Antipasto Spread

Ingredients

4-oz cans mushroom stems and pieces drained and finely chopped
1 14-oz can artichoke hearts drained and finely chopped
1 10-oz jar pimiento-stuffed olives drained and finely chopped
1 6-oz can ripe olives drained and finely chopped
1/4 Cup Chopped green pepper
1/2 Cup Chopped celery
3/4 Cup Vinegar
3/4 Cup Olive oil
1/4 Cup Instant minced onion
2 1/2 Teaspoons Italian seasoning
1 Teaspoon Onion salt
1 Teaspoon Salt
1 Teaspoon Seasoned salt
1 Teaspoon Garlic salt
1 Teaspoon Sugar
1 Teaspoon Cracked black pepper

How to prepare

Combine first 6 ingredients, mixing well; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Pour dressing over vegetables; place in a large jar with a tight-fitting lid. Shake jar to stir ingredients; refrigerate overnight. Serve spread with assorted crackers.

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Grated potato-crust quiche

Ingredients

The crust:
4 cups of grated tender potatoes (unpeeled-about a pound)
1 small onion, diced
1 egg, lightly beaten
1/4 cup all-purpose flour
pinch of salt; pepper

3 eggs, beaten lightly
1 cup light cream
pinch of salt; pepper
a small pinch of nutmeg
1 cup cooked broccoli flowerettes
1 cup diced ham
1/4 cup chopped onion
Paprika

How to prepare

Mix thoroughly crust ingredients. Oil 10″ glass pie pan and press mixture in with your hands as evenly as possible to prevent uneven browning, build up the edges a bit so they don’t over-brown. Brush with oil and put in a pre-heated 400

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Peas with prosciutto, roman style

Ingredients

1 medium sized red onion, cleaned
1 tbsp lard or sweet butter
4 tbsp olive oil
1 1/2 lb fresh peas or 1 1/2 lb fresh frozen peas not defrosted
1 cup chicken or meat broth
salt and ground black pepper

Pinch of saffron
3 oz. Prosciutto, cut very thin

How to prepare

Finely chop the onion. Place a medium sized casserole with the lard and olive oil over medium hat and when the lard is melted, add the onion and saut

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Deep fried french toast

Ingredients

2 eggs
1/3 cup milk
1/4 tsp salt
4 slices bread (1″ thick)
maple syrup
honey
fruit syrup

How to prepare

Preheat the oil in the deep fryer. Beat the eggs with the milk and salt in a shallow dish. Trim the crusts from the bread. Dip the bread, one slice at a time, into the egg mixture. Let stand for a few seconds. Turn the bread and repeat on the other side. Use a slotted spoon or fryer basket to lower the bread into the deep fryer. Fry until golden brown (about 2 minutes). Drain. Serve hot with maple or fruit syrup or honey. Goes well with sausage links, ham, bacon, etc. Yields 4 slices

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Wild rice casserole

Ingredients

1/2 cup wild rice
1/2 cup long grain rice
1 cup onion, chopped
1 cup celery, chopped
3 tbsp butter
1/4 cup soy sauce
4 oz can mushrooms, sliced

2/3 cup water chestnuts, sliced
1/2 cup almonds, slivered

How to prepare

Bring 2 1/4 cups water to a boil – add wild rice and simmer for 20 minutes, add white rice and simmer for 20 minutes more (if using brown rice simmer for 40 minutes together)
saut

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Grilled salmon

Ingredients

2 lb salmon fillets
1 sliced onion
2 sliced carrots
1 can peas
2 sliced potatoes
salt and pepper
2 tbsp lemon juice

How to prepare

Place fillets on large piece of doubled aluminum foil. Cover with rest of ingredients. Salt and pepper and dot with butter or margarine. Fold ends of foil together and seal. Cook on grill about 4″ above hot coals for about 40 minutes.

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Scalloped tomatoes

Ingredients

3 slices bacon, chopped
2 cups cubed french bread (1/2″ cubes)
16 ripe plum tomatoes, cut into 1/2″ cubes or 2 28 oz cans of whole tomatoes, drained and cubed
2 cloves garlic, minced
2 tbsp sugar
Salt and pepper
1/2 cup shredded fresh basil
1/2 (or more) cup of parmesan cheese

How to prepare

1. Preheat the oven to 350.
2. Cook chopped bacon until almost done over med heat, add bread cubes stirring to coat evenly with the fat. Saut

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Green beans braised with mint & potatoes

Ingredients

3 tbsp olive oil & margarine, mixed
1 cup tomato juice or sauce
1 lb fresh green beans – trimmed, cut
1 tbsp chopped fresh parsley, opt.
2 med potatoes; peeled
salt & freshly ground pepper
chopped fresh mint

How to prepare

Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tbsp chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese.

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Grilled stuffed peppers

Ingredients

Marinade:
1/4 cup olive oil
1/4 cup red wine
1/4 cup balsamic vinegar
2 tbsp lemon juice
2 cloves garlic, crushed
2 tbsp fresh mint
1 tbsp fresh rosemary
1 tbsp fresh thyme
1/2 lb lamb, cut into one” chunks
4 med green peppers
1 med tomatoes, peeled, seeded, diced
1/4 cup green onion, diced
1 tbsp fresh mint, chopped

1/4 cup pine nuts, roasted
1/4 cup grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
1/2 cup rice
1 cup beef broth
1 garlic clove, crushed
1/2 tsp dried rosemary
1/2 tsp dried thyme

How to prepare

24 hours in advance: make up the marinade. (the herbs need not be chopped but should be at least crumbled in your hand.) Place lamb and marinade in a zip-lock bag and refrigerate until about two hours before serving. While marinating, shake the bag on occasion to re-mix ingredients. Remove lamb from refrigerator and warm to room temperature. (2 – 3 hours) cook rice in beef broth with savory, thyme, and garlic. Drain lamb reserving marinade. Coarsely chop lamb in food processor. Place in a large bowl. Cut off tops of peppers and hollow out. Remove the stem from the tops and dice tops. Add to lamb along with tomatoes, onions, 2 tbsp mint, cheese, salt, pepper, and rice. Add 1/2 cup of reserved marinade (the remaining marinade can be thrown away.) Mix thoroughly and stuff into peppers. (at this point the peppers can be refrigerated for up to 12 hours before cooking.) Build a medium fire in your grill. When the coals are ready, spread to the outside edges of the grill. Place peppers in the center of the grill and cover grill. Cook ten minutes and rotate peppers to present a new side to the coals. Cook another ten minutes and rotate again. Cook another ten minutes and serve.

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Basil Tomato Sauce

Ingredients

2 pounds Fresh tomatoes – seeded and chopped
1 tablespoon Olive oil
1 Onion – chopped
1 tablespoon basil, fresh
1 tablespoon Thyme
1 tablespoon Parsley – minced
1 tablespoon Parmesan cheese

How to prepare

Saute onions and garlic in oil. Add tomatoes, basil, thyme, parsley and Parmesan. Simmer for 15 minutes.

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