, wmtsr day. May be frozen.

Linda Kohrs

3 pounds peeled anions (5 '14 cup flour

pounds unpeclad] 1 cup white wine

% cup buller 3 quarts beef bouillon (12.

1 V. teaspoon pepper bouillon cubes)

2. teaspoons salt 8.10 slices rye bread,

2. tablespoons paprika toasted

1 bay leaf 8·10 slices Swiss cheese

Slice onions Yo" thick. Melt butter and saute onions in butter for 111z h~urs III a large pot. Add pepper, salt, paprika, and bay leaf and mix together: Heat over low fire for 10 minutes. Slowly add flour and white wrnc. Lastly, add bouillon and simmer for 2 hours (WIthout slIrrmg). To serve, pour soup in individual bowls and float one shee of rye bread topped with a slice of Swiss cheese.

Serves: 8-10

Note: Can freeze soup for later.

SPLIT PEA SOUP

This is one of my favorite recipes.

Patty and Rick Donnalley 1 stalk celery, cut into fine

slices

5 cups water

'Iz teaspoon salt

V. teaspoon pepper

1 small onion, chopped

1 ham bone or 2 thick slices of ham, cut into pieces "apprnxirnataly 12 ounces green split peas

2 small carrots, cut into thin

slices

Brown oni~n until soft. Add ham bone, split peas, carrots, celery, water, salt and pepper. SImmer Ph hours, stirring occasionally. Serve WIth cooked noodles.

Serves: 6

'Cook according to pockage instructions

53

FRENCH VEGETABLE SOUP WITH PISTOU

Use unly fresh vegetables and serve with Brie, bread and wine. Eol it ull. for it does not improve wilh agel

6 large ripe tomatoes

6 cups water

2 teaspoons salt

*1 pound zucchini

"'t. pound yellow squash (AKA

summer squash)

'Vegetable proportions are flexible and, of course, variable according 10 seasons.

Chop tomatoes. Put in large pot with water and salt. Cook 5 minutes. Chop zucchini, yellow squash, and beans into bite-sized pieces. Put green beans and Ziti in with tomatoes and water. Cook approximately 15 minutes. Add squash and zucchini. Cook for an additional 5 minutes.

In a small bowl, mix a bit of soup broth with Pistou. Add to soup pot. Stir over low heat a minute, then taste and readjust seasoning if necessary.

Ladle into bowls and sprinkle with Parmesan cheese.

Yields: 12 cups soup

Anne and Randy Grossman

*1 pound green beans

2 cups uncooked Ziti macaroni 'Pistou

grated Parmesan cheese

'PISTOU

'/. cup olive oil 1 tablespoon dried basil or V.

3 peeled cloves garlic cup if fresh

'I, cup fresh dillweed-packed ,/, cup grated Parmesan cheese

Using processor or blender, process oil and garlic for 30 seconds. Add dilIweed and basil, blend until smooth. Add cheese. Blend to a green flecked paste.

Yields: 'I. cup Pistou

CREAM OF ZUCCHINI SOUP

Fresh zucchini from my futher's garden makes this recipe even more special.

Joanne Hom

3 medium zucchini. coarsely v. teaspoon dried dillweed

chopped salt and freshly ground pepper

1 onion. chopped to taste

1 10 ounce can chicken broth 1 tablespoon white wine

or fresh chicken broth vinegar

1 chicken bouillon cube 1 pint half & half

2 tablespoons uncooked farina 1 pint (16 ounces) sour cream

Combine first six ingredients in a saucepan. Simmer, stirring occasionally, until zucchini are lender, about 20 minutes, Season With salt and pepper to taste. Transfer to blender or food processor and blend until smooth. Pour back into saucepan and stir in vinegar. Thin to desired consistency with half & half. Heat through. Add sour cream and heat, but do not boil, as sour cream will curdle.

Reseason ir necessary.

Note: May be prepared ahead. 54

Serves: 8

First Quarter

55

Cheese & Eggs

CHILI RELLENOS We like this for Sunday brunch.

Nancy and Andy Russell

1 7 ounce can whole green chiles

'I, pound cheddar cheese, grated

'Iz pound Monterey Jack cheese,

grated

Rinse chilies and remove seeds. Place half of chilies in bottom of greased glass casserole dish. Sprinkle half of each kind of cheese over chilies. Add remaining chilies. Top with rest of cheese. Beat together the eggs. flour, evaporated milk and salt until smooth. Bake at 3500 for approximately 45 minutes. Serve with taco sauce.

4 eggs

'I, teaspoon salt 1/, cup flour

1 13 ounce can evaporated milk

Serves: 6

QUICHE

This is an exceJJenl recipe for (] quick and easy quiche, great for a luncheon Of brunch.

1 9 inch pie shell, unbaked 'h pound bacon, cooked and crumbled

'13 pound spinach, chopped and cooked

113 pound cheddar cheese, shredded

Pamela and Mike Webster 2 tablespoons flour

1 cup milk

2 tablespoons butter, melted dash of nutmeg

dash of parsley

dash of paprika

'/2 teaspoon salt

4 eggs

Put cooked, crumbled bacon in pie shell, along with cooked, chopped and well drained spinach and shredded cheddar cheese.

Heat eggs slightly. Mix flour in milk until smooth Add eggs. butter, spices and salt. Pour over ingredients in pie shell. Bake in a preheated 3750 oven for 45 minutes.

For variation. try replacing the bacon, spinach and cheddar cheese with ham, Swiss cheese and tomato, or broccoli, mushroom and cheddar cheese.

Serves: 4-6

Note: Call do ahead.

l

56

SALMON QUICHE

2 3 ounce packages cream cheese, softened

Debbie and Jon Kolb 10 ounce package frozen chopped broccoli, thawed and drained

112 cup sour cream 2 eggs

1 'Iz tablespoons prepared mustard

1 73f. ounce can salmon, well

drained

Combino first 4 ingredients in a small mixing bowl; beat with the electric mixer or in the food processor until well blended. Set aside. Remove bones from salmon. Add remaining ingredients and mix. Pour into unbaked pic shell and bake at 375' for 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm or cold.

'/' cup shredded Swiss Or Mozzarella cheese

1 unbaked 9 inch deep dish pie shell

Serves: 6

SPINACH QUICHE

This is one of my fnvoritcs! Ldtovers call be rRhented. /300 (Jlld

2 tablespoons finely minced v. teaspoon salt

green onions pinch of nutmeg

2 tablespoons butter 3 eggs, beaten

1 package frozen chopped 1'/' cups whipping cream

spinach (equals l'h cups V. cup grated Swiss cheese

well-drained spinach) 1 tablespoon butter, dots

% teaspoon pepper 8 inch pastry shell, unbaked

Cook green onions in skillet in melted hutter until onions are tronspa~ent. Cook frozen spinach according to package directions and dram well. Add "j % cups spinach to onions and stir over moderate heat. Stir in pepper. salt, and nutmeg. Beat eggs and add 10 rru xtu r e. Then add the whipping cream and slowly stir everything toget.h~r. Pour i n to pastry shell and sprinkle Swiss cheese on top. Dol With blltt"r and bake 30-35 minutes at 3750.

Linda Kohrs

Serves: 6

~, . --=.

' "--.. ,- ~

..

Mike Wagner

57

SHRIMP AND EGGS ORIENTAL

A grRot brunch served Wi!ll gar/ir; bTRad, fl s%rl and ,;hampagne.

Connie Iiosu

1 pound fresh shrimp 1 teaspoon A-l sauce

juice of ,(, lemon and rind t teaspoon worcestershire sauce

4 tablespoons butter liz teaspoon Dijon mustard

2 shallots, peeled and finely 1 dozen eggs

chopped 1'1, tablespoons heavy erea m

1 dove garlic, peeled 1';' tablespoons grated

'/z tablespoon shelled walnuts. Parmesan cheese

crushed salt to taste

% tablespoon chopped parsley pepper to taste

pinch ginger 6·8 tablespoons butter

place shrimp in cold salted water with lemon juic~ and rind. and cook 4 minutes after water has come to a boil. Drain and cooL Peel. devein and chop coarsely. Set aside.

Melt 4 tablespoons butter in a skillet. and cook shallots and garlic until g()ld~n. Discard garlic; add shrimp, walnuts, parsley, ginger, sauces and mustard Cook f) minutes and set aside.

Break eggs in a mixing howl, and combine with cream and Parmesan cheese. Saason with salt and pepper. Scramble with rumaining butter to very soft consistency. Stir in shrimp mixture and cook approximately 3 minutes.

Serves: 6

BREAKFAST SOUFFLE

This is Mikll's fuvorite iJreukfo't dish, which he doesn '[ gel us often as /w'd like - mornings ure "/WflYS /)[H/ for me.

Calhy Wagner

4 green nnions, chopped '!. teaspoon freshly ground

liz green pepper, chopped pepper

1 tablespoon butler 6 slices cooked and crumbled

'12 cup fresh milk bacon

'I. cup powdered milk 6 large sliced mushrooms

6 eggs, separated at room 'I. cup (mixed): grated sharp

temperature Cheddar cheese. grated Swiss

l'lz teaspoons salt cheese

Saute onions and gl'eml pepper in butter for 2·3 minutes Set aside. Cornhinn milk. pnwdurnd milk, egg yolks. 1 teaspoon sal! and popper with wire whisk until smooth. Beat egg whiles sepal'atcly with If, teaspoon snit unt il sliff. Add bacon, mushrooms, sauteed . vegetnhl,,, and 1 cup of cheese iuixture to egg yolk mixture. Fold ll1 stiff egg whitus and pour into greased (with vogutable ad or butter) 2 quart souffle or baking dish. Sprmkln rumain i n g liz cup 01 r.hous.

on top.

Huk e at :125" in pruheated ovnn fur :lO minutes.

Serves: 2-4

58

GRITS SOUFFLE

A souther-n j'flvorite!

Terry Bradshaw

1 cup milk 1 cup water 1;' cup grits

3 egg yolks, well beaten 4 tablespoons butter

'10 pound grated cheddar cheese

Ilent milk and water In top of douhle boiler. Add grits and cook and stir for 1 hour. Remove from fire and add well beaten egg yolks, hutter, cheese, salt, paprika. savory salt and tabasco. Fold in stiffly benton egg whites and pour into H greased !Jx13 baking dish. Cook in 3500 oven for 45 minutes.

1 teaspoon salt

'I. teaspoon paprika

1 teaspoon savory salt '/2 teaspoon tabasco

3 egg whites, stiffly beaten

Serves: 8

SPINACH CHEESE PIE

This is nice to use as either ,In appetizer or a side dish.

Carol Tobin

10" pie crus!

10 ounce package frozen spinach

6 eggs

1 3 ounce package cream cheese, softened

'I. cup (1 ounce) shredded sharp

processed American cheese

Cook spinach; drain well. Combine eggs, cream cheese and shredded cheese. Heat until well comhined. Stir in spinach, green onion. parsley, salt and pepper. Turn into prepared crust and top with Parmesan cheese.

Bake in 4250 oven for 15 minutos. Remove; let stand for 10

2 tablespoons sliced green

onion

1 tablespoon snipped parsley '12 teaspoon salt

dash of pepper

2 tablespoons grated Parmesan cheese

rninutes.

Serves; 4-6

59

Serve for ul'unch ()f light evening meal.

SPINACH FRITTATA

1 package (10 ounce) frozen chopped spinach

1(, pound fresh mushrooms, sliced. or 1 can (4 ounce) sliced mushrooms

'I. cup finely chopped onion or 1 tablespoon instant minced

Linda ond Ted Petersen 3 tablespoons butter

8 eggs

'h teaspoon seasoned salt dash of pepper

'h cup grated Parmesan cheese parsley and red peppers,

(optional)

onion

Cook spinach according to package directions. Drain well, pressing out excess liquid. Meanwhile. in large ovenproof fry pan, cook mushrooms and onions in butter over medium heat until tender. but not brown (7·10 minutes). Beat together: eggs. salt and pepper. Stir in drained spinach. Pour over mushrooms and onions. Cook over low to medium heat until eggs arc set. about 7 minutes.

Sprinkle with cheese. Broil about 6 inches from heat until cheese melts, 2·3 minutes. Cut in wedges to serve. Garnish with parsley and peppers. if desired.

Serves: 4 Note: If using conned mushrooms und instunt minced onion, do not saute in butter. Add mushrooms with liquid and instun; minced onion 10 egg: mixture, Cook as nhove.

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60

Beef

BEEF BRISKET

This recipe is one of Jon's favorites. and it's so easy to prepare.

Debra Kolb

1 5-6 pounds beef brisket (leave fat on bottom)

2 4 ounce cans sliced mushrooms

'/2 cup Wishbone Oil and

Vinegar salad dressing

Line pan with heavy-duty aluminum foil. Place brisket in pan, fat side down. Mix and put the rest or the ingredients over meal and cover with foil. Bake at 3000 for 6 hours. Let cool and slice meat. Return to pan and refrigerate overnight. Take out of refrigerator and let sil for 'Iz hour. Bake at 3500 for lh hour.

1 12 ounce jar Heinz Home Style brown gravy

1 packet Lipton Onion Soup mix

Serves: 8-10

TZIMMES

Traditionally in my family, we olwoys hud a Jewish dish called "Tzimmes" which mcans a composite dish of meat, sweetening and vegetables. This dish is prepared before the Sabbath. Rosh Hashana or Yom Kippur. 1 fIX mine a little differently than the way my mom does, but it is casy for me, and my family enjoys il.

Debby and Steve Furness

5 potatoes (white. sweet or mix the two), peeled

1 Sugardale corned beef 7-8 carrots, fresh peeled OPTIONAL:

3 white onions, cut into cubes 3 prunes (canned or bottled) Boil corned beef according to directions, approximately 3 hours. Aboul 40 minutes before the corned beef is done, add vegetahles to boiling water. Cook until tender. Retain broth for sauce.

SAUCE:

2-3 tablespoons chicken fal or 2 cups broth from corned beef

vegetable shortening mixture

2 heaping tablespoons flour 'I. cup brown sugar

Melt fal or shortening in a large skillet. Add flour and stir until lumps are smouth. Gradually add hroth and stir constantly until thickened. Add brown sugar. Salt and pepper to taste.

Take meat and vegetables out of pot and put into roasting pan.

Cover with sauce. Add prunes and onions if desired. Bake at 3500 until bubbly and a little browned, approximately 20·30 minutes.

Serves: 4-5

61

GROUND BEEF CASSEROLE

A perfect and easy dinner any time when served with tv,"ed green solod.

Debra and Hicky Martin 'f. teaspoon salt

'I. teaspoon pepper

1 8 ounce can tomato sauce % cup mozzarella cheese

% cup Swiss cheese

3f. cup Longhorn cheese

box Rice-a-Roni Spanish Style Rice mix

cup stewed tomatoes (to be added to Rice-a-Roni)

1 'I, pounds ground beef 'f. cup onion, diced

'!. cup bell pepper, diced Prepare Spanish Style Rice as stated on box. Add stewed tornatons. Set aside. Rrown ground beef, onion and bell pepper. Add salt and pepper. Drain excess fat. Add tomato sauce and prepared Rice-aRo ni. Top with cheese and remove from heat. Cover. Serve after cheeses have melted.

Serves: 5

HUSBAND'S DELIGHT

John loves this.

Flo Stallworth

5 green onions

1 B ounce package of cream

cheese

1 cup sour cream

'Iz cup grated cheddar cheese 'I. cup Parmesan cheese

2 pounds ground chuck 1 garlic clove

1 teaspoon sugar

2 15 ounce cans tomato sauce 1 teaspoon salt

pepper to taste

1 8 ounce package of small

noodles

Brown the meal and pour off excess fat. Add the garlic, sugar and tomato sauce. SaIL and pepper to taste. Cover and simmer for 15 minutes. Cook the noodles according to package directions; drain. Chop onions finely, and include some of the green tops. Blend . onions with the cream cheese and sour cream. Crease a baking dish lightly. Make layers of noodles, meat sauce, sour cream mixture and grated cheese, ending with grated cheese on top. Sprinkle with Parmesan cheese. Bake 2D minutes at 3500 to heat thoroughly.

Serves: 6-8

I •

52

MEAT LOAF

Art loves this

meat loaf. It is both delicious and economical.

Mrs. Art Rooney, Jr. '/, to V. cup celery, chopped

1 egg

1 15 ounce can Hunts Tomato

liz pound pork v. pound veal

2 pounds chuck or ground round

approximately 1(, cup corn flakes

3 onions, chopped approximately 4 tablespoons dried parsley flakes

Grind together pork, veal and chuck. and bake for 2 hours at 325°.

Sauce

1 green pepper, chopped poultry seasoning to taste salt to taste

pepper to lasle

Mix all ingredients together

Serves: 8-10

OPAL NORGARD GRABER'S TAGLARINI

The season Hay retired from the Steelers we had on "Offensive Line" dinner. I served my Norwegian mother's sper;ial taglarini. It's delicious with tossed salad, garlic bread and red wine, Each person cre(]ted an original sunrice for dessert. They ote four 9 x 11" pons of taglarini!

4 pounds very lean ground beef 1 large onion

3 12 ounce cans tomato sauce 1 pound can black olives,

drained and sliced

3 16 ounce cans whole kernel corn, drained

Jonet Mansfield 3 13 ounce cans sliced mushrooms, drained

1 pound package cooked egg noodles. drained

1-2 pounds grated cheddar cheese

salt to taste

pepper to taste

Brown ground beef and onion in large skillet. Drain fat. Combine with remaining ingredients and place in 9 x 11" pans. [It will fill three or four pans.] Top with 1-2 pounds grated cheddar cheese and cover. Bake 45 minutes to 1 hour at :150°.

Serves: 12-16 Note: Can be mode ahefld rmri kept in the refrigerator or frozen until n;ndy to hoke.

63

TACOS

11(Jving Iwen born in Sun Diego, Coliforniu, ubou( 25 milus from tilt: ['...,lexicon border. it's flO wonrier IllfJl some of my f(Jvorite foods orr

,'>lark Malone

approximately 3 cups shredded lettuce

1 chopped onion

1 pound shredded Monterey Jack or cheddar cheese

2 pounds of shredded beer

1 7'14 ounce can uf green chili

salsa

hot lard or oil

12 corn tortillas :1 diced tomatoes

Prnpare the fiJling for thu taco shells first. OU)' favmite is beef. J buy a small chuck roast and prepare il early in the day. After it has cooked and cooled, I then pull the beer apart inlo long shredded strips. The beef can be subst itutnd with fried hamburger or chicken. After the beef is cooked, place in pol and add the green chili salsa. Simmer over low flame while preparing the taco shells and the rest of the ingredients.

To prepare taco shells, haat the lard or oil in small frying pan until very hot. Using tongs. place corn tortilla (one at a time) in the oil. This 'makes the tort illa limp. Then fold the tortilla ill hall' while still in the oil. [We prefer soft shell tacos so each side of the tortilla is only cooked for about 30 seconds. The longer cooked, Ihe crispier the taco). Drain tortillas on paper towels to remove excess oil. When the tortillas arc all fried, fill them with your beef by spooning into the shell about half way to the top.

I arrange my tomatoes, lettuce. onion and grated cheese on a large platter, and let evel'yonc fix their own. The taco is then topped with sour cream and Guacamole.

Serves: 6·H

BEEF WITH VERMOUTH

Rick Woods

freshly ground pepper to taste 'I. cup dry vermouth

'I. cup heavy cream

2 tablespoons butter

4 fillets of beer. cut I" thick liz cup green olives, sliced

'!. teaspoon salt

Melt butter in heavy skillet. Add bed fillets. then olives. C~ok 2 minutes on each side [high heat]. Shake pan If necessarv. Spr inkle mnat with salt and Iwpper 10 taslc. Add vermouth, then cream. Cook over ]0\.11,.' heat to desired taste [rare, medium rare or wull dune].

Rernuvo and place on warm serving plnttcr Pour sauce over Iillcts

10 serve.

Serves: 4

64

BEEF WELLINGTON

We hurl this at a neighhor's Iinuse and enjoyed it so much we thought W(' would share il with you.

Cyndi and Cerry Mullins 1 4% ounce can Sells liver pate salt to taste

pepper to taste

1 packet frozen puff pastry

4 slices fillet mignon (about

%" thick)

4 tablespoons butter

'h pound mushrooms. sauteed 1 onion, sauteed

Fry steaks in butter, 1 minute each side. Grind together mushrooms, ot~lon and liver pate. Season steaks with salt and pepper and spread WIth liver mixture. Wrap each steak in an envelope of thawed puff pastry and seal. Bake at 4"UO for about :W minutes or until pastry is golden brown.

Serves: 4 Note; For a better look, brush Huch pastry covered steak with beaten egg before baking.

GRILLED FLANK STEAK

A groot prepare-uhead meal that is sure to please cornpuny.

Bm Hurley

1 pound flank steak MARINADE:

8 tablespoons oil '1. teaspoon oregano

8 tablespoons soy sauce % teaspoon basil

4 tablespoons tomato paste 'h teaspoon parsley

2 cloves garlic, minced pepper to taste

Mix the marinade ingredients. Score flank steak and cover with marinade at least a hours or overnight. Broil or place on the grill until desired tenderness. After each turn, baste with marinade.

Serves! 2-3

Ted Pelersen

65

MARINATED, GRILLED FLANK STEAK NOlley Bussen p"ssed along Ihis recipe 10 us. Try il cooked 011 the grilf. II is tuslv und e"sy 10 prr:pom.

large flank steak (approximately 1 'r. pounds) 8 ounce bottle French salad dressing

1 5 ounce bottle soy sauce

loon"e ond jork Hum ';' cup lemon juice

'I. cup worcestershire sauce 2 teaspoons garlic powder 'I. teaspoon Colemans dry

mustard

Mix all of the above ingredients. excluding steak.

Score flank steak ar.russ grain. Add to marinade and refrigerate overnight. The longer il rnar inatns. the better the flavor. Crill about 15 minutes, basting occasionally. Heat tho remaining marinade and pour uver grilled steak.

This recipe is best served with sauteed mushrooms over the finished steak.

Serves: 2-3

NoLe: Musl be prepored ahead.

MUSTARD & HERB STEAK

Great to prepore v\'hen in a hurry'!

IHiehel" und Fronk Wilson

1 garlic clove 'Iz teaspoon basil

1 green onion 2 uncooked steaks (at least 1'12

'!. cup Dijan mustard inches thick)

Mince garlic and onion. Combine with mustard and basil in small bowl. Mix thoroughly. Spread all hath sides of steaks and broil as desired.

Serves: 2

BEEF STROGANOFF

Mrs. luck But/er

5 pounds sirloin steak pepper to taste

'h cup hutter 1 .:up gravy mix

1 'Iz cup sliced mushrooms 1 cup water

2 medium onions, chopped 2 tablespoons flour

3 10'lz ounce cans Campbell's 1 cup red wine

beef bouillon 1 cup sour cream

salt to taste pinch of nutmeg

Dice mont i n ln -1" piur.ns lind brown ill butter. Plar.n meat. mushrooms, chopped nnions. bouillon, salt, pepper, gravy mix. water and Hour ill H larw! casserole. Cook in oven for 2 hours at 350°, Duri ng lht~ lilSllO mi nutns, add CLIp red \ViTH), Befon) serving. add sour r.ruum (Illd nul meg. Serve OH~r huttornd noodles.

Serves: 8

l

6{)

CALF'S LIVER WITH WHITE PEPPERCORNS Steelers Choice

3 pounds calf's liver salt to taste

freshly ground pepper to taste 2 tablespoons all-purpose flour 2 tablespoons safflower oil

'Iz cup port

2 tablespoons white peppercorns Trim off any excess fat and membrane from the liver. Cut liver into 1/." thick slices. Season both sides of each slice with salt and pepper to taste and dust lightly with flour.

Heat a large skillet. Add the oil and saute the liver quickly over high heat, about 1 minute per side or until golden brown on the outside but still pink on the inside. Set aside and reserve on a warmed platter.

Deglaze the pan with port. Add the peppercorns, ginger, and veal slack and reduce by half. Pour in the cream and continue to reduce until slightly thickened. Reduce heat and whisk in the butter, 1 small piece at a time. Place the liver on warm plates, pour sauce over liver and serve immediately.

1 tablespoon minced fresh

ginger

*1 cup brown veal stock 'h cup heavy cream

3 tablespoons butter, sliced in small pieces

Serves: 6

'Moy substitute beef broth

CALF'S LIVER WITH MUSTARD AND WALNUT SAUCE

Lorry Anderson B thin slices calf's liver

3 tablespoons vegetable oil

'Iz cup all-purpose flour, in a shallow bowl

6 tablespoons butter

1 bunch watercress, leaves only, finely chopped

I';' tablespoons prepared

mustard

'I. cup dry white wine

salt and freshly ground pepper Melt 2 tablespoons butter in a saucepan. Stir in chopped watercress and cook for 2 minutes. Stir in mustard; cook COl' 1 minute. Pour in wine, raise the heat to high, and boil until reduced to a light glaze. Season watercress with salt and popper and set aside. Pine" liver on paper toweling.

In a large heavy skillet, melt rernai n ing 4 tablespoons butter with vegetable oil until butter turns a light nut brown. Make sure the liver slious are dry, then drcdgu them. four at a time, in the flour and cook until quickly brown, about one minute on ouch side, in the hot huttur-o il - they should he a juicy pink within. S'''lS()1l slices with sH11 and pepper und kuep warm. Cook tho rest.

Pour cream into watercruss glaze and simrnur until thickened lightly, stir in the r.hoppurl walnuts. Correr.t seasoning.

To serve: Place the calf's liver on a war rn p\nltcr anri pour sauce

1 cup heavy cream

3 tablespoons chopped walnuts

uver it.

Serves: 4 67

Veal

VEAL CHOPS WITH WINE AND PARMESAN Steelers Choice

<1 veal chops salt 10 taste

freshly ground pepper to taste 2 tablespoons butter, room

temperature

';' cup fresh bread crumbs

'/, cup freshly grated Parmesan cheese

4 tablespoons butter, room temperature

2 tablespoons shallots, finely

chopped

'It cup dry while wine Preheat oven to 4000 Salt and pepper veal chops on both sides. Heilt 2 tablespoons of butter in heavy skillet and add chops. Cook over high heat until golden brown DlI one side, approximately 2 minutes. Turn chops and cook 2 additional minutes until golden brown on othor side. Set aside on warm platter.

Blend bread crumbs, cheese and 4 tablespoons of butter until thoroughly blended. Divide mixture into 4 equal portions. Sprinkle shallots on bottom of skillet used to cook veal chops and return the veal to skillet. Pat bread crumb mixture over each chop and pour wine around the veal chops. Bake, uncovered (approximately 10 minutesl until brown. Place a layer of foil loosely on top and continue to bake for 20 minutes. Serve immediately, spooning sauce around chops.

Serves: 4

LEMON VEAL

We hove substituted chicken brcost for thc veal for variety - use chicken stock instead of beef stock, "II else remains the same.

Cathy (lnd Mike Wagner'

6 paper thin lemon slices

1 green pepper, sliced into 1/4" rings

1 medium yellow onion, sliced

into 1.14" rings

'/' pound sliced mushrooms 1 tablespoon lemon juice

2 tablespoons soft butter

1'12 pounds veal scallops, cut 'Yo" thick and pounded until 'I." thick

salt to taste

freshly ground black pepper '/' cup flour

2 tablespoons butter

3 tablespoons olive oil

'I. cup beef stock, fresh or

canned

Season veal scallops with salt and pepper. then dip them in flour ami shake off excess. In a heavy ]0-12" skillet. melt butter with oil over moderate heat. When foam subsides, add veal, 4 or 5 pieces at a time. Saute them for about 2 minutes each side. or until golden hrown. With tongs. transfer veal to plate. Pour off almost all fat from skillet, leaving a thin film in pan. Add I/, cup beef stock and boil briskly for 1 or 2 minutes, stirring constantly. Return veal to

68

skillet and arrange lemon slices, green pepper, onion and mushrooms on top of veal. Simmer, covered, over low heat for 10-]5 minutes, until veal is tender. Don't overcook. Check to make certain veal does not stick to pan

Transfer veal and vegetables to a heated platter. Add ,/, cup beef stock to the juices in the skillet and boil briskly until Ihe slock is reduced to a syrupy glaze. Add lemon juice. Cook, stirring, for] minute. Remove pan from heat. Swirl in soft buller and pour sauce over the veal and vegetables.

Serves: 4

LINEBACKER VEAL

A very rich veol that goes well with posta and pesta sauce or alone with warm homemade herbed garlic bread.

1·1'12 pounds lean, thin cut veal % cup flour

V. pound (1 stick) butter

1 pound lobster tail, cut into chunks

'/2 pound fresh mushrooms, sliced

Joanne and Jock Hom 14 ounce can artichoke hearts,

drained

'/2-1 cup heavy cream '/2-1 cup sour cream '/z teaspoon oregano '12 teaspoon basil

'12 teaspoon parsley

1 large onion, minced Pound veal until tender. Lightly flour veal on both sides; saute in butter about 3-4 minutes on each side. Remove and set aside. Add lobster and saute lightly about 2-3 minutes. Remove and set aside. Saute mushrooms and onions until limp (you may need to add more butter). Add artichokes. Add creams and seasonings. Return veal and lobster and heat through. Serve immedintely.

Serves: 4-6

VEAL WITH LEMON Easily prepared and equally good.

Agnes and Joe Greene

salt to taste 3 eggs, beaten

pepper to taste 1 'I, cup bread crumbs

1 'I. pounds veal scallops, thinly Y. cup oil

sliced (approximately 3 slices z;, cup butter (clarified)

per person) 2 fresh lemons, one squeezed

'I. cup flour for 3 tablespoons juice

Choose tender milkfed veal and a good oil (preferably olive). Salt and pepper veal. Dip in flour, eggs and bread crumbs. Place ';' cup of bulter in a large skillet. Add oil and heat. Saute veal scallops on each side (approximately 2-3 minutes). Remove and place on warm serving plate. Add remaining butter a nd lemon juice to skillet. Stir in pan for 2-3 minutes and pour over scallops. Thinly slice remaining lemon and serve as garnish.

Serves: 6

69

VEAL PARMIGIANA

f Ie(1tJH~r',..,- fov()riie H!(1/ dish nnd so ecsj: to prepare!

Cathy and Mike Wagner 1 cup seasoned bread crumbs combined with 1 cup grated Parmesan cheese (use fresh)

8 ounces sliced mozzarella

3 tablespoons butter

1 pound veal scallops, pounded to about Yo" thick

liz cup flour seasoned with salt and freshly ground pepper

2 eggs (may need another) beaten

cheese

Prepare tomato sauce first, it call be simmering while you fire preparing meal.

'TOMATO SAUCE:

1 clove garlic, diced fine or

crushed

1 medium onion, chopped fine 1 stalk celery, chopped fine

1;' green pepper, chopped fine ]'12 tablespoons olive oil

1 1 pound 12 ounce can

tomatoes, drained well and chopped

Saute garlic, onions, celery and green popper for about 3 minutes in olive oil. Add tomatoes and seasonings, Simmer for about 45 minutes.

Melt butter in baking dish (large enough for veal to be spread in one layer), Dip veal scallops in flour. Shake off excess. dip in beaten eggs. Coat with bread crumbs and cheese mixture, Arrange in baking dish in one layer. place dish in 4000 oven for 15 minutes. Turn meat, put back in oven for 15 minutes. Remove from ovon. Pour hot tomato sauce over meal, cover with mozzarella cheese. Put back into ovun for an additional 10 minutes.

1/2 teaspoon oregano 1(, teaspoon basil

1/, teaspoon tarragon ,(, teaspoon salt

freshly ground pepper to taste 'Iz teaspoon sugar

Serves: 4

7U

Lamb

MARINATED LEG OF' LAMB

Lindo and Ted Petersen teaspoon dried thyme teaspoon dried parsley teaspoon oregano

1 teaspoon dried mustard 1 bay leaf

1 leg of lamb (5 to 7 pounds)

1/, cup olive oil 2 teaspoons salt

1 teaspoon black pepper juice of 2 lemons

1 pint red or white wine 2 onions, sliced

1 clove garlic

Mix all ingredients together and marinate leg of lamb in this mixture for 24 hours. Turn meat several times during the marinating period. Cook on H_ rack in a 3250 oven using meat thermometer. Haste [J!:Glsionally until cooked to desired degree of

doneness.

Serves: 6·8

PIQUANT LAMB CURRY

This has nlwuys been a success with our friends, unri is fun to eut with 011 the howls of condiments in the middle of the table. We like to double all the ingredients except the lomb to be ossured of lots of

sauce.

Vol erie and Loren Toews

1(, cup chopped onion (or more,

if desired)

11(, teaspoon curry powder 1/2 teaspoon thyme powder 3 cups cooked rice approximately 1 teaspoon

Kitchen Bouquet

*2 pounds lamb kabobs, trimmed of all fat and cut into 1" cubes

2 tablespoons vegetable oil 1 10% ounce can cream of

mushroom soup % cup plain yogurt 112 cup water

Pat meat dry and brown in oil. Add additional ingredients and simmer, covered, until meat is tender (approximately 1 hour). While cooking, add enough Kitchen Bouquet until nice dark brown color is acquired. Serve over cooked rice that has been rinsed in hot water and kept over hot simmering water.

COND[MENTS TO GO ON TOP:

1 cup chopped apples

1 cup chopped bananas

If, cup chopped green onions '12 cup chopped dry roasted

peanuts

Sprinkle apples and bananas with lemon juice to keep from turning hrown.

1(, cup coconut

1 cup brown and/or golden raisins

1/, cop chutney

Serves: 4-6

'Shrimp r:(lll b" sub,lilul"d (or 11ll111r. rf so, rlSselllbll, nil ingl""lipnts ('irsl ond odd xhrimp shortly b(~forc SPITing. lJon't use Kitclw;l 1l011(jllt:t to dnrkcll sUllen.

71

RACK OF LAMB

Leslie and Mel Blount

B rib rack of young lamb salt to taste

freshly ground pepper to taste J tablespoons olive oil

3 tablespoons fine bread crumbs

Preheat oven to 4000. SHit and pepper meat to taste, and roast in oven for 25 minutes.

While lamb is roasting, combine remaining ingredients in a bowl.

Work mixture to a paste. Spread mixture over lamb and roast approximately 10 minutes.

1 tablespoon chopped parsley

1 teaspoon oregano

1 teaspoon chopped shallots liz teaspoon crushed garlic pinch of anise seed

Serves: 2

SHISH-KE BOB

Since Steve is of Armenian decent, I have learned to make two of his favorite recipes. This is one.

Debby Furness

3 cloves garlic or 'I. teaspoon

garlic salt

'12 teaspoon Accent 1 teaspoon salt

'12 teaspoon pepper or 6 peppercorns

2 pounds lamb cut into medium to large sized cubes

Combine all ingredients except lamb. Mix well. Pour over lamb, cover and refrigerate. I usually do it 24 hours ahead.

Note: I always try to get a leg of lamb and have it cut and packaged for a few meals. The young lamb is the most tasty and tender.

MARINADE FOR VEGETABLES:

If, cup salad oil salt to taste pepper to taste pinch of basil pinch of thyme

pinch of oregano

2 slices of lemon

1 bay leaf

Mix all ingredients well in a small bowl. Pour over vegetables for

Shish-Ke Bob. . I b

By marinating overnight, the flavor is enhanced. For you am haters this makes a good cut of lamb taste better tban steak.

Use'skewers, and alternate meat and vegetables. Cook on an outside grill, cooking meat to desired tenderness.

'I: cup olive oil

1 cup Mazola Corn Oil 2 bay leaves

'12 lemon, sliced

1 teaspoon thyme leaves 1 teaspoon oregano

1 teaspoon basil

VEGETABLES:

B cherry tomatoes

1 green pepper. sliced 1 large onion, cubed 12 whole mushrooms

Serves: 3-4

72

SYRIAN STEW

Ed Kiely

8 Idaho potatoes salt to taste pepper to taste dash of cinnamon 1 bag carrots

1 medium size eggplant Clean and cut potatoes and put in large pot. Salt and pepper to taste and add a dash of cinnamon. Clean and cut carrots into 1" lengths and add to pot. Clean and cut eggplant (do not remove skin] and

add to pot. Clean and cut zucchini and add to pot. Add enough water to cover the top of vegetables. Bring to a boil without lid and add 2 teaspoons mint leaves.

In separate skillet, melt % pound butter and brown all the meat.

Then add meat to pot and cook until sauce reaches desired thickness. Salt and pepper to taste.

2 small zucchini

2 teaspoons mint leaves 'I. pound butter

,(, pound beef stewing meat 1'(' pounds lamb shish kebob

Serves: 4-6

73

Pork&Ham

GRILLED GLAZED HAM STEAKS

Glorio and john Brown 1 teaspoon fresh lemon juice

6 medium ham steaks

1 cup honey

1 tablespoon dry mustard tablespoun prepared mustard

C:ombine huntly. mustard and lurnnn juice in a howl. Beat thoroughly. Crill ham steaks slowly over charcoal. Brush often with huuoy mixture until brown and glazed on borh sides.

Serves: 6

PORK BARBE QUE

EXCid/enl feJl summertime bnr-Il-qucingl

joe Cugliari

1 pork loin (approximately 4-6 2/3 cup honey

puunds], boned and tied ';' cup red wine vinegar

'h cup finely chopped onion 3 tablespoons soy sauce

1 garlic clove, minced 1 teaspoon celery seed

1 tablespoon shortening t teaspoon dry mustard

6 ounces tomato paste 1 teaspoon salt

Balance the roast on the spu, lighten the prongs and place in the rotisserie holder. Insert a meat thermometer and start the machinery. Cook allowing approximately 25 minutes for each pound. or until thermometer registers 170'. Saute onion and gar lie in the shortening without browning. Add remaining ingredients, mixing thoroughly. Simmer. covered. for 15 to 20 minutes. Brush roast with S;;lice often during the last 30 minutes of cooking. Serve remaining sauce with the meat.

Serves: 8

PORK BONES AND BLACKEYED PEAS [),,/ir;ious. This is u dish 1.0 put on nnd forgeL LeI tho cTockpot do th"

couking.

M k:hcle und FTIlnk Wi/son

l

16 ounce package dried blackeyed peas

1 onion, diced

'I, green pepper, diced 6 cups water

S"asun pork hones with salt. pepper and garlic salt. Place in crockpot with remaining ingredients. Cover and cook overnight on rnudiu m.

Serve over rice with cornbread and tossed salad.

Serves: 4 hearty appetites Nute; I ,,"unJJy cook this from 6:00 p.rn. until noon the next doy on medium-high thun tum back 10 low 10 k""p it warm until dinner.

74

2 pounds pork bones (meaty) '12 teaspoon salt

pepper to taste

garlic salt to tas te

FRIED PORK BURGERS

,'vlike Merriweather

Ph pounds ground pork % teaspoon freshly ground

'I, teaspoon thyme pepper

'I, teaspoon marjoram 1 egg, lightly beaten

4 dashes worceslershire sauce 1 cup fine, dry bread crumbs

2 teaspoons salt 3 to 4 tablespoons butter

Season the pork with thyme. marjoram. worcester shire. salt and pepper. Blcnd thoroughly. Shape the pork into thick patties. Dip in beaten egg, then roll in bread crumbs. Fry in butter until brown on both sides and cooked through.

Serves: 3-4

PIHAPIHA PORK CHOPS

iiero:« something different j01' a Snturdoy night dinner with special jriends.

Mmy (Inri john Banaszak 1'13 teaspoons salt

% teaspoon pepper

'!. cup orange juice

,/, cup water

6 rib pork chops, 1" thick Z cups dry bread crumbs v. teaspoon nutmeg

112 cup raisins

1 cup diced orange pulp 2 tablespoons shortening or

drippings

Slice each chop. Gutting along the bone for easy stuffing. Combine bread crumbs. nutmeg. raisins and orange pulp. Stuff each chop with this mixture. Brown chops in shortening; drain. Season with salt and pepper. Add orange juice and water. Cover tightly and cook slowly for 45 minutes-l hour.

Serves: 4, allowing 2 chops for the men.

75

PORK CHOPS IN WHITE WINE

Pork becomes on elegun: entree.

Znck Valentine

<I pork chops. approximately teaspoon minced parsley

1" thick 11. teaspoon rosemary

2 tablespoons shortening 11. teaspoon poultry seasoning

salt to taste 'I. teaspoon thyme

pepper to taste 11. teaspoon marjoram

1 cup white wine 1 teaspoon salt

Yo teaspoon onion powder 1 teaspoon freshly ground

1 teaspoon oregano black pepper

Brown the chops on both sides in the shortening in a heavy skillet. Season with salt and pepper and place in a casserole. Add remaining ingredients to skillet and mix well. Pour the mixture over the chops and bake uncovered, at 350Q for 40 minutes. Lower the heat to 3UO° and bake 20 minutes longer, or until tender.

Serves: 4

BARBEQUE SAUCE AND RIBS

Paulette and Donnie Shell

2 pounds spareribs salt to taste

pepper to taste

Salt and pepper 2 pound ribs. Place them in a covered baking pan with ,/, cup water. Bake iii 3500 for an hour. Take ribs out of pan and place on a haking sheet. Brush with sauce and brown in oven for approximately 20 to 30 minutes.

SAUCE:

';' cup vinegar liz lemon. sliced

'I. cup water 1 small onion, peeled and

4 tablespoons sugar chopped

2 tablespoons prepared mustard '/, cup margarine

1 teaspoon pepper sauce 1 cup ketchup

1'1z teaspoons salt 4 tablespoons worcestershire

'I. teaspoon pepper sauce

Simmer first ten ingredients in a saucepan. uncovered, for 20 minutes. Add ketchup nne! worcestorshire sauce. Bring to a boil and remove from heat.

Sauce Yields: 4 cups. Serves: 2·4

76

BARBEQUED SPARERIBS

Beth and Craig Wolfley 3 tablespoons worcestershire sauce

I/, tablespoon dry ground

mustard

1 cup water

1 teaspoon celery salt 1 teaspoon salt

black pepper to taste

Brown spareribs and drain grease. Acid remaining ingredients. Cook on high heat until steaming; then, reduce heat to simmer for approxirnately 1'h hours.

3 pounds spareribs

1 medium onion. chopped fine 2 tablespoons vinegar

<I tablespoons lemon juice 2 tablespoons brown sugar

(more if desired) 1 cup ketchup

Serves: 4·6

GINGERED RIBS

Donna ond Ron Johnson

2 pounds ribs 2 bay leaves

1 whole onion 1 tablespoon cloves

Clean ribs. Add onion. hay leaves and cloves with ribs and boil for 1 to 11;' hours.

GINGER SAUCE: 1(, cup white wine 1/3 cup soy sauce

'/, cup honey

3 tablespoons freshly grated

ginger

After ribs have cooked, drain. Place ribs in a large pan and pour marinade over ribs. Let marinate overnight.

Following day put on grill and cook them for about 20 minutes on both sides.

Serves: 2·4

HOMEMADE SUMMER SAUSAGE This is renlly tasty, and men love it.

Pomela Webster

21;' teaspoons garlic salt

21/2 teaspoons mustard seed 1 teaspoon hickory salt

5 pounds hamburger. ground lean

5 rounded teaspoons "Tender Quick Salt"

21;' teaspoons coarse ground

pepper

Combine above ingredients thoroughly. Refrigerate in covered howl. Mix once a day for next J days. On the fourth day. roll into 3 or more rolls. Place on broiler pao from ovnn and bake at 1500 for 8 hours.

Yields: 3 sausage rolls (This is not a large sandwich loaf but smaller salami rolls.} Note: You could substitute purl ground venison meal, as most of my Wisconsin "'hunter" friends duo

77

PORK ROAST ORIENTAL

VVhile in H{Jl'\'uii for thH Super Team CUIllfJdi{ion, \'\T curru- ocross S(Jme exwll"nt pork dishes. This is olle of our [ovoritcs'

Mory and John Uanaswk 6 pound pork roast with back bone removed

MARINADE:

7 ounces of 7-UP

v. cup soy sauce

liz teasponn ground ginger 1 teaspoon salad oil

6 ounces apple sauce Combine all marinade ingredients. Marinate roast for 4 hours or longer, turning occasionally. Reserve rnartnade. place roast on spit and cook over low glowing coals until well done: approximately 3 hours or until meat thermometer registers 18,,°.

1/, clove garlic, minced 1 small onion, chopped

Serves: 8

SPICY PORK SKILLET

During tl", ofFseason, Greg ond I try to watch our colo riA intake. The following is low in culories, but high in nutrition and flavor.

Linda Hawthorne

1 pound boneless pork, cut into

thin strips and trimmed of fat 1 medium onion, thinly sliced

1 tablespoon cooking ail

1 8 ounce can tomato sauce 1'/' teaspoons chili powder 1 teaspoun worccstershire

1 teaspoon cayenne pepper

l n a 12" skillet, brown meat and onion in hot oil. Combine tomato sauce, chili powder, worccstershirc sauce, cayenne, lfa cup water and '/4 teaspoon salt. Add to meat. Cover and simmer for 15 minutes Dr until meat is tender. Stir in corn and green pepper. Simmer, u ncovcrnd, for 10 minutes or until green pepper is tender and some o[ the liquid has ovapornted. Sprinkle with cheese before

lh cup water

'/. teaspoon salt

1 12 ounce can whole kernel corn, drained

1 large green pepper, cut into thin strips

1;' cup shredded cheddar cheese

serving.

Serves: 4

Not,.: Co))nl)/ be clilne uhu(lci. Serve wilh cornbrend.

78

Poultry

CHICKEN BREASTS A LA GLORIA

John snys h" cun eat chicken every day. I hove crie"ted Jl1CIny ways to prepore it. This recipe is a nice change from broiled or boked chicken. It is tldicious with Mushroom Sauce.

Gloria Brown pinch of garlic powder

seasoned salt to taste

black pepper to taste

1'12 cups seasoned bread crumbs 1/, tu '/' cup vegetable oil

3 pounds boned chicken breasts lemon juice or sherry (optional) 1 egg

v. cup milk

Yo teaspoun thyme

Yo teaspoon marjuram

Pound chicken breasts a few times with a meat mallet to flatten slightly. Marinate in sherry or squeeze lemon juice on the chicken. Let it sit for 1-2 hours,

Beat egg and milk together. Add thyme, marjoram, a little garlic powder. seasoned salt and pepper to egg mixture. Dip breasts in mixture, and coat in bread crumbs.

Heal oil in pan ami cook chicken on both sides until tender and golden brown. Prepare mushroom sauce and pour over chicken. MUSHROOM SAUCE:

1 cup washed, trimmed and sliced mushrooms, or 1

3 ounce can, sliced and drained

2 tablespoons butter or

2 tablespoons flour 1 cup beef broth

'/. teaspoon salt

'!. teaspoon pepper

margarine

Prepare fresh mushrooms. Stir into the melted butter over low heat. Brown slowly before adding flour. Blend in flour, stirring until flour is deep brown. Remove from heat. Stir in broth. Heat to boiling. stirring constantly. Boll and stir 1 minute. Add salt and pepper.

Serves: 4-6

ExceHp,nt when served with rice or noo<lle.,.

Lar-ry Rrown

79

CHICKEN A LA JANET MANSFIELD

Hay and I hove been to many exotic countries. We love to share our slides and movies with others. Though the show really is excellent, we feel it is wise to first "captivate" our audience with (] good dinner' I usually begin by making this early in the day, and recommend that it be served with my recipe for Baked Acorn Squash.

'!. cup flour

211z teaspoons salt 1 teaspoon paprika

Janet Mansfield 6 whole chicken breasts, skinned and halved

'I. cup butter '!. cup water

Mix flour, salt and paprika on waxed paper to coat chicken breasts on both sides.

Brown chicken on both sides in butter in a hot skillet. Add 'I. cup water and simmer, covered, for 30 minutes until almost tender. Arrange in a 9 x 13" baking dish.

2 teaspoons cornstarch 1 'I. cups light cream

Mix cornstarch with 'I< cup of the cream; stir into drippings in the skillet over low heat. Gradually stir in remaining cream and add:

'I. cup sherry 1 tablespoon lemon juice

1 teaspoon grated lemon peel

Continue cooking and stirring until sauce is thickened. Pour Over chicken. Cover and refrigerate or freeze. If frozen, thaw for four hours or until almost defrosted. Refrigerate if defrosted more than 4 hours before serving. About 50 minutes before serving, pre-heat oven to 350°. Heat chicken, covered, 35 minutes or until sauce is bubbly hot. Remove cover and sprinkle with:

1 cup grated Swiss cheese 2 or 3 sprigs of fresh parsley

Bake a minute or two to melt cheese. Garnish with parsley.

Serves: 12 Note: May prepare in the morning and refrigerate or freeze ahead of

timc.

CHICKEN A LA KING Quick and easy. as wcll as Jow in c(]j()ries.

Linda and Greg Hawthorne

1/4 cup diet margarine 2 cups diced chicken

113 cup all-purpose flour 1 3 ounce can sliced

1/. teaspoon salt mushrooms, drained

1 cup chicken broth '!. cup pimento, chopped

1 cup skim or lowfat milk 1/2 cup green peas

In a saucepan, melt margarine. Blend in flour and salt. Add chic~en broth and milk all at once. Cook, stirring constantly, until sauce IS thick and bubbly. Add chicken, mushrooms, pimento and green peas. Heat through. Serve over rice.

Serves: 5

l

80

BERNIE'S CHICKEN DIVAN

I love recipes that may be prepared ahead and popped into the oven us guests arrive. A dear friend. Bernie Vamculli. perfected this one und pussed it on to us.

Joanne and Jack Ham

3 large chicken breasts, split 1 cup mayonnaise

1 large onion, sliced dash of nutmeg

3 celery stalks 2 tablespoons sherry

1 teaspoon poultry seasoning 1 31/. ounce can mushrooms,

1 package frozen broccoli drained

(fresh is better] I;' cup grated mild cheddar

1 teaspoon lemon juice cheese

2 10% ounce cans cream of I;' cup buller

chicken soup 2 cups soft bread crumbs

Cook chicken with skin on, in water with a little onion. about 3 celery stalks and 1 teaspoon poultry seasoning. When tender, let chicken cool in the broth. Cook or steam broccoli until barely done. Drain. Place broccoli pieces in an oblong baking dish, with 2 or 3 in a pile. Squeeze some lemon juice over top. Remove chicken from water. Remove skin and bones. Place half of the chicken over each pile of broccoli. Mix soup, mayonnaise, dash of nutmeg and sherry. Pour over chicken. Next, layer mushrooms and sprinkle with the grated cheese. covering the entire top. Put butter in frying pan and heat. Add bread crumbs and stir until coated. Sprinke over top. Bake 35 minutes at 300°.

Serves: 6 Note: May be prepared ahead. refrigerated and baked before serving.

SIMPLIFIED CHICKEN DIVAN This is Csrry's favorite, yet irs so easy!

Cyndi Mullins

4 deboned chicken breasts approximately 1 pound fresh broccoli

2 10'/. ounce cans Cream of

chicken soup (Campbell's) 1 cup mayonnaise

Broil chicken approximately 20 minutes. Steam broccoli approximately 10 minutos. Mix remaining ingredients together. Place chicken and broccoli in a 9 x 13" baking dish. Pour sauce over chicken and broccoli and sprinkle with cheese. Bake at 375° for approximately';' hour.

2 teaspoons curry powder 2 teaspoons lemon juice salt to taste

pepper 10 taste

1 cup grated cheddar cheese

Serves: 4

81

CHICKEN WITH CREAM CHEESE AND CHIVES Another BUSY chickell rH(;i1JH when you're sick tu death uf chickAn.

Vanessa und Lorry Brown 4 whole, deboned chicken breasts

8 strips of bacon

1'/, cups sour cream '/. cup chives

Mix sour cream and chives. Stuff each breast with sour cream-chive mixture and fold over. Wrap with two slices of bacon per breast to hold sour cream and chives inside. Rake on a rack in a baking pan at 325' for 1 hour or until done.

Serves: 4

FLO'S CHICKEN BREASTS A refllly rIifferent way to col chicken!

Flo fwd John Stallworth

8 boneless chicken breasts 1'/, cans of cream of mushroom

(approximately 3 pounds) soup (size 10% ounces)

8 slices of bacon 10 ounces of sour cream

1 5 ounce jar of pack-dried beef 1 teaspoon paprika or pepper Wrap each breast with one slice bacon (put half inside each breast and fold the rest over the top). Line casserole dish with dried beef. Place breasts on top of the beef. Mix S(mp and sour cream. Pour over chicken and beef. Sprinkle with paprika. Bake, covered, for 2'iz hours at 300°. Uncover and bake 3D minutes or more.

Serves: 8 Note; May be prepnreri the doy before and kept reJrigerated until cooked.

LINDA'S CHICKEN STROGANOFF

Creg and I enjoy this low calorie chicken version of Beef Stroganoff.

Linda }. Hawthorne

1 8 ounce carton plain yogurt 1 tablespoon al'l-purpose flour 1 teaspoon sugar

% teaspoon salt

dash of pepper

2 cups hot cooked rice

1 tablespoon freshly chopped parsley

2-3 boneless chicken breasts, skinned

non-stick cooking spray

2 cups mushrooms, sliced (fresh or canned. drained) ';' cup white cooking wine 'Iz teaspoon instant chicken

bouillon granules 'I. cup water

Partially freeze chicken breasts. Thinly slice chicken breasts or cut into small cubes. Coat skillet with non-stick spray. Cook chicken until dono. Remove chicken frorn skillet. Add sliced mushrooms. If fresh, cook until tender (2-:1 minutes). Remove mushrooms. Add white wine, chicken granules and 1(, cup water to skillet; bring to a ho il: Cook uncovered over high heat about 3 minutes or until liquid

82

is reduced to 11, cup. Combine yogurt. flour, sugar. % teaspoon salt and a dash of pepper, Mix well. Stir yogurt mixture into liquid in skillet. then stir ill mushroorns and chicken. Cook and stir over low heat until thickened and heated through. IMPORTANT: do not boil. Serve over hot rice; sprinkle with parslny.

Serves; 4

MARINATED CHICKEN

The xurn e \t\dnes I serve with my phC(]SClnt [(~cirp- (1ccompony the foJ/owing recipe jor chicken.

Lynn Swann

3 whole chicken breasts MARINADE:

1 cup salad oil

1 teaspoon salt

1 teaspoon oregano

1 heaping teaspoon sweet paprika

juice of 2 lemons

'h teaspoon pepper

'/' teaspoon granulated onions '12 teaspoon granulated garlic Place all marinade ingredients into blender. Debone chicken breasts, cut into 1" cubes and add to marinade. Cover and refrigerate for at least 2 days. Mix frequently. Place on skewers and barbcquc.

Serves: 3

ORIENT AL CHICKEN

An elegant urul delicious chicken dish.

Janet ond Ray Mansfield

8 boned chicken breast halves, 3 tablespoons dry white wine

cut in bite-sized chunks 3 tablespoons chopped onion

3 tablespoons oyster sauce 3 tablespoons salad oil

3 tablespoons soy sauce dash of tabasco sauce

Combine in bowl, cover. Marinate overnight or at least two hours.

approximately 4 tablespoons 2 red bell peppers, cut in

vegetable oil bite-sized pieces .

3 green bell peppers, cut in '12 pound washed. sliced

bite-sized pieces mushrooms

8 green onions

To save preparation time, have the vegetables ready early.

In a large skillet or wok. stir fry chicken pieces in approximately 2 tablespoons oil until brown on all sides. Remove chicken and cooking liquid from skillet to a large warm bowl. In 2 tablespoons oil, stir fry all peppers until edges begin to lose crispness. Add mushrooms and cook a bit more. Return chicken and liquid to skillet and add green onions. heating through. Serve OIl a bed of boiled rice.

Serves: 6-8

83

POPPYSEED CHICKEN

Craig would be pleased with chicken every night o[ the week if / chose to prepare it. This is his most requested dish.

Anne Colquitt

2 10'1. ounce cans cream of 1f, box of Ritz crackers (box

chicken soup with 3 packages contained)

8 ounces sour cream ,(, or 1(2 cup butter, melted

4 teaspoons poppyseeds, 4 whole chicken breasts,

divided (2 teaspoons) cooked and boned

Combine soup, sour cream and 2 teaspoons poppyseeds in a small bowl, Set aside. Crush crackers and put crumbs into another bowl. Add melted butter and the rest of the poppyseeds. Blend into crumbs with a pastry blender. Preheat oven to 350", In 13 x 9" pan, layer chicken and then soup, Repeal. Top with crumb mixture. Put additional butter on top if desired. Bake :JO minutes, uncovered. Should be bubbly.

Serves: 8 Note; If you boil chicken breasts. broth can be retained and frozen [or soup later.

% cup Parmesan cheese 2 tablespoons flour dash pepper

11(. pounds boned chicken breasts cut into small pieces 1 4 ounce can sliced mushrooms (drained)

CHICKEN MARSALA

Betty and Woody Widenhofer '(. cup buller

1 10 ounce can condensed chicken broth

4 tablespoons Marsala or dry red wine

Mix cheese, flour and pepper. Coat chicken. Brown chicken then mushrooms in butter. Blend in any remaining flour and cheese mixture. Add broth ami wine. Cook covered over low heat 30 minutes . Stir often. Uncover, cook until sauce is desired consistency. Serve over ricc.

Serves: 4

CHICKEN PARMESAN IN A CROCKPOT

Creal 10 prepare the night hefore Qnd put on to cook before you leave Jor work.

4-6 split chicken breasts, boned

and skinned

1 teaspoon lemon juke salt to taste

pepper to taste

'h teaspoon celery seeds 'h teaspoon paprika

84

Kathi and Richard Rydze 1 can (10% ounces) cream of celery soup

'h cup white wine approximately '12 cup grated Parmesan cheese

4·6 cups cooked white rice

Rinse chicken breasts and pat dry. Season with lemon juice. salt. pepper. celery seed and paprika. Place in crockpot. In a bowl, mix celery soup and white wine. Pour uver chicken breasts, Sprinkle with Parmesan cheese. Cover and cook on low heat 6·8 hours. Serve chicken and sauce over rice.

Serves: 4·6

CHICKEN CACCIA TORA Easy and very tasty.

Debbie and Jon Kolb 1 large green pepper

large onion

1 garlic clove, chopped 2 cups spaghetti sauce

1 cup sliced mushrooms

1 frying chicken (4 pounds)

cui up

salt to taste pepper 10 taste liz cup flour

5 tablespoons cooking oil Season chicken with salt and pepper and roll lightly in flour. Heat oil and hrown chicken on all sides. about 10 minutes. Stem, seed and slice green pepper lengthwise. Mix with onions, garlic and spaghetti sauce. Add this mixture to chicken. Cover and slow simmer 40 minutes. Add mushrooms. Simmer until mushrooms and chicken are tender. Serve hot.

Serves: 4-6

CHICKEN DELIGHT

Donna and Ron Johnson

approximately 2 pounds

chicken - cut up ,(, cup flour

salt to taste

pepper to taste Clean chicken. Dredge chicken in flOUT, salt and pepper. Saute onion and pepper in butter. add chicken. Cook on low heat for approximately 45 minutes.

For added flavor you may add your favorite barbeque sauce.

Serves: 4

'Iz cup butter

1 medium onion, finely diced 1 medium green pepper,

chopped

CHICKEN ENCHILADAS

Z 6% ounce cans boned chicken 2 10% ounce cans cream chicken soup

1 8 ounce can chopped green chilies

John Meyer 1 medium tomato, diced

1 medium onion, diced

1 dozen corn tortillas

'12 pound cheddar cheese, grated

Cook boned chicken, soup, chilies, tomatoes, and onion in saucepan on low heat for 10-15 minutes. Lightly brown tortillas in dry skillet Over medium heat. Roll mixture in soft cooked tortillas. place in baking dish. sprinkle with cheddar cheese. Melt cheese in oven. Serve with green salad.

Serves: 6

85

"CHILI BOWL COLE'S" CHICKEN ENCHILADAS Robin C()I~

3 tablespoons butler or 'I. teaspoon salt

margarine 2 cups shredded cheddar cheese

1(, cup flour 2 cups chopped cooked chicken

1 13 ounce can chicken broth 1 cup slivered almonds

1 medium onion, chopped 1 10 ounce package tortillas

2 4 ounce cans chopped green (6") - 12 in package

chilies 1 large tomato, chopped

1 clove garlic, crushed 'I. cup chopped parsley

1 teaspoon ground cumin 1 cup sour cream

Melt butler in saucepan over medium heat. stir in flour. Cook. stirring for 1 minute. Gradually stir in chicken broth. onion, chilies. garlic. cumin. and salt. Simmer 15 minutes. Remove from heat, stir in 1 cup cheese till melted.

Mix chicken and almonds in large bowl. Stir in 1 cup of above sauce. Dip tortillas, 1 at a time into sauce in saucepan. Spoon about 3 tablespoons chicken mixture down center of each tortilla. Roll to enclose filling. Place sna rn side down in greased 9 x 13" pan. Preheat oven to 350'. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Place row of chopped tomatotes down center of enchiladas. Bake 30 minutes or until thoroughly heated. Garnish with parsley. and serve with sour cream.

Serves: 6

MALONE'S CHICKEN ENCHILADAS MorH gwat Mexicun food'

Mark Malone

lard or shortening 1(, cup chopped onion

12 corn tortillas 1 3'1. ounce Can minced black

1 10 ounce can enchilada sauce ali ves

4 cooked chicken breasts, 2. cups grated Monterey Jack or

chopped cheddar cheese

Heat lard or shortening in skillet. Dip tortillas into it to make them pliable. then dip them in enchilada sauce. Place in an oblong casserole dish. Put chicken, chopped onion, minced olives and grated cheese in tortilla and roll. When all the tortillas are rolled in the dish. pour remaining sauce on top and sprinkle the remaining cheese on top. Place in pre-heated 3500 oven for about 20 minutes. Top with sour cream or guacamole.

Serves: 6·8

CHICKEN-SHRIMP GUMBO

We enjoy serving Our friends this superb Creole gumbo. It', perfect for ofter the game.

Frances and Bill Nunn

1 5 pound stewing chicken,

cut up

31h teaspoons salt 1(, cup shortening 1/2 cup flour

1 cup chopped onion

1 clove garlic, crushed 2 cups water

2 tablespoons worcestershire

1 tablespoon lemon juice liz teaspoon black pepper

liz teaspoon powdered thyme 2 pounds uncooked deveined

shrimp

11z cup chopped celery

'1z cup chopped green onion

1 teaspoon gumbo-file powder liz cup chopped parsley

sauce

Sprinkle stewing chicken with 1';' teaspoons salt. Melt shortening in a large pot [six-quart Dutch oven). Add chicken pieces; brown .. turning on all sides, about 15 minutes. Remove chicken and set aside.

Stir flour into hot fat in which chicken was browned. Stir constantly, keeping heat low, until flour is golden brown. Add chopped onion and garlic and stir until they are transparent.

Stir in 2 cups water. Add chicken with worcestershire sauce, 2 teaspoons salt. lemon juice. black pepper. and thyme. Cook covered, over low heat 1'/, hours or until chicken is tender. Stir in shrimp, celery and green onion; simmer 30 minutes longer.

Remove chicken to large serving platter. Bring remaining liquid to boiling, stirring constantly. Stir in the gumbo-file powder. Pour over chicken. Surround edge of dish with parsley. Serve with rice.

Serves: 6·8

Notu: Can IHi prepared olieod, except jar the rice.

87

CHICKEN TEREZA

Excellent (or grilling.

Debbie and J. T. Thomas tablespoon butter

salt to taste

2'12-3 pounds chicken (cut up) 1-1 'h cups red wine vinegar

1 large chopped onion

1 large clove garlic, chopped

Marinate chicken in vinegar, onion and garlic for at least 6 hours but preferably overnight. 'Saute chicken in 1 tablespoon butter until brown. Add a~ eq~al ~ixtul'e of water and marinating sauce to frying pan to avoid sticking. Simmer at medium-low until fully cooked. Add salt and pepper to taste. (Depending on size of chicken pieces, cooking time will be between 30-45 minutes.)

Serves: 4-6

pepper to taste

• Extra butter may be needed in browning.

McCANN'S PENNSYLVANIA DUTCH STYLE CHICKEN More than a soup. Shored with us by Leah McCann.

Steelers Choice 4 potatoes, diced bite-sized enough water in soup pot to cover chicken

salt 10 laste

pepper 10 taste

1 whole chicken or 3 to 4

pound pieces (breasts are best) 4 cans while shoe peg corn

2-3 teaspoons fresh or dried parsley

4 hard boiled eggs, peeled and

diced

'Boil chicken in covered pot until tender and bones fall off. Remove chicken with slotted spoon and remove all bones and skin. Place chicken back in pot and add remaining ingredients. Simmer for 2 to :1 hours. Soup is better the second day or if frozen and thawed. Makes a meal in itself.

Serves: 10

Note: Men and children love it!

'Use a whole chicken ond odd additional breasts.

PARMESAN CHICKEN

A favorite chichm entre".

l

Aleta and Rocky Bleier

3 chickens (2V.-3 pounds each), ,(, cup chopped fresh parsley

cut up for frying 1 '1z cups butter

4'/' cups fresh bread crumbs 1 clove garlic, crushed

1 'I. cups grated Parmesan 1 tablespoon Dijon mustard

cheese 1'1z teaspoons worcestershire

1 tablespoon salt sauce

Wash the chickens and pat dry. Prepare the bread crumbs in a blender using day-old firm-type white bread with crusts removed. If you don't have a blender, use the fine side of a grater to make the bread crumbs. Add the cheese. salt and parsley to the crumbs and mix well. Spread the mixture in a shallow pan. Melt the butter in a

88

medium-sized saucepan. Add the garlic, mustard and worcestershire sauce. Stir well and let the butter mixture cool so that you can put your fingers in it, but du not let it congeal. Preheat the oven to :l50'. lJip the chicken pieces into the butter mixture, then roll them in the crumb-cheese mix. Be sure each piece is well coated; pat the coating on with your hands. Place the pieces of chicken on a large shallow baking tray. You may have to use two. Pour remaining butter over the chicken. Bake until golden and tender, about 1 hour-t II, hours. Baste once or twice with the pan drippings.

Serves: 6-8

SAVORY CRESCENT CHICKEN SQUARES Mike's fuvoritc. Very filling.

Ann e Kruczek 1 tablespoon chopped pimento

8 ounce can Pillsbury crescent rolls

'1. cup crushed seasoned croutons

3 ounces cream cheese

2 tablespoons melted butter

2 cups cubed chicken, cooked 'I. teaspoon salt

% teaspoon pepper 2 tablespoons milk 1 tablespoon chopped chives

or onion

Blend cream cheese and butter until smooth. Add chicken, salt, pepper, milk, chives and pimento. Mix well. Separate .cresce~t rolls into 4 rectangles - seal perforations. Spoon 'Iz cup mixture into center of each rectangle. Pull 4 corners together and seal. Brush top with melted butter and dip in crushed croutons. Bake 20-25 minutes on ungreased pan at 350 D.

Yields: 4 squares

TENNIS CHICKEN

This is very easy and nutritious. It's like a meal in one. Ted and I enjoy chicken cooked this way. It's great for diets!

Lindo Petersen

3 carrots, chopped into medium chunks

1 cup mushrooms, halved or

quartered

'I. teaspoon poultry seasoning 2 cups chicken bouillon

1 tablespoon parsley

pepper to taste

2 chickens, cut up (approximately 2'1z to 3 pounds)

3 tablespoons margarine

2 large onions, chopped into large chunks

4 celery stalks, chopped into large chunks

2 large green peppers, chopped

into large chunks

Arrange chicken in a 4 quart casserole with butter. Scatter all vegetahles on top. Season. Pour bouillon over all. Cover and bake Ior 2 hours at 350>.

Serves: 4-6

89

Game

PHEASANT FLAMBE

Tnste, even better with plwusfJllts you "bagged" by yourself.

Jerry (M(Jon) Mullins 4 slices fatback

3 tablespuons oil

'12 cup salted bulter

3-4 tablespoons juniper berries '12 cup gin or cognac (preferably gin)

4 baby pheasants (approximately 1 'h pounds each)

12 tarragon leaves freshly ground pepper, to

taste

salt to taste

Salt arid pepper pheasants. Place 3 tarrngon leaves in each bird. Tie piece of fatback with string to each pheasant (place fatback over breast). Place in casserole and add oil. butter and berries. Roast for 25 minutes at 375°. Continually baste while roasting.

Remove pheasants from oven. Heat gin or cognac and pour over each bird. Flame. Serve immediately.

Serves: 4 Note: You may Ieove f«tbock On birds but rio not [lome the juniper berries.

ROAST PHEASANT

After hunting ull riuy. I d(Jn'l wrmt to spend all night in the kitchen. Therefore, the food surrounding this delightful fowl would be light

[Jnd minimo1. Steamed broccoli with butter, tossed salad, french bread [(nd (( bottle of while winc - a good French Burgundy, a Montrachet or a Batard Montrachet. California Chardonnays would oiso be excellent. The vineyards of Jordan. Mondovi. Trafethtcn Or Acocro are oii choice. By the way. my chicken dish is « gre[lt b«"k "I' if deud-eye is dead-otT.

3 small pheasants

'/2 pound salted butter

Lynn Swann salt and freshly ground pepper to taste

currant jelly

Melt buller. Clean und truss pheasants. Season with ,,,It and pepper. Place on a rack in a mnst ing [Hill and cook (:175") in nvan for

appr oxirnatnly :'ill minutes (or until tender). Whil" roasting. baste

ofl on with mnlted buttnr to asxu ru phoasnnt dOHS not dry. Serve with currant jtdly or your Favorite gamf! sauce.

Serves: 6

gO

ROLLED DEER STEAK

A recipe shared with me by my good friends Ingrid and Bill Drenner.

Jack Lambert

dash of pepper

4 tablespoons bacon fat

1 10'1, ounce can tomato soup

4 deer steaks (about 1 ';' pounds) t teaspoon salt

1 onion, sliced

4 strips bacon

6 tablespoons flour 1 teaspoon salt

Season steaks with salt. Place a slice of onion and a slice of bacon Oil each piece of steak. Roll them up, securing ends with toothpicks or tie with white string. Dredge rolls in flour. including remaining salt and pepper. Brown well in hot fat in skillet. Place browned rolls in 6 quart pressure cooker. Combine tomato soup and water. Pour over rolls, add bouillon cubes. Cover. Set control and cook for 45 minutes after control jiggles. Let cooker cool for a few minutes and place under COllI water.

1 cup water

3 beef bouillon cubes

Serves: 4 Note: Good with rice or meshed pototoes and vegetable of your

choice.

91

SAUTEED QUAIL

Jerry "Moon" Mullins

'I. cup butter nutmeg to taste

'I. cup oil '!. cup white wine

6 quail 1jz cup cognac

1 tea~poon salt [more if 1 cup seedless white grapes

desired) 6 slices loasted bread

Ileat butter and oil in large skillet until very hot [do not let burn), Add 6 quad, turning frequently to brown OIl all sides. When colo~ed, nicely season with at least one teaspoon salt, a slight dusting of nutmeg, and then add w cup while wine,

Reduce heat, cover and simmer quail for approximately 10 mmutas. Remove cover, add ,[, cup cognac and Ilambn the birds, Add grapes and additional wine if desired. Cover skillet and again simmer (approxtmatoly 8 minutes). Serve on toasted buttered bread and garnish with grapes.

Serves: 6

ELEPHANT STEW

When Craig becomes the chef for a good Tennessee dinner party, this IS usually his old standby - r throw in the cornbread!

Anne C01quilt

1 elephant 2 rabbits (optional)

brown gravy salt and pepper

~ut elephant into bite-sized pieces, This should take 2 months, Cover with brown gravy. Cook over kerosene fire about 4 weeks at 465°, This will serve 3,(lOO people. lf more are expected, 2 rabbits ~ay be added, but do this only if necessary as most people do not like to find a hare in their stew.

Serves: 3,800

l

92

Fish & Seafood

BROILED BASS Serve with cr isp salad, broccoli, and wine,

Aleta (lnu Rocky Bleier

1'/, pounds striped bass, filleted 'f, teaspoon finely minced garlic

2 tablespoons butter. cut into a pinch of ground ginger

small cubes juice of half a lemon

salt to taste 2 tablespoons white wine

pepper to taste 1'/. teaspoons chopped parsley

Preheat broiler, Place bass fillets in H heatproof dish. dot with

butter. Add salt, pepper, garlic and ground ginger, Pour the lemon juice and white wine over them and sprinkle parsley on top, Place under hot grill, about six inches from heat and broil approximately eight minutes, until fish is nicely browned,

Serves: 2

NEW ENGLAND CLAM CAKES

Here is nnothor New England recipe that Steve und I enjoy together.

Debby Furness

1 cup flour 2 tahlespoons salad oil

3 teaspoons baking powder 1 egg, slightly beaten

'/2 teaspoon salt 1 6'12 ounce can chopped clams,

Yo teaspoon pepper drained (can use 2 if you

'Iz cup milk or clam broth desire a more 'clammy' taste)

Mix all ingredients together and drop by tablespoonsful into hot fat. They should pop to the surface and become plump, Wait until they are golden to dark brown before removing. The bigger they are, the longer it takes to cook them through the middle,

Note; Serve while hot.

Serves: 8 (two per person)

CRAB IMPERIAL

Mrs, Jock Butler

1 tablespoon chopped peppers '!. teaspoon worcestershire

1 teaspoon chopped onion sauce

4 tablespoons butler 2 eggs, well beaten

'h cup flour 2 7 ounce cans crabmeat

'12 teaspoon salt 6 large individual baking shells

liz teaspoon dry mustard pinch or two of paprika

1 '12 cups milk parsley

2 teaspoons lemon juice lemon wedges (6)

Cook peppers and onions in butter until tender, Blend in flour, salt, and mustard: add milk. Cook quickly and stir until thick. Remove [rum heat. Add lemon juice arid worcestershire sauce, Stir in beaten eggs and fold in crabmeat, Spoon into 6 large baking shells and

spr i nkln with paprika, Bake at 3500 for 20 minutes, Top with pilrsl~y and a lemon wedgll.

Serves: 6 93

. d Add tomatoes oregano and basil. Let COOK aOUUl

cook unttl ten er . I' f" h fillet Dot with Feta cheese

5 minutes. Spoon sauce even Y over IS ' .

and bake 20 minutes. Serves, 4

SPICY CRAB CAKES

Spicy omi f(mtastic'

Michele o nri Frnnk Wilson 1-]l1z teaspoons hot pepper sauce

1 teaspoon salt

1(, teaspoon freshly ground pepper

approximately 1 cup cracker crumbs

oil for frying

FISH FILLET

1 pound crabmeat, flaked % cup cracker crumbs

1 large egg, lightly beaten

2 tablespoons minced onion 2 tablespoons mayonnaise

1 tablespoon worcestershire sauce

1 tablespoon prepared mustard (Dijon is good)

Corol Duts(:h

'I. cup lemon juice

2 tablespoons dry white wine 1/, cup Parmesan cheese

2 teaspoons paprika

2 or 3 pounds fresh fillet of fish salt to taste

pepper to taste

'/, pound sweet cream butler,

browned . d B wn butter in shallow

SClason fish fillets wlt~ osal~ ,an [TI~~~~~:;ke:~he distinctive flavllf.j baking dish 11l hot 42" I O\~:n in butter and bake covered, 10-15

Place fillets meaty su C ( . d -enlv baste with lemon juice and

minutes in 375' oven. Turn an CH' ~

wine. d ik: Return to oven and

Sprinkle with Parmesan cheese an paprr H. • Be t ti sh with

. tes) ntil "olden brown. as e I bruillapproxirnately 2 nnnu (.S U In'

sauce and serve.

With fork, cnmhm e all ingredients [excluding the addirinnal cracker crumbs]. Form mixture into 3-inch patties and roll in additional cracker crumbs.

Heat oil in skillet or fryer to 375'. Fry patties until golden brown [approximately 2-3 minutes each side). Drain and serve at once.

Yields: 6 crabmeat patties Note: May substitute salmon or any J1nked fish.

ServeS! 6-8

MOCK LOBSTER

BAKED CREAM FILLET OF FISH

Brenda and Ru.>sell Davis

1'h cups sauteed mushrooms 3 tablespoons buller

1 pound fillet of Hounder 3 tablespoons flour

salt to taste 1 '12-2 cups milk

pepper 10 taste 3 tablespoons Parmesan cheese

l.ine bottom of casserole with sauteed mushrooms. Place flounder over mushrooms. Sprinkle with salt and pepper. Mix butter, flour and milk; cook over low heat, stirring constantly ontil thickened. Pour over mushrooms and flounder. Sprinkle with Parmesan cheese. Hake at 3500 for 15 minutes or until done.

Steve Fedeli

I 3 cups water

1 level teaspoon sa t 1 pound partly frozen haddock,

1 heapin~ teaspoon seafood cut in large pieces

seasonmg , 3 tablespoons melted butter

1 tablespoon vmegar. water. Let it come to a boil.

Add salt, seaS[]l1\ng and vlIleglar jtO\i1~_20 minutes. Drain and serve Add t"ish. Cover and boil gent y (l1

with malted butter. Serves: 4

SALMON LOAF

Serves: 4

!\ delicious nlt(lrllotiv(l /(1 me(l/ lonf

Corolyn and Dick Buley 3 tablespoons milk

) tablespoon melted butler '/z leaspoon salt

pepper 10 taste

make a stiff mixture

BAKED FISH WITH FET A CHEESE

Fetu Cheese makes this an unusurrl entree.

2 cups canned salmon

l'lz cups grated cbeddar cheese 1 lOY, ounce can cream of

mushroom soup

Cracker or bread crumbs to

'12 cup, approximately

J. H. Goodman

1 small clove garlic, minced 2 large tomatoes, cored and

cubed

2 tablespoons olive oil ';' teaspoon oregano

1/, teaspoon basil

6-8 ounces feta cheese

2 pounds fish fillet, sale,

Hounder or cod salt 10 taste

freshly ground pepper to taste 2 green peppers, cored, seeded

and 2 inch julienne

liz pound mushrooms, sliced

'Iz cup scallions, chopped Preheat oven to 450°. Arrange fish fillet in large baking pan. Salt and pepper lightly. Cut peppers into thin strips. Prepare remaining vegetables and set aside. Heat 2 tablespoons olive oil in SKillet. add onion. garlic. peppers, and cook until wilted; add mushrooms and

TOPPING:

1-2 pats buller

approximately 'h cup cracker or bread crumbs ..'.1 , . I' t . \. 'P(' mixing nuw . 'llroruuublv c:umiJillll first eight Ingl"'" len S HI ,11,." • .1' -nn

" . I \ I 'It ""11<'111\1S \ \\

("()\'(_'r top wit h addiliullill brna( c.runms aur PI h' . \ : ." 1

\;utl\·1r. Hnko in <1 greased loaf pan ,It J7S~' until g()ldnn )10\\:' .

I 'j) . t, '1 Serves. 6

lapproxirnall1 \' ,l 11l\1l11 (.S .

95

94

BARBECUED SALMON STEAKS

Slerdcrs Ch[Jice 1 teaspoon soy sauce

Yo teaspoon garlic salt

pepper to taste

'h teaspoon marjoram

2 pounds salmon steak

*'1. cup brandy or dry vermouth % cup melted butter

'h cup lemon juice

3 tablespoons chopped chives

Mix together all ingredients except salmon steak and marinate the fish in the mixture for at least 1 hour before cooking. (Usc a glass or nonporous ceramic dish.) Turn fish occasionally and be sure all surfaces are covered by the sauce. Place fish in well-greased hinged grill and barbecue 4-6 inches above cooking coals until both sides are nicely browned 13-6 minutes to a side) and fish flakes easily when tested with a fork. While cooking. baste with any sauce left in the marinating dish.

Serves: 4-6

'Can substitute 2 tllhlespoons vinegar.

SALMON STEAKS

Mary and John Banaszak

" salmon steaks, '!." thick " lemon slices

4 onion slices

4 pats butter

Allow for 1-2 steaks per serving. Place each steak on a piece of foil. Place a slice of lemon, then onion on each steak. Top with a pat of butter. Pour approximately one tahlespoon of wine over each steak and salt and pepper to taste. Seal foil well. Bake :10 minutes at 350" for J " steaks.

" tablespoons white wine salt to taste

pepper to taste

Serves: 2-4

Note: Easy and delicious.

CRISPY SALMON STEAKS

Rick Woods

6 8 ounce salmon steaks - '1," thick

1 cup crushed saltines

1 cup crushed potato chips '/' cup butter, melted

1 teaspoon salt (or to taste) Yo teaspoon paprika Combine crushed crackers and potato chips - set aside. Combine butter. salt and paprika.

Wipe steaks with damp cloth. Dip into butter mixture, then roll in chip/crnr.ker mixture. Arrange steaks on lightly greased broiler rack. Place in broiler pan and bruil 5 minutes [place 6 inches from heat). Turn and broil until fish flakes with fork [about 6 minutes). Serve salmun with lemun wedge. Add parsley sprig (oplionaJ).

6 lemon wedges

parsley sprigs (optional)

Serves: 6

96

GARDEN SCALLOPS

Rick W[}oris

'2 9 ounce packages frozen y. teaspoon pepper

whole green beans 2 tomatoes, cut into tiny

2 cups packaged precooked rice wedges

'I, cup butter 1 tablespoon soy sauce

1'h pounds sea scallops, halved 1 teaspoon cornstarch

1 teaspoon salt soy sauce, to taste

Couk green beans as label directs Also cook rice a, label directs. Keep rice hot. In large skillet, saute scallops in bulter for 8 minutes. Sprinkle with salt and pepper. Add drain",1 bean, and lomato wedges; whun hot, add 1 tablespoon soy sauce mixed with cornstarch and '/. ellp water: cook until thickened, ~tirring constantly.

Serve nrt heated platter, surrounded by a border of hot, cooked rice. Pass extra soy sauce.

Serves: 4

'enn substitute snow pens.

KAREN'S SEAFOOD CASSEROLE

Karen (mel Dwight While 2 cloves garlic, minced

,(, teaspoon salt

'I. teaspoon black pepper

small amount of tabasco sauce to taste

1 16 ounce can salmon or tuna, drained

'I, cup Parmesan cheese

2 cups medium-size egg

noodles, uncooked

1 8 ounce container sour cream 1 H ounce package cream cheese 'I. cup green pepper, chopped

fine

,(, cup onion, chopped fine

2 tablespoons diced pimento 1'(. teaspoons worcestershire

sauce

Preheat oven to 3500• Cook noodles as directed on packuge. In a large bowl, blend sour cream and cream cheese. Blend in green pepper, onion, pimento, worcestershire, garlic, salt, pepper and tabaseo. Add noodles and fish to cheese mixture. Transfer mixture to 1'(' quart r: asserole, g[·eased. Sprinkle with Parmesan cheese. Rake 3D minutes until bubbly.

Serves: 6

97

SEAFOOD GUMBO

L.C. rllld I /()\'t' Ihis .'-if~lT(!d vrilh (1 SU/(Jr/ (Inc! french bn~(Jd.

1 V, quarts chicken stock or 6 bouillnn cubes

1 tablespoon celery seed or celery salt

salt to taste

j(Jfll: Cl'l~{!Il\\'o()d '12-1 pound crabmeat

2 tablespoons green onion,

tops chopped

few drops hot sauce

1 teaspoon lemon juice

1 tablespoon worceslershire

red pepper In Laste black pepper In taste '/2 cup chopped celery

1 tablespoon chopped parsley 'I, cup onions or scallions

,/, cup chupped grCHn pepper 1 pound shrimp

Sellect 1 large pot. Bull chicken stoLk. add "dt and peppers. Let cook over low Ilamo for 20 minutes.

Add celery. parsley. o n inn and gl'een pepper. Cook 15 minutes.

Arid s""food anrl union tops. Let cook another 20 minutes.

Taste fur seasonings and add more if necessary. Turn fire oil.

Add hot sauce. lnmnn juice and worc.estcrsh irc sauce Stir and let stand. When rendy to serve. heat but du not boil. Add one teaspoon 01' less of file gumbo powder Stir and spoon over cooked r ir:e.

"Cnn be purciHlsHd (It gOlfrnH:l stores.

sauce

'File Gumbo Powder (a unique spice that serves as a thickening ingredient)

1 cup uncooked rice

Serves: 8

SEAFOOD HOT DISH IkliC;()llS' Gi""n to rrw by (I good friend. Comly Johnson.

Linda [wei Bab Kohrs

• 2 3tlz ounce cans tuna 4 ounce can mushrooms '/, cup slivered almonds

2 tablespoons chopped green pepper

2 tablespoons chopped pimentu 'h cup sherry (optional)

cup celery. diced

10'/, ounce can cream of mushroom soup

1 10"/4 ounce can cream of chicken soup

1 5.3 ounce can evaporated

milk

2 cups chow mein noodles Cook thu diced cderv in OJ small amount of water lor 5 minutes, then mix all ingl'!Hli,ints together. Place in d grcased 8" X 11" pan and then place this into a larger pan of water arid baku 111L hours in 2750 oven. l nr.mase temperature 10 35{)'-' and hake 30 mi nutes longor.

>t i\1u)/ subslitul.i: (UJlO \·vith ernu, lobster. or shrimp.

Serves: 6-8

98

SHRIMP WITH BRANDY

2 pounds large fresh shrimp '/2 cup hrandy

1 cup water

2 carrots, peeled and sliced 1 medium onion

1 clove garlic

1 'Iz teaspoons salt 'I, teaspoon thyme 1 bay leaf

mayonnaise

<:iean, shnll alld dcvcin shrimp Combi nc brnnriy. water. ce rrors. nn mn . g,,,lu s.lit thyme bay 1('.11 and shnmp Hflng to a boil. I"",,,,. heat and cook approx imatelv II minutes. Let cool in liquid. Drain and scrv« coatnd wit II mayonnaise.

Serves: 4

SHRIMP FLORENTINE

This ['",:ip" is for tl",s" who think they don 'I Iik« spinfll:h. It is delicious und mokcs " speci,,1 vegetable dish for compony.

Nancy and IIndy Bussell

4 10 ounce packages frozen chopped spinach

3 pounds shrimp, cnoked,

shelled and dcveined

liz "up butter or margarine liz cup flour

3 cups milk

1 cup dry white wine

liz cup chopped scallions salt tn taste

pepper to taste

generuus pinch of paprika 2 cups (8 ounces) shredded

cheddar cheese

Preheat oven to 350°. Line two 9 inch pie pans with alurninum foil. Thaw and drain spinach. Spread half of spinach in each pic pan and top with shrimp. In a saucepan. melt butler. Stir in flour. Gradually add milk. wine and scallions. Cook over low heat until sauce bubbles and thickens, stirring constantly. Add salt and pepper to taste and onnugh paprika for" rosy color. Pour sauce over shrimp. Sprinkle with cheddar cheese. Bake uncovered for 35 minutes or until bubbly. One pie pan can be frozen and baked at a later date by baking for 1 hour at 350'.

Serves: B (each pic serves 4)

CONTINENTAL SHRIMP

This is a Jelici.ous and simple dish to prepare for compony. It only '(lke" (1 few minutes to prepare once shrimp orr. cleaned and shelled.

Coral Tobin

'1.- ';' pound sliced mushrooms 1 tablespoon butter or margarine

2 (10'1. ounce) cans Campbell Condensed Cream of Mushrnnrn Soup

Lightly saute sliced mushrooms in buller or margarine in a 10 inch frying pan or skillet. Stir in condensed rnushroum soup until smooth and creamy. Don't dilute soup

Stir in sour cream and blend until all is smooth. Add soy sauce.

Keep on low to medium heat. Add shrimp and stir lightly. Add fresh pepper to taste and increase heat. cooking approximately 3-5 minutes or until it bubbles lightly. Serve over rice or noodles,

Serves: 4

1 pinl sour cream

2-3 tablespoons soy sauce 1'12 pounds shrimp

ground fresh pepper to taste

GRILLED SHRIMP

Not only do", Sewickley Fish and Poultry supply our seofood, but Doug, lhe owner's S011. supplies some wonderful recipes, Here's one that he shared with us. It is spector.ulnr.

Joanne und Jock 1;' cup dry red wine

'/. cup chopped parsley

3 tablespoons tarragon or other herb vinegar

Hom

1 pound jumbo shrimp in the

shell

1 cup olive oil juice of 2 lemons 1(. cup soy sauce

Slit backs of shrimp and rernove vein, leaving shell intact. (Note:

Jumbo shrimp must be used, as other smaller shrimp will be too dry).

Combine other ingredients to make a marinade. Add shrimp to marinade and refrigerate 24 hours, Grill unlil shells are charred, about 4-,) minutes on each side

Serves: 4

,'Vole: ,'"lust be pruparcd ahead (Inri Illorinat"d for 24 hours,

ORIENT AL SHRIMP

Vunessn and Lorry Brown 1 tablespoon soy sauce

1(, teaspoon ginger

1;' teaspoon pepper

1 teaspoon cornstarch

2 tablespoons cold water '(, cu;> beef broth

2 pounds shrimp, shelled and deveined

salt 10 taste

pepper to taste

'/. cup vegetable or peanut oil

2 cups celery in diagonal slices 2 cups sliced fresh mushrooms

lUU

Rinse shrimp and pat dry. Sprmkra wrtn san enu tJt:ll1l1ta. rUUl uu J.II a wok and heat to 3750• Stir-fry shrimp 4 minutes or until white, Push up the side of wok. Add celery. Stir-fry 3 minutes. Add mushrooms. Stir-fry 2 minutes. Add soy sauce, ginger and pepper. Make paste of cornstarch and water. Pour broth in wok and stir in paste. Reduce heal and warm (approximately 2 minutes) before

~ervlng.

Serves: 4

Note: Stll"VA over l(JlIg-~rajn rice.

SOLE CAPRICE

This recipe Waf) fir,t prix" (Jt 0 goul'm," gala. It was shored with us by our .friend Dnrlene Snnuers.

Jonet and Ray Munsfield

1 '1z-2 cups fresh white bread pepper to taste

crumbs 2 bananas

11;' pounds fresh fillet of sole freshly squeezed juice of 1

'f2 cup melted unsalted butter lemon

salt to taste small package of parsley

Remove cru.,ts from white bread. Break up and put iII blender to make bread crumbs. Wash and dry fillets OIl paper towels. Dip fillets in melted butter, coat thickly with bread crumbs. pressing them with a metal spatula. Place the fillets on the greased (butler or spray) rack of a broiler pan. drihble more butler over them and sprinkle with seasonings. Broil 4-5 inches from heat for 7-8 minutes. Baste once or twice with butter from pan until golden brown. Do not tu r n! Watch closely! Peel and slice bananas diagonally in large pieces. Saute them in the remaining butter, sprinkled with a little lemon juice [01' about 4·5 rn i nutes until golden brown (get butter to bubbling in pan before putting bananas in). Arrange fillets on warm platter, set a banana slice or twu on each piece, serve immediately with sprig of parsley.

Serves: 6

MARINATED FILET OF SOLE

Steelers Choice

4 filets of sole 3 tablespoons imported olive oil

1 teaspoon dry mustard 2 tablespoons fresh juice of

'12 teaspoon freshly ground lemon

pepper 1 cup flour

10 chopped anchovy filets 1 egg, lightly beaten

1 tablespoon chopped parsley 1 cup vegetable oil

'Iz teaspoon oregano lemun wedges (4)

Clunn and dry fish. Cut ill finger length pi"CCS, Combine mustard, pepper, anchovies, parsley, oregano, olive oil and lemon juice. Pour over fish and marinate al mom tUlllpel'atl11'c for one hour; turn OCCHsinnally. Remove fish pieces and roll in [lour: dip in Bgg. Heat nil in skillet until bubbly. Saute sole pieu!S until brown on both sides,

Serves: 4

101

BROILED SWORDFISH

Waller Aburcr<JrlliJi(! 2 tablespoons butter

2 teaspoons Dijon mustard 1 teaspoon mustard seeds 2-4 lemon wedges

swordfish steak, approximately 1 pound and 1 inch thick

salt to taste

freshly ground pepper to taste Preheat broiler. Salt "11d )"'pper swordfish to taste. Melt buller in u largo baking dish. Brush steaks o n both sides with mustard and spri nk lo with mustard "",ds

Place swordfish in buttered baking dish and broil (approximately 4-;' inches lrurn Iwatl I'DI' apprDxilll~telv 4 minutes. Turn fish and hroi! other side apJlroximately 4 minutes. being r.arulul not to overhake. Servo with Inmon \\ledges.

Serves: 2

Walter Abercrcmhie

102

Sandwiches

BEEF BAR-BE-QUE FOR BUNS

This is (I lai/goler's sp"cia/. given In 11'" by (I {riend Sh" usua/lv ,,,rves il [({teT Steel"r games. Gre"t wilh 0 be"r "nil [J Sleeier victory!

I'UII"'/O and Mike Webster

2'/2 pounds rump roast

2 small onions, chopped 1 teaspoon garlic powder 2 c1uves garlic, chopped

1 14 ounce bottle Heinz ketchup,

plus 1 ketchup bottle of water '/z cup more water

rut all ingredients in a large 6 quart pan. Cover and simmer for 6 hours. stirring often. Slice rump roast. Serve with sauce on hard rolls or btl nx.

'13 cup worcestershire sauce 2 teaspoons dry mustard

'/. cup cider vinegar

1 teaspoon salt

2 teaspoons Accent

2 tablespoons brown sugar

Serves: 8-10

Note: Eusj-. ,'vlust be prcpmed in orivnnce.

ITALIAN BURGER ON GARLIC BREAD A meal in itself.

Koren and Dwight While

2 pounds lean ground round pinch of oregano

4 slices red onion pinch garlic salt

4-8 slices pepperoni pinch parsley

4 slices tomato 8 slices garlic bread

4 slices mozzarella cheese, diced green peppers (optional)

minced fine 4 anchovies (optional, as

approximately ,(, cup freshly desired)

grated Parmesan cheese garlic salt to taste

Divide beef into 4 ounce portions, shape into 8 patties. v." thick nacho On 4 patties. place onion, pepperoni (1-2 slices as desired). tomato. mozzarella, sprinkle with herbs and top with Parmesan cheese. Place remaining 4 patties on top. gently pressing edges together to """I filling. Be sum ingredients are sen led. Broil as desired. Serve on garlic bread.

Serves: 4

Note: Very "osy.

/

.. ~

103

CRABMEAT ON ENGLISH MUFFINS

Sleelers Choice

MUSTARD MAYONNAISE: 112 cup mayonnaise

1 leaspoon Dijon-style mustard heavy cream to taste SANDWICH:

1 pound cooked crabmeat 4 English muffins, sliced

Mix mayonnaise mustard mixture - add just enough cream to thin sauce and add a few drops of lemon juice. Mix cr ahmeat with a portion of the mustard-mayonnaise (as desired). Toast English muffins lightly. Cover them quickly with crabmeat-mayonnaise mixture. Top with grated cheddar cheese and heat in uven until cheese is molted and crabmeat is warm.

lemon juice to taste salt to taste

pepper 10 taste

1/2_% cup graled cheddar cheese

Serves: ..

GRILLED HAMWICHES My ""r"ion or (I gourmet meal for Mol'Y nnd Llw kids!

Juhn 8 slices rye bread

4 slices baked ham

4 slices Swiss cheese '!. cup buller, softened

Banas7.(]k

v. cup butter, softened

2 tablespoons horseradish mustard

2 tablespoons chopped onion 2 tablespoons poppy seeds

(optional)

Combine '/4 cup butter, mustard. onion, and poppy seeds. if desired. Spread on 4 slices of bread. Top flach with 1 slice ham, 1 slice cheese and 1 slice rye hread. Butter top and bottom or each sandwich. Grill on hoth sides in a hot skillflt or until heated through and the cheese is melted.

Serves: ..

BARBEQUED LAMB BURGERS WITH SPICY SAUCE S'!lTI.' with ""HT and CrHHk soJod.

SteflJ"rs Choice

2 pounds ground lamb V. teaspoon ground cloves

'/. cup Dannon yogurt freshly ground pepper to taste

1 leaspoon sail 12 small pita pocket bread

1;' teaspoon ground cinnamon 12 Boston lettuce leaves

Cornbiue la mh with remaining ingredients. excluding lettuce and pila bread. Shape inln12 Firm, ruund patties. Over hnt coals, grill 10-'15 minutes, lurning once. until desired doneness. Serve in pita hrunrl with lettuce leaves and spicy sauce.

104

-

SPICY SAUCE

1 garlic clove, crushed 2 small green chilies, seeded

'14 cup plain Dannun yogurt and chopped

'h cup chopped green onions 1 teaspoon ground coriander

3 tablespoons finely chopped 1·2 tablespoons chopped pine

fresh mint nuls (optional)

Combine i ngr cdiems, blending thoroughly. Cover and refrigerate 10 blend flavor".

Yields: 1 cup. Serves: 12

GRILLED MOZZARELLA CHEESE SANDWICHES Edrnund Nelson

ANCHOVY SAUCE: ,/, cup butter

2 anchovy fillets

1 tablespoun capers (chopped and drained)

SANDWICH:

16 slices Italian bread (no more than ';' inch thick) 8 thick slices mozzarella

2 tablespoons chopped parsley juice of 'I. lemon

salt to tasle

1(, cup dry bread crumbs '/. cup butter

3 eggs

Anchovy Sauce:

Melt butter in skillet [do not brown). Rinse anchovies under cold water and finely chop. Add chopped anchovies, capers and parsley to butter. Add juice of lemon and stir well. Set aside and keep warrn.

Sandwich:

Ramov« crusts from bread. Place slice of cheese between 2 slices of bread and press together. In a small bowl beat eggs with pinch of salt. Dip sandwiches in egg and dredge in bread crumbs. Heat butter in heavy skillet (medium heat). Cook sandwiches until golden brown on both sides. Top with anchovy sauce and immediately

serve

Serves: 4

LUNCHEON MUSHROOM IN CREAM

Mrs. Jack Rutler

2 tablespoons butter 2 tablespoons ketchup

1 pound mushrooms. sliced salt to taste

2 tablespoons minced chives pepper to taste

3 tablespoons light rum 4 slices of toast

112 cup light cream 'h cup chopped walnuts

Melt butter in heavy skillet Hne! saute mushrooms and chives. Add rum and ignite. Whe" names go (JUt. sti,· ill crnnrn, ketchup, sail and pepper. Heat slowly: do nol boil. SpO[)Il on loasl and sprinkle with walnuts.

Serves: 4

N()te: Cunnot he mnde nhc(uL

1DS

TUNA MELT

This is ;\lil,,',,", (J/1s()/ult: r(H'rJrjh~ ~(jl](h\·ich. 11(' pn~p(Jrcs this Fur 111111.",/1.

1 121/, ounce can water-packed luna fish

';' cup mayonnaise (more or less, dicta led by personal preference)

'h large crisp apple, chopped (leave peel on)

2 green onions, chopped

C(Jllly \Y(JgI",r 1/, stalk celery, chopped

'h teaspoon curry powder

salt to taste

freshly grated pepper 10 taste Ii slices whole wheat bread,

toasted

1(, pound shredded sharp cheddar cheese

Mix first seven ingradinnts. Place bread on cookie sheet Spoon and spread tuna mixture Oil bread. Sprinkle shredded cheese on top. PI,I(;e under broiler until chl!ese is III I! It cd and bubbly. Serve open face with a knife and fork.

Serves: 3-4

POCKET TUNA MELTS

j\iutritiolls; u rncn/ in H . ..,eU_'

}. R. (;olilimon approximately 1 tablespoon

mayonnaise, per sandwich 1 tomato, sliced

3 slices cheddar cheese

3 slices Havarti or Monterey Jack cheese

cup packed alfalfa sprouts or bean sprouts

1 6'/Z ounce "an tuna in spring water, drained

3 scallions. sliced with green

tops

1 small onion, diced

1 small stalk celery, diced

'I. cup mayonnaise (preferably yugurt mayo)

fresh grated pepper to taste 1'/, pieces whole wheal or plain

Pita bread pockets

Prepare tuna salad by cornbining tuna. sr.allions. onion, r.elery. niavunnais«. Jleppel'. You mav need to add rnore mavormaisa for a r.rnarnicr tastc. C1Jl Pila hrcdd in half anr] spread with rnuvonnaise. l.ino pi tn with slir.r: 01 tomato and r.houses. Stull with tuna salad. lIe"t in oven or microwave until cheese is melted. Open sandwich and spread an uvun full lnyer or Dllalfa or bean sprouts

IvL.lY he partiallv prl'llilll!d ahead and refrigerated.

Serves: 3 J\J()u~: Por/ioll numhnr IlIOY Ch(Jllgf~ flCcol'ding tu nmoun: oj' {uno sulud IJl"crl'rrl'ri.

Illli

Sauces & Accompaniment

HOT FRUIT CASSEROLE

flo und [otm Stollworth ] can applesauce (#2 size)

'I, cup sherry (optional)

I/, cup butter

'I. cup brown sugar

Melt all together and stir.

1 16 ounce can purple plums

1 14 ounce can pineapple, diced 2 diced bananas

I/, cup Royal Anne Cherries 1 16 ounce Can pears

V, cup chopped pecans

1 16 ounce can peaches, diced Drain well, Arrange in a casserole dish and add sugar mixture. Sprinkle with liz cup chopped pecans. Rake at 35[)O for 15,20 minutes

Note: Serve hot. Cannot be done ahead.

Serves: B

BARBE QUE SAUCE

Use for marin(Jde and hwsh on chicken, chops or ribs whp.n cooking over coals,

Anne and Hondy Grossman

2 teaspoons minced ginger Or 'I. cup brown sugar

1 teaspoon if powdered II. cup honey

2 cloves minced garlic or '!. cup white vinegar

1 teaspoon if powdered 1/. cup soy sauce

1 teaspoon paprika 1 cup ketchup

Heat all ingredients only enough to dissolve brown sugar. Mix well.

Yields: 2 cups sauce

DUNN'S BARBECUE SAUCE

This is un old family recipe - great Jar chicken und ribs!

Gory Dunn few shakes of cayenne pepper

'h cup lemon juice

liz cup waler

a few drops of tabasco sauce 2 teaspoons dried onions

% cup butter

2 teaspoons paprika 1 teaspoon sugar

1 teaspoon salt

I;' teaspoon pepper

'I. teaspoon dry mustard Simply melt tbe butler on low-medium heat, and start adding the other ingredients. right on down the list. When everything has been added, simmer for 5'10 minutes, and then it's "Dun n"! You can brush it onto the r: hicken before cooking and again about halfway through, or while couking. The barbeque sauce can also be used as a dip after it's done. You can either POUt it into little dipping bowls Or pour it onto the outside at' the meal.

Serves: 2-4 Norc; This recipe can be doubleel or tripled for lorger parties'

107

Gn~(l( OIl rib.'> or chicken wlngs.

MALONE'S BARBECUE SAUCE

1 cup cooking oil 1 pint ketchup

1 stick margarine

small bottle worcestershire sauce

1/2 cup brown sugar 1 cup grated onion 2 lemons, sliced

Shnred with LIS by Duvid Mulono.

Sled"Ts Choice 2 cloves garlic, minced

1 teaspoon prepared mustard 2 teaspoons vinegar

1 cup chicken stock

1 cup honey

1 teaspoon oregano

1-2 tablespoons tabasco sauce salt to taste

pepper to taste

Bring all ingredients to a boil. Great for Wing-clings,

Yields: 1 quart

RAY'S BARBECUE SAUCE

To GRlebmle the Fourth of July, we like to have a barbeque, The main dish js Roy', bOTbe'lueel chicken [he nlso makes ribs with this some srruce]. Hoy concocts his formerly secret sauce with flair (nIl over my kitchen')_

1 bottle prepared barbeque sauce

2 cups ketchup

'Iz cup brown sugar or honey (or both)

Mix ahove ingredients thoroughly,

Janet Mansfield

1 chopped onion

3 tablespoons worcestershire sauce

WHITE CLAM SAUCE

Yields: 4'12 cups

Steelers Choice V. cup chopped parsley

salt to taste

large clove garlic ,/, cup butter

v. cup olive oil

4-6 scallions. chopped with

green tops

2 whole tomatoes. chopped 2 tablespoons flour

2 cups fresh clam juice (canned

can be substituted]

Chop garlic. In saucepan heat butter and oil. Add garlic, scallions and tomatoes. Cook one minute. Add flour and stir with WIfe whisk Add clam juice while stirring, Add parsley. salt. pepper, basil and

n rugano. Add clams and heat thoroughly. Serve over [jn gui ne. Add Purmesun cheese if desired.

lOB

pepper to taste

1'h tablespoons basil

1'12 tablespoons oregano 2-3 cups dams. chopped

';' cup grated Parmesan cheese

Yields: 4 cups

COGNAC SAUCE FOR STEAKS

'I. cup butter

3 tablespoons dry mustard 2 teaspoons worcestershire

sauce

Steelers Choin

salt to taste pepper to taste

3 ounces Cognac

Melt butter in smail skillet and stir in mustard, worcestershire and salt and pepper. Arid Cognac and ignite. Serve warm over steaks,

Yields: one cup

MARINADE SAUCE

Terrific for meots cooked on nn outdoor grilL

Pom and Mike Webster

2 cups water 1 tablespoon celery seed

3 cubes beef bouillon 1 tablespoon worcestershire

1 tablespoon Accent sauce

1 tablespoon coarse pepper 2 cloves garlic, chopped

Bring ingredients to a boil. Cool. Place a roast and marinade in plastir; bags (use double bags to prevent leaks). Marinate for 3 days, lls~ally par bod the roast for 11j, hours on low in this sauce, then grrll until done, but if you have the time you can grill it for 3112-4% hours on a Webber grill until done, basting with marinade sauce often.

Yields: 2 cups

MARINARA S_I\UCE Excellent side dish_ Quick and easy to prepare.

Linda and Ted Petersen

'Iz cup olive oil

2 medium-sized cloves garlic. sliced

3';' cups canned tomatoes, sieved

Heat olive oil in a large skillet. Add garlic and cook until browned,

In a howl, mix tomatoes, salt. oregano, parsley and pepper. Add slowly to garlic in skillet, stirring constantly. Conk rapidly uncovered about 15 minutes 01' until thickened. Stir occasinnally. If sauce becomes too thick, add 'I< to '/, cup water. Serve hot on cooked spaghetti or !inguine.

1 V. teaspoons salt 1 teaspoon oregano

'I. teaspoon chopped parsley % teaspoon pepper

Yields: 4 cups sauce

109

MUST ARD SAUCE

(;rcut fur hlJmbur~ur""i, h()1 dogs, OJ' cold roux!s '

1 cup sour cream

2 tablespoons Dijon mustard 1 tablespoon soy sauce

1 tablespnon worcestershire sauce

IlII;k ))onno//,,), 1 teaspoon chopped onion

1 crushed garlic clove

sal t to taste

freshly ground pepper to taste

Combine all i nurud icuts in a bowl. Place in sealed jar and rdrigcl'atc ovurniunt. Even hotter two days later.

Yields: 1 cup

I·:",\,' Con I,,: )!J'epured in U!iV(JIlcr:.

MUSTARD SAUCE

This soucc complilllents 0 variety oJ disl",s. It is tv,,!1 suite,l to hUIII find other pnl'k culs. as \Veil as rnuny vcgetab/"s. Mixes quickly in /'ood 1"'ocIOssor OJ' bl<:nder.

1 egg

% cup water '/. cup vinegar

2 tablespoons sugar

Lindo nnri Ted Petersen 1 ';' tablespoons dry mustard

1 tablespoon butter

'I. teaspoon salt

dash of nutmeg

Measure all ingredients into blunder or small mixing bowl. Blend or mix III medium speed until wull combined. Pour into small saucepan. Cook OV"r mediu m high heat. stirring constantly. just until mixture t.ornes to a boil. Remove from heat.

Yields: 'h cup

PESTO

lexcellent summer suur«: for l'(Jsto~

KUl'cn und Dwight White

'Iz cup grated Parmesan (may use Pccorino - an excellent cheese)

extra grated Parmesan to use when served with pasta (optional)

5 cups fresh basil leaves '/. cup chupped parsley V. cup ulive oil

2. tablespoons finely minced

garlic

* ';' cup Pignoli (pine) nuts 1 teaspoon salt

Add ing n .diunts in ekelric hlendcr. Hlcnd until a smooth paste is formcd (If "cr;c,"al'j'. lISC rubber SP;llul" to stir ingreriients Irom SII]," o ! iilendcr.]

l .so pcsl o over pasta or tomato salad. Tlu: pcsto may be stu red ill your l'drig"ralor if rovcrurl tightly. You may dilute the pnsto by .uldi m; 1<~ !ithlt~sp(Jul1s of WHrIn water fOJ (~cH:h 112 cup used. A liz cup should ndcquutoly coat 1 lb. of past a.

Yields: 2 cups • Pignoli or pine nuL') r.nn Jw purc/lfls!!d ur l!oji(J1l l1l{ll'kds.

lID

TANGY STEAK MARINADE

One of out' fOForitf; rlHHinndes.

.\fichd" on(1 Fronk Wilson

t/4 cup soy sauce garlic clove, minced

'/. cup oil 2-3 dashes hot pepper Sauce

1/4 cup while wine (more if daring)

1, teaspoon s~gar 1 2 inch strip fresh orange peel

Combine all ing rcrlicnts in howl. Pour Over steak and marinale 8 hours or Iungor, depunding on amount of flavor dcsin«]. Broil or bcrbe'lLl""

Yields: 'I. cup

TERIYAKI SAUCE

Use os rn"rin",)" on chicke"

(;re"t'

Allfw "nil Ranay Crossman '/z teaspoon ground ginger

1 clove finely minced garlic or 'I. teaspoon powdered Combine and mix well. When using as marinade on chicken, soak chicken for 12-24 hours.

112 cup soy sauce 'I. cup white wine

2 tablespoons sugar

Yields: 1 cup sauce

BASIC TOMATO SAUCE

Evervone loves homemade sauce.

[)"e ond Rolph Herlin 3 large cloves garlic, chopped fine (or v; teaspoon garlic powder)

'I. cup red cooking wine 1 teaspoon salt

1 1 pound 13 ounce can tomato

puree (plus can of water) 1 large onion

1 6 ounce can tomato paste V, teaspoon oregano

'!4 teaspoon basil

Put puree and onion in blender and blend until smooth. Pour this and other ingredients in large pot. Bring to a boil slowly. Cover and turn hoar down to simmer. Simmer for at least 1 hour. stirring often. Note: If this is used for Lasagna. omit can of water.

Yields: approximately 8 cups Note: Con be preparml olwad. ",,.eez~s very lvell.

III

113

Vegetables

ALMOND VEGETABLES MANDARIN

This rcci]l" should b" prepored with (J wok. ,

Pomel(J and M,ke Webster

1 cup thinly sliced carrots pinch of ginger

1 cup fresh green beans 1 cup thinly sliced cauliflower

bl'l 'f, cup scallions, sliced

2.ta hesfPoonls. 01 ]j, cup blanched almonds

pI nc 0 gar IC , ••

Mix carrots, green beans, oil. garlic and ginger til wok. l',ry ~ t minutes on high, .A.dd cauliflower. 5colbons ami almonds, fr, 1 /,

minutes more.

SAUCE:

2 teaspoons cornstarch

1 cup water

2 teaspoons chicken bouillon Mix water. chicken bouillon and cornstarch. Cook until thick, Serve at once.

Pour over vegetables.

Serves: 4-6

"ote- Easv This could be u greut meal to serve to your vcgetaria,n

" " . . . . I ' . s,' as a "de friends. Sprve with some soy SOllce anr OrOl\'n nee, or u ., . .

'dish with (] lemon·gri))"d chicken,

STUFFED ARTICHOKES

Be sure to chip shurp points frol11 leilves and trim bottol11s so thut artichokes will sit lip right.

Flo and John Stallworth

1-2 artichokes

Roil one or two artichokes in saltud water until tender.

STUFFING:

]/z cup Progresso Italian style bread crumbs

'!. cup Parmesan cheese

Mix 011 ingrediHnts together, . . ,

Remove the cooked artichokes and gently pull leaves slightly apart. Spoon a little stuffing down into each leaf. Place In sh~llow water in a covered baking dish. SlC(lm III oven for 30 IIllllute::-; [It

J25 D. Serve hot. .

Serves: Each artichoke serves 2-3 as a hot appetIzer.

4 tablespoons butter, melted dash of tabasco (optionalJ

ASPARAGUS AU GRATIN

l.indo O!lci !loh Kohrs

pound fresh or 2 cans asparagus

8 ounces American or cheddar cheese

1 10:1)" ounce can mushroom SUUp 1jz (;UP margarine

cracker crumbs (Bacon Tbins are good)

114

Add ,/, of the liquid from the asparagus or '/. cup water using rn~:-;hly Looked asparagus tu tbe mushroom SOIlP, ChtHlS() and fIlilrgi-lrine; melt Arrange UH~ aspa ragus and 1hH crumbs in layers. .inri then pour the saucn over uverytb in g. Hake for 20 minutes at 350",

Serves: 6

ASPARAGUS CHEESE STRATA

Grt'llt mllkr: (]he("j recipe thot is sirnp!« (Jnd easy enough jeJr OIlY vochelor. M(JY I", (Jssembled the night before, c()\'effJd ond n:{"rigel(Jtud.

Bill Hurley

1 pound fresh asparagus or 2, 9 ounce packages frozen

1 pound fresh mushrooms, sliced and sauteed

6 slices whole wheat bread approximately 3-4 tablespoons butter

2'/4 cups (9 ounce) shredded cheddar cheese

1 cup coarsely chopped ham

5 eggs

2 tablespoons fresh or instant

minced onion

% teaspoon dry mustard '!. teaspoon worcestershi re ]/. teaspoon salt

'/. teaspoon garlic powder dash of cayenne

pepper to taste

1'!. cups milk

Cut tender parts of asparagus into 1 inch pieces; steam until just tender. Saute mushrooms until just tender. Set aside. Trim crust from bread. buller both sides lightly and fit into 7 x 11" baking dish. Sprinkle 1 'I, cups of cheese over bread slices. Top with ham, mushrooms and asparagus in even layers.

In bowl. stir together eggs. onions, mustard. worcestershire, salt, garlic powder, cayenne, pepper, Add milk and beat together until mixture is well blended. Pour evenly over layered ingredients. Cover and refrigerate for at least 8 hours or overnight. Rake, uncovered, in 350' oven for 30 minutes and top with additional v. Clip cheese, Bake 10 minutes longer or until center of strata appears firm when gently shaken.

Serves: 6

ASPARAGUS SAUTE

So easy Gild so good'

Connie Rose 3 Ibs. tiny (very thin) asparagus 'I. cup imported soy sauce

'14 cup clarified butter salt to taste

Clean asparagus. Cut on bins intu 2 inch long pieces. In (J skillet, melt bulter until very hot. Place usporugus in skillet onel srrut e very quickly, stirring for opproxirnotely three minutes. Add soy sauce and ioss lightly. Add salt if desired. Serve immediately.

Serves: 6

115

ASPARAGUS WITH PARMESAN A simple yet elegant way fo serve asparngus.

Glori" und John Brown II. cup grated fresh Parmesan

cheese

I;' cup butter, clarified

After removing woody ends of asparagus, peel skin III bottom of stalks. Wash and tie in bundles. In large pot of boiling water, add salt and boil asparagus until tender but crisp (approximately 10·15 minutes). Run under cool water and drain. Grease (with additional butter) a casserole dish. Arrange asparagus in dish and sprinkle tips with the grated Parmesan. Pour on clarified butter and place under broiler until brown.

4 pounds fresh asparagus approximately 1 teaspoon sail

Serves: 6

A YSE KADIN (TURKISH BEAN DISH)

It's (j must for mother Aylen llkin to have this delicious dish on the table when Tunr:h comes home.

Sharon and Tunch Ilkin 112 teaspoon paprika

1'10 teaspoons sugar

1'h teaspoons salt

1 cup water

112 cup vegetable oil

1 6 ounce package frozen chopped onions

2 medium size fresh tomatoes 2 9 ounce packages frozen

Italian Beans

Saute onions in oil. Dice tomatoes and add to onions. Then add beans (DO NOT COOK ACCORDING TO PACKAGE DIRECTIONS,) Stir in paprika, sugar, salt and one cup of water. Simmer 45 minutes over very low heat. Refrigerate for two hours; serve cold.

Serves: 4

BEAN PEPPER CUPS Excellent for the barbequc grill.

Cynd; and Gerry Mullins 1 teaspoon brown sugar or 1 teaspoon chili powder or

1 teaspoon cumin

4 medium peppers, rinsed and seeds removed

28 ounce can baked beans

1 cup shredded cheddar cheese 'I. cup ketchup

l/, cup barbeque sauce

2 tablespoons chopped onion

1 tablespoon prepared mustard Curnhine baked beans, cheddar cheese, ketchup, barbeque sauce. chopped onion and mustard. Sweeton with brown sugar or season with chili powder or cumin. Fill peppers with mixture. Wrap securely with dnuble layer of heavy-duty foil. Bake at 3500 for 30 minutes. These are also great un the gr-ill. Cook fur 25 minutes. Turn once.

Serves: 4

116

GREEN BEANS IN SWISS CHEESE SAUCE

Cathy and Mike Wagner

11/. pounds fresh green beans y. teaspoon pepper

'I. cup butter (% pound) y. teaspoon thyme leaves

'I. cup chopped onion 'I. teaspoon marjoram leaves

'I. pound mushrooms, sliced 1 cup milk

3 tablespoons flour 1 cup shredded Swiss cheese

1 teaspoon salt 113 cup sherry

Clean and cut beans into 2" lengths. Steam beans until just tender.

Heat butter in frying pan and saute onion and mushrooms until tender. SHr in flour, salt, pepper, thyme and marjoram. Gradually stir in the milk Llring to a boil, stirring, and cook until thickened.

Remove from heat and blend in liz cup of cheese and the sherry.

Stir in beans and turn into shallow 1 'I, quart casserole. Sprinkle reo maining cheese on top. Bake uncovered ill a 4000 oven until heated through, about 30 minutes.

Serves: 6 Note: Con be prepared ahead, reFrigerated and put in oven 45

minutes before serving.

REFRIED BEANS

This is one recipe I always ask my mother to mnke when r go horne to visit her in California.

Mark Malone '12 cup Monterey Jack or cheddar cheese, grated

2 tablespoons lard or solid

shortening

1 30 ounce can of refried beans Heat lard or shortening in large pan. Add refried beans. Cook over low heat, stirring occasionally. Your beans will have a velvety consistency. Top with grater! cheese.

Serves: 4

SAUTEED BEAN SPROUTS

Steelers Choice

1;' inch slice fresh ginger Toot, finely chopped

1 tablespoon soy sauce

II, cup sliced water chestnuts

3 tablespoons oil

1 scallion, including 2 inches of the green top, finely chopped 1 quart mung-bean or soybean

sprouts

Ileal the oil in a wok (If heavv skillet. Add the scallion and cook for :10 seconds. Add tho sprouts and conk [or 1 minute. Add the ginger, sov SCiUCC and water chestnuts. Cover and cook for 4 minutes. Serve h(;,

Serves: 4-6

117

BROCCOLI CASSEROLE

:>'lurgi" und Torn Heusle)' Z cups minule rice, uncooked

% cup chopped celery

'I. cup chopped onions

8 ounce jar Cheez Whiz

1 stick margarine, cut up !lake at 350" for 1 hour and 15

2 10 ounce boxes chopped broccoli, thawed

2 10'/, ounce cans golden mushroom soup

Z cups waler

M i x all ingredi,mts thoroughly.

minutes.

Serves: 10

Noll': Cunno! be wcp()red oheod of time.

BROCCOLI CASSEROLE

This

is Q good dish to uccompany st"oks or chicken

Pmnela nne! Mike Webster

1 teaspoon lemon juice

3 tablespoons butter

1 10% ounce can cream of mushroom soup

If. cup milk

2 10 ounce packages Frozen broccoli, cooked

1 8 ounce can water chestnuts,

drained and sliced

1 3 ounce can.Chinese noodles 4 hard-cooked eggs, sliced

Mix HII ingredients together in casserole, saving some of the Chinese noodles for the top. Hake until bubbly, for 30 minutes at

3750.

Serves: 6-8

Notc: Easy.

BROCCOLI VINAIGRETTE

Steeler wives arc always watching their weight, but who C<ln diet during the seusonr! Here is (l low-r:al but delicious finger-food for game-watching.

Joanne Ham

3 Ibs. broccoli. steamed crunchy 1 teaspoon sugar

'12 cup safflower oil '12 teaspoon paprika

'12 cup cider vinegar freshly ground black pepper,

2 teaspoons salt to laste

Cut broccoli Flower et tes and stems into bite-size pieces alter stean:in g. Mix vinaigrette ingredients. Thirly minutes before serving. nux dressing and broccoli. Toss frequently.

Yields: 3 cups

BROCCOLI WALNUT CASSEROLE

S(Jndy (lnd Tom :'vfodrnk

liz cup buller or margarine 4 tablespoons flour

1l}, tablespoons powdered chicken base

2 cups milk

20 ounces frozen chopped

broccoli

Melt lj, cup butter. Stir' in flour and chicken base. Add milk slowlv and stir until thick. Conk broccoli for short time. drain and combi'n" with sa uce, Heat water and 6 tablespoons butter and pou r cvcr Sluffing mix. add nuts. Place broccoli and SAuce in a greased 9" baking dish. Top with stuffing mix-walnut mixture, Bake at 3500 for :;0 minutes.

Zh cup water

6 tablespoons butter or

margarine

'h package Pepperidge Farm Stuffing Mix (3 cups)

';' cup chopped walnuts

Serves: 8

Notte: Can be mode Oil" doy ahead and baked before serving.

STEELER CASSEROLE

A heallh}·. complete. mcoU",s rncul. II tosles exr:eptioll(J1 with spinneh ."llari topped with pumpkin and sunnower seeds'

]. R. Goodman

1 bunch fresh broccoli

1 pound fresh mushrooms.

sliced

1 large onion, minced 2 tablespoons butter salt to taste

pepper to taste

V. cup dry white wine 3 eggs

3 cups riccota or cottage cheese Cui broccoli into bite-sized chunks; slice mushrooms, saute these and the onion in 2 tablespoons butter. Salt and pepper to laste. Remove from hcnt a rul toss with % cup dry wino. Set aside.

Reat 3 eggs m a large bowl. Beat in 3 cups ricotta cheese or cottage cheese and sour cream. Roil 3 cups noodles until 01 dente. Drain and add 2 tabiuspoons butter. Remove sauteed vegetables and mix into cheese mixture with slotted spoon: Add noodles and wheat germ. Spread into H x 13 baking pan. Top with more wheat germ or broad crumbs and 1 CLIp grated sharp cheddar cheese. Bake in 3500 OVEln for 30 minutes r.nvercd Uncover and cook '15 minutes longer.

1 cup sour cream

3 cups flat egg, spinach or

whole wheat noodles 2 tablespoons butter

2 tablespoons wheat germ 'f, cup wheat germ or bread

crumbs for lopping

cup grated sharp cheddar cheese

Serves: 6

119

BRUSSELS SPROUT CASSEROLE

Cuthy und ;":like Wagner

1 pound brussels sprouts salt to laste

8-10 small while onions (pearl pepper to taste

onions) 1 cup milk

I'/' tablespoons butter 'I. cup dTY sherry

1'12 tablespoons flour 'Iz cup seasoned bread crumbs

Wash brussels sprouts, Slice off bottoms and remove tough outer leaves. Steam brussels ovar boiling water for 10 minutes. Add onions for the last ~ minutes. Melt butter in small saucepan over medium heat, When butter foams, ,!Cld flour. salt and pepper with a wire whisk. Turn heat down to low, then add milk and dry sherry. Whisk continually until thickened.

Mix vegetables with cream sauce. Pour into greased 1 quart casserole dish, Sprinkle top with seasoned bread crumbs, Bake in :1500 oven for 20 minutes.

Serves: 4

YOGURT WITH BRUSSELS SPROUTS

Steelers Choice

2-2'12 pounds small brussels '12 teaspoon grated nutmeg

sprouts, trimmed and the salt to taste

bases nicked with a sharp pepper to taste

knife 1 cup unflavored yogurt, lightly

1 tablespoon butter whisked

1 medium-sized tomato, '!. cup freshly grated Parmesan

chopped cheese

2 teaspoons chopped fresh % cup toasted, blanched

chives almond slivers

Drup the brussels sprouts into boiling salted water, and cook for about 10 minutes. or until they are tender. Remove the sprouts from the heat and drain thoroughly.

Place the sprouts In a buttered ovenproof casserole: ,cover them with the tomato and chives. Sprinkle the vegetables WIth the nutmeg, and season them with salt and pepper. Pour the yogurt over them, Sprinkle the top with the grate,l cheese and toasted almonds. and bake for 15 minutes in an oven, preheated 10 :150',

until the top is nicely hrow nud. Serve, hot, .

Note: To toast the almonds, spread them on a baking sheet and put them in an avon preheated to 4500, or under a preheated broiler for :1-5 minutes. To prevent scorching. turn them several nmns WIth a spatula.

Serves: 4-6

12U

CABBAGE WITH CHAMPAGNE

A tempting introduction for those who do not enjoy cabbage.

Alp-to and Hocky Rleier 2 tablespoons sugar

2 teaspoons zest of grated lemon

2 tablespoons lemon juice (from fresh lemon)

salt to taste

freshly ground pepper to taste

1 small regular cabbage 1 small red cabbage

2 large onions

4 medium-size tart apples (the more tart the apple the better)

'I, cup butter

1'12 cups champagne (at room temperature) (you may

substitute dry white wine)

Slice cabbages into thin pieces; set aside. Slice onions very thin,

Peel and slice apples into bile-sized pieces, Saute onions in butler in a large pol or dutch oven until golden brown. Add apples and SHute for 5 minutes, lower heat. Add sliced cabbages and ';' cup of champagne. Then add sugar, lemon peel and juice; salt and popper as desired. Cover and cook for 20 minutes. Add additional champagne and continue to cook uncovered, for 10 minutes,

Note: Easyl Serves: 10

CARROT & BACON CASSEROLE

Mike Merriweather

1 pound carrots, scraped and cut into i-inch slices

1 tablespoon butter

8 ounces lean bacon, coarsely

chopped GARNISH:

J parsley sprigs

PIau, carrot slices in medium size saucepan, Add enough salted water to cover, and over moderate heal, bring 10 a boil. Cook for approxlmately 10 minutes. Remove carrots from pan and thoroughly drain in a colander.

In a medium sized frying pan, melt butter over moderate heat.

When foam subsides, add bacon. Reduce to low beat. Add carrots 10 pan and cook bacon and carrots together for approximately 5-8 minutes. With slolled spoon, stir carrots and bacon constantly. Stir in cream, nutmeg, salt and pepper, Continue cooking for 3 addiliona! minutes, then remove pan from heal.

Preheat broiler. Arrange car rot/bacon mixture in medium sized, shallow, flameproof casserole. Sprinkle cheese over mixture and hroil 2·3 minutes until cheese melts to light golden color. Remove lrom heat and garnish with parsley sprigs.

'/. cup heavy cream

1 teaspoon grated nutmeg '12 teaspoon salt

'!, teaspoon black pepper 'I, cup gruyere cheese

Serves: 2-3

121

CUNNINGHAM'S COPPER CARROTS

HI:n:'s (1 f'(j\.'()rik curro! recipe Veq' good ivith other vegetobJc:,> Of mf!'u/s

Bennie Cunninghom

10% ounce can tomato soup 1 cup brown sugar

1 teaspoon prepared mustard dash of salt

dash of pepper

2 pounds carrots

1 small green pepper 1 medium onion

liz cup salad oil

;'/4 cup vinegar

1 teaspoon worcestershire sauce Slice carrots and boil in suited water until tender. Druin and cool. Alternate layers of carrots, pepper and thinly sliced onion. Mix together remaining ingredients. Beat well until completely blended. Ileat u rul (Jour over vegetables and refrigerate overnight. This keeps in a refrigerator two to three weeks. After vegetables have been eaten, sauce can be used as a salad dressing.

Serves: 8-10

Notf): Must be prepored oil eut].

POLYNESIAN CARROTS

These COITotS I\ill k!!cp fm some t imr- when refrigerated.

. Mark Malone

2 pounds carrots, sliced 1 onion, sliced thin

1 green pepper, diced Slice carrots th inlv and cook until tender Drain. Mix with oniun. green pepper and pineapple.

Mix ingredients together and r.over with the following rnnrinade.

1 10'1. ounce can tomato soup 1 teaspoon salt

1 cup vegetable oil 1 teaspoon pepper

1 cup vinegar 1 cup sugar

Hring to a buil and pour over vegetables. Chill overnight.

1 20 ounce can pineapple chunks, drained

Serves: 10

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122

CAULIFLOWER WITH CHEESE Try this with lamb or pork'

1 large cauliflower 1 tablespoon butter

6 tomatoes (blanched, seeded, peeled, and chopped)

1(, teaspoon salt

'14 teaspoon freshly ground black pepper

Larry Anderson 'I, cup melted butter

2 tablespoons dried breadcrumbs

2 tablespoons grated Parmesan cheese

2'1z tablespoons grated Emmenlhal cheese

Preheat oven to 375'. Trim. wash and separate cauliflower into flowerets.

Lightly grease a lerge shallow casserole with hutter. In a large sauce pan. cook flowerets in boiling salted water until tender (approximately 10 minutes). Drain, Place th" cauliflower in casserole. Arrange chopped tomatoes on top of flowerets. Sprinkle with salt, pepper and 1(, of melted butter.

In separate bowl, mix breadcrumbs with both cheeses and sprinkle mixture over vegetables. Sprinkle remaining butter on lop and bake until top is a golden brown. Approximately 3D minutes. Serve immediately.

Serves: 4·6

HERBED BUTTER/CORN ON THE COB Scrv» with barbe'lueel chicken or steak.

Korell und Dwight While

'Ix cup salted butter, softened 2 tablespoons chopped parsley

salt to taste dash of pepper

2 tablespoons chopped chives 8 ears of corn

Blend butter, salt. chives. parsley and pepper. Put 1 tablespoon of mixture on each ear. Wrap separately in heavy duty foil. Grill until tcndnr. turning often [approximately 20 minutes).

Serves: 4·8

EGGPLANT CASSEROLE

Morionn" end Chuck Noll salt to taste

large onion, chopped

1 large green pepper, chopped 1 cup celery, chopped

'Ix stick buller

1 medium large eggplant t cup fresh bread crumbs

pepper to taste 2 eggs, beaten 1 cup milk

2 teaspoons worcestershire

sauce

Saute the onion. pepper and celery in butter. Pool and cut the eggplant into 1" cubes. Par boil until tender, Add eggplant to sauteed mixture. Add bread crumbs. salt. pepper, eggs. milk and worcnstershir e saur:e, and pu! in i! buttered casserole dish. Bake at :150" fur 30-45 minutes.

Serves: 6

123

EGGPLANT WITH CRAB

Debbie and [on Kolb Vz teaspoon Oregano

pinch of cayenne

1 cup crabmeat

2 tablespoons grated Parmesan cheese

1-2 tablespoons melted buller

2 medium eggplants sail for sprinkling 4-6 tablespoons oil

2 medium onions, sliced 2 teaspoons paprika

1 tablespoon tomato paste

2 tomatoes, peeled, seeded and

sliced

Wipe the eggplants. trim the stems and cut them in half lengthWise. Score the Lut surface with a kfllf,,; sprinkle with sail and let stand 30 minutes to draw out the juices. Set oven to 350" Rinse the eggplants to remove excess salt and dry them with paper tow I' I

a skillot, heat 2-3 tablespcons oil and fry the eggplants, cut siJ,,·· n rl o w n , until brown. I ake them out. place on baking sheet and bake In heated oven [o r 10-1;' mmutes or until tender.

Cook the o nions in the remaining oil until soft. Stir in the pap~lka;, c(Jo~ ~)v"r low heat for '/' minute and add the tomato paste, tomatoes. oregano and cayenne. Cook until the mixture is thick.

Scoop out the flesh from. the haked eggplants. reserving the shells.

A~d Ilesh to Ihe tomato mixture and cook 2-:J minutes longer.

Ilake the crabmeat and add to the pan and heat thoroughly, Pile this mixture into the eggplant shells, sprinkle with cheese and melted butter and bake 4250 for 0-7 minutes or until golden brown.

EGGPLANT PATTIES

Loum and Cliff Stoudt 2 tablespoons parsley

2 tablespoons chopped onion 1 clove garlic, minced

'I, teaspoon salt

Yo teaspoon pepper

1 medium eggplant, pared and cubed

1 V. cup cracker crumbs 1 V. cup shredded sharp

American cheese

2 eggs, beaten slightly

Ho i] eggplant for 5 minutes. Drain and mash Add rest of ingrqdients, Form into patties. Fry in hot oil for 3' minutes on each side: drain on absorbent towels.

Serves: 6

l

STUFFED EGGPLANT ROLLS

This recipe will mol" converts of those who hote eggpJonl.

Virginia and Phillip Buzzelli 'I. cup fine dry bread crumbs

'I. leaspoon ground nutmeg

sa I t to taste

while pepper to taste 4 cups tomato sauce

(commercial or homemade)

1 large eggplant approximately 'I, cup flour 3 eggs

5 parts bland cooking oil 10 1 part olive oil

1'1z cups ricotta cheese

11/4 cups Parmesan cheese

124

Peel eggplanl and cut from the center, lengthwise, into 18 paperthin slices. Dredge the slices lightly in flour and coat them with 2 of the eggs. beaten, Heat the oils in a large skillet to :150°. Fry the slices briefly on each side, just until they begin to lake on a little color. Drain slices well on paper towels.

Preheat oven to 350°. In a mixing bowl, combine Ihe ricotta, % cup of the Parmesan, bread crumbs, the remaining egg (beaten). nutmeg, salt and white pepper to taste. place about 2 tablespoons of mixture near one end of each slice of eggplant and roll slices to enclose fillings. Coat the bottom of a buttered baking pan with tomato Sauce. Arrange eggplant rolls. seam side down. on the sauce. Cover rolls with the remaining sauce and sprinkle with the remaining Parmesan cheese. Rake in the preheated oven until heated through and hubbling. about 20 minutes. Serve the rolls with remaining sauce.

Serves: 6

Nole: Con be prepured nhoori. Can be frozen.

FENNEL AU GRATIN

An anise-flavored vegetable. Gl'eal ar:companiment for meats.

Michele and Fronk Wilson

3 cups thinly sliced fennel '14 cup flour

1'1. cups water 1 cup light cream

'(, teaspoon salt 1 teaspoon paprika

'I. cup butter 'I. cup grated Parmesan cheese

Place fennel in water and add salt. Cover and simmer until tender (approximately 10-15 minutes). Drain and reserve liquid. Boil the liquid until it is reduced to 1 cup. Melt butter and add flour. Stir. Gradually add cooking liquid, cream and paprika. Stir.

Continue to stir over medium heal until the sauce is very hot and thickens, Season with salt. Add fennel and stir.

Put the mixture into 4 individual casseroles. Sprinkle with Parmesan cheese. Bake at 375° for approximately 20 minutes until browned.

Serves: 4

MUSHROOMS AU GRATIN

Marianne and Chuck NoJJ

pound fresh mushrooms '(. teaspoon salt

2 tablespoons butter % teaspoon pepper

'h cup sour cream 'Iz cup shredded Gruyere cheese

1 tablespoon flour ,/, cup fresh parsley

Slice mushrooms into '/," slices. Saute in butter. Add SOLII' cream, Ilour. salt and pepper. Hring to a boiL Pour in shallow dish. Cover with cheese and parsley. Bake at 425 ° for 10 minutes.

Serves: 4·6

125

BAKED GARLIC

After boking Itl th" oven, garlic is reuliy swr-ct and light, (J deiicious side dish, nnri (I lovely F;ornisl1 for meats. You'll ht~ plt-~(J:-:;(JI1t1y surprised!

Stcders Choice

6 whole heads of garlic coarse (kosher) salt to taste

4 tablespoons sweet butter freshly ground black pepper

'h cup chicken stock to taste

Preheat oven to :loW. Remove outer skin from garlic heads, leave clusturs intact Arrang" heads in baking dish [large enough to hold garlic comfortably). Add butter and stock to pan and hake om: hour in middle of oven. Haste often [approximately every 10 minutes] or u nt il heads am golden brown and tender. Season with coarse salt and pepper. Ser~e immediately.

Serves: 3-6

ONION PIE

Lindo and Bob Kohrs

CRUST:

1'/, cup cracker crumbs FILLING:

4 cups sliced onions, 'I." thick 2 slightly beaten eggs

'12 cup melted butter

1 '/2 cups milk, scalded

1'12 cups grated cheddar cheese

Combine ingrnriients for crust and press firmly into 9" pic pan. Put onions into heavy skillet. Add enough water to cover. Bring to a

boil and simmer about 15 minutes or until onions arc transparent. Ora in. Put into crust. Stir eggs into milk. Pour over unions. Sprinkle chues« over top. Bake at 325' for 1 hour.

Serves: 6

l

1Lli

BLACK-EYED-PEAS

Anthony Wnshington

2 cups dry or fresh black-eyed-

2 tablespoons bacon drippings garlic (optional)

bell pepper (optional)

'I, hot green chile pepper (optional)

peas

1 ham-hock

3 green onions salt to taste pepper to taste Wa.,h peas and orunrrs. Chop onions. Set aside. Put pe~s. in pot, covur with water and put in ham hock. Cover the pot. I urn stove

on low and cook for 1 hour. After 1 hour. "dd chappell Onions, salt, pepper and bacon drippings. Cook for 1 hour more or unt i] pcas are tendnr and the liquid is a l itt le thick: not wntury.

Serves: 6

RATATOUILLE, WITH LOVE

Everv su rn mer mv mom, Hunny Fell, uses the gems of my falher's gord;,n lo Jlrep(J!'~ ond preserve Ihi, special [mat. It e<ln be colen fresh or {;(Inned und enjoyed all winter long. She developed thIS

wonderful recipe just jor me . and my die!!!

Joanne Harn

3 tablespoons olive oil 8-10 medium tomatoes, cored

2 zucchini, unpeeled and diced and peeled

(or any garden squash) 1 teaspoon basil

2 large green peppers, cored, 1 teaspoon oregano

seeded and diced '/, teaspoon salt

1-2 large onions, diced fresh ground pepper to taste

2 cloves garlic, chopped

Ileat oil in skillet, add zucchini, green peppers, onion and garlic. Saute until vegetables arc just tender, about 4-5 minutes. In se~arate skillet add peeled tomatoes which have been diced into large pieces. Cook slowlv for about half an hour. Add to zucchini rrnxture and

add spices_' Cook together until heated throngh,. .

To preserve, add cooked hot mixture to ster ilized Jars. Attach lids and seal tightly. Store in cool place.

,'.;ote: Coori cooks soem 10 "ever measure' All quantities of ingredients UI'{! given n~ uPPfoxirn(1lions and you may add Of' delete to your own pl'I:reH:IlCe.

SPINACH WITH CASHEWS

Tasly'

Agnes and Joe Greene 'I. cup chopped cashews

salt to taste

3 tablespoons butter

3 pounds fresh spinach

1 % tables pons soy sauce pepper to taste

Heat butter in a large pan or pot Add cleaned. Irosh spinach and saute, stirring constantly I'UI' 4-G minutes (until sauteed) Blend ill soy sauce and cook until tender. Add chopped cashews and season. Sorve immediately.

Serves: 6

Not", Easy. Cannot /", rloll" "h"od.

1.27

BAKED ACORN SQUASH

I serve this as Cl part or my "Captivating Din ncr", along wilh the Chicken aia lund and fresh cooked green \'cgetabl,Js Ul1ri (J ))",(/iul11 dl~' a'hUH ~\.'ille. Hhinn is a good choice.

Jone! :v['lf]sfield

1 acorn squash pepper to taste

salt to taste 4 tablespoons butter

Quarter and remove seeds. Pisrr:o insides with fork. Sail, pepper and butter squash. Wrap ill foil and bake 1 hour at :150'.

Serves! 2.4 Serves: Variobl" according 10 the numb,,; of squush ",cd. 1'1011 on ut I"[lsl V, squash per person: guests oft"l1 w(Jnt seconds'

SQUASH SUPREME

[)on't sny you don't like squush until VOU hove tried it this wav.

. Flo and fohn Sta/Iworth

2 cups yellow squash, sliced Cook together until tender. 'I. cup chopped onions 1 10'1. ounce can cream of

chicken soup 1 small carton sour cream, 6·8 ounces

Mix ingredients in casserole dish and bake for 45

1 cup grated carrots

4 tablespoons butter or

margarine salt to tasle

pepper to taste

minutes at 350°.

Serves: 4-6

NAURIS LOOTA (TURNIP LOAF)

Tili, recipe curne from Finlund with my grcot-gmlH!mot1Jel', It is a lru<iili(Jllal Thanksgiving disil in my family.

Mark Malone approximately 'Iz cup milk approximately 1 teaspoon nutmeg

approximately 2 tablespoons butter

3 yellow turnips or rutabagas

(rutabagas arc best) salt to laste

pepper to taste

2 tablespoons sugar 3 eggs

Qu.u-ter and peel turnips, Buil until tender. Add remaining ingredients and mash until mushy. Place in buttered loaf pall. Sprinkle nutmeg on top and dot with butter.

Rake for 1 hour at 325°,

Serves: B-I0

12B

SEASONED VEGETABLES

This is a great low-cal hors d'oeuvre tray, A recipe for the microwave, Kut hi and Richard RydzA

1 head cauliflower 2 medium zucchini

2 lorna totes, cut into wedges '/' cup butter or margarine '/4 teaspoon garlic salt

Break cauliflower into flowerets and arrange around edge of platter. Slice zucchini into ,/," pieces and fill center of plate. Cover with plastic wrap and microwave on high for 10 minutes, Drain uff excess liquid.

Arrange tomato wedges on platter.

Combine butter, garlic salt, oregano and parsley in bowl.

Microwave on high until melted. Pour butler mixture over vegetables and sprinkle with Parmesan cheese, Microwave uncovered on high for 2 minutes,

'I. teaspoon oregano

'/. teaspoon parsley flakes approximately 1;' cup Parmesan

cheese

Serves: 6·B

Note: Can be partially prepared in advance

ZUCCHINI CASSEROLE

Mark Mulone

liz cup flour

'Iz cup sour cream

1 cup grated cheddar cheese

4 medium zucchini lj, cup vegetable oil 2 eggs Slice zucchini and cook until tender but firm. Drain.

In a large skillet, heat vegetable oil. Dip zucchini in egg and flour and fry in hot oil. turning when brown, Remove and drain.

In casserole dish, place fried zucchini and cover with sour cream and 1 cup grated cheddar cheese.

Place under broiler until cheese is melted. Serve warm,

Serves: 8

ZUCCHINI FRITTERS

Lindo and Ted Petersen

2 cups grated zucchini approximately 1 teaspoon

2 eggs chopped parsley

1 teaspoon salt ,/, cup grated Parmesan cheese

'(, teaspoon black pepper '1.·1 cup flour

Grate zucchini. Add eggs, salt. popper, parsley and grated cheese. Add enough flour to hold shape when dropped by tablespoonsful into hot shallow fat. Brown on both sides and drain on paper towels, Serve immediately.

Serves! 6-B

129

I

ZUCCHINI PARMESAN

Margie and Tom Beasley '12 teaspoon oregano

1 tablespoon sugar

'/2 teaspoon salt

'Iz cup Parmesan cheese 8 ounce package grated

mozzarella cheese

1 cup water

2 pounds sliced zucchini liz cup chopped onion

'I, cup chopped green peppers 4 tablespoons butter

2 8 ounce cans tomato sauce with onions

2 tablespoons dry spaghetti

sauce mix

Boil zucchini in 1 cup of water for .'; minutes. Drain and set aside.

Saute onion and pepper in butter. Mix with tomato sauce, spaghetti sauce, oregano, sugar, salt and 'I, of Parmesan cheese. Mix with zucchini and put in a buttered cassemle dish.

Cover with mozzarella cheese and remaining Parmesan cheese.

Bake at 350" for 30 minutes.

Note: 00 not prepare ahead.

Serves: 8·10 people

STUFFED ZUCCHINI

Steel .. rs Choice small dash of basil

salt to taste

6 small zucchini

1 cup of cruslless, cubed white

bread

a small bowl of milk

4 ounces of fresh ricotta dash of oregano

Preheat oven to 225'. Parboil zucchini and cut each in half. Scoop the center out and chop it finely. Soak bread in milk for 10 minutes. Squeeze bread dry and chop finely. Mix bread with chopped zucchini meat and other ingredients. Stuff zucchini shells with mixture. Oil a shallow baking dish and arrange stuffed zucchini in it. Bake for 35·40 minutes.

pepper to taste

2 tablespoons Parmesan cheese 1 egg yolk, lightly beaten

Serves: 6

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130

Potatoes

CHEESEY POTATOES

An easy side dish.

Linda and Creg Hawthorne pinch of pepper

2 tablespoons grated Parmesan cheese

approximately 1 tablespoon paprika for garnish

2 large potatoes

'I. cup plain yogurt

1 tablespoon skim milk

2 tablespoons snipped chives 1 teaspoon salt

'!. teaspoon garlic powder

(just a pinch)

Peel potatoes and boil until lender. Mash potatoes. Add yo~urt, milk, chives, salt, garlic powder and pepper. Reat until fluffy. Spoon into a one quart casserole dish. Sprinkle the top with cheese and paprika.

Place in a :175° oven for 5 minutes or until heated through.

Serves: 4

CROSS PATCH POTATOES

Fun recipe. Nice for crowds.

Linda and Ted Petersen

6 medium potatoes salt to taste

2 tablespoons bulter pepper to taste

2 tablespoons oil

Scrub skins of white potatoes and slice lengthwise. With a sharp knife, make a cross patch on potato halves.

In a 9 x 13" pan, melt butter. When melted, add oil, s~lt and pepper. Lay potatoes with cross patch down In butter mixture. Bake 01 350' until potatoes are crispy brown,

Serves: 6 Nate: May use as many or as few potatoes as desired. Works well for large numbers.

MUSHROOM POTATOES

Flu and John Stallwurth

4·6 medium potatoes, cubed 2 tablespoons minced onion

1 2 ounce can chopped pimento (optional)

cup grated cheese (your favorite)

Partially cook potatoes. Blend remaining ingredient: intu potatoes and bake in casserole dish at 325' for 45 minutes. Salt and pepper

1 10'1. ounce can cream of mushroom soup

salt to taste

pepper to taste

to taste.

Serves: 4-6 people 131

GRILLED POTATOES WITH SALT Easy nnd ddicious.

l\gnf)S and Joe CrP,fmR Kosher salt

4 baking potatoes melted buller as desired Mois te n potatoes with clamp cloth. Cut small '1" in each potato. Wet potato skins in butter. Roll heavily in Kosher salt. Wrap in tin Ioil unci grill 011 barbeque grill until lender and heated thoroughly. (Approximately 4" minutes).

Serves: 4

PARMESAN POTATOES

Sue (md Brian Hinkle z tablespoons chopped parsley, Italian if possible

2 eggs bealen

salt and fresh ground black pepper to taste

4 medium potatoes approximately 2 tablespoons butter

3 tablespoons Parmesan cheese 4 tablespoons diced mozzarella cheese

Preheat oven to 400°. Roil potatoes in skins. Once cooled. remove skins and mash. Lot cool. Butler baking dish. Mix remaining ingredients with potatoes. Place in dish at least 2 inches deep. Hake uncovered until brown [approximately 15 minutes).

Serves: 6

132

POTATO CHEESE CASSEROLE M(Jkes (] great side dish for (Jlmost (Jny rnen].

1 can (10'1. ounces) cream of chicken soup

'12 cup cold milk

2 cups shredded cheddar cheese

4 medium potatoes, pared and thinly sliced

Cynd: und Gerry MuJJins 2 tablespoons finely chopped

onions

1 '12 teaspoons salt dash of pepper

1 tablespoon butter

';' teaspoon minced parsley

Combine soup, milk. ,/, cup choose, potatoes, onions, salt and pepper. Mix. Puu r in shallow 2 quart casserole. Dot with butter. Sprinkle remaining cheese and parsley over top. !lake 1 hour at 3750 or until potatoes feel tender when stabbed with a fork.

Scrvcs: 4

POTATO KUGEL

Lindu and Ted Petersen

4 medium-sized potatoes 1 heaping teaspoon salt

1 small onion. grated 1 heaping teaspoon Rumford

2 eggs baking powder

Y. cup flour 2 tablespoons melted butter

Grate the potatoes and drain off the water. Add the other ingredients. mixing well. Pour mixture into greased casserole dish and bake until brown with firm crust. Hake 1 hour at 350°.

Serves: 4-5 (Makes 1 small kugel.)

POTATO PANCAKES

Good served with hot corned beef. Serve stewed apples or applesauce with the poncokes.

Linda rmd Ted Petersen

2 lbs, or 6 medium potatoes

];, medium sized onion, grated 2 tablespoons flour

2 eggs, beaten

1]12 teaspoons salt

Wash and peel potatoes. Covel' with cold water. drain. Grate at once and drain water that collects on grated potatoes. Add onion and mix. Add flour. eggs. salt. popper. nutmeg and parsley. Mix thoroughly. Heat butter on griddle or in large frying pan. place

large spoonsful of potato mixture in hot pan. Cook until brown and crisp on each side, turning with pancake turner.

'Iz teaspoon pepper 'I. teaspoon nutmeg

2 tablespoons minced parsley 3 or 4 tablespoons butter

Serves: 6

133

POTATO PIE

Mike Merriweather

1 pound cottage cheese % teaspoon cayenne

• 2 cups mashed potatoes '1z cup scallions, sliced

'Iz cup sour cream 1 10" unbaked pastry shell

2 eggs 3 tablespoons grated Parmesan

2 teaspoons salt cheese

Put the cottage cheese through a food mill to make it smooth, Beat the mashed potatoes into the cottage cheese. Beat in sour cream, eggs. salt and cayenne. Stir in scallions. Spoon into pastry shell. Sprinkle with grated cheese, Bake at 425 c for 50 minutes until golden brown.

Serves: 8

'Can use either homemade or instant.

POTATO PUDDING

Edmund Nelson

10 large potatoes (about 2'12

pounds)

1 medium-sized onion 5 slices bacon

'I. cup milk, warmed

Finely grate the potatoes and onion into a bowl. Cut the bacon crosswise into narrow strips, and fry until crisp. Pour the fat and the bacon over the potatoes. Add the hot milk. Add the beaten eggs, a little at a time, and the salt and pepper. Pour the mixture into a greased 12 x 8" roasting pan. Bake in an oven, which has been preheated to 400°, for 15 minutes. Reduce the heat to 375' and bake for 45 minutes longer, or until the top is nicely browned. Cut the pudding into squares and serve hot with sour cream.

3 eggs, beaten

'I. teaspoon pepper

salt and pepper to taste

1 cup sour cream

Serves: 4-6

RICE POTATOES

Mrs. Dun flooney

5 pounds potatoes (par-boil 1 pint Half & Half

and peel) salt 10 taste

1/, cup butter (more if desired) pepper to taste

Put potatoes through ricer or grate. Melt butter into Half & Half. Arrango potatoes in lightly greased pyrex dish. Pour butt~r mixture evenly through potatoes, Add salt and pepper. Bake 20 minutes In oven preheated to 425'.

Serves: 8

134

• •

•

SWEET POTATO CASSEROLE

Tom loves sweet potatoes. The fo1/owing recipe, given to me by his mother. is his favorite.

Margie Beasley

3 cups canned sweet potatoes '12 cup melted butter or

1 cup white sugar margarine

2 eggs, beaten 1 teaspoon vanilla

Mash sweet potatoes. Mix with all of the above ingredients and put in a buttered casserole dish.

TOPPING:

'I, cup all-purpose flour 'Iz cup melted butter or

1 cup chopped pecans margarine

Mix well. Sprinkle over casserole. Dot with butter. Hake at 350° for 30 minutes.

Serves: 10

Note: Con not be prepared ahead of time.

135

l

WINE

Legend dictates the very first wine was most likely produced by accident! One of many legends is of a grape-loving king who stored ripe grapes in a cellar to enjoy year round. Many bruised grapes, after fermenting, gave off carbon dioxide gas. A distraught mistress, deciding to poison herself by drinking the liquid of the grapes, merely left his palace in - needless to say - better "spirits." Writings concerning wine date back to 3,000 R.C. Though ancient Greeks are usually identified with introducing grape vines, the Romans actually distributed it more as their conquests grew. Today, wine is distributed throughout the world and is extremely popular in the United States.

My interest in wine was developed through my wife's family, and we arc now partners in Estrella River Winery of California.

Here are some general rules and helpful hints for storage of your

wine:

• A constant temperature of about 55°F (13°C) is ideal, though temperatures between 45°F (7°C) and 65°F (18°C) are acceptable if the change is slow and steady.

• You do not want the r.ork to loosen.

• Keep wine stored with minimum vibrations so as not to stir up a nv sediment in the wine.

• Th"e humidity should be moderate; neither damp nor dry, and consistent year round.

• Prolonged exposure to sunlight will warm a bottle of wine, which is why darkness is recommended.

• If you do not have a wine cellar, store your wine in a bin made of wood, i.e., a wooden box, or use a wine rack made of either wood or metal.

• Lay bottle sideways.

Them arc numerous rules about serving wine with food. However, Estrella River Winery feels the most irnpor+ant consideration is to choose the wine you will enjoy. Remember, wine should complement your food! Listed below are suggestions for:

Salads and Appetizers

An appetizer wine is meant to stimulate your appetite. It should not mask the flavor of the food or the wine you will serve with your entree. Serve dry white wines such as Chenin Blanc, Chablis and Johannisbcrg Riesling. Generally the wine (some serve champagne) should be cold and dry, and not overwhelming in strength,

White Meats and Chicken

You may serve either red or white wine. If serving roasted meat or Italian style entrees, serve a red, i.e., Chianti or Beaujolais. Try a Chardonnay with dishes such as Chicken Kiev. A cream sauce over meat calls for a white Rurgundy or Chanin Blanc.

Game and Red Meats

Thcsp. taste good accompanied with all fine red wines. A Red Uurgundy goes well with roast beef and a Cabernet Sauvignon with steak. For pheasant and venison. try a French Syrah, and with

l:m

barbecued meats, a Zinfandel is an excellent choice. (We at Estrella, feel Zinfandel also complements veal and pasta dishes. such ,as

hetti and lasagna. A good bottle of Barbera, however, WIll ~~d~ed complement any and all spaghetti dishes.)

Fish and Seafood , . IdS' .

Estrella suggests white wines such as Cheni n B anc an auvignon

Blanc. Seafood dishes go well with Johannisbcrg Re]sltng. ,

Chardonnay is a pleasant accompaniment to spiced seafood dishes such as Lobster Newburg.

Desserts .

Many of the wines mentioned may be enjoyed as appetizer or dessert wines. However, a sweet wine is most often served With d U II red dessert wines arc hest at roorn temperature.

ossert. sua y , . I h hlll d Dessert

White and brown dessert wines are goo, w en c iueo. ..

. . I d Port Marsala Muscat and Tokay. Muscat Canclh IS

WInes Inc u e" . f '

an excellent choice when served with fresh fruit and cheese or ruit

~~. k'h

W' s of the United States arc excellent, and we now ran. SIXt

in t~~~s of the world's wine production. Grapes a~e grow~ m 44 of our United States, with the two most Important wme-makmg, .

. being the Finger Lake area of New York State and Calif or-

regIOns , f II A' . es The

nia: with California producing 85% 0 a me~lcan w~n . .

f t' f American wine-making is bright and innovative. EnJOY

t~e~e\~ith the excellent recipes provided for you in our Cookbook!

Boo Appetit. /.J)/) c;;-/J \

~k5CT-~Lill ~

,,,:~ Rocky Bleier

Estrella Hiver Winery Estate \A.t'ines

139

HINTS ON CHOOSING MEATS

As a source of protein, Americans place meat high in popularity in their diet. Meat protein is of high quality [contains essential amino acids) and also is an excellent snurr:e of vitamin from the B complex group, Thiamin (8,), Riboflavin (8,), Pyridorine [BBI, Vitamin B12, :--Jiacin, and fats. However, consideration of these qualities may still leave the consumer at a loss when approaching a meat counter. To provide the consumer with an intelligent and economical purchase requires a need for greater awareness. not only on the part of the purveyor, bul even more importantly, on the part of the consumer.

In order to effectuate this awareness, a brief understanding of categories, grading of carcass, and cuts of meat is necessary. Most American consumers purchase meat from one of these four categories: (1) Veal, obtained from young calves, with low fat content and more tender than beef; (2) Beef, with white-fat and a cherry-red color: (3) Lamb, under one year in ago with white-fat and light-pink color; (4) Pork, light-pink in color, with high fat content, and no consideration given to age.

Common to each category, but more prevalent in beef, is a nationwide grading system. Grading, along with strict regulations regarding health standards and sanitation, is provided by the United States Department of Agriculture. Most establishments, with the exception of strictly retail outlets, are subject to daily governmental inspections.

To the consumer grading becomes important from a qualitative viewpoint, There are five and possibly six classes of U.S.O.A. grading: (1) Prime, used by culinary establish men Is and not readily available to the consumer; (2) Choice, used in IIlOSt wholesale and retail outlets as a standard; (3) Good, which is lean and usually less tender than choice with less conformity in the carcass; (4) Standard, is leaner than good, bland in flavor and has no consistency to tenderness; (5) Commercial and Utility, which are lean older animals; (Ei) Kosher, or clean, which i~ a ritually killed animal. Of these classes, the consumer should concern themselves with Choice and Good, which am more prevalent for resale to the consumer. This introduces a secondary grading system used by the U.S.D.A called "vield." of which there arc five.

Yield pertains to the percentage of bune and waste (fat) loss from any carcass. The higher the yield number, the greater the loss. Thureforu, when purchasing beef in quantity, (by the side 0[' 'Ii carcass) questioning the yield is advisable. If the purveyor's answer is 2 OJ' 3. you can make an er.ono mical purchase. If. however, you purchase meat on an individual item basis, along with the yield, a basic knowledge of cuts of meat is important.

Cuts of a carcass emanate Iro m the primal cuts. In a beef. they aro: Round, Loin, Chuck, and Rib. In venl. pork and lamb, they differ in namo but arc essentially the same. [See Chart).

14()

BEEF CUTS Round:

Rump Roast Round Steak·

(oj Top Round Roast>-#

(b) Bottom Round Roast" (e) Top Round Sleak"

[d) flottom Round Sleak" (u] Eye of Round"

Loin:

pnr-terh ouse T-Hone Club Steak

(a) New York Strip' (b) Tennerluin (fillet)'

Rib:

Rib Steak or Rib Eye"

Rolled Rib Roast or Rolled Rib Eye Roast""

First Cut Rib Roast (1st & 2nd rib]

Center Cut Rib Roast (3rd, 4th,

5th) .

Blade Rib Roast [6th, 7th r-ib]

Chuck:

Chuck Arm Roast'" Chuck Arm Steak' Chuck Blade Steak' Chuck Blade Roast Supplemental Cuts:

Flank Steak Brisket Plate Hoil

Beef Short Ribs Ground Beef

Of (1 und b

Stew

VEAL CUTS Legs or Round:

Rump Roast Cutl(,~t*

Hind Shank'

Loin:

Loin End Chops Loin Chops

Rib:

Rib Chops

Rolkd Rib Roasl' Chuck or Shoulder:

Shoulder Arm Chops Should er Arm Roast Shouidur Blade Chops Shll1lld~!r Blade 1-{O(-l~t

Supplemental Cuts:

Flank Steak Veal Breast

[a) Roiled" (b) Flat

Ste ... v

Croulld Veal

LAMB CUTS:

Round or Leg:

Leg Roast# Leg Steaks Loin:

Loin Chops

Kidney Luin Chops

Rib:

Rib Chops

Chuck or Shoulder:

Shuulder Roast' Shoulder Arm Chops Shoulder Blade Chops Supplemental Cuts:

Breast

(al Stuffed fbi Rolled Stew

Ground Lamb

PORK CUTS Round or Ham:

Ham Steaks-f** Ham Roast*"'* Loin:

Loin End Roast or Chops Loin Chops

Rib:

Rib End Roast or Chops Rib Chops

Country Style Ribs

Chuck or Shoulder:

Bnston Hun t,,;Sliced Shoulder ' >1<.;Picnic Should()r" ~ t

Supple~en*t~~ Cuts:

Spare Ribs Pig F{~et t.ard

N eck l.nncs ' " ~ Ham hocks"~~ Saus;:lg~!

(il) Link [b] l.oos»

141

,. t B()ndt~ss (J/lI_\

t" "Smoked ut' Fresh

Primal cuts are priced for volume sale in some retail establishments and could provide a savings. Individual cuts are priced and suld aucording tu demand and ease of preparation. Whether primal or individual cuts, some of the best purchases come from the less popular portions, such as Chuck.

Edible meat affords another important aspect which is fat content or marbling. Marbling is almost always evident in prime beef, and in most cases, apparent in choice beef. Both grades have a good cover of fat, which breaks down in aging and causes tenderness,

As you are probably aware. there are many other aspects to wise meat buying today. Cooking, packaging, preservatives, the animal's diet, and many others are important. To clear these questions, the integrity of your hutcher is essential. Your trust in his knowledge could make an enjoyable, economical, and expert preparation of your daily menu.

Compliments B4 Packing Jon Kolb

142

POTPOURRI OF HINTS

o Try folding pesta into scrambled eggs.

o Try serving eggs, pancakes and waffles un warm platters, either by warming in oven or setting under running hot water.

o Try heating syrup before puuring over pancakes and waffles.

o Making buttermilk pancakes from a box mix? Substitute buttermilk for regular " a nice surprise.

o Try folding honey instead of sugar into hot cereals.

o Try slicing bread for french toast in pie slices, Makes a lovely

presentation.

• Try adding basil to tossed salads.

• When boiling rice, use chicken or beef broth in place of water.

• If grilling meats. it is best to season after each side of the meat is browned. so that the seasonings will not draw juices from the meat, leaving it rather dry.

o Try marinating kebobs for 24 hours in yogurt flavored with mint. - It adds a Mid-Eastern taste,

o If your menu includes game. try serving a strong coffee with raspherries after dinner.

• Stuff chicken breasts with shredded crabmeat and baste with butter and wine.

• Try coating fish in a coarse salt, It hardens as food cooks and seals in flavor.

• Scaling fish is more simply dune if you steep the fish in boiling water briefly for one minute.

• Remember when cooking pasta to use 3 times the volume of water for pasta, Example: 4 quarts water for 1 pound pasta.

• Try a fish sauce over pasta as an alternative 10 tomato sauce.

• If cognac is to be flambeed fnr cooking, it should always be warmed first, , . it. makes it much easier to ignite.

o If adding white wine or liqueurs to fruits. be sparing; to enhance.

not mask, the flavor of the fresh fruits,

• When filling deviled eggs, use a baby spoon,

• In a scramble for eggs? Add a little sour cream and chives.

• If you place solid cheese in a freezer for approximately 10 minutes it will be easier to grate.

• Butter foams when heated, When foam subsides, butter is at correct temperature for sauteing,

• Freeze extra egg whites in plastic ice cube trays, Store frozen cubes in plastic bag. Thaw al room temperature as needed,

• Try adding a touch of mint to buttered carrots. Good and different!

• [uice from a fresh lemon added to rice and potatoes adds to lla VaT and color.

• Use a knife for finely chopping vegetables, as a processor tends to make the texture too fine.

• To peel tomatoes. immerse in boiling water for 20 seconds, place in cold water to cooL Peel should slip off easily,

143

• When serving soup, add thin shces of parsley. chives or lemon for an elegant presentation.

• An easy way to correct ovorsalred soup is to add slices of raw potatoes, boil in snup for 5 minutes and remove potato slices. They will absorb the excess salt. Repeat process if necessary.

• If serving a gelatin mold. it is not wise to store the mold in a freezer. as it tends to crystallize and separate when thawed.

• Need H quick dessert? piau, scoop of ricolta cheese over fresh fruit such as melon, or blend r ir.otta with pureed strawberries or raspberries and usc as a filler DI' topping on desserts.

• Before whipping fresh cream. chill the bowl (preferably copper) and beaters, 100, by placing in freezer.

• Uori't swonton your cream until it has been whipped.

• 1\ quick dessert: Crush Heath Bars and sprinkle over vanilla or butter rum ice cream.

• Add a scoop of iCH cream to hoi chocolate - kids love it.

• An easy dessert for children (adults too): Using large chocolate chip cookies. press H scoop of vanilla icc cream between the two cookies. Press a few chocolate chips OIl outer edges of icc cream. Chill. Delicious'

• You needn't chill dough used for molding cookies. They will shape well without chilling.

• If you like licorice, try adding fennel seeds to a coffee cake recipe.

• Easy dessert ... Add strawberries to a glass of red wine ... add a pinch of sugar or a bit of honey. After marinated. serve with spoon.

• When a recipe calls for a whole clove of garlic. place a wooden pick through garlic so that it can he identified easily and discarded before serving.

• Have an extra-large size of garlic? Place extra cloves in a jar and

film with vegetable oil. Cover tightly and store in refrigerator.

• Try using your coffee grinder to grind peppercorns, cumin, etc.

• When in doubt about spice, remember: Season to taste.

• Decorate your' kitchen window while growing herbs such as basil.

Looks lovely, scent is great, and herbs are readily available for cooking.

• Try adding 1 tablespoon of your favorite (chopped) fresh herb to one softened stick sweat hutter.

• We all prefer fresh herbs to dried, but they arc not always available in the market. Keeping in mind that dried herbs are stronger in flavor. use ,/, teaspoon dried llf 'I. teaspoon powdered for the equivalent of 2 scant teaspoons of fresh minced herbs.

• Hcforc baking or cooking, measure all dry ingredients. saves time.

• Try doubling complicated recipes and reserving a portion in your fruezur fur an additional meal.

• You may store the zests of oranges or lemons in plastic hags in Iroezer. When needed. remove and thaw sufficiently to grind. or as called for in rnt.ip«.

• Chill snlnd plates buforu serving salad 10 guests.

144

• In a rush and need a quick centerpiece for your table? Usc a lovely crystal bowl. fill 'r, way with water, place two or three gardenias in center of bowl.

• At Christmas, mass curly parsley in a silver bowl and place the tiniest Christmas tree balls in among the greens. Use as centerpiece for holiday dining.

• Serve entrees on healed plates. These may be placed in warm

Oven or passed under hot tap water.

• Instead of sugar, try adding a drop of vanilla to your coffee.

• Add a little horseradish to tomato or V-8 juice. Spicy'

• Stir hot apple cider with a stick of cinnamon.

• Serve lemon or lime sorbets in their shells.

• Sprinkle lemon juice over cooked potatoes and toss with butter and fresh dill.

• Suhstitute fresh lemon juice for vinegar in salad dressing.

• Try a wedge of lemon or lime in Coca-Cola. "IT MADE MEAN rOE GREENE SMILE."

145

l

Third Quarter

147

Pasta

AGLI E OLIO (PASTA WITH GARLIC SAUCE)

This has been a family favorite for years - it's a wonderful, easy side dish alternative for vegetables, especially after Q "delicious" Steeler victory!

Linda Kulzer

'I. cup oil or butter grated Parmesan cheese

1 dove garlic oregano to taste

pinch of black pepper 2-3 tablespoons lean, chopped

'12 pound spaghetti ham or prosciutto (optional)

In a small saucepan, put 1/. cup oil (olive or vegetable) or butter. Add 1 clove garlic, cut inlo 3 or 4 pieces. Sprinkle with black pepper, and heat until garlic starts to turn to a golden brown [just a few' minutes). Important. make sure garlic doesn't burn, as this will give sauce an unpleasant taste.

Remove from heat and discard garlic pieces. Pour sauce over '/2 pound spaghetti that has been boiled and drained. Turn to let sauce penetrate through spaghetti. Sprinkle with grated cheese and oregano and serve hot.

If desired. a few tablespoons of ham or prosciutto may also be added.

Serves: 4

Note: Cannot be prepared in advance.

CAVETELLI WITH BASIL AND ZUCCHINI

We serve this pustn dish in the summer, with zucchini ond fresh basil from our own gnrden.

Aleta and Rocky Bleier

Oil

1 lb. zucchini, sliced into 'I."

rounds or small strips (3 X Yo") 1 lb. cavetelli

3 tablespoons buller

3 tablespoons olive oil

1 teaspoon all-purpose flour, dissolved in '13 cup milk

'h cup coarsely chopped fresh

basil

Heat liz" oil in medium skillet over medium-high heal. Add ZUCchini in small batches and saute until lightly browned. Drain on paper towels.

Br-ing 4 quarts salted water to rapid boil. Add cavetelli and cook al dente.

Prepare sauce. Heat 1 'h tablespuons butter with olive oil in large skillet over medium-high heat. When butter foams. reduce heat to medium-low and slowly stir in dissolved Flour-, Continue cooking.

V. teaspoon salt

1 egg, well beaten

'/. cup freshly grated Parmesan cheese

1/4 cup freshly grated Romano cheese

llz-1 cup Ricotta cheese (optional)

148

stirring constantly for 30 seconds. Add zucchini. stirring several times. Add basil and salt and cook briefly, stirring until healed through. Remove from heat and stir in remaining butter. Quickly beal in egg and stir in cheese. Taste and adjust seasoning.

Drain pasta. Transfer to heated large serving bowl. Add sauce and toss thoroughly. Serve immediately. Note: You may substitute shells or fusilli.

Serves: 4

FARFALLE WITH BROCCOLI SAUCE

Steelers Choice

6 cloves garlic 1 bunch broccoli

vegetable oil 1 pound farfalle

Peel garlic cloves and put in a small. ovenproof dish. Add oil. just enough to cover the garlic. Bake in a 4000 oven until cloves start to brown. approximately 15-20 minutes. Remove from oven and cool.

Trim the tough ends off the broccoli and submerge III boiling water for a minute Of two, just until stalks (lre blanched. Drain, cool and cut broccoli into chunks that can fit into a food processor fitted with the steel blade. Process the broccoli, switching the machine on and off. until chopped up, but not pureed. Add the garlic. then arid the oil. in small amounts, and process until mixture is thick and of a sauce-like consistency. Season with salt and pepper.

Bring a large kettle or salted waler to a boil. Add farfalie and cook for approximately 10 minutes or until al dente. Drain and lurn into a bowl. Toss well with broccoli sauce.

Serves: 4-6

FEDILINI WITH CHILIES SAUCE

An unusual scuce for paslo lovers.

SteRlers Choice

"/, pound uncooked fedilini 3 small red or green hot chili

boiling salted water peppers. seeded and minced

6 tablespoons butter ,;' cup freshly grated Parmesan

4 green onions, trimmed and cheese

sliced thinly 3 tablespoons minced fresh

'/' medium red bell pepper, parsley

cored, seeded and minced 1;' teaspoon salt

2 medium cloves garlic, minced Yo teaspoon pepper

Cook spaghetti in large pot of hoil ing salted water just until al de nto. 8-12 minutes Drain wnll.

While spaghetfi is cooking, heat butter in H)" skillet over mediumhigh heal. Whon foam subsides. add green onions, hell pepper, garlic and chili peppers. Cook, stirring constantly, u nul onions are soft. about 2 minutes. Remove from heal. Quickly add hot spaghetti 10 skillet: loss well. Adel c.hccsc. parsley, salt and pepper: toss, Serve

i uuuudial nly.

Serves: 2-4 '1',,,, !1lny substitute fettuccine OJ' spoghetti for the iodilini post",

149

FETTUCCINE ALFREDO

Debbie and Jon KnIb 1 cup grated Parmesan cheese

'10 cup heavy cream

cracked black pepper to taste

8 ounces homemade fettuccine noodles

'1. cup sour cream Dr Ricotta cheese

1 stick sweet butter, cut into 12 pieces

Cook and drain pasta. Place in heated bowl and toss with sour cream or Ricotta, butter, grated cheese and cream (add cream slowly and do not add much if mixture is too runny.)

Serves 2-4 as side disb

HOMEMADE PASTA DOUGH Passed on 10 me by my good friend, Mickey.

Debbie Kolb

4 tablespoons warm water 4 tablespoons oil

4 cups flour

1 'I. teaspoons salt 4 eggs

Mix flour and salt. Make a well in flour and add eggs. water and oil. Combine to a dough texture. Knead 10 minutes. Cover and rest one hour. then form into desired shapes; example: Ravioli, fettuccini, etc.

DRY;

Ravioli: dry covered 1 if. hours for immediate use or to freeze. Place a single layer on cookie sheet. Freeze solid, then remove and store in baggies. Can freeze up to 4 months.

Noodles: dry uncovered one hour for immediate use or several hours, then store in covered container.

To cook in boiling salted water: Noodles - 4-8 minutes; Ravioli - 15-20 minutes.

CHEESE RAVIOLI FILLING: 3 lbs. Ricotta

4 eggs

1 cup grated Parmesan cheese 'I. cup chopped parsley

Mix all ingredients together.

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

Yields: filling for 1 pound pasta

150

LASAGNA

This is a jest recipe for Jusagno - great for working people.

Pam Morocco

1 lb. broad lasagna noodles 1 lb. mozzarella cheese.

4 quarts boiling water shredded

2 tablespoons salt 1 cup grated Parmesan cheese

2 lbs. ricotta cheese fresh chopped parsley

'Prepare meat sauce and allow to simmer while assembling remaini ng Ingredients.

Drop noodles into boiling water combined with salt. Cook 15 mi~utes. Stir occasionally to prevent excess foaming and sticking. USIng a colander or wire strainer, drain noodles carefully. Lasagna noodles may tear easily, so handle them gently. Using a lightly greased 13 x 9" baking dish. place several tablespoons of the meat sauce in the bottom of the dish. Spread lightly.

Place a layer of noodles on top of thin layer of sauce. Top with a layer of meat sauce. Sprinkle with 1;' of the ricotta cheese

crumbling as you-add. Add 1j, of the mozzarella cheese and 1;' of the Parmesan cheese.

Repeat layering 2 more times: noodles, sauce, ricotta, mozzarella and Parmesan, ending with a final layer of sauce. Any excessive amount of ingredients may be baked in a smaller second dish. Bake casserole in a preheated 3750 oven [or 30 minutes. Remove from oven and let stand for 15 minutes. Sprinkle top with fresh chopped parsley before cutting into squares.

• MEAT SAUCE:

'I. lb. ground beef 11. lb. ground pork

3 tablespoons butter or

margarine

1 cup chopped onion 1 garlic clove. minced

1 19 ounce can tomatoes In a large skillet. brown meat in butter, cooking and stirring to break up meat. There should be no large lumps. Add onions and garlic and continue sauteing until onions are tender. Stir in remaining ingredients and cook over low heat for 1 hour. Stir occasionally as sauce cooks to prevent sticking.

3 5 ounce cans tomato paste 2 cups water

2 teaspoons salt

1 teaspoon pepper 1 teaspoon oregano 1 teaspoon basil

Serves: 12

151

BAKED LASAGNA

This hos to be our number one fovurile dish. I'd lik" to thank Dec Berlin for sharing it with us. The secn;( to this exceptionul lusogna is thot you don't cook the noodles before baking. Delicious!!

Dona Dokrnnnovich and franco Harris

'/, teaspoon basil

'I, cup Holland House red

cooking wine 2 teaspoons salt

'12 cup fresh romano cheese 1 pound box lasagna noodles 1 pound ricotla cheese

8 ounces mozzarella cheese

3 large doves garlic or 'I, teaspoon garlic powder pound ground round

1 pound 13 ounce can Con tad ina tomato puree

1 large onion

1 6 OUnce can Conladina

tomato paste plus 1 can water l/Z teaspoon oregano

Preheat uven to :)50". Lightly grease a 9" x 13" pan.

Chop garlic very fine and brown in a large skillet, "long with meat that bas been crumbled into tiny pieces. Drain excess grease.

Combine puree and onion in blender until smooth. Arid to meat, along with other ingredients except noodles and cheeses. Cover and simmer for 10 minutes.

To build the lasagna, cover bottom of pan with ,/, of the meat mixture. Grate romano evenly over this. Lay 5 noodles lengthwise and 1 crosswise at top 10 fill pan. Spread 1;' of ricotta evenly over noodles. Grate 4 ounces of mozzarella over top. Repeat, ending witb meat sauce and romano.

Cover tightly with foil. Bake 1 hour. Remove foil and let stand about 5 minutes before serving.

Serves: 6·B

SHELL'S LASAGNA

Donnie's favorite!

Paulette and Donnie SheIl

2 eggs

3 cups creamed cottage cheese 1;' cup Parmesan cheese

2 tablespoons parsley flakes 1 teaspoon salt

1 pound mozzarella cheese, sliced very thin

1 pound Italian sausage 2 pounds ground chuck 1 clove garlic, minced 1';' teaspoons salt

1 1 pound can tomatoes

2 6 ounce cans tomalo paste 10 ounces lasagna noodles 'Iz teaspoon pepper

Brown meat slowly. spoon off excess fat. Arid next fuur ingrcciients. Simmer uncovered fur 30 minutes, stirring occasionally. Cook noodles in a large amount of boiling salted water until lender, drain and rinse. Add pepper to eggs and beat the eggs. Add remaining ingredients except mozzarella cheese. Layer half the noodles in baking dish, spread with half the cottage cheese filling, add half the mozzarella cheese and half tbe meat sauce, Repeal. Bake al 375' approximately .lO minutes.

Serves: 4·6

152

LINGUINI WITH ZUCCHINI

This is especially delicious with freshly picked gorden vegetables.

Virginia and Phillip Buzzelli 1 large garlic clove

1 pound Iinguini

5 or 6 tablespoons butter (sliced into 5 or 6 pieces)

3 tablespoons Parmesan cheese additional Parmesan cheese for topping

4 or 5 firm young zucch irri 2 anchovy filets, finely

chopped

'h stick butter

3 tablespoons olive oil

2 large tomatoes, coarsely

chopped

4 sprigs parsley

Cut zucchini crosswise into very thin slices. In a large shallow skillet, heal anchovy filets in butter and olive oil. Add the zucchini spreading it in as even a layer as possible. Cook until it is barely , te~der. Add tomatoes (seeded and peeled, if preferred) and cook the mixture over moderate heat for a few minutes or until it is soft. Chop parsley and garlic together finely. Add to zucchini mixture. Cook linguin~ until it is al dente (tender, but not too sort). Drain it and toss It With the vegetables. Add butter slices and Parmesan cheese. Toss the mixture again. Serve it at once, on heated plates with additional Parmesan cheese. '

Serves: 4·6

Note; Cannot be made "head.

PAGLIA E FIEND

We love New York and spend many weekends tbere, frequenting theatre, and our jovorire restaurant, Ciornbell], 50th. They serve this jcvorite recrpe. (The name mcons "hay and straw" after the green spinoch and white feltuccini.j

Joanne and Jack Ham onion salt 10 taste

freshly ground pepper to taste 1 box frozen peas, thawed ';'·1 cup grated Romanol

Parmesan cheese

1 pound freshly made Iettuccini or '/2 pound white freshly made feUuccini and 'Iz pound spinach felluccini)

1 onion, minced

1 clove garlic, minced 1'1. sticks butter

1 tablespoon basil

1 tablespoon oregano 1 tablespoon parsley

liz pound prosciutto ham

1 pound sliced mushrooms 1 pint whipping cream garlic salt to taste

Saute onion and garlic in butter. Add spices. Add prosciutto ham and cook for 1 minute.

In separate teflon pan, saute mushrooms. Drain and add to bam mixture. Add cream, salt, pepper and peas. Heat thoroughly. Add ';' cup Parmesan/Romano cheese, a little al a time. Correct seasonings.

Cook fettuccll1l al dente. Drain well. Place in bowl and add extra grated cheese. Toss. Add sauce a little at a time until well coated.

Serves: 6·9

153

PASTA WITH FRESH HERBS Serve with a light salad and garlic bread.

Joe Cugliari 1 cup finely chopped mixed herbs (oregano or basil, mint, chives, parsley]

1 pound angel's hair pasta Or spaghettini

1'/, cup. heavy cream

4 tablespoons sweet butter '/, teaspoon salt

Yo teaspoon grated nutmeg pinch of cayenne

'I. cup freshly grated Parmesan cheese

Combine cream, butter. salt. nutmeg. cayenne. in heavy saucepan and simmer until sauce is thickened, (approximately 15 minutes).

Add Parmesan and fresh herbs and simmer additional 5 minutes. (While sauce is cooking, cook pasta al dente). Taste and adjust seasoning if necessary. Add pasta to herb mixture in pan. toss to coat. Serve immediately.

Serves: 6

Randy Grossman

154

PASTA PRIMAVERA

Well worth the time; may be prepared ahead and put together before serving. Homemade pasta makes it outstanding.

BASIC PESTO SAUCE: 2 cups fresh basil leaves 2·3 cloves garlic

1 teaspoon salt

'I. cup pine nuts

Juanne Hom

1 cup olive oil

'I. cup fresh grated Parmesan cheese

1 bunch broccoli 2 small zucchini

6 asparagus spears, tender parts 1 'I, cup green beans, 1" length '12 cup frozen peas

1 tablespoon olive oil

2 cups fresh mushrooms, sliced '/, teaspoon dried red chili

flakes

'I. cup fresh chopped parsley

1 clove garlic, minced 1 large onion, minced

4 tomatoes, peeled and cubed salt and pepper to taste

1 pound homemade fettucdni

noodles (or boxed) 4 tablespoons butter

'Iz-t cup whipping cream

t cup grated Parmesan cheese 1(, cup pine nuts (optional)

16 ounces ricotta cheese

PESTO SAUCE:

Put basil, garlic, salt and pine nuts in food processor. Process until

all ingredients are chopped and add oil through the tube in a slow steady stream. Add the cheese. Remove and set aside. This may be prepared up to a week ahead.

Break the broccoli into flowerets. Trim off ends of zucchini (do not peel). slice thinly. Cut asparagus spears into thirds. Steam .each ~f these vegetables until just crunchy tender. Comhme them m a mixing bowl.

Steam peas and add these to the vegetable mixture. Heat the oil. add the sliced mushrooms and saute until tender. Add these to vegetables with pepper flakes and parsley.

Heat 3 tablespoons olive oil in skillet and add garlic and onion, tomatoes, salt and pepper to taste. Cook about 4 minutes. Add to vegetahles. Keep warm. (May be refrigerated and used and reheated later.)

Cook fettuecini noodles al dente. Melt the butter. add cream. pour over pasta and mix well in a large pot. Sprinkle with some of the grated cheese. Add pesto, mix well; add ricotta and mix well. Add the heated vegetable mixture and stir constantly as you heat the entire mixture. Sprinkle with Parmesan cheese. Serve on heated plates. Pine nuts may also be added before serving.

Serves: 4-6

155

SPAGHETTI PIE

When fohn is away, 1 try to fix a simplnr meal for the children. This is a onc-dish meal thot is their favorite.

8 uunces spaghetti 2 eggs

1/" cup Parmesan cheese 2 tablespoons butter

Mnry Banuszuk ';' cup chopped green pepper

';' cup chopped onion

1 cup sour cream

1 pound Italian hulk sausage 1 6 ounce can tomato paste

1 cup water

';' teaspoon oregano

'12 teaspoon garlic powder 4 ounces sliced mozzarella

cheese

HI'Hak ol'aghelti in half and cook until barely tender. Drain. Beat eggs. Add Parmesan cheese and toss with warm spaghetti. Put spaghett i in greased 10" pie pan. Melt buller in medium skillet. Add gwen pepper and onions; saute 5-7 mi nute s. Add sour cream lo vegetable mix and spoon over spaghetti. Set aside. Cook sausage, drain; add tomato paste mixed with water. Add spices. Simmer 10 minutes. Spoon over sour cream mixture. Bake at 3500 for 25 minutes. Cut cheese in strips and arrange over pie. Return to oven until cheese melts.

Serves: 4

STUFFED SHELLS

This recipe is ideal for small dinner parties. Serve with your favorite solad ond light dessert. It a/so gives you time to enjoy your guests, as it can be prepared in advance.

Dce and Ralph Berlin 1 teaspoon parsley flakes

1'12 teaspoons oregano

1 small onion, minced

1'1z pounds ground round or very lean ground meat

1 cup bread crumbs

at least 4 cups of your favorite spaghetti sauce

1 box Jumbo shells (24 shells) 1 cup ricotta cheese

4 ounces grated mozzarella cheese

4 ounces grated cheddar cheese,

mild

'(2 cup grated Parmesan cheese 4 eggs, slightly beaten

1 teaspoon salt

Cook shells as directed for al dente. Drain and dry in single layer on paper towel. Combine cheeses with eggs, salt, parsley and oregano. Brown onion lightly with meat. Drain off excess fat. Combine with cheese mixture and add bread crumbs, a little at a time. Blend everything well with fork. Stuff shells using teaspoon, being careful not to tear shells. Place single layer in baking dish or pan [nne large or two srnall], insert shells close enough so shells do not rollover. Cover with SHUCB, saving snme fur table use. Cover with foil. Hake :J:i minutes in an oven preheated to 350'.

Serves: 4-6 Note: Con he prepared uhc"ri "nri re[rigcroteri, omitting sauce until rcudy to bokr,.

156

THREE CHEESE PASTA

Easy to do. Very good!

Agnes and Joe Greene

]-12 cup fontina or mozzarella cheese

1 cup heavy cream

1 pound pasta

3 tablespoons butter

1 cup grated Parmesan cheese '/' cup grated gruyere or swiss

cheese

Usc any form of macaroni. (Ziti or Fusilli arc good.) Cook in boiling salted water al dente (make sure macaroni is tender but firm).

Drain, and rinse under cold water. Drain again.

In a casserole, toss pasta with butter, then the three cheeses. Add cream. l3ake at 400" until brown (about 20 minutes).

Serves: 4-6

ZITI WITH SAUSAGE AND CREAM SAUCE

Steelers Choice

2 tablespoons olive oil 1 cup heavy cream

3 tablespoons unsalted butter 'h teaspoon salt

'I. cup chopped onion 'I. teaspoon pepper

1 pound Italian sweet sausage 1 pound ziti

(casing removed) 'I. cup grated Parmesan cheese

Heat oil and butter in a large skillet. Add the onion and saute over moderato heat for approximately 2 minutes. Add the sausage and cook, crumbling with a fork until lightly browned [approximately 10 minutes]. Reduce heat to low and add the cream, salt and pepper. Continue to cook, stirring until thickened. Do not hoil.

During this time, cook ziti in boiling salted water until al dente.

Drain well. Transfer to a warm serving bowl and loss with the sauce. Readjust seasoning if necessary and sprinkle with cheese. Serve immediately.

Serves: 4

157

Rice

BACON CHIVE RICE

An ensy way to serve rice.

Lindu and Hob Kohrs '!. teaspoon pepper

t tablespoon worcestershire sauce

3 slices bacon, diced 3 cups cooked rice

'I. cup chopped chives 'Iz teaspoon salt

Cook bacon until crisp. and heat thoroughly.

Add rice, chives, and seasonings. Blend well

Serves: 6

CAULIFLOWER WITH BROWN RICE

Steelers Choice

t pound mushrooms, sliced 2 cloves garlic, crushed

1 large onion, minced 1 teaspoon basil

2 tablespoons butter salt to taste

juice of 1 lemon pepper to taste

1 large head cauliflower 3 cups brown rice, cooked

2 tablespoons butter 2'1, cups grated cheddar cheese

Saute mushrooms and onion in 2 tablespoons butter; sprinkle with the juice of a lemon, set aside.

Cut cauliflower into !1uwerettcs and saute in 2 tablespoons butter,

add garlic, basil, salt and pepper. .

Cook brown rice according to directions. Add this to all the vegetables and seasonings. Combine grated cheese and bake covered for 30 minutes in a :150 o oven.

Serves: 5·6

RICE.CHEESE CASSEROLE

It really dresses up any entree in a yummy way'

Anne und Craig Colquitt

2 boxes Uncle Ben's Wild Rice '12 cup butter or margarine

4 medium onions, diced 1 pound Velveeta cheese, diced

3 stalks celery, chopped 2 cups hair and half

8 ounces sliced mushrooms, 3 tablespoons cooking sherry

drained salt to taste

1 can water chestnuts, sliced pepper to taste

Cook rice according to directions (keep moist). Saute vegetables until limp, not brown. in buller.

Add vegetables and cheese to rice and mix. allowing (;hcese to melt. Add half & half, sherry, salt and pepper to taste. Bake ID a

9 x 12" casserole at 3750 for 40 minutes, uncovered. Rice needs to be heated through and bubbling. Can be made the day hefore. Makes good leftovers.

Serves: 12 (Can be halved for a smaller group)

158

RICE WITH PEAS

Larry An d orson

1 'I. cups long grain rice '/, cup butter 1 cup chopped onions 1 garlic clove, mashed '12 pound sliced mushrooms 1 cup extra dry vermouth 3';' cups hot chicken broth Lightly brown rice in 3 tablespoons butter. Add onions and garlic and saute approximately 2 minutes. In another skillet brown mushrooms in remainder of butter and add to rice. Add vermouth, broth and salt and pepper. Cover and simmer until liquid is absorbed [approximately 25 minutes}. Add cooked peas and toss gently. Sprinkle with Parmesan cheese.

1 teaspoon salt

'I. teaspoon pepper, freshly ground

1 cup cooked peas

'Iz cup freshly grated Parmesan cheese

Serves: 6·8

RICE PILAF

This is another of Sieve's traditional family recipes which I have learned to make. This rice pilaf is tn be eaten with your Ke Bobs.

Debby and Steve Furness

'Iz stick butler 1 can College Inn (13'1. ounces)

1 cup egg noodles chicken broth

1 cup long grain regular rice 1 bouillon cube, chicken

(not Minute Rice) liz cup water

Melt butter in a 2-3 quart saucepan. Take a handful of the thin egg noodles and brown in butter. Turn constantly - they burn quickly. When brown, add rice, can of broth, bouillon cube, water, and cook on medium-low heat for about 30 minutes. Check after 25 minutes and stir. If it needs more water, add a little. Keep checking for water until the rice is tender. Sometimes I end up adding ,(, cup more water. However, do not let become too watery.

Serves: 5

SESAME RICE Excellent uccompuniment to roast lamb or chicken.

Zack Valentine

'/. cup butler 2'Iz cups chicken stock

10 ounces long grain rice, 'I. teaspoon salt

washed, soaked in cold water '/, teaspoon freshly ground

for 30 minutes and drained pepper

,(, teaspoon ginger 'Iz cup slivered toasted almonds

1 V. teaspoons sesame seeds or pine nuts

Preheat oven to 350°. In a flameproof casserole, melt buller over moderate heat. Add the rice and cook 10 minutes, stirring constantly. Add ginger and sesame seeds, couk additional 3 minutes. Add stock, salt and pepper and bring to a boil, constantly stirring.

Put uncovered casserole in OVen for approximately 35 minutes or until liquid is absorbed into cooked rice. Toss rice with fork after first 10 minutes in oven and again after 20. Readjust seasoning to taste, adding more salt if necessary. Sprinkle with slivered almonds and serve.

Serves: 4 159

WILD RICE CASSEROLE

This is a nice, lusty dish 10 be used wilh any meal enlree for 0 speciaJ compony dinner.

Carol Tobin

1 'f, cups wild rice 1(. cup green pepper, chopped

'1 strips of bacon ';' cup chopped hearts of celery

'I. lb. mushrooms, sliced 'I, cup chicken broth

% cup chopped onion chopped scallions

place wild rice in a colander and rinse under cold water. Put in a large saucepan and add boiling water to cover. Let stand 20 minutes and drain. Repeat. Continue to add water and drain until rice is almost tender, about 3 times.

Preheat oven to 350°.

Cook bacon until golden brown. Pour off all but 2 tablespoons of the drippings. Add mushrooms, onion, green pepper, celery and broth. Cook until vegetables are wilted. Spoon mixture onto rice. Bake 30 minutes, stirring twice. Serve sprinkled with chopped scallions.

Serves: 4-6

l

160

Bread & Rolls

SOUTHERN HOT SAUSAGE BISCUITS The huller the sausage the better!

Anne ond Miko Kruczek 10 ounces of very sharp

Cracker Barrel cheese, grated

1 egg

3 cups Bisquick

1 pound bulk sausage (hot!) Combine all ingredients. Mix by ha nd. Roll into marhle-sizcd bails. Rake at 425° for 12 minutes. May be frozen and reheated at :\000 in foil for approximately 10 minutes when ready to use.

Yields; Approximately 3 dozen biscuits

SWEDISH BRAIDS

Rube and lac Gordon

1 teaspoon salt

II, cup softened butter 6 to 61(, cups flour

1 teaspoon milk plus 1 tablespoon milk

2 packages yeast

2 cups very warm water

1 teaspoon crushed cardamon

seeds 2 eggs

,(, cup sugar

Sprinkle yeast into water in large bowl. Let stand 3-5 minutes. Stir in cardamon seeds. one egg, sugar, salt, butter and about half the flour. Beat until smooth. Gradually add enough remaining flour to make a soft dough. Turn out onto lightly floured board and knead 5·10 minutes. Put in greased bowl, turning to grease top. Cover and let rise for one hour or until doubled i n bulk. Punch dough down. Turn on lightly floured board and knead until smooth and free from air bubbles. Divide dough into B equal pieces and shape each into an even rope 1" wide. Braid 3 ropes together. Repeat wilh remaining ropes. Place braids about 2 inches apart orr large. lightly greased haking sheet Cover and let rise in a warm plar:e free from draft about 30 minules. Beat egg and milk slightly. Brush braids with egg mixture and sprinkle generously with sugar. Rake at ;175° for 25·30 minutes or until well browned and done. Remove the rack and cover with a soft cloth. Cool before slicing.

Yields: 2 braids

1111

BANANA NUT BREAD

This bread is nutritious and very good. It will stay moist for 0 week und is delicious to",teu.

Nancy and And}' Russell

1 cup sugar Z eggs

1 8 ounce package cream 2 cups Bisquick or other

cheese package biscuit mix

1 cup ripe bananas, mashed '12 cup chopped pecans or

(about Z large bananas) walnuts

In a medium-sized bowl. cream together the sugar and cream cheese until light and fluffy in texture. Beat in the mashed bananas and eggs. Add biscuit mix and nuts. Stir well until dry ingredients are moistened. Pour into greased 9 x 5 x 3" loaf pan. Bake at 3500 for 1 hour. Cover with foil for the last 15 minutes if tup browns too quickly. Let cool thoroughly before slicing.

Serves: 6-8

Note: This recipe can be doubled nne! 1 loaf frozen for future use.

CORN BREAD

Anthony Washington

3fo cup flour

1 cup white corn meal 'I> teaspoon salt

1 tablespoon baking powder 1 tablespoon sugar

Sift flour, corn meal. salt. baking powder and sugar in a bowl. Add milk and beat until smooth, Add egg and beat well. Add 1 tablespoon oil. mixing well. Heat bread pan in the oven, have about 2 tablespoons oil in pan. Heat until hot. Pour bread mixture in pan. Bake in oven at 4500 until bread is brown around edges, Put under broiler until brown,

I'!. cups milk 1 egg

1 tablespoon oil 2 tablespoons oil

Serves: 4

MEXICAN SKILLET CORNBREAD

Makes (J great accompaniment to chili. You can even spoon the chili over it.

Terry Bradshaw

1 cup yellow cornmeal 1 cup plain yogurt

'I, teaspoon salt 1 cup cream style canned corn

1 tablespoon baking powder 1 medium onion, chopped

'13 cup melted bulter 1 cup grated sharp cheddar

approximately 1-2 tablespoons cheese

oil for skillet 1 4 ounce can chopped jalapeno

2 eggs, lightly beaten peppers

Preheat oven to 350°. Combine cornmeal. salt and baking powder in bowl. Oil a 12 inch cast iron or all metal (not tenon) skillet and heat in the oven. Combine butter. eggs. yogurt and corn in a small bowl. Stir in cornmeal mixture. Stir in onion. cheese. and peppers. Pour mixture into hot skillet and bake for 30 minutes or until lightly browned. Serve in wedges with butter.

Serves: 8

162

PARMESAN BREAD

Hoc:kI (lilri tlH' cilllrll'flfl JII\" Ihis Im·ud.

2 cups warm water

2 packages dry yeast 2 tablespoons sugar 2 teaspoons salt

2 tablespoons softened butler

;\leIU Hlrde!' ';' cup grated fresh Parmesan

cheese

1'/z tablespoons oregano 3 cups flour

1 V. cups flour

"fix warm water with veast. Add sugar, salt, butter. Parmesan chf.")s", orugano and 3 'CIIPS flour. Stir. Add 1'/. cups IIHJI'e flour. Put in J 'h quart casserole. Let rise I'm 45 minutes or until z times

nrrgi nal ,i/.e. Rake at 3500 for '1 hour. Will sound hollow when finishNl.

Yields: 1 loaf

PIGNE (ITALIAN EASTER BREAD)

This is our fumily's favorite treot o n Eostnr fllorning offer our egg IWlll. Greoi (IS is or toosux! ond 5""""d with WUl'lll butler - worth the tlHLC it tokes!

Lindo Kulzer

6 large eggs

1 % cups sugar

1 teaspoon anise extract (or a few drops anise oil)

6 cups flour

1 teaspoon salt

1 large cake yeast 'I. cup warm water % cup oil

2 large ring Or 3 loaf pans

Keep eggs out of refrigerator overnight. Sank them in warm water before using. Beat eggs in electric mixer, add sligar and anise flavor.

Sift [lour and salt. Sprinkle into a large pan. Form this into a circle with a well in the center.

Dilute yeast in V. cup warm water and add to egg and sugar mixture. Pour this mixture into flour pan. Mix with perforated spoon, then knead with hands (using oil and flour on hands] for 10-15 minutes. Cover with clean cloth (a "Terrible Towel" works great), and let rise in 0 warm room until dough doubles in size.

Form dough into :l balls and let rise for 1 ';' hours. Form each ball into ring or loaf. and let rise in greased loaf pans or ring baking pans for approximately 1 hour.

Spread with beatnn egg for glaze. Bake at 2750 for 45 minutes.

Allow to cool and remove,

Yields: 3 loaves or 2 large rings

Note: Must be prcporcd in advano~.

163

SWEET OAT BREAD

Len-en otul I /""rer lhis 10 cornbread muffins Creal with ribs. Freezes well. /\lso good I()(lsl"d [or bruukfusi.

Vuleriu 'fUfJ~V.'i

'h cup sugar 2 cups biscuit mix (baking mix)

'/, cup melted buller or 1 cup cornmeal

margarine '/' cup regular or quick-cooking

1 egg rolled oats

2 cups milk 1 teaspoon baking powder

III large bowl, heat together sllgor, butter and egg. Gradually add milk, stirring until blended. Stir in baking mix, cornmeal, oats and baking powder until thoroughly comhinod. [!latter will bo thin and runny). Pour into a grcasud and floured 9 x 5" loaf pan and bake at 3750 45-50 minutes. Insert toothpick - it comes out clean when

rio ne Crust will bH lightly browned. Cuul 011 rack 10 minutes. then turn out of pan. Cut into thick slices. Serve warm.

Yields: One loaf Note: If I1lwif: ahead, cool comp/etely. Wmp in roil and reirigeruie. To l'f,hent. boke bn;od (wrapped in foil) in 0 3.50" oven until worm, ubout 30-35 minutes.

ZUCCHINI BREAD

I sent some oJ this brL'uri tf) Dwayne (It the Steeler [mining camp. However. /lI) hod plenty of help eating il , (Jnd I received mcny compliments (imn his Stee/er buddies [or wh"l Ihey thought was cuke! It's delJ(;JOus.

Joy Woodruff

3 eggs 3 cups flour

2 "ups sugar 1 teaspoon salt

1 cup oil 'I. teaspoon baking powder

2 cups grated zucchini squash 1 teaspoon baking soda

'/, teaspoon cinnamon 1 cup chopped nuts

3 teaspoons vanilla 1 cup raisins (optional)

Beat eggs until frothy with a lemon color. Add sugar and oil. Beat well. Stir in dry ingredients, nuts and raisins. Pour into greased and floured pans (2 loal pans or muffin tins]. Rake at :l2~O for approximately 1 % hours.

Yields: 2 loaves or 24 muffins,

HOMEMADE PLAY-DOUGH

Brook" ond Colin l()\'c 10 piny with Ihis ploy-dough. It's IIUick ond e(l~_F to rn(]kt~,

P(lIlld" and Mik" Wd)stl'r

food color of your ehoicc 2 teaspoons cream of tartar

1 cup flour 1 tablespoon salad oil

'/' cup salt 1 cup water

Add food coloring (l'ow drups) tn water, add anri mix rcmni ninp ingredIents. 11",,1 o n stovu unul it Ihic:kel1S. Take off huat and st ir:

t hu n knead un1il smooth KI~cp in covered c.o uta irim-.

Yields: 2'12 cups

HEALTHY GRANOLA

This healthy. good redpe is from a New Hampshire winter visit to rdo!iv!!s.

PCIm and Mik" Weostel'

Slir logether in a large bowl: 1 cup safflower oil

1 cup honey

tablespoon pure vanilla

%-1 cup water (more waler - more chunky)

Then add:

4 cups oatmeal, uncooked 1 cup wheat germ

1 cup sunflower seeds ';' cup sesame seeds

1 cup dry milk

Mix well. Pour into large flat cake pan. Bake at 2500 11h hours until lightly golden. Stir once or twice.

1 cup coconut

1 cup bran flakes 1/z-1 cup raisins

1 Clip soy or white flour

Yields: approximately 8 cups Note: To cut CC1lories in hulJ, cut the amounts of safflower oil and honey in hllIf. This will also mnke the grrmolo less moist.

Dwayne woodruff

165

LEFSE

I.rd:-;e IS (j )\IOf\\.'(:g!(JJl dish \vhjeh is rnost u}Jpropriule us a fJrcak_(ust OJ' lJi"unch. II. is II IJght ,Idl whi"h cun I", ""Tcd \\'ith Q v(Jric(y of fillings. Irum jams arul jdli"s 1o fresh fruit or chnHses.

John benson

2 r ups mashed potatoes (when

boiled, add salt)

4 tablespoons melted buller 2 tablespoons sugar

No!e; Lej:", (;(JJl be 5el'vt:d on nwny dijfeI"f:nt or.cusions, depending OHl tlw type of Filling you preje>r.

Mix first 5 ingredients well, and divide into small balls. Then roll each boll very thin, using plenty of 110ur on rnller and cloth (excess llour on lelse results in burns on the griddle). With lefse rolled very thin, grill in flat pan or on flat surface (without butler or grease) on medium to medium high heat as desired. When lefse is browned, remove and fill center with desired [elly, jam. fruit, etc., then fold xides of lefse in slightly. With sides tucked in, roll lefsc lengthwise into sausage-like form.

I.ofso can be eaton by hand or with a fork.

'I, cup milk (can use cream, but milk preferred)

1 cup flour

Serves: 6

HICKORY CHEESE LOAF

A d"iicim" c/WIlg'! from gorlic bread.

Anne ond Mike Kruczek 1 tablespoon snipped parsley

,/, teaspoon hickory smoked salt 1 teaspoon worcestershire sauce

1 loaf french bread (1 lb.)

'Iz cup soft butter or margarine 1 cup shredded natural sharp

cheddar cheese (4 ounces) Cut loaf into 3/," slices. Combine butter. cheese, parsley. salt and wor cestcrshire so lice. Mash until sprnaduble. Spread OIl one side of each slice. Re-assemble loaf. wrap in aluminum foil and bake 15-20 minutes at 3[)0° (or- warrn on grill).

Yields: approximately 12 slices

APPLE CARROT MUFFINS

Sue ond Rrian llinkle

'/' cup nonfat dry milk 1 cup honey

3 teaspoons baking powder 1 cup safflower oil or other oil

,/, teaspoon salt 4 eggs

'I, teaspoon allspice 1 teaspoon vanilla

t;, teaspoon nutmeg 1 cup grated unpeeled apple

1 teaspoon cinnnamon 1 cup grated carrots

2'(, cups whole wheal flour

Preheat oven to 4UO:'). In n lnr gu bowl comhine dry milk, baking

powder, salt, allspir:u. nutmeg, cinnamon arid flour. .

Comhine the hnney. nil, eggs arul stir into the dry ingredIents.

Fold in the applo and carrot. Spoon into oiled muffin tins unt il cups nrc two fhirds Iull. Bake: 15-20 mmutes or until done.

Yields: 2 dozen

166

BANANA MUFFINS

Edmund Nelson

1 '/4 medium bananas 1 cup sugar

2 tablespoons sugar 'I. cup oil

2 eggs

Mash bananas in bowl using fork Add 1 cup sugar plus 2 tablespoons and stir thoroughly. Mix in uil and eggs. Add cake

flour, all-purpcse flour and a scant tablespoon of baking soda. Stir

in buttermilk until dry particles are moistened. The batter should be mixed, but slightly lumpy. Fill medium muffin pans ';' full and hake in preheated oven, 4000 for approximately 1fi minutes (or test with a toothpick in center to be sure it is dry].

Yields: Approximately 18 muffins

2'/. cups cake flour

'I. cup alt-purpuse flour

1 tablespoon baking soda, scant 'Iz cup buttermilk

BANANA/ORANGE ENGLISH MUFFINS

Steelers Choice

3 English muffins '!. cup melted butter

'I. cup orange marmalade 1 large firm banana

Split muffins. Toast lightly under broiler. Blend marmalade and butter. Slice banana - fold into butler mixture. Spoon on muffins. Return to broiler until bubbly - a minute or two. Serve immediately.

Serves: 3-6

CARRIE'S PEANUT BUTTER MUFFINS

My daughter Corrie /oves these ... so do I'

Mory Banaszak

2 cups all-purpose flour 2 tablespoons butter

'Iz cup sugar 1 cup milk

3 teaspoons baking powder 2 eggs, beaten

'I. teaspoon salt z tablespoons butter, melted

'12 cup chunky style peanut '12 cup sugar

butter 2 teaspoons ground cinnamon

In mixing bowl stir to combine thoroughly the flour, I/, cup sugar, baking powder, and salt. Cut in peanut butter and 2 tablespoons butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring just until moistened. Fill greased muffin pans '/3 full. Bake at 400Q for 15-17 minutes. Immediately brush tops with the 2 tablespoons melted butter. Combine ,(, cup sugar and cinnamon. Dip muffins in sugar mixture to coat tops. Serve hot.

Yields: 15-18

167

APPLE PANCAKE

1\ special breckjcst or brunch. This light ,0uJf1e-like pancake is as [(lsty to cat as i[ is impressive [0 serve. This is Jack's jcvorite bl'euk(ust.

Joanne Ham

BATTER:

4 large eggs '12 cup flour

'h teaspoon baking powder 1 tablespoon sugar

'I. teaspuon salt

Combine first 6 ingredients and blend until smooth, Add melted butter. vanilla and nutmeg; mix thoroughly. Let batter set for If, hom, or it may be made the night before and left in the refrigerator. Preheat oven to 425'. Position oven rack tu center of the oven. Use Pam or other spray on a 10" metal skillet.

FRUIT FILLING:

1 cup milk

'I. cup buller, melted 1 teaspoon vanilla

1/. teaspoon nutmeg

'12 cup buller pinch of nutmeg

liz teaspoon cinnamon 1 large tart apple, peeled, cored

'12 cup sugar and thinly sliced (about 1 cup)

Melt butter in skillet over stove and brush onto sides of pan.

Remove from heat. Combine sugar, cinnamon and nutmeg. Blend well. Sprinkle 'h of mixture over butter. Add apple slices and sprinkle remaining sugar mixture on top. Place skillet over medium heat until bubbles. Remove from heat. Slowly pour batter over apples. Bake 15 minutes. Reduce heat to 3750 and bake an

additional 10 minutes. Pancake should be light and airy and

medium brown. Remove from oven and slide onto heated platter. Serve immediately.

Serves: 2 Note: Batter can be prupormJ ahead of time. bUI musl be eaten immediCJtely ufter cook ing.

PANCAKES WITH BEER

Wiwl else?!'

3 cups sifted flour 2 eggs (separated)

3 teaspoons baking powder 1 cup beer

1 teaspoon salt 1'/' cups milk

1 tablespoon sugar I/, cup melted butter

Sift togethnr the fluur, baking powder. salt and sugar. Heat egg yolks with fork. Mix in beer, milk. butter and add to dry ingredients. beal lin til smooth. Beat egg whites until stiff. fold into batter. Grease and heat griddle. Use large spoon - drop batter on griddle. Bake until surface is dotted with holes. Turn over and cook other side. Serve

lack Lambert

warm with syrup 01' jarn.

Serves: 8

l

168

"HEALTHY" BLUEBERRY PANCAKES j\ heurry brcakfastror any pre-game men!.

ZOGk Valentine

1'/, cups whole wheat pastry

flour

2 tablespoons baking powder '12 cup wheat germ

1'12 cups milk

In bowl, mix flour, baking powder and wheat germ. In separate bowl combine milk. eggs, oil and honey. Add this mixture slowly and gently tu dry mixture. Fold in blueberries. On preheated griddle. hake mixture.

2 eggs, beaten

2 tablespoons oil

2 tablespoons honey 1';' cups blueherries

Serves: 4

BUTTERMILK PANCAKES

Pam and Mike Webster

In a large bowl mix:

1 cup buttermilk 1 tablespoon oil

1 cup flour 1 teaspoon baking powder

'1..'1. cup water in the '12 teaspoon baking soda

buttermilk cup 1 egg yolk

1 tablespoon butter 1 egg white

Beat first 8 ingredients for a minute. Then in a separate bowl beat 1 egg until fluffy. Make sure beaters are clean. Next. fold egg white into pancake mixture. Spray griddle with non-stick spray coating. Fry at 350' on griddle until done.

Serves: 4·6

169

RICOTTA APPLE PANCAKE

/\11 n(Jlurol ingredients Ilwk" this un pxtr(J-speciul /lam nreakf'lst [orrrmr: rIm/ juck Hum

1 cup ricotta cheese

1 packed cup grated apples 'I. cup whole wheat (or

unbleached white) flour 1 tablespoon honey

1 teaspoon lemon juice

Mix all ingredients except egg whites and walnuts. Beat egg whites until stiff and fold into batter. Add walnuts.

Fry or griddle pancakes [batter will ho thick) on both sides until brown. Serve with maple syrup, preserves, fruit, sour c.r earn Of yogurt [mix and match).

'Iz teaspoon dnnamon dash of nutmeg

'h teaspoon salt

4 eggs, separated

'Iz cup walnuts

Yields: 9 pancakes

SOUFFLE PANCAKES

Super light and /lu/h. II nice V[]l'i(Jl.ion of simple pancakes.

Lindo ond Ted Petersen

6 eggs, sepa rated 'f. teaspoon baking soda

'Iz teaspoon cream of tartar 1(, cup sour cream

,(, cup all purpose flour butter

I/, teaspoon baking powder maple syrup, honey or

'12 teaspoon salt preserves

In large mixing bowl, beat egg whites and cream of tartar at high speed until stiff but not dry. just until whites no longer slip when bowl is tilted. Set aside.

In small mixing bowl. beat egg yolks at high speed until thick and lemon colored. about 5 minutes. Rp.at in flour. baking powder. salt and soda. Fold sour cream to mixture. Gently but thoroughly fold yolk mixture into egg whites.

For each pancake. pour ,/, cup baiter onto hot, well-greased griddle, spreading to form cakes uhout 3 inches in diameter. Cook on both sides until golden brown. Serve hut with butter and syrup. (Not«: '13 cup pancake mix may be substituted. Omit flour, baking powder and soda.)

Yields: 16 pancakes

l

170

IT ALlAN CHEESE PIZZA

Creot for Monday Night Football. Can be frozen. This recipe is from my sister-in-law. Linda Cooper.

Bob and Lindo Kohrs

DOUGH:

1 cake yeast 3 cups flour

2 tablespoons shortening 1 cup boiling water

2 teaspoons lukewarm water l'f2 teaspoons salt

Combine above ingredients and form into a dough ball. Roll oul dough ball on greased pizza pan. (Kecipe is enough for two 13" circular pans, bul [ usc one large pizza pan to make a thick crust.) Let dough rise in pizza panes) until double.

FILLING:

Oil or butter '12 pound mozzarella cheese,

1 can (10 ounce) tomato sauce sliced thin or grated

1-2 teaspoons oregano 1(, pound Monterey Jack cheese,

'/. cup Parmesan cheese sliced thin or grated

Brush dough with oil 01' butter. pour one 10 ounce can of tomato sauce over each pizza pie. Sprinkle with oregano to taste and then sprinkle with '/4 cup Parmesan cheese. Mix ';' pound mozzarella cheese and 1;' pound Monterey Jack cheese together and sprinkle over top. If desired, add other toppings at this time such as: sausage, pepperoni, ham, bacon, onions, green peppers, mushrooms, etc. Bake 20-25 minutes in a 4250 oven.

Serves: 8

BUTTER ROLLS

Easv ralls for dinner. They take a little time but are well worth it.

". Debra and Ricky Martin

4'10 cups flour 'Iz teaspoon salt

1 stick butter, melted ('10 cup)

1'fz packages yeast 1 cup warm water 3 eggs

'Iz cup sugar

Mix yeast in warm water and set aside. III large bowl, mix eggs and sugar. Then add flour and salt, which have been sifted together:

Next. add yeast mixture. Knead dough for 15 minutes. Cover With towel and let rise in warm place for 2 hours. Punch down, then refrigerate until cold (approximately 45 minutes). Roll dough into round shape, one half at a time. Cut dough into cross sections like a pic. Dip in melted butter and place in pan. Roll eacb sectIOn, beginning with largest end 01' triangle, to form crescent. Cover With towel and let rise for 2 hours. Bake at 3500 for 20 minutes.

Serves: 8

171

REFRIGERATOR ROLLS (CLOVERLEAFS)

John lovlIs to w{Jlk into the house 10 Ih" momu of the,e fuJIS baking. The cOllvenience or Ill(lking (Jhe"d. "long with the old-fClshiOlwd toste, rlwke.'i these Jny (lll-timl~ fuvoritel

.1f. cup hot water 'Iz cup sugar

'Iz teaspoon salt

1 tablespoon margarine

N10fY Ranoszuk

cup warm water (105-115°) 2 packages dry yeast

1 egg bealen

5'(4 cups unsifted flour divided

Mix together bot water, stlgar, salt and margarine. Measure warm water into largo warm bowl, sprinkle yeast and stir until dissolved. Stir egg, hot water mix and half the flour into lukewarm water mixture. Real until smooth. Stir ill enough remaining flour 10 make sort dough. Turn out onto lightly floured board and knead until smooth and clastic (10 minutes). Place dough in greased bowl, turning tu grease top. Cover tightly with waxed paper or aluminum [oil. Store in refrigerator until doubled in size. Punch down and cut off "mount of dough needed. Lei rise 1 hour before shaping. Can be stored in refrigerator up to 5 days.

CLOVERLEAFS:

Using about 1 tablespoon of dough for each ball, place :1 balls in each section of a greased muffin tin. Cover and let rise in a warm place, free from draft, until double in bulk {about 15 minutes). Brush with butter. Bake in 4000 oven for 15 minutes.

Yields: Approximately 4 dozen

ORANGE FRENCH TOAST

Bill Hurley

5 eggs 4 slices while bread (inch thick)

,(, cup sugar crusts removed

• 2. tablespoons orange flower approximately 2-3 tablespoons

water butter

3 tablespoons brandy approximately 2-3 tablespoons

'(, grated rind of orange confectioner's sugar

In " bowl beat" eggs. Add sugar, nrange flower water and brandy. Real mixture thoroughly and st ir in grated orange rind. Soak bread in egg mixture and heat bread on a generously buttered heated griddle over low heat until golden brown. Serve immediately sprinkled with sifted confectioners sugar.

Can garnish dish With thin sl iccs of orunge.

Serves: 2 "Ornllge nO~Vf'1' wClter r.nn he purchosecl in uny gOUfJnet store.

172

• 1M

Fourth

173

Cakes

ANGEL FOOD CAKE

Eusy to make. Call L" sUIved U 1/ur;,,[y of W(JYS.

Dono Dokmonovich oml Frur«.o Horris

1 cup sifted cake flour

1 'I. cups sugar, divided in two

% cup measures 'I. teaspoon salt 12 egg whites

Sift flour with % cup sugar and salt - sift 4 times. Beat egg whites with cream of tartar until soft peaks form. Add remaining sugar, 2 tablespoons at a time, beating well after each addition. Sift '!4 cup of flour mixture over egg whites and fold in carefully. Now fuld in remaining flour mixture by fourths. Add almond extract. Pour into a 10" tube pan. Bake 35-40 minutes at 375°. Invert pan and cool. Top with slivered almonds and confectioners sugar. (Also good topped

by the slice with st rawbcrr ics.)

1'1. teaspoons cream of tartar 1 'I. teaspoons almond extract toasted slivered almonds

confectioners sugar

Serves: 12

FRESH APPLE CAKE

Tom isn't too fond of sweets. R"",,"SP. it isn'l 100 sweel, Ihis is Tom's favorite coke. Ecsy to make'

Margie Beasley

1 I;UP salad oil 2'1. I;UpS flour, self-rising

2 eggs 1 cup chopped pecans

2 cups sugar 3 cups chopped cooking apples

1 teaspoon cinnamon 1 package butterscotch chips

Mix oil, eggs and sugar. Add the cinnamon. Gradually add the

flour, mixing well as you add. Add pecans and chopped apples. Mix well. Spread evenly in a greased 9 x 12" cake pan. Spread butterscotch chips on top of cake. !:lake at 350° for 55 to 60 minutes.

Serves; 12

Note: Hest when baked Olle day before serving.

APPLESAUCE CAKE

Sue and Uryun H ink!e

'h cup butter 1 cup sugar 1 egg

1 'I. cups flour 'Iz teaspoon salt

1 teaspoon baking soda Heat butter and sugar until creamy. Heat in egg. Sift dry ingredients together and add by thirds to cream mixture until batter is stiffenerl. Heat in the applesauce until smooth. Raisins and nuts may he folded

1 teaspoon cinnamon

1 cup thick, sweetened applesauce

1 cup raisins, optional t cup nuts, optional

111.

174

Pour baiter into greased 9" tube pan. Bake for 40 minutes in a a 3500 uven. Remove from oven, let cool. Spread with cream cheese frosting (recipe helow).

CREAM CHEESE FROSTING: t B ounce package cream

cheese, softened

2 cups confectioners sugar

few drops milk

'1._';' teaspoon vanilla

Beat cream cheese until soft. Gradually blend in confectioners sugar, adding a few drop, uf milk it necessary. Flavor with vanilla.

Serves: 10-12

BANANA CAKE

Franco and Lynn Swann both love this cake, so I usually double the recipe and make one for eUGh of them.

Dana Vokmonovich 1 teaspoon baking powder

1 teaspoon baking soda

'I. teaspoon salt

'h cup finely chopped nuts 'I. cup sugar

'Iz teaspoon cinnamon

'Iz cup butter or margarine 1 cup sugar

2 eggs

1 cup mashed bananas 'I. teaspoon vanilla

';' cup sour cream

2 cups sifted flour

In bowl, cream margarine until light. Gradually beat in sugar. Beat in eggs, one at a time. Mix well.

Add bananas, vanilla and sour cream.

Sift flour, baking powder, baking soda and salt. Fold into creamed mixture just to blend.

In a bowl, comhine nuts, sugar and cinnamon. Sprinkle half of this sugar mixture over bottom of well greased and floured tube pan. Spoon in half of batter. Then sprinkle remaining sugar mixture and cover with balance of batter-

Bake 45 minutes at 350°. When Ii nished, invert pan and cool.

Sprinkle top with confectioners sugar.

Serves: 8-10

LEMON BUNDT CAKE

Flo onri John Stallworth

1 cup apricot nectar 'I. cup oil

Lemon Supreme Cake Mix (Duncan Hines)

4 eggs

Beat cake mix. eggs. apricot nectar, and oil until smooth. Pour batter into greased and lightly floured tube pan. Bake at 325° for hour.

ICING

t cup powdered sugar juice of one lemon

Add powdered sugar tu lemon juice until smooth. Ice cake while hot.

Serves: 8-10

175

BLACK MAGIC CAKE

We like this recipe so much it hos become our family Birthday Cake' Dec and Ralph Berlin

1 % cups all-purpose flour 2 cups sugar

'!4 cups cocoa

2 teaspoons baking soda

1 teaspoon baking powder 1 teaspoon salt

2 eggs

1 cup strong black coffee (or 2

teaspoons inslant coffee plus 1 cup boiling water)

Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl, Add eggs, coffee, buttermilk or sour milk, oil and vanilla. Beat at medium speed for 2 minutes (batter will be loose). Pour batter into a greased and floured 9 x 13" pan, or 2 9" cake pans. Bake at 3500 for 35-40 minutes for oblong pan and 30-35 minutes for layered pans. Frost with your favorite vanilla, chocolate or cream cheese frosting when cake is at room temperature. Note: I only usc the instant coffee and vinegar plus milk option. Also, no need to remove from pan.

1 cup buttermilk or sour milk (to sour milk, use 1 tablespoon vinegar plus milk to equal 1 cup)

'/, cup vegetable oil 1 teaspoon vanilla

Serves: 8

Note: Can be prepared ahead.

DELICIOUS PLAIN BUTTER CAKE Perfect for dessert or simply for snacking.

Debra and Ricky Martin

1 cup butter, softened 'I. teaspoon salt

'/2 cup shortening 1 cup sweet milk

3 cups sugar '/2 teaspoon almond flavoring

6 eggs 1 teaspoon coconut flavoring

3 cups flour 1 cup coconut

Grease and flour tube cake pan (this cake pan is the same type used in preparing an angel food cake); set aside. In large mixing bowl, cream together butter, shortening and sugar. Add eggs one at a time. Sift flour and salt. Fold in flour and salt along with milk. Add both flavorings. Mix until smooth. then blend in coconut. Bake at 3250 for 1 hour and 15 minutes (use toothpick to test done ness or use fingers to lightly press down. If cake springs back up, then it's ready). Cool for 15 minutes before slicing.

Serves: 10

176

BUNNY'S CARROT CAKE

Named after my mom. this super moist coke has been served at many FeJ/ family dinners.

Joonne Hom

2 cups flour 2 cups sugar

2 teaspoons baking soda 2 teaspoons vanilla

liz teaspoon salt 1 8 ounce can crushed

2 teaspoons cinnamon pineapple, drained

3 eggs 2 cups grated carrots

'!. cup vegetable oil 1 heaping cup coconut

'I, cup buttermilk 1 heaping cup walnuts

Preheat oven to 350". Grease an angelfood cake pan.

Sift flour, soda, salt and cinnamon together. Set aside.

In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla.

Mix well. Add flour mixture, pineapple. carrots, coconut and walnuts. Stir well. Pour into pan and bake for 1 haul' or until cake tester comes out clean.

While cake is baking, prepare the Buttermilk Glaze. Remove cake from oven and slowly pour glaze over hot cake. Cool 15 minutes. Remove from pan. Cool completely and frost.

BUTTERMILK GLAZE:

1 cup sugar 'I, lb. buller

'I. teaspoon baking soda 1 tablespoon light corn syrup

'I. cup buttermilk 1 teaspoon vanilla

In a small saucepan, combine sugar, soda, buttermilk, butter and corn syrup. Bring to a boil and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla.

CREAM CHEESE FROSTING:

1 teaspoon vanilla

2 cups powdered sugar

'I. lb. butter, room temperature 1'/. 8 ounce package cream cheese, room temperature Cream butter and cream cheese. Add vanilla and powdered sugar. Mix until smooth.

Serves: 12

177

CYNDI'S CARROT CAKE

Currof coke is ()llfJ oJ Gerry's und my fCl\/Orite recipes. 1\·H revised my r"ei,," on"r expr:rimr:nting with il. WI) ore I.>oth pleused with the finnl outcome. Hupe you enjoy it ols:o!

Cyndi Mullins

2 cups sugar 2';' cups grated carrots

I';' cups oil 1'12 cups chopped walnuts

3 eggs 1 cup drained, crushed

1;' teaspoon salt pineapple

1 teaspoon baking soda 1 cup raisins

1 teaspoon baking powder 2 teaspoons vanilla

3 tablespoons cinnamon 2 cups flour

In a small mixer bowl. combine sugar, oil and eggs. Blend well.

In a large mixing bowl. combine salt, baking soda, baking powder and cinnamon. Gradually pour sugar mixture into cinnamon mixture, blending well.

Blend carrots, walnuts, pineapple. raisins, vanilla, and flour by hand in a small bowl. After thoroughly mixed, add this mixture to the sugar/cinnamon mixture. Pour into" 9 x 13" greased pan. Hake 'I hour at 350" (]I' when toothpick comes ant clean.

FROSTING:

8 ounce package cream cheese, 3 tablaspouns confectioners

softened sugar

liz cup butter, softened 2 teaspoons vanilla

Mix frosting ingredients well with mixer. Spruad on cooled cake.

Serves; 10

'BEST EVER' CHEESE CAKE

Not sure where this (;(Jme from, but it's been a favorite among family (mr/ friends for years.

Mutt Bahr

l

CRUST,

1 cup sifted Ilour 'Iz cup butter

'/. cup sugar 1 egg yolk

1 teaspoon grated lemon rind 1(. teaspoon vanilla

Combine flour. sugar and lemon rind in a bowl. Cut in butter. Add egg yolk and vanilla. Pat 'J, dough on bottom of spring form pan. (May usa cheese cake pan or tube pan.]

Hake for 6 minute" at 4000 (until golden brown). Cool. flutter sides of pan. Pat remaining dough 2" high around sides of pan.

,,'ILLlNG:

5 8 ounce packages cream '/. teaspoon salt

cheese. softened '!. leaspoon vanilla

PI. cups sugar 1 cup eggs [5 eggs plus 2 egg

3 tablespoons flour yolks)

'14 teaspoon grated lemon peel 'I. cup heavy cream

Cream packages of cream cheese. Combine sugar. flour. lemon peel. salt and vanilla and add to cream cheese Mix well. Add eggs or", u t a time, mixing well after each. Stir cream gently into batter.

178

Pour into the pan. Bake at 5000 for 5·8 mmutos. Reduce heat to :WOO Hake 2 hours. Note; If tube spring form pan is used, baking tirne is reduced by almost one half.

Serves: 16 ~()tp: Keeps in rcfrigcrntor for doys Gnd in freezer for months.

CATHY'S AMARETTO DI SARONNO CHEESECAKE If you love cheesecake and Arnorettn. you'll love this.

CUlhy nnd Mike Wagner 1 cup unsifted all-purpose flour 1'/' cups sugar

'/. cup sugar 1J. cup flour

grated rind of 1 lemon 'I. teaspoon salt

1 egg yolk 6 eggs

'12 cup cold butter or margarine 1(, cup Amarello di Saronno

5 B ounce packages cream 2 tablespoons instant coffee

cheese sweetened whipping cream

In a bowl. mix flour, sugar and lemon rind. Add egg yolk and butter or margarine. Mix with fingers until a smooth ball of dough is formed. Wrap and chill dough for 1 hour. With !loured fingers, pat dongh evenly into the bottom and sides of an ungrcascd g" springform pan. In a bowl, beat cream cheese until fluffy. Gradually heat in sugar. flour and salt. Beat in eggs one at a time, beating well alter each addition. Mix Amarelto di Saronno and coffee until

coffee is dissolved. Beat this mixture into cheesecake. Pour into dough-lined pan. !:lake in a preheated 2500 slow oven for 1'(' hours. or until firm when touched in the center. Cool cake and then chill. Whon ready to serve, rernove sides of pan and decorate top of cake with rosettes of sweetened whipped cream or topping. Dust rosettes with additional crushed instant coffee. Cheesecake may be prepared without crust, if preferred.

Serves: 10-12

7"".

179

CHEESECAKE WITH RICE KRISPIE CRUST Mike ond our doughter, Heather, both love chec",caKe, ond I huve tried muny differrmt chec,ccnK" recipHs, Th" /ol/(JIving is .vlike', [aFori!e.

Cathy Wagner

3 cups Rice Krispies '/2 cup butler

If. cup sugar

V. teaspoon cinnamon 1 cup sour cream

2 tablespoons sugar

4 packages (8 ounces) cream cheese, softened

Preheat oven to 375°. Crush Rice Krispius in foud processor or with rolling pin on waxed paper to make 1';' cups.

Melt butter in small bowl or pan, stir in % cup sugar and cinnamon. Add crushed cereal. Mix well. Press in fl" spring For rn pan for crust, pushing it up the sides about 1'/2" or S(J.

In a small mixer bowl, combine sour cream and 2 tahlespoons of sugar, Set aside,

In a large mixer bowl, beat cream cheese until smooth. Add eggs, vanilla, ,(, cup sugar and 1 teaspoon lemon juice. Beat thoroughly, pour into crust.

Bake at 3750 for approximately 20 minutes Dr until set, Remove from oven, pOUI' sour cream mixture over top, Return to oven, bake 5 minutes longer. Remove and let cool.

Mix pie filling with lemon juice (1 teaspoon) spread over top of cooled pie. Refrigerate until chilled through,

Serves: 8

2 eggs

1 teaspoon vanilla 'h cup sugar

2 teaspoons lemon juice

1 can cherry pie filling (or substitute your favorite fruit lopping)

Note: Must he prepared ahead,

CHOCOLATE CHEESECAKE

For chocolate fanciers, Ihi~ may be the ultimote,

Debbie ond Jon Kalh

'I. cup water

IV, cups (8 ounce) package semi-sweet chocolate pieces

1 cup crushed chocolate wafers

(about 20) ..

'I. cup butter or margarine, melted

3 8 ounce packages cream

cheese, room temperature

Preheat oven to 350°. In small saucepan. heat water unlil it boils, Reduce heal to low. Add chocolate pieces and stir until melted. Cool slightly. In small bowl, combine wafer crumbs and butter or margarine. Press mixture into bottom of a 9" springform ,van WIth back of spoon, Set aside. Cream cream cheese in large mixer howl

1 cup sugar 2 eggs

1 cup sour cream

1 teaspoon 'vanilla extract confectioner's sugar and

chocolate curls, if desired (for garnish) ,

180

with elec~ric mixer at medium speed until light and fluffy, Add sugar ana eggs. Continue beating until well blended. Add chocolate and beal on low speed. Add SOur cream and vanilla and continue heatlflg '. Pour hat tnr into prepared pan. Bake for 55-50 minutes, The Sides Will be puffed and the center soft [it will firm as it cools), Cool several hours before remOVing from pan. To freeze, rio not garnish. Wrap well. Can freeze UJI to 4 months, To serve, unwrap and allow to thaw for 3 to 4 hours.

Serves: 12-16

CHOCOLATE CHIP CAKE

The secret's out - {] long tim" family recipe, The caKe Bob asks for on his birthday,

Linda Kohrs

1'1z cups sugar

1(, cup soft margarine 1 teaspoon salt

2'1. teaspoons baking powder 2 cups flour, sifted

'Double recipe for 13" x 9" pan,

Mix all ingredients woll. Bake 3500 for 40 minutes, Cool cake 10 rninutss rn pan on rack. Turn out and complete cooling. CHOCOLATE CHIP GLAZE:

1 cup sugar 'h cup milk

'I. cup margarine 1 square unsweetened chocolate

Combine all ingredients in saucepan.

Boil for 1 minute, stirril''; constantly. Let cool before spreading,

Serves: 6

1 egg

1 teaspoon vanilla 1 cup milk

2 squares grated unsweetened chocolale

181

BEST COFFEECAKE EVER Gwot lor hn!(Ikfu,[ or dcsscr].

Janel and Hny Mansfield

TOPPING:

1 cup brown sugar 1 cup chopped nuts 4 tablespoons flour Mix well, set aside.

1'12 sticks butter 4V. teaspoons baking powder

I';' cups sugar 1'/. cups sour cream or

3 eggs buttermilk

3 cups flour 'I< teaspoon baking soda

Cream together butter, sugar and eggs. Sift together flour and baking powder. Mix sour cream or buttermilk with Laking soda. Add sour cream mixture and flour mixture to the butler, sugar and eggs, alternating between the two, Put half ill a greased 9 x 1 J" pan, Sprinkle half of topping on top. Place remaining batter in pan and spread remaining lopping on surface. Bake at 325" for 1 hour anci 10 minutes. After 1 hour, check for doneness.

4 tablespoons butter

2 teaspoons cinnamon

Serves: 6-8

"FREE SAFETY" FUDGE CAKE

Hest server! nt room tempemture with whipped cream,

Culily Qnd Mike Wagner

CAKE:

6 ounces unsalted butter 1;' teaspoon salt

6 ounces unsweetened chocolate, 2 teaspoons vanilla

chopped 1'1z cups flour

Beggs 1 'I. cups semi-sweet chocolate

3 cups sugar chips

Melt chocolate and butter over low heat. Cool to lukewarm, whisk eggs, sugar, salt and vanilla just to combine. Stir in butter and chocolate, Add flour and chips to above mixLure. Pour mixture into 2 greased 9 xl';''' false bottom cake pans, Bake at 3500 for 25~3" minutes, Remove Frorn pans as soon as cakes have cooled

FROSTING:

5 ounces unsweetened chocolate,

finely chopped

'I. cup unsalted butter 1 teaspoon vanilla

Combine sugar, coffee and cream in small deep, heavy sauc"pan. Rring to boil, stirring constantly. Reduce heat and simmer {) minutes without stirring. Remove from heat, blend in chocolate. Add butter and vanilla. Chill until it begins to thicken. !Jeat until thick and creamy before spreading.

Put one layer, bottom side up on plate, Spread with 1;' of frosting, top second layer, hottom side up, reserve I;' cup of frosting. Spread rest over top and sides. Use reserved I/, cup to decorate lop of cake, Serves: 12

1 'I. cu ps sugar

2 tablespoons instant coffee 1 cup heavy cream

18~

GRANDMA FARMER'S COFFEE CAKE

Karen and Dwight While Z teaspoons baking powder

1 teaspoon salt

2 cups sour cream 2 teaspoons vanilla

1 cup buller 2 cups sugar 4 eggs

4 cups flour

2 teaspoons baking soda TOPPING:

'h cup brown sugar 2 teaspoons cinnamon

'h cup sugar 2 cups pecans, finely chopped

Cream butter, sugar and eggs. Sift flour with baking soda, baking powder and salt. Add to creamed mixture. Beat mixture with electric mixer for 3 minutes on medium speed. Add sour cream and vanilla, For topping, combine brown sugar, sugar, cinnamon and finely chopped pecans, Set aside. Grease and flour large baking pan, 12 x 15". Alternate 2 layers of batter and topping, balter first and topping last, Bake at 3500 for 50 minutes.

Serves: 10 to 12 (a 5 pound coffee cake)

PINEAPPLE CREAM CAKE

Donna lind Han Johnson

1 small yellow cake mix (one 1 4 ounce package instant

layer) - George Washington vanilla pudding mix

or Jiffy 1 20 ounce can crushed

1 8 ounce package cream pineapple - drained well

cheese 1 package Dream Whip

2 cups milk finely chopped walnuts

Bake cake according to package directions in 13 X 9" cake pan, Let cool.

Whip cream cheese until smooth and creamy. Slowly add 2 cups milk ~ blend well. Blend in pudding mix until thick, let stand, When cake is cool, spread pudding mixture over it. Next layer is pineapple.

Prepare Dream Whip according to package directions and spread over cake. Sprinkle finely chopped walnuts on top.

Refrigerate.

Serves: 8 Note: This cake should be refrigeruted overnight Of at least 5 to 6 hours before serving.

183

CHOCOLATE POUND CAKE

,Villi" unci Tum :vlooJ'c

'I, cup butter 'I, teaspoon baking soda

1 cup shortening 'h cup cocoa

3 cups sugar '12 teaspoon salt

5 eggs 1 cup milk

3 cups flour 1 tablespoon vanilla flavor

Cream butte!', shortening, sugar. Add 0 eggs, one at a time. Sift together flour, baking soda, cocoa, salt. Add alternately to cream mixture with milk and vanilla. Bake in large tube pan for I'/' hours at 325".

Serves: 8-10

NANA'S POUND CAKE

This recipe is from my mother It is John nnd our sons' jnvorite. 1 like it bcwus" it is easy 10 rnnk e and alwuys turns out to be a great dessert for family and guests.

Gloria Brown

1 cup butter 2'1. cups sifted flour

8 ounces cream cheese 2 teaspoons baking powder

1 'Iz cups sugar '/. teaspoon salt

2 teaspoons vanilla 1 'h cups halved or chopped

4 eggs raisins (optional)

Cream butter and cheese until light and soft. Beat in sugar and then add vanilla. Add eggs one at a time and beat well. Sift dry ingredicnts "lid add to mixture. Pour into a greased bundt pan and bake at 3000 for 1 hour. Remove from pan after 10 minutes cooling. Use your favorite icing or glaze after cake is cooled.

Serves: 12-14

SOUR CREAM POUND CAKE

Paulette und Donnie Shell

3 cups sugar 1 teaspoon lemon extract

1(, pound butter or margarine 1 teaspoon vanilla

6 egg yolks 2 teaspoons butter flavoring

4 cups cake flour, sifted 6 egg whites

V. teaspoon baking soda shortening and flour for

1 cup sour cream (8 ounces) preparing cake pan

1 teaspoon almond extract

Preheat oven to :j~5". Cream sugar and buller together until very smooth and fluffy. Add egg yolks. one at a lime, heating well after each addition. Sift flour and baking soda together. Add flour and sour cream to sugar mixture and blend well. Add flavoring. Beat egg whites until stiff and fold into mixture. Groase and flour ~

bu n dt pan and pour in batter. Bake abuut one hour and 1~~ rOl~utP,s, ur until a toothpick inserted into cake, comes out clean. Cool about 15 minutes before removiog from pan.

Serves: 8-10

184

V ANILLA BUTTER NUT POUND CAKE

VVillic and Tom Mr)()rc 1 5.3 ounce can milk (add

water to make 1 cup) 3 cups sifted flour

1 cup chopped nuts

1 10 ounce jar cherries (chopped and drained)

2 sticks margarine or 1/2 pound of butter

'I, cup Crisco 3 cups sugar

'I. teaspoon salt 5 large eggs

2 tablespoons vanilla nut flavor

Cream butter and shortening until fluffy. Add sugar and salt. Beat in 1 egg at a time. Add flour and milk alternately, ending with flour. Add flavoring and 1 cup chupped nuts, jar of cherries (chopped and drained).

Bake in greased and floured tube pan for 1 hour 45 minutes at 325". STAI{"]' I~ COLD UVEN.

OOIl't open door while baking. remove from pan while warm, Serves: 8-10

QUEEN OF SHEBA (REINE DE SABA) CAKE Handy's obsoiutc favorite cake - very heevy bottcr comes oat like a cundy bar.

Anne Grossman 1 '12 cups ground skinless almonds (easily done in processor)

11, cup cake flour

Yo teaspoon baking powder dash of salt

'I. teaspoon cream of tartar Melt chocolate with rum over double boiler. With electric mixer, cream butter. By hand, mix sugar into butter. Add yolks. then melted chocolate, still heating by hanel. Add ground nuts, flour and baking powder.

Ileat egg whiles. tartar and salt with an electric mixer until stiff, dry and Ilwy hold their shape. Heat '/4 of the whites into chocolate/ nut mixture bv hand. Folcr in rest at white. Ualter should oow he

v<"r'\' stiff. .

lirtke at Jo(]" in a greased and floured 6" cake pan for about 25 minutes. until a loothpir:k inserted 3" from rim of cake comes out clean. Cool and ice with the frosting below

BUTTER FROSTING:

,(, cup semi-sweet chocolate bits 2 tablespoons dark rum or

brandy

'h cup soft unsalted butter 'h cup sugar

3 large eggs, separated

';' cup semi-sweet chocolate bits 6 tablespoons butter

1'h tablespoons rum or brandy blanched almonds. garnisb

\klt chocolate with rum over double hoilcr. Hnat hut l e r in. Cool, Iwaling occasionally until spreading r.onxist eru.y. let! cake and rnfrigl~ratn to set icing but servo at room temperature. Carnish cake with bl:rnr:hed almunds.

Serves: 6-8

Note: CUll lw done nhf!(J{1.

185

RED VELVET CAKE

Bnrbort, und Tyrone McGriff

l(, cup shortening 1 teaspoon salt

1 'I> cups sugar 1 teaspoon vanilla

2 eggs 1 cup buttermilk

2 tablespoons cocoa 2 'Iz cups cake flour

2 ounces red food coloring 1 'Iz teaspoons baking soda

(two one ounce bottles) 1 tablespoon vinegar

Cream together the shortening, sligar and eggs. Make a paste with cocoa and food coloring and add to creamed mixture. Mix salt and vanilla with buttermilk, and add alternately to creamed mixture. alter-nating with the flour. Mix soda and vinegar and fold into mixture. DO NOT BEAT. Bake in two 9" layer pans for :JO minutes at 350°.

The batter is mixed in the same way as any other cake hatter to the point at which the soda and vinegar mixture is added. This is folded in thoroughly.

ERMINE ICING

5 tablespoons flour 1 teaspoon vanilla 1 cup milk

Cook flour and milk until thick, stirring constantly. Let cool, and make sure this mixture becomes cold. Next. beat in sugar, butter and vanilla. Beat until icing is of spreading consistency. It should be

1 cup granulated sugar

1 cup butter or margarine

creamy.

Serves: 8

SHORTCAKE

Very good!

Corol and Rollie Dotsch

'Iz cup margarine

1 slightly beaten egg 'I> cup milk

2 cups flour, leveled 3 tablespoons sugar

1 heaping tablespoon baking

powder

Sift f]OIH, sugar and baking powder together. Cut in one stick of margarine until it resembles coarse crumbs. Stir in a slightly beaten egg and milk. Drop large spoonsful onto greased baking sheet. Bake in a preheated 4250 oven until golden brown.

Yields: 5-6 individual cakes

Note: Serve with Fresh struwuerries and whipped cream.

18£;

REFRIGERATOR CAKE Great for a summer cookout. Non·filling.

Margie ancI Turn 8eGsley

CRUST:

1 cup sifted all-purpose flour ';' cup butter or margarine.

melted

cup chopped pecans or walnuts (optional)

Blend and pat in a 9 x 12" pan or glass dish. Bake at 350' for 2C

minutes.

Next layer:

1 8 ounce package cream 1 cup Cool Whip

cheese, very soft 1 cup powdered sugar

Blend and spread over cooled crust.

Third layer:

2 instant chocolate fudge 3 cups milk

pudding mixes (3% ounce

boxes)

Prepare pudding according to instructions on box and spread over cheese mixture. Top with remaining Cool Whip. Decorate with shaved Hershey'S chocolate or finely chopped nuts. Chill before

servulg

Serves; 12-15 Note: Con be made that morning, but is best when served the day it

is mude.

TOMATO SOUP CAKE My .favorite for birthdays or nnytimc.

Lindo Kohrs

2 cups flour 1 teaspoon allspice

1 cup sugar 1 teaspoon cloves

2 teaspoons baking powder 1(, cup walnuts

1 teaspoon baking soda 'Iz cup Wesson Oil

1 teaspoon nutmeg 1 10% ounce can tomato soup

1 teaspoon cinnamon 1 egg

Grease and 110ur 9 x 13" pan or 2 round 9" cake pans. Mix 110ur. sugar, baking powder, baking soda, spices. walnuts in a large howl. Add oil. soup and egg. Beat at medium speed for 2 minutes. Bake at 3750 fur 20 minutes. Cool for 10 minutes on rack. turn cake out to complete cooling. Frost when entirely cool.

FROSTING:

2 or 3 tablespoons cream 1 leaspoon vanilla

1 3'(z ounce package cream

cheese, softened

2 cups powdered sugar Cream, cream cheesu and powdered sugar until fluffy. Beat in cream and vanilla until blended.

Serves: 8-12

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