Black Bean Salad

Black Bean Salad


INGREDIENTS FOR THE DRESSING:


2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
3 to 4 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper


INGREDIENTS FOR THE SALAD:

2 cans (15 ounces each) black beans, drained and rinsed
kernels of 3 ears cooked corn*
1/4 cup chopped fresh cilantro
1 small red onion, chopped
1 avocado, pitted, peeled, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 fresh jalapenos, seeded and minced


* May substitute a 10-ounce package of frozen corn, cooked and drained.


TO PREPARE:

Whisk olive oil, vinegar, lime juice, salt, and pepper until combined. Set aside.
Combine black beans, corn, cilantro, onion, avocado, tomatoes, and jalapenos in a large serving bowl. Toss salad gently to mix. Pour dressing over salad and toss gently to coat.

Peach Cobbler

Peach Cobbler



INGREDIENTS:

1/2 cup sugar
Juice and grated rind of 1 lemon
1/4 teaspoon almond extract
2 cups sliced peeled Georgia peaches
1 cup sugar
3/4 cup flour
3/4 cup milk
2 teaspoons baking powder
1/2 cup butter or margarine


TO PREPARE:

* Combine 1/2 cup sugar, lemon juice, lemon rind and almond flavoring in a bowl; mix well. Sprinkle over the peaches in a bowl; set aside.

* Mix 1 cup sugar, flour, milk and baking powder in a bowl. Melt the butter in a 2-quart baking dish. Spoon the batter into the dish. Spread the peach mixture over the top; do not stir.

* Bake at 300 degrees for 1 hour.


VARIATION: This can be made with any fresh fruit. A combination of peaches and blackberries is especially good.

Pollo Genovese

Pollo Genovese


INGREDIENTS:


2 pounds chicken breasts, boneless and skinless
4 tablespoons butter (1/2 cube)
4 tablespoons olive oil
All-purpose flour seasoned with salt and pepper for dredging
4 garlic cloves, minced
1 (6-ounce) can pitted olives, drained
1 cup fresh mushrooms, sliced
1 (26-ounce) can stewed tomatoes, with liquid
1/4 cup parsley, chopped
2 tablespoons capers, drained
1 tablespoon dried basil
1 cup white wine


TO PREPARE:

Preheat oven to 350 degrees.

Place chicken breasts between sheets of waxed paper and pound with a mallet until very thin. Cut chicken into bite-sized pieces.

In a large saute pan, heat butter and olive oil. Dredge chicken in flour and saute in small batches until golden brown. Place chicken in greased ovenproof casserole dish.

If necessary, add 1 additional tablespoon olive oil to pan and saute olives, mushrooms and garlic for 4 to 5 minutes. Add tomatoes, parsley, capers, basil and wine and bring to boil. Continue boiling for about 5 minutes to slightly reduce liquid.

Pour sauce over chicken. Bake in a 350-degree oven for 20 to 30 minutes. Serve over pasta.

Broccoli Blue Soup

Broccoli Blue Soup


INGREDIENTS:

2 cups finely chopped broccoli
1 small onion, finely chopped
3 cups chicken or turkey broth
2 cups milk or half-and-half
3 cups finely chopped cooked potatoes (1 cup potato water reserved)
Salt and freshly ground pepper, to taste
3 ounces crumbled blue cheese
Dash of paprika or 1 teaspoon chopped parsley, to garnish


TO PREPARE:

In a 3-quart pot, cook broccoli and onion in broth and reserved potato water. Add milk and potatoes and simmer. Do not let mixture boil. Season with salt and pepper. Add blue cheese just before serving, stirring until it melts. Garnish individual servings with a dash of paprika or a sprinkle of parsley.


NOTE: For a smoother texture, whirl soup in a blender or food processor.

Oregano Shrimp

Oregano Shrimp


INGREDIENTS:

1-1/2 pounds fresh large shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 cup bread crumbs
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
2 teaspoons minced fresh oregano
1/2 cup (1 stick) unsalted butter, melted
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1 pound angel hair pasta, cooked al dente


TO PREPARE:

Preheat oven to 325 degrees. Place shrimp in a 9 by 13-inch baking dish. Sprinkle shrimp with lemon juice. Combine bread crumbs, garlic, parsley, Parmesan, and oregano in a small bowl. Sprinkle bread crumb mixture over shrimp. Pour butter on top. Bake 10 to 15 minutes, or until hot and bubbly. Serve over angel hair pasta.

Southern Biscuits

Southern Biscuits

INGREDIENTS:

2 cups flour
1 teaspoon baking powder
2 teaspoons sugar
1 teaspoon salt
1/3 cup shortening
2/3 cup sweet milk


TO PREPARE:

Sift dry ingredients into mixing bowl. Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." Stir in almost all the milk. If dough does not seem pliable, add the remaining milk. Use enough milk to make a soft, puffy dough, easy to roll out. Knead (fold dough over and press lightly with heel of hand about six times) on a lightly floured board (as lightly floured as you would powder your face). Too much handling makes tough biscuits. Roll or pat out 1/4-inch thick for thin crusty biscuits and 1/2-inch for thick soft biscuits. Cut and place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes at 450 degrees.
Triple this recipe when making biscuits for your freezer. For freezing, bake about 8 minutes at 450 degrees (do not brown). Cool, freeze on cookie sheet and then put in bags. To use, defrost and bake at 450 degrees until brown.


YIELDS: About 20 Two-inch Biscuits

Snack Attack Chocolate Cake

Snack Attack Chocolate Cake


INGREDIENTS FOR CAKE:

2 cups all-purpose flour
2 cups granulated sugar
1 cup butter (2 cubes)
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract


INGREDIENTS FOR FROSTING:

1/2 cup butter (1 cube)
4 tablespoons cocoa
5 tablespoons buttermilk
4 cups (1 box) powdered sugar, sifted
1 teaspoon vanilla extract
1 cup walnuts, chopped


TO PREPARE THE CAKE:

Preheat oven to 400 degrees. Grease a 9 x 13-inch pan.

Sift together flour and sugar. Set aside.

In a saucepan over high heat, bring butter, cocoa and water to boil, then pour over sugar and flour mixture. Mix well.

Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well.

Pour into prepared pan.

Bake 25 minutes at 400 degrees or until toothpick inserted in center of cake comes out clean.


TO PREPARE THE FROSTING:

In a saucepan over high heat, bring butter, cocoa and buttermilk to boil. Remove from heat. Add sugar, vanilla, and walnuts and beat with a wire whisk until well blended. While frosting is still warm, spread on cooled cake.

Stuffed Leg of Lamb

Stuffed Leg of Lamb


INGREDIENTS:

1 (7-8 pound) leg of lamb
3 tablespoons plus 1/4 cup olive oil
1 green bell pepper, chopped
4 medium onions, chopped
2 bunches leeks, trimmed and sliced
1/2 cup pitted Greek olives, chopped
2 cups seasoned dry bread crumbs
Salt and freshly ground pepper, to taste
2 cloves garlic, crushed
Juice of 2 lemons


TO PREPARE:

Have butcher bone leg of lamb and leave shank in place to give meat shape.

In a skillet, heat 3 tablespoons olive oil and saute green pepper, onions and leeks until wilted. Stir in olives and bread crumbs. Remove from heat and set aside.

Sprinkle lamb inside and out with salt and pepper. Spoon 1/3 of green pepper mixture into lamb. Wrap closely in foil or plastic wrap and freeze. Spoon remaining stuffing into a 1-quart baking dish and cover with foil and freeze.

When ready to cook, unwrap lamb and place in a shallow foil-lined baking pan. Combine garlic, lemon juice and 1/4 cup olive oil to brush over lamb every 30 minutes while roasting. Roast in a 350-degree oven for 2-1/2 hours or until meat thermometer registers 150 degrees. Heat covered stuffing baking dish in the oven with lamb during the last hour of cooking.


NOTE: Lamb and stuffing will hold together better when frozen before roasting. If prepared unfrozen, reduce roasting time to 1-1/2 hours.

Tortilla Soup

Tortilla Soup


INGREDIENTS:

6 tablespoons vegetable oil
8 corn tortillas, chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 medium onion, chopped
1 can (28 ounces) diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 to 6 cooked chicken breast halves, shredded or cubed
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Monterey Jack cheese, shredded
avocado, pitted, peeled, and cubed
sour cream
2 corn tortillas, sliced and fried crisp


TO PREPARE:

Heat oil in a large saucepan over medium heat. Add tortillas, garlic, cilantro, and onion. Saute 2 to 3 minutes. Stir in tomatoes. Bring to a boil and add cumin, chili powder, bay leaves, and chicken stock. Return to a boil. Reduce heat. Add salt and cayenne. Simmer 30 minutes. Remove bay leaves and stir in chicken. Reheat. Garnish with Monterey Jack, avocado, sour cream, and tortilla chips.

Spaghetti Casserole

Spaghetti Casserole



INGREDIENTS:


1/4 cup bacon drippings
1 pound ground beef
1 large onion, minced
1 green pepper, chopped
1 rib celery, chopped
1 clove garlic, minced
1 bay leaf
1 sprig thyme
1 teaspoon salt
Dash cayenne pepper
2 cans tomato sauce
2 cups cooked spaghetti
1 large can mushrooms
3/4 cup sharp cheese, grated


TO PREPARE:


Melt 1/2 the above amount of bacon drippings in a skillet and brown ground beef in it. Remove to a bowl. Add remaining bacon drippings and saute onion, green pepper, celery and garlic until onion is slightly browned. Add bay leaf, thyme, seasonings, tomato sauce, and browned meat, and simmer slowly for 1 to 1-1/2 hours. A little water may be added if sauce becomes too thick. Stir occasionally to prevent scorching. Meanwhile, cook spaghetti in boiling, salted water, until tender. Drain. When meant and sauce are done, combine with spaghetti and mushrooms in a casserole, and top with the grated cheese. Cover and bake in oven at 350 degrees for 30 minutes. Remove cover for the last 10 minutes of baking to brown slightly.

Mushroom and Ricotta Cheese Pate

Mushroom and Ricotta Cheese Pate


INGREDIENTS:

1 pound mushrooms
1/4 cup chopped celery
1 cup toasted pecans
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup minced fresh parsley
1/4 cup unsalted butter or margarine
1/2 cup minced shallots
1 cup freshly toasted bread crumbs
2 tablespoons chopped fresh basil
3 sprigs of fresh oregano
1 teaspoon salt
Cayenne to taste


TO PREPARE:

* Butter an 8-cup loaf pan and line with waxed paper or parchment paper.

* Process the mushrooms, celery, pecans, ricotta cheese, Parmesan cheese and parsley in a food processor until a coarse mixture forms.

* Melt the butter in a skillet over medium heat. Add the shallots.

* Saute the shallots until pale. Add the mushroom mixture, breadcrumbs, basil, oregano, salt and cayenne; mix well. Pack the mixture into the prepared pan. Cover with additional buttered waxed paper.

* Bake at 400 degrees for 1 to 1-1/2 hours or until tester comes out clean. Let stand until cool. Invert onto a serving platter.


NOTE: Pate is best served cool, but not cold.

Cloaked Apples

Cloaked Apples


INGREDIENTS:


6 tart apples (such as Granny Smith or Jonathan)
1 teaspoon fresh lemon juice
1/2 cup raisins soaked overnight in 1/2 cup brandy (optional), reserve brandy
1/4 cup sugar
3 tablespoons unsalted butter, thinly sliced
1/4 cup heavy cream


FOR TOPPING:

1 (3-ounce) package cream cheese, softened to room temperature
1/2 cup heavy cream
1/4 cup sugar
Reserved brandy from raisins (optional)


TO PREPARE:

For topping: In a food processor fitted with metal blade, process cream cheese for 15 seconds. Scrape sides of bowl. Add cream, sugar, and reserved brandy and process for 15 seconds or until smooth. Refrigerate until serving.

Preheat oven to 400 degrees. Peel and core apples. Cut into 1/8-inch slices and sprinkle with lemon juice. Generously butter a 9-inch ceramic tart dish or pie pan. Arrange apple slices in dish, overlapping them slightly and layering with raisins. Sprinkle evenly with sugar and 3 tablespoons butter. Bake 30 minutes.

Increase oven temperature to 500 degrees. Add cream and bake for 5 minutes more. Serve warm with cream cheese topping.

Rosemary-Smoked Lamb Chops

Rosemary-Smoked Lamb Chops


INGREDIENTS:

6 to 8 sprigs fresh rosemary
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1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 rib or loin lamb chops, 1 inch thick


TO PREPARE:

Cover rosemary sprigs with water and soak 30 minutes.

Prepare grill. Position rack 4 to 6 inches above coals. Whisk oil, rosemary, salt, and pepper in a small bowl. Rub a small amount of this mixture on each chop. Reserve remainder. Drop a few soaked rosemary sprigs onto the coals. Grill chops, turning occasionally. Brush lightly with remaining rosemary mixture and grill until browned, about 4 minutes. Drop remaining rosemary sprigs on coals. Continue to cook, turning once again and basting with rosemary mixture, another 4 minutes. Serve immediately.

Basic Gumbo File

Basic Gumbo File


INGREDIENTS:

3 quarts water
1 onion, quartered
3 cloves garlic
1/2 bell pepper
3 tablespoons oil or bacon drippings
3 tablespoons flour
1-1/2 teaspoons salt
Pepper
Oysters (1/2 pint and up)
Shrimp (2/3 pound and up)
1 teaspoon filé


TO PREPARE:

Let vegetables simmer in water until they fall apart. Mash on plate, discarding pepper skin. Return pulp to water. Make dark roux of oil and flour, stirring constantly. Slowly stir in seasoned water, then salt and pepper. Cook 5 minutes. Add shrimp and cook 15 minutes; then add oysters and simmer 5 more minutes. File should be added after gumbo is removed from heat, just before serving. Allow to stand 5 minutes after stirring in file.

The roux should be thicker for an oyster gumbo than one without because of the water exuded by oysters.


HOW TO MAKE A ROUX:

Melt the butter, shortening or bacon drippings in a thick pot or skillet. Add the flour and stir constantly until dark brown, being careful not to burn. If there is the slightest indication of over-browning, dispose of the roux and start over. Even a slightly burned roux will ruin a savory dish.

Chicken and Pesto Pasta

Chicken and Pesto Pasta


INGREDIENTS FOR THE PESTO:

1/2 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
4 cloves of garlic
1/2 cup grated Romano cheese
1/2 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1/2 cup olive oil


NOTE: To toast pine nuts, spread the nuts on a baking sheet or a microwave-safe dish. Toast at 350 degrees for 6 to 8 minutes or microwave on High for 1-1/2 minutes or until light brown. Watch the nuts carefully to prevent overbrowning.


INGREDIENTS FOR THE CHICKEN SAUCE AND PASTA:

2 boneless skinless chicken breast halves
1 teaspoon paprika
1/4 teaspoon cayenne
3 tablespoons olive oil
4 green onions, chopped
2 cloves of garlic, minced
8 ounces fresh mushrooms, sliced
2 medium zucchini, sliced
6 ounces cream cheese, softened
3/4 cup half-and-half
16 ounces herb-flavored fettuccini, cooked
1/4 cup grated Romano cheese


TO PREPARE THE PESTO:

* Process the basil, parsley, garlic, Romano cheese and pine nuts in a food processor fitted with a steel blade until finely minced.

* Add the lemon juice and olive oil gradually, processing constantly until smooth.


TO PREPARE THE CHICKEN SAUCE AND PASTA:

* Cut the chicken into bite-size pieces; rinse and pat dry. Season with paprika and cayenne. Sauté in half the olive oil in a large skillet until cooked through; remove with a slotted spoon.

* Heat the remaining olive oil in the same skillet. Add the green onions and garlic. Sauté until tender. Add the mushrooms. Sauté for 5 minutes or until tender

Mediterranean Potato Salad

Mediterranean Potato Salad



INGREDIENTS:

2 cups green beans (1/2 pound)
5 cups red potatoes (10 medium), cubed
1 (2-1/4 ounce) can black olives, sliced
1/3 cup capers, drained
3 tablespoons fresh parsley, chopped
2 to 3 tablespoons fresh dill, chopped
2 to 3 teaspoons freshly-ground pepper
1 teaspoon salt
2 tablespoons freshly-squeezed lemon juice or balsamic vinegar
1/4 cup olive oil


TO PREPARE:

Clean beans, snap off ends and break into 1-inch pieces. In a saucepan over high heat, blanch beans for 5 minutes, until bright green. Drain, rinse under cold water and set aside.

In a large stockpot over high heat, boil potatoes in lightly salted water for 10 to 15 minutes until tender (do not peel). Cool and cut into cubes.

In a large bowl, combine beans, potatoes, olives, capers, parsley, dill, pepper, salt, lemon juice and olive oil and toss. Chill for at least 2 hours. Remove from refrigerator 1/2 hour before serving to allow the flavors to blend.

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes



INGREDIENTS FOR CUPCAKES:

2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa
2/3 cup (1 stick and 2-2/3 tablespoons) unsalted butter, at room temperature
1-1/2 cups superfine sugar
3 large eggs
2 teaspoons peppermint extract
1 cup milk


INGREDIENTS FOR FROSTING:

3 ounces semi-sweet chocolate
4 tablespoons unsalted butter
1 teaspoon peppermint extract


TO PREPARE:

Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift flour, baking soda, salt, and cocoa. Set aside. Cream butter and sugar until light, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. Slowly blend in flour mixture, alternating with milk, until blended. Spoon batter into paper liners, filling each cup three-fourths full.
Bake 12 to 15 minutes, or until cake tester inserted in center comes out clean. Do not overbake. Cool cupcakes in pan on a wire rack 5 minutes. Remove cupcakes to wire rack to cool completely.
Melt chocolate and butter in a medium saucepan over low heat. Stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool frosting until spreadable. Frost cupcakes.

Holiday Meat Loaf

Holiday Meat Loaf


INGREDIENTS:

1 cup bread crumbs
1 cup milk
3 eggs
1 pound lean beef, finely ground
1 pound ham, finely ground
2 ounces salt pork, finely ground
1 pound lean veal, finely ground
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
2 medium onions, chopped finely


TO PREPARE:

Soak bread crumbs in milk. Mix all ingredients, including soaked bread crumbs, thoroughly. Shape into a loaf in a flat baking pan. Bake for 2 hours and 15 minutes at 350 degrees. While baking, baste with the following mixture:

3/4 cup brown sugar
2 teaspoons dry mustard
2 tablespoons vinegar
3/4 cup water

Mix basting ingredients and bring to a boil before using to baste. This may be garnished with bits of canned fruit after the first basting. Small amounts of water may be added if necessary.

Asparagus and Mushroom Saute

Asparagus and Mushroom Saute



INGREDIENTS:

1 pound tender asparagus spears
1/2 cup chopped green onions
3 tablespoons olive oil
1 pound mushrooms, cut into halves
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons dry white wine
1/2 cup grated Parmesan cheese
2 teaspoons grated lemon zest


TO PREPARE:

* Trim the asparagus and cut into 1-inch pieces.

* Cook the green onions in the olive oil in a skillet over medium heat for 1 minute, stirring constantly. Add the asparagus, mushrooms, thyme, salt and pepper. Cook for 3 minutes, stirring constantly.

* Stir in the wine. Cook, covered, for 2 minutes; drain.

* Spoon into a serving dish. Sprinkle with the cheese and lemon zest to serve.

Swordfish Serenade

Swordfish Serenade



INGREDIENTS:

1 tablespoon lemon peel, grated
1/3 cup freshly-squeezed lemon juice
1/4 cup dry white wine
3 tablespoons safflower oil
2 tablespoons light soy sauce
1/4 teaspoon freshly-ground black pepper
1/4 cup green onions, minced
1 tablespoon fresh ginger, finely minced
2 garlic cloves, finely minced
2 pounds firm fish, such as swordfish, tuna or shark


TO PREPARE:

In a large bowl, combine lemon peel and lemon juice. Whisk in wine, oil and soy sauce. Add black pepper, green onions, ginger and garlic and mix well. Set aside.

Place fish in a glass or non-reactive dish and cover with marinade. Let marinate for 1 hour.

Remove fish from marinade. Pour marinade into a small saucepan over high heat and bring to a vigorous boil. Remove from heat.

Prepare a charcoal fire and grill fish over medium heat, brushing marinade over fish as it cooks.

If using an oven, preheat to 550 degrees, and broil fish on highest rack for about 8 to 12 minutes, turning fish once and basting with marinade.

Place fish on heated plates and drizzle with remaining marinade. Serve immediately.