Carne seca jerky

Ingredients

2 1/2-3 lb raw jerky meat
2 large onions, finely chopped
2 tsp ground oregano
2 cloves garlic, mashed
2 tsp salt
1/2 tsp course black pepper
3/4 cup vinegar
1 tsp liquid smoke

How to prepare

Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200

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Corn Dogs

Ingredients

3/4 cup yellow cornmeal
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
2/3 cup milk
10 sm wooden sticks
10 hot dogs
Oil for deep-fat frying

How to prepare

Combine cornmeal, flour & egg; mix well. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks in hot dogs; dip into batter. Heat oil to 375 degrees F. Fry until golden brown, about 5-6 minutes. Drain on paper towel.

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Peanut butter dog treats

Ingredients

1 1/2 cups water
1/2 cup canola oil
2 medium eggs
3 tbsp natural crunchy peanut butter (100 per cent peanuts with no added salt or sugar)
2 tbsp vanilla

1 1/2 cups whole wheat flour
1/2 cup unbleached flour
1/2 cup corn meal
1/2 cup rolled oats
non-stick or air-pocket cookie sheet

How to prepare

1. Preheat oven to 400 degrees f.
2. In a large bowl, combine dry ingredients.
3. Beat the liquid ingredients and peanut butter together in a separate bowl. (note: before adding the peanut butter, pour off and discard any extra oil that may have settled out.)
4. Add the liquid mixture to the dry ingredients and blend with electric beater until well-mixed.
5. Form the dough into a ball, and let the dough rest for 10 minutes.
6. On floured board, roll out dough to 1/4″ thick. Cut dough with pig-shaped (or other) cookie cutter.
7. Bake cookies for 20 minutes at 400 degrees f (until firm), then turn off the oven and leave the biscuits inside the oven to cool (this makes the biscuits crispy).
Prepared 11/23/94 by susan wallack, creator of daisy’s delights gourmet doggie treats. From: mike n maty

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Gyro

Ingredients

1 lb ground pork
1 lb ground lamb
1 tsp salt
some freshly ground black pepper
6 cloves of crushed garlic
the juice of 1 lemon
1 tsp oregano
2 tbsp ouzo

How to prepare

Mix and mold the meat on a metal skewer. Grill. Serve on pita bread, garnish with tzatziki, chopped tomatoes, sliced onions, some parsley, a sprinkling of oregano.

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Empanadas

Ingredients

1/4 lb unsalted butter
2 cup all purpose flour
1 tsp baking powder
1/2 tsp salt (or to taste)
2 yolks of lg eggs
1/4 cup chilled water
1/2 lb ground lean beef
1/2 cup chopped white onions
2 tbsp seedless raisins
2 tbsp chopped black or green -olives
1/2 tsp ground red pepper (cayenne)
1/2 tsp oregano
1/2 tsp salt

How to prepare

1 cut the butter into 1/4″ cubes
2 place the flour, baking powder, salt, and butter In a mixing bowl combine the ingredients with a pastry cutter (or with the steel Blade in a food processor)
3 beat the egg yolks mix half of them into the flour Mixture reserve the remainder for step 12
4 incorporate the water slowly into the Flour mixture until the dough becomes a cohesive and semifirm mass
5 shape the Sough into two balls wrap them in plastic wrap and refrigerate them for 15 minutes
6 preheat the oven to 375

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Hard Candy

Ingredients

3 3/4 cup sugar
1 1/2 cup light corn syrup
1 cup water
1 jar flavored oil can be purchased at local drug/grocery/food stores
food coloring (your choice of color)

How to prepare

Combine sugar, corn syrup and water in lg saucepan. Cook on med heat until sugar dissolves, stirring constantly, stop stirring once sugar dissolves. Insert candy thermometer and bring to a boil, heat until temperature reaches 310*. Remove from heat, stir in oil and food coloring (to desired shade). Poor onto cookie sheet covered with aluminum foil and powdered sugar. Let cool completely, break and enjoy!

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Best apple- cranberry- nut muffins

Ingredients

2 cups apples, peeled, shredded
1 1/3 cups sugar
1 cup cranberries, chopped
1 cup carrots, shredded
1 cup black walnuts, chopped
2 1/2 cups all-purpose flour
1 tbsp double-acting baking powder
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
2 eggs, beaten
1/2 cup vegetable oil

How to prepare

In a lg mixing bowl, combine apples and sugar. Gently fold in chopped cranberries, carrots, and nuts. Combine dry ingredients; add to mixing bowl. Mix well to moisten dry ingredients. Combine eggs and oil; stir into apple mixture. Fill 18 greased muffin tins 2/3 full. Bake at 375 degrees for 20-25 minutes. Cool 5 minutes before removing from pans. Yield: 18 muffins

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Vermicelli frittata with eggplant

Ingredients

1 lb eggplant, trimmed
1 tbsp salt
3 garlic cloves, minced
6 tbsp olive oil
1 red bell pepper, cut into small dice
1/2 cup brine-cured black olives such as gaeta, pitted and cut into slivers

1/4 cup thinly sliced fresh basil leaves
1/2 lb vermicelli
4 large eggs, beaten lightly

How to prepare

Cut eggplant into 1/4″ dice and sprinkle with the salt. Drain eggplant, weighted with a plate topped by several cans, in a colander 45 minutes. Rinse eggplant well and squeeze dry by handfuls. Drain eggplant on paper towels. In a heavy skillet cook garlic in 3 tbsp of oil over moderate heat, stirring, until golden. Add bell pepper and cook, covered, until softened. Add eggplant and cook 10 minutes, or until eggplant is tender. Stir in olives and basil. In a kettle of salted boiling water cook vermicelli until al dente and drain. In a large bowl toss vermicelli with eggplant mixture and salt and pepper to taste and cool 2 minutes. Add eggs and combine well. In a 12″ non-stick skillet heat remaining 3 tbsp oil over moderately high heat until hot but not smoking. Add pasta mixture and with 2 forks spread evenly. Reduce heat to moderate and cook frittata 3 minutes. Shift skillet so that one fourth of frittata is directly over center of burner and cook 1 1/2 minutes. Shift skillet 3 more times, cooking remaining fourths in same manner. Put a heat proof platter over skillet and invert frittata onto it. Slide frittata, browned side up, back into skillet and cook other side in same manner. Slide frittata onto platter and cool to room temperature. Serve frittata cut into wedges. Serves 6 to 8.

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Cold beef salad

Ingredients

1 head red leaf lettuce
1/2 sweet onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesan)

Freshly ground pepper

How to prepare

Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the blue cheese dressing, grind pepper over the top and serve.

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