Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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Herbed yogurt dressing

Ingredients

2 cloves garlic
1 cup chopped fresh cilantro
3/4 cup chopped fresh parsley
1/2 tsp grated lime peel
1/4 tsp crushed red pepper flakes-optional
1/4 tsp salt
1 tsp fresh lime juice
1 cup plain non-fat yogurt

How to prepare

With a food processor or blender running, drop in the garlic. Add remaining ingredients except for the yogurt. Blend until finely chopped. Stir cilantro mixture into the yogurt. Let sit for at least 10 minutes (preferably longer) to allow flavor to mellow. Yield: makes about 1 cup.

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Zucchini and tomatoes

Ingredients

6 to 8 medium zucchini, sliced
1 tsp dried basil
14 oz can whole peeled tomatoes (with juice)
salt & pepper
1 large onion, chopped
3 tbsp olive oil

1/2 cup cracker crumbs
butter (about 1 tablespoon)

How to prepare

Cut the tomatoes in small pieces and mix together everything except the crumbs and butter. Place the mixture in an oiled baking dish of a size to take the vegetables mounded up, as they will shrink quite a lot in cooking. Top with the crumbs and dots of butter and bake at 375f. For about 30 minutes or until the vegetables are tender and the crumbs are brown. For 6 servings

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Pineapple salsa

Ingredients

20 oz crushed pineapple with juice, canned or fresh 1/2 cup minced red bell pepper 1/4 cup minced green bell pepper 1 tbsp minced green onion 2 tsp each minced cilantro and jalapeno 1 tsp grated lime zest optional: 1 cups peeled, seeded ripe tomato optional: olive oil, fresh lime juice

How to prepare

Drain 1/2 cups of juice from pineapple a reserve for other use. Combine all ingredients, cover and refrigerate for 2-4 hours. Serve at room temperature or slightly chilled. Spoon over chicken or fish or tacos or use as dip for chips. Makes about 2 cups, more if tomato is used.

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BAKED SPAGHETTI

Ingredients

1 cup Chopped onion
1 cup Chopped green pepper
1 tablespoon Butter or margarine
28 ounces Can tomatoes with liquid – cut up
4 ounces Can mushroom stems and – pieces, drained
2 1/4 oz can sliced ripe – olives, drained
2 teaspoons Dried oregano
1 pound Ground beef – browned and opt.
12 ounces Spaghetti – cooked and
2 cups (8 oz.) shredded cheddar – cheese
1 can (10 3/4 oz.) condensed cream – of Mushroom soup – undiluted
1/4 cup Water
1/4 cup Parmesan cheese

How to prepare

“Every time that I make this cheesy dish, I get requests for the recipe. It puts a different spin on spaghetti and is great for any meal. The leftovers, if there are any, also freeze well for a quick meal later on in the week.” – Ruth Koberna

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef if desired. Simmer, uncovered, for 10 minutes. Place half of the spaghetti in a greased 13x9x2″ baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through.

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Bruschetta w/ grilled shrimp and sweet basil mustard

Ingredients

16 lg shrimp, peeled and deveined
1 tbsp chopped thyme
1 1/2 cup plus 1/3 cup olive oil
8 basil leaves
4 tbsp dijon mustard
1 tbsp honey
3 tomatoes (about 6 oz each)
1 sm onion
1 bunch sweet basil
1/2 cup balsamic vinegar
8 slices sourdough bread (1/2″ thick)
2 cloves garlic
Salt and pepper
1 bunch watercress or arugula

8 skewers (rosemary or wood), soaked in water

How to prepare

Marinate shrimp with thyme, pepper, and 1/4 cup olive oil skewer shrimp (2 on each Skewer), cover with foil, and keep refrigerated until ready to cook in a blender, Puree basil leaves with 1/3 cup olive oil, dijon mustard, and honey until mixture Is light green and smooth cut tomatoes into 1/2″ cubes coarsely chop onions and Basil combine tomatoes, onions, and chopped basil in lg bowl, season mixture with Balsamic vinegar, 1 cup olive oil, salt, and pepper brush bread slices with 1/4 cup Olive oil and grill until brown on both sides rub with garlic cloves and place on a Serving plate toss watercress or arugula with 1/2 of the sweet basil-mustard Mixture and place on top of the bread slices arrange tomato salad on top of the Bread slices salt shrimp lightly and barbecue arrange 2 shrimp on top of each slice Of bread, and drizzle the remaining sweet basil mixture on top of the shrimp c 1994 by wolfgang puck.

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Medford pear bread

Ingredients

2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup + 1 tbsp softened butter, divided
1 egg, well-beaten
1 cup + 2 tbsp gran. Sugar, divided
1 cup peeled, diced fresh pears
1/2 cup red wine (can substitute grape juice)
1 tbsp grated lemon rind
1/2 cup milk
1 cup chopped walnuts (optional)

How to prepare

1. Preheat oven to 350 degrees f.
2. In a medium skillet, saut

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Tomato, basil, and cheese tart

Ingredients

For the shell:
1 1/4 cup all-purpose flour
3/4 stick (6 tbsp ) cold unsalted butter, cut into bits
2 tbsp cold vegetable shortening
1/4 lb sliced lean bacon, cooked, drained, cooled, and crumbled
1/4 tsp salt
Raw rice for weighting the shell
For the filling:
4 lg (about 2 lb) firm-ripe tomatoes, sliced horizontally, 1/3″ thick
1 1/2 tsp salt plus additional for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 basil
Sprigs for garnish
1/2 cup plus 2 tbsp whole-milk ricotta
2 lg eggs beaten lightly
1/4 lb whole-milk mozzarella, grated coarse
1/2 cup freshly grated parmesan

Vegetable oil for brushing the tomatoes

How to prepare

Make the shell: in a lg bowl, blend the flour, butter, shortening, bacon, and salt until the mixture resembles meal add 3 to 4 tbsp ice water, or enough to form a dough, tossing the mixture until the water is incorporated knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour roll the dough into a 1/3″ thick round on a floured surface and fit it into a 9″ tart pan with a removable fluted rim prick the shell lightly with a fork and chill it for 30 mins line shell with foil, fill foil with the rice, and bake shell in lower third of a preheated 425

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Saut

Ingredients

6 to 8 small zucchini
olive oil
2 finely chopped garlic cloves
1 tsp salt
1 tsp, or to taste, chopped fresh basil (or another herb)
1/2 tsp freshly ground pepper
2 tbsp chopped parsley

How to prepare

Cut the zucchini in quarters lengthwise. Heat the olive oil in a heavy skillet and add the zucchini strips. Saut

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