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A Mid Summer Night's Green
Mid-Summer Italian
Bread Salad
Ingredients:
1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
1/4 cup olive oil
2 tablespoons balsamic vinegar
Parmesan cheese
Italian seasoning
Salt
Pepper
Preparation:
Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic,
basil and thyme.
Add enough olive oil and vinegar to lightly coat, toss and add parmasen cheese and
seasonings.
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Would
You Like To Try Our Family "Jewels & Pasta" Recipe?
Jewels and Pasta
Servings: 4
Beautiful red beets contrast with the pasta in this unusual way of using fresh beets.
Ingredients:
4 medium beets, scrubbed
12 ounces (340g) linguine, uncooked
1 Tbsp (15mL) extra virgin olive oil
1/2 medium onion, chopped
1/2 tsp (3g) salt
4 ounces (115g) feta cheese, crumbled
Freshly ground pepper, to taste
Preparation:
Boil beets in their skins for about 45 minutes.
While beets are cooking, cook linguine in boiling water until done. Drain linguine.
Rinse beets well under cold running water and slide the skins off. Chop beets into
1/2-inch (2cm) cubes (or smaller).
Heat olive oil in a 12-inch (30cm) nonstick skillet and add onions. Cook onions until
tender, and lightly browned. Add chopped beets and salt to the onions. Transfer the pasta
into the skillet with the beets and onions. Stir until the pasta and the beets are well
combined. Top with the crumbled feta cheese and the freshly ground pepper.
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I
Thought I Would Say Hi, With A Piece Of Pie!
Aloha Pie
Ingredients:
2 large eggs
16 oz softened cream cheese
2 tablespoons milk
1/3 cup sugar
1 cup vanilla wafer crumbs
1/4 cup melted butter or margarine
1/2 cup toasted macadamia nuts
8 1/2 oz crushed pineapple (drain juice from can)
1 kiwi, peeled and sliced
Preparation:
Combine crumbs and margarine and press onto bottom of 9-inch spring form pan.
Bake at 350 degrees for approximately 10 minutes.
Combine cream cheese, sugar and milk. Mix at medium speed on electric mixer until well
blended.
Add eggs, one at a time, mixing well well after each addition.
Stir in nuts; pour over crust.
Bake at 350 degrees for approximately 45 minutes.
Loosen cake from rim of pan but let cool before removing rim.
Chill and top with sliced kiwi before serving.
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West
Side Stewy!
Puerto Rican Beef
Stew
Ingredients:
4 medium tomatoes, cored and chopped
4 quarts beef stock
2 green bananas, peeled and sliced into 1-inch pieces
1 yellow plantain, peeled and sliced into 1/2-inch pieces
1 medium sweet potato (1/2 pound), cubed into 1-inch pieces
1/2 pound butternut squash, peeled and cubed into 1-inch pieces
3 medium new potatoes, scrubbed clean and quartered
1 large chayote, peeled, cored, and cubed into 1-inch pieces
2 ears of white corn, cleaned and sliced into 6 parts each
2 tablespoons olive oil
5 garlic cloves, minced
1-1/2 pounds top round beef, cubed into 1-1/2-inch pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
1/3 cup chopped celery
1 teaspoon minced fresh ginger root
1 chili pepper; seeded and minced
5 sprigs of cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon pulverized rock salt
1/4 teaspoon ground white pepper
1/3 cup burgundy wine
Preparation:
In a preheated kettle (low-to-medium heat), combine olive oil, garlic, beef cubes, and
onions.
Stir until beef is brown on all sides and onions begin to caramelize.
Add chopped pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white
pepper, burgundy wine, tomatoes, and 1 quart of beef stock.
Cook until stock is reduced by half.
Stir beef, then add all the remaining vegetables and beef stock.
Continue to cook until meat is tender and the vegetables soft.
Serve with fresh bread.
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Try
A Refreshing RAMITS!
Raspberry and Mango
Ice Tea Smoothie
Ingredients:
5 cups ice cubes
1 cup water
3/4 cup mango nectar
1/2 cup raspberry flavored ice tea mix
1/3 cup powdered sugar
1/4 cup fresh raspberries
Whipped Cream
Preparation:
Use blender and mix ice, tea, sugar, water, nectar and berries.
Blend until smooth.
Pour into glasses.
Garnish with raspberries and add whipped cream to top.
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I
Need A Volunteer!
Tennessee Style Bar-B-Que Ribs
Ingredients:
(For the ribs)
Slab of ribs
Cup of apple juice
Big Bob's Barbecue Red Sauce (directions below)
Big Bob's all-purpose barbecue rub (directions on below)
A grill or pit is required for this recipe
(For the barbecue rub)
1 cup dark brown sugar
1/2 cup garlic salt
1/3 cup onion salt
1/2 cup paprika
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
(For the sauce)
2 cups ketchup
2/3 cups dark brown sugar
1/2 cup distilled vinegar
1/2 cup water
2 tablespoons honey
4 teaspoons Worcestershire sauce
4 teaspoons liquid smoke
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon celery seed
Preparation:
Place slab of ribs bone side up on table.
Slide a knife under the membrane and against the end bone to separate the two.
With a dry paper towel or rag, grasp the edge of the thin membrane and pull.
The entire membrane should separate from rib. Note: This will result in a more tender rib
and will allow your barbecue flavors to better penetrate the meat.
Generously shake the barbecue rub onto the front and backsides of the ribs.
Gently pat to ensure that the rub will adhere to the meat.
Let the rub marinate for as long as possible.
Directions for cooking:
Heat grill, or pit to 225 degrees. Note: A variety of fuel types can be used: gas,
charcoal, wood chips including hickory, oak, cherry apple, etc.
Place ribs meat side up into cooker.
Cook for 3 hours on 225 degrees.
Spray ribs with apple juice. Note: This will provide moisture, keep the bark from drying
and add a fruity background flavor.
Cook an additional 2 hours until ribs separate with a slight tug.
Apply a generous coat of barbecue sauce to both sides of the ribs.
Cook 15 minutes, remove, cut and serve.
Copyright 2000 Big Bob Gibson
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Long
As God Can Grow It, My Hair!
Angel Hair Pasta and
Crab
with Alfredo Sauce
Ingredients:
1 package Angel Hair pasta
8 ounces fresh lump crabmeat or surimi
¼ cup Shredded Parmesan cheese
For the Alfredo Sauce:
1 8 oz Philadelphia Cream Cheese
1 cup Milk
1/2 Cube Butter
1 cup Shredded Parmesan Cheese
Preparation:
Mix Alfredo Sauce ingredients into a sauce pan and heat over low until all is melted
together.
Add crabmeat.
Simmer over low heat for approximately 15 minutes and stir constantly.
Prepare pasta according to package directions.
Add pasta to sauce and mix.
Top with cheese.
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Wenberg's
Lobster!
Lobster Newburg
According to Dictionary of Words and Phrases by William and
Mary Morris, Lobster Newburg is named for Ben Wenberg, a West Indies ship captain who came
up with this dish by adding the ingredient cayenne to his famous recipe at Delmonico's
Hotel. As the story goes, Mr. Wenberg had a falling out with the hotel owner, who, as
revenge, reversed the first three letters of a dish which had previously been called
Lobster Wenberg; hence, "Lobster Newberg."
Ingredients:
3 tablespoons butter + 1 tablespoon for sautéing the shallots and lobster
3 tablespoons flour
1 1/2 pounds lobster meat, fresh cooked - cut in large chunks
1 tablespoon paprika
1 tablespoon chopped shallots
1/2 cup dry sherry
1 cup light cream
1 cup heavy cream
1 dash salt
1 dash white pepper
1 tablespoon chopped chives
Preparation:
Melt butter in a saucepan then add the flour and cook on low stirring for 4-5 minutes
(roux).
Let cool in the pot.
In a pan with 1 tablespoon butter add shallots and lobster meat.
Sauté until meat is warmed through, now remove lobster meat and keep warm.
In the same pot, add paprika and sherry.
Continue to cook for two minutes.
Add fresh cream and cook until mixture is almost boiling.
Whisk in the roux and cook slowly for 10 minutes, stirring so the sauce doesn't scorch.
Add warm lobster and stir gently until thoroughly blended.
Salt and pepper to taste. Place on plates and sprinkle with chopped chives.
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Eat
It, Eat It, Rah Rah Rah!
Tailgate Party
Recipes
It's the time of the year for football and Tailgate
Parties! Team up with friends and make it a meal get-together at your favorite stadium!
Remember, you want foods that can be eaten by hand or with as few utensils as possible.
This keeps down the trash and clean-up, and it won't require seating arrangements.
Preparation Tips:
Prepare foods ahead of time and have them
wrapped, packed and ready to roll.
Stick to finger foods if possible, and make
sure they are in manageable pieces.
Bring along plenty of napkins, or better
yet, a roll of paper towels.
If utensils are necessary, bring disposable
ones, including toothpicks.
Don't forget sturdy, disposable cups for any
drinks.
Bring along a tablecloth to spread your
wares upon and a bag for your trash.
Warm up hot drinks just before leaving and
bring along in an insulated jug.
Zucchini Appetizers
Ingredients:
3 cups grated zucchini
1 cup Bisquick
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons snipped parsley
1/2 teaspoon salt
1/2 teaspoon marjoram or oregano
Dash pepper
1/2 cup cooking oil
4 eggs, lightly beaten
Preparation:
Mix all ingredients thoroughly.
Spread into greased 9" x 13" baking pan.
Bake at 350 degrees until golden brown, about 25 rninutes.
Cut into 1-inch by 2-inch pieces.
This freezes well before baking and may be prepared several days ahead of time.
Double-Decker Club Sandwiches
Ingredients:
1 (8-ounce) carton sour cream
2 tablespoons prepared horseradish
2 teaspoons honey mustard
1/4 teaspoon garlic salt
1/8 teaspoon white pepper
3/4 pound thinly sliced ham
12 slices whole wheat bread
4 slices Swiss cheese
8 lettuce leaves
3/4 pound thinly sliced turkey
8 slices tomato
4 slices bacon
16 pitted ripe olives
16 pimiento-stuffed olives
Preparation:
Combine sour cream, horseradish, honey, mustard, garlic salt, and white pepper; stir well.
Place 3 ounces of ham on each of 4 slices of bread.
Top each with 1 teaspoon sauce, 1 slice cheese, a lettuce leaf, and another slice of
bread.
Place 3 ounces of turkey on each slice, and add 1 teaspoon sauce, lettuce leaf, 2 slices
tomato, and 1 slice bacon.
Top with remaining slices of bread.
Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks.
Cut each sandwich into 4 triangles, and secure each quarter with a pick.
Pacific Flavor Shrimp
Ingredients:
1-1/2 cups tomato puree
2-1/2 tablespoons light brown sugar
2 cloves garlic, minced
Chopped zest of 1 lime
1/4 cup fresh lime juice
1-1/2 tablespoons Oriental chile paste
3/4 cup shredded fresh basil leaves
2 tablespoons cornstarch
2 tablespoons water
3 pounds medium to large shrimp, peeled, deveined, cooked, and drained
2 tablespoons Oriental sesame oil
Dried red pepper flakes to taste
Lime wedges for garnish
Preparation:
Combine the tomato puree, sugar, garlic, lime juice, lime zest, chile paste, and 1/2 cup
of the basil in a saucepan.
Dissolve the cornstarch in the water and set aside.
Bring the sauce ingredients to a low boil over medium heat and cook a few minutes.
Stir in the cornstarch and cook just until the sauce is thick and glossy.
Remove from the heat and let cool to room temperature.
Toss the cooked shrimp with the sesame oil in a mixing bowl.
Sprinkle with red pepper flakes to taste.
Add the cooled tomato sauce and toss to combine.
Transfer to a shallow serving bowl and sprinkle with the remaining 1/4 cup basil.
Garnish with lime wedges.
Serve chilled or at room temperature.
Pork & Peanuts in Lettuce Cups
Ingredients:
1/2 cup sweetened shredded dry coconut
1 tablespoon salad oil
1/2 cup chopped shallots
1/4 cup chopped fresh ginger
2 tablespoons chopped garlic
1 pound ground lean pork
1/3 cup lime juice
1/4 cup chopped fresh mint leaves
1/2 cup chopped roasted peanuts
3 to 4 tablespoons minced fresh hot chiles
2 to 3 tablespoons fish sauce (nam pla or nuoc mam) or soy sauce
Fresh mint sprigs
2 small heads (about 1-1/2 pounds each) butter lettuce, rinsed and crisped
Preparation:
In a 10 to 12 inch frying pan, stir coconut over medium-low heat until golden and crisp, 5
to 10 minutes.
Remove from pan and set aside.
Add oil to pan and place over medium heat.
Add shallots, ginger, and garlic; stir often until shallots are soft, about 5 minutes.
Add pork; stir until meat is crumbly and no longer pink, about 5 minutes.
Spoon off and discard fat.
Add lime juice, chopped mint, peanuts, coconut, chiles, and fish sauce to taste; mix to
blend.
Pour into a dish and garnish with mint sprigs.
Accompany with lettuce leaves.
To eat, spoon warm meat mixture onto a leaf, then roll to enclose.
Ham Wraps
Ingredients:
1 pound sliced ham
8 ounces cream cheese
4 ounces sour cream
1/4 cup minced onion
2 tablespoons minced chives
1 teaspoon garlic powder
Preparation:
Blend all ingredients together, except ham.
Spread mix on ham slices and roll up, securing with toothpicks, cut in thirds for easier
serving.
Chill for 30 minutes or longer, if possible.
Ham-and-Cheese-on-Rye Bread
Bread Ingredients:
2 packages active dry yeast
2 tablespoons dark brown sugar
1 tablespoon salt
2 cups hot water
2 tablespoons vegetable shortening
2 tablespoons caraway seeds
1 small onion, grated
3 cups rye flour
3 to 4 cups all-purpose flour
Filling Ingredients:
1/3 cup prepared brown mustard, approximately
3/4 cup coarsely shredded smoked ham
3/4 cup coarsely grated sharp Cheddar cheese
caraway seeds
Preparation:
Stir together the yeast, sugar, and salt in a large bowl.
Stir in the hot water and shortening and allow the mixture to cool to lukewarm.
Add the caraway seeds, grated onion, rye flour, and 3 cups of all-purpose flour to the
dissolved mixture and mix well with your hands.
Add more white flour as necessary to make the dough easy to handle (the rye flour will
cause the dough to remain slightly sticky).
Transfer the dough to a lightly floured surface and knead it until it is satiny and
elastic, adding additional white flour if needed.
Transfer the dough to a lightly oiled bowl, cover it with a cloth, and allow it to rest in
a warm place until doubled in bulk.
Punch down the dough and allow it to rise again, about 1 hour.
Punch down the dough again and remove it to a floured surface.
Divide the dough in half.
Roll out the first half into a circle about 1/2 inch thick.
Liberally brush the surface with the mustard and spread half of the ham and cheese over
the mustard.
Roll the dough, jelly roll fashion, give the roll a slight twist to hold it together, and
place it, seam side down, on a lightly greased baking sheet.
Repeat the process with the other half and cut diagonal slashes into the tops of the
loaves.
Cover the loaves, and allow to rise again until almost doubled in bulk, about 45 minutes.
Preheat the oven to 375 degrees F.
Brush the surface of the loaves with beaten egg yolk and sprinkle the loaves lightly with
caraway seeds.
Place the pan in the oven and bake until the loaves are well browned, about 45 minutes.
Cool the loaves on a wire rack.
Cut into 1/2-inch slices to serve.
Winter Fruit Stuffed with Chutney Cream Cheese
Ingredients:
1-1/2 pounds cream cheese, at room temperature
3 tablespoons medium dry sherry
3 tablespoons light brown sugar
1 tablespoon best quality curry powder
1 tablespoon ground ginger
1 teaspoon dry mustard
1 bunch scallions, trimmed and finely minced
2/3 cup mango chutney, finely chopped
6 ounces shredded sharp Cheddar cheese
Grated zest of 1 lime
6 ounces hickory smoked almonds, coarsely chopped
Garnishes of winter fruits (grapes, oranges, apples, pears, in bite size pieces, toasted
coconut, or wheatmeal crackers, if serving as a spread
Preparation:
Using an electric mixer, cream together the cream cheese, sherry, brown sugar, curry,
ginger, and mustard in a large mixing bowl.
Stir in the scallions, chutney, Cheddar, lime zest, and almonds.
Let the flavors mellow for a few hours in the refrigerator.
Serve slightly chilled or at room temperature as a dip in a hollowed out pineapple half or
piped onto individual, bite size pieces of fruit.
Garnish with toasted coconut.
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Apple
PCs Are Also Delicious!
Apple Pork Chops
Serves 4
Ingredients:
4 thick pork chops
¼ cup molasses
1 teaspoon vinegar
¼ teaspoon salt
1 tablespoon cooking oil
2 medium apples, cored and sliced
1 cup raisins
1 cup cold water
2 tablespoons all-purpose flour
Salt
Pepper
Preparation:
Sprinkle chops with salt and pepper. In a large skillet, brown pork chops over medium
heat, about 10 minutes total and then drain.
Place chops to a 2-quart rectangular baking dish.
Top with apple slices and raisins.
Combine water, flour, molasses, vinegar and the ¼ teaspoon salt till blended.
Pour over chops in baking dish.
Bake uncovered at 350° for approximately an hour or until chops are done.
Spoon apples and raisins over chops to serve.
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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