Main Dishes



[Open-face Avocado Delight] [Bacon & Double Cheese Quiche] [Stuffed Bell Peppers]


 [Casserole Chicken-A-La King] [Chicken Fajitas] [Chicken French Main dish]


[Chicken and Green Chile Enchilada Casserole] [Chicken Pot Pie] [Lemon Chicken with Olives]


[Mexican Chicken Soup] [Pan Roasted Chicken w/shallots and herbs] [Mexican Cornbread Casserole]


[Stacked Enchilada Pie] [E-Z Skillet Dinner] [Halibut with Almond Butter] [Baked Halibut in Tomato Sauce]


[Glazed Ham with Peaches] [Hot Dogs Beans & Rice] [Italian Quiche] [Spicy Cajun Jambalaya]


[Lasagna Rollups] [Maui Garden Pizza] [Porcupine Meatballs] [Pepper Steak Stir Fry]

 [Brown Rice and Shrimp Salad] [Stuffed Salmon Rolls] [Shrimp Fettuccine] [Shrimp Salad]


[Aegean Shrimp Nueces] [Sloppy Joe Sandwiches] [Taco-In-A-Bun] [Taco Style Dip]


 [Fresh Tomato and Cucumber Salad] [Tuna Noodle Casserole with Cheddar & Chives]




Open-face Avocado Delight


4 slices whole grain bread

1 sliced avocado

1 cup fresh sliced mushrooms

⅓ cup toasted sliced almonds

4 slices tomato

4 slices white cheese


Toast bread. Layer each slice with avocado, mushrooms, sliced almonds, tomato and cheese. Broil until cheese melts.



Bacon & Double Cheese Quiche


1(9-inch) baked pie crust

10 strips lean bacon

4 eggs

1½ cups light cream

¼ tsp. dried thyme

⅛ tsp. white pepper

½ cup shredded Gruyere cheese

½ cup shredded white cheddar cheese


Prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8-10 minutes. Transfer to paper towels to drain.

In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon and cheeses. Bake until golden and custard is set, about 30 minutes.



Stuffed Bell Peppers ‘American Style’


1 lb. lean ground beef
1 medium sweet onion
2 1/2 cups cooked Jasmine white rice
2 medium/large green bell peppers
2 15 oz. cans tomato sauce
8 heaping tablespoons honey



Prepare Jasmine white rice, fluff, cover and set aside.

Dice sweet onion, add to large non-stick saute/frying pan with lean ground beef. Sauté beef and onion until beef is browned. Drain fat, add 2 1/2 cups of Jasmine white rice to browned beef and diced sweet onion; mix.

Cut green bell peppers in half, remove caps and seeds; rinse. Pour 1 15 oz. can of tomato sauce into measuring cup and add 4 heaping tablespoons of honey and blend. Pour tomato sauce mixture over beef and rice; mix.

Add second 15 oz. can of tomato sauce to measuring cup and add 4 heaping tablespoons honey; blend.

Add beef and rice mixture to green bell pepper halves. Arrange in glass casserole dish.

Pour tomato sauce mixture over and around stuffed bell peppers.

Bake at 350°F for 1 hour. Serve with a crisp cool salad.

Serves 4.



Casserole Chicken-A-La King

3 tbsp. butter
3 tbsp. flour
1 1/2 c. chicken broth or 2 chicken bouillon cubes in 1 1/2 c. hot water
2 c. cooked chicken, cut into pieces
1 c. drained cooked or canned peas
1 (3 oz.) can mushrooms, drained
2 cooked carrots, cut in thirds
1/4 c. chopped onion
1 tsp. salt
1 pkg. refrigerated biscuits


Melt butter; blend in flour. Gradually add broth. Cook and stir until thick. Add chicken, vegetables and salt; heat to bubbling. Pour into 1 1/2 quart casserole. Cut 6 biscuits in quarters; arrange in ring atop hot chicken. Bake casserole at 425 degrees for 8-10 minutes or until biscuits are done.



Chicken Fajitas


1 green and or red bell pepper, sliced in strips
1 onion
3 whole chicken breasts, skinned, deboned & sliced in strips
Fajita seasoning
1 lg. pkg. flour tortillas
Sour cream
Cheddar cheese
Hot sauce



Remove tortillas from package and place in aluminum foil. Fold foil tightly around tortillas. Do not add water. Place in 350 degree oven to warm for 15 minutes. While tortillas are warming, heat a small amount of cooking oil in skillet. Cook chicken over moderate heat until 1/2 done, approximately 7 minutes. Add green and or red pepper and onions. Continue cooking over moderate heat until done. Serve with tortillas. Add sour cream, sliced cheddar cheese and a dash of hot sauce on top of each fajita, if desired.



Chicken French Main dish


1 lb. boneless chicken breasts
1/2 c. flour
2 eggs
2 tsp. grated Parmesan cheese
1 tsp. chicken base or bouillon cube
2 tbsp. butter
1/2 c. sherry wine
2 tbsp. cooking oil
2 tbsp. lemon juice
1/4 c. water



In a shallow bowl, beat egg and cheese together. Set aside. Coat chicken in flour and dip in egg mixture.

Heat oil in a skillet until very hot. Brown chicken on both sides and remove to paper toweling. Add butter, chicken base and water to pan. Heat until butter is melted and base is dissolved.



Chicken and Green Chile Enchilada Casserole


3 cans cream of mushroom soup
1 can cream of chicken soup
4 cans (6 3/4 oz.) chunk chicken
3 cloves garlic, pressed (or more)
1 chopped onion
1 tsp. pepper
4 cans (4 oz.) green chilies, chopped
1 doz. corn tortillas
1/2 pkg. longhorn cheese, grated
1/2 pkg. Monterey Jack cheese, grated
(Mix the cheeses together)




Heat oven to 350 degrees.

1. Combine all ingredients except cheese in a cooking pot. Mix well and heat on stove medium to low heat for 10 minutes. Stir to avoid sticking.

2. Tear corn tortillas into quarters and line bottom of casserole dish. Layer with soup mixture, then cheese, then more tortillas. Repeat layers until all ingredients are used, ending with cheese on top.

Bake 30-40 minutes at 350 degrees.

3. Serve casserole with tossed green salad/vinaigrette dressing, French bread or tortillas and pinto beans



Chicken Pot Pie


1½ cups all-purpose flour

1 tsp. salt

⅓ cup chilled butter, cut into pieces

1 egg

2 to 3 T. ice water

4 cups cubed cooked chicken

1 T. butter

1 lb. fresh mushrooms, sliced

¼ cup dry white wine or water

1½ cups whipping cream

2 T. all-purpose flour

1½ tsp. paprika

½ tsp. salt

½ tsp. black pepper

¾ cup reduced sodium chicken broth

Glaze: 1 egg, slightly beaten


To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs forms. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap and chill in the refrigerator for 1 hour.


To prepare the filling, place chicken in a 2-quart casserole. In large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium-high; and sauté until browned and the liquid evaporate, about 5 minutes. Add the wine; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine.

In a medium sauce pan, whisk together cream, flour, paprika, salt and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture.

Preheat oven to 400°F. On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze. Bake until filling is bubbly and crust is browned, 25-30 minutes. Transfer to a wire rack to cool slightly.



Lemon Chicken with Olives


2 T. all-purpose flour

½ tsp. ground cumin

2 tsp. lemon zest, plus 1 T. fresh lemon juice

Kosher salt and pepper

1½ lbs. chicken cutlets, thawed

2 T. olive oil

2 shallots, sliced

1 cup pitted green olives

½ cup flat-leaf parsley, roughly chopped

½ cup dry white wine

Serves 4


Mix the flour, cumin, zest, ½ tsp. salt, and ½ tsp pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the flour mixture. Heat 1 T. of the oil in a large skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate. Wipe out the skillet and return to medium heat. Heath the remaining oil. Add the shallots and cook until soft, 5-7 minutes. Stir in the olives, parsley, lemon juice, and wine and bring to a boil. Return the chicken to the pan, nestling it in the olives and shallots. Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes. Divide among individual plates, spooning the olives, shallots, and any sauce over the top.



Mexican Chicken Soup



2 tablespoons butter

1 can (17oz) Spicy Pinto beans

¼ cup chopped red onion

2 Carrots, diced

2 medium size Zucchini, cubed

1 can (14.5oz) chicken broth

1 whole chicken breast, cooked and diced



Melt butter in soup pot and sauté onions, carrots
and zucchini until tender (6 to 8 minutes).
Add remaining ingredients and simmer 10 minutes.
Serve with toppings such as sour cream, chopped
cilantro, diced avocado, grated cheese or plain yogurt.





Pan Roasted Chicken w/shallots and herbs



Slow Roast
2 1/2 lb. Chicken fryer, cut into quarters.
2 Tbsp. butter.
2 Tbsp. olive oil.
1 lb. small shallots, peeled.
2 lbs. fingerling potatoes.
1 tsp. basil.
1 tsp. oregano
1/2 tsp. thyme.
1/2 tsp. black pepper.
1/2 tsp. salt.
1 cup chicken stock or white wine.


Pre-heat oven to
375 F.
In an oven-proof casserole, heat butter and olive oil over medium high heat. Brown both sides of the chicken pieces and remove from pan. Add the shallots and little potatoes to casserole dish, and sauté until shallots start to color. Sprinkle with herbs and 1/2 of the salt and pepper. Add the stock or white wine, and chicken. Sprinkle with the rest of the salt and pepper, and bake for 1 hour or until the thigh measures 180F. at the bone.



Mexican Cornbread Casserole


1 lb. ground beef
1/4 c. chopped onion
2 eggs, beaten
1 (1 lb.) can cream style corn
2/3 c. milk
1 (6 1/2 oz.) envelope cornbread mix
4 slices American cheese
1 tsp. jalapeno



Preheat oven to 425 degrees. Brown beef until crumbly, draining off excess fat. Add onions. Combine eggs, 1 cup corn, milk, jalapenos, and add to cornbread mix. Stir just until dry ingredients are moistened. Pour half of cornbread batter into greased 9" square pan. Top with beef mixture, cheese slices, remaining corn and pour other half of cornbread batter on top. Bake for 25 to 30 minutes. Makes 6 servings.



Stacked Enchilada Pie


1 onion, peeled and chopped

2 red bell peppers, chopped

2 cloves garlic, minced

2 tsp. cumin seeds

1 tsp. oil

1 pkg. frozen corn kernels, thawed

2 cans (15 oz each) black beans, rinsed and drained)

½ cup chopped fresh cilantro

1 can (19 oz) red chili sauce

8 flour tortillas (10 inches)

3 cups shredded pepper jack or plain jack)

1½ cup crumbled cotija or feta cheese

1 firm ripe avocado

Fresh cilantro sprigs


In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic and cumin seeds in 1 tsp. oil until the onion is limp, 5 to 6 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.

Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim of at least a 3 inch tall. Spread ½ of the vegetable filling level over tortilla. Sprinkle evenly with ⅓ cup jack cheese and 3 T. cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.

Bake enchilada pie in a 350°F regular or 325°F convection oven for 30 minutes. Uncover and continue baking until hot in the center, 30-40 minutes longer.

Before serving, in a microwave-safe bowl, in a microwave oven on full power, heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel and slice avocado.

Run a knife between pie and pan rim to loosen. Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs. Cut into wedges to serve.


E-Z Skillet Dinner


2 T. canola oil

1 T. butter

2 (1 lb. each) cans new potatoes, drained

1¼ lb. smoked pork butt, cut in ½” slices

 2 (1 lb. each) jars red cabbage, drained


Heat oil and butter in a large skillet. Dry potatoes on a paper towel; place in skillet and brown on all sides. Remove potatoes and place in foil to keep warm. Add pork slices to skillet and brown on each side. Add cabbage to skillet, and cook, stirring often, about 10 minutes or until well-heated. Serve with browned potatoes.



Halibut with Almond Butter


½ cup sweet butter

1/ pkg. (4 oz) sliced almonds

3 T. lemon juice

1 T. chopped fresh parsley

2 dashes Worcestershire sauce

4 Halibut steaks

Sliced almonds and lemon wedges for garnish


Heat broiler.

Melt ¼ cup of the butter in a small skillet over medium heat until light brown. Cut remaining butter in 4 pieces and set aside to soften. Add almonds to skillet and sauté until lightly toasted. Place in blender and add lemon juice, parsley, Worcestershire sauce and softened butter. Blend about 10 seconds. Remove from blender and chill.

Broil halibut 4 inches from heat until up-side is light brown (4-5 minutes). Turn over and broil (4-5 minutes) until fish flakes easily when prodded with a fork. Remove from heat, plate and top each steak with a dollop of almond butter.

Sprinkle with sliced almonds and garnish with lemon wedges.



Baked Halibut in Tomato Sauce


1 T. olive oil

1 small yellow onion, thinly sliced

1 can (1 lb.) whole tomatoes

1 clove garlic, minced

2 T. minced fresh parsley

¼ tsp. dried thyme, crumbled

¼ tsp. basil, crumbled

¼ tsp. grated lemon rind

⅛ tsp. salt

¼ tsp. black pepper

4 Halibut steaks (about 6 oz each), 1¼ inch thick

1 bay leaf

⅓ cup dry white wine

1 T. tomato paste

2 tsp. cornstarch dissolved in 1 T. water

12 medium size black olives pitted and sliced


Preheat oven to 350°F. Heat the olive oil in a heavy skillet over moderate heat for 1 minute. Add the onion and sauté, stirring until soft, about 5 minutes.

Drain and chop the tomatoes, reserving cup of the liquid. Add the tomatoes, garlic, parsley, thyme, basil, lemon rind, salt and pepper to the onions and mix well. Spoon half the mixture into a flameproof casserole large enough to hold the fish in one layer. Add the fish, the remaining tomato mixture and the bay leaf.

In a small bowl, whisk together the reserved tomato liquid, white wine and tomato paste. Pour the liquid over the fish. Bake, covered, for about 20-25 minutes or until the fish flakes. Leaving the sauce in the casserole, transfer the fish to a platter. Keep warm.

In the casserole, bring the tomato sauce to a boil over moderate heat. Stir in the cornstarch mixture and cook, stirring, until thickened. Plate the fish and spoon the sauce over the fish. Garnish with the olives.



Glazed Ham with Peaches


2 slices fully cooked center smoked ham, 1-inch thick)

½ cup packed brown sugar

¾ tsp. dry yellow mustard

¼ tsp. ground allspice

1 can (16 oz) peach halves, drained, reserve juice

3 T. orange-flavored liqueur

2 T. packed brown sugar

2 T. butter


Place ham in ungreased baking pan. Mix ½ cup brown sugar, mustard and allspice. Add peach syrup (about 1 T.) to make a paste; spread over ham. Bake, uncovered, in 325°F oven 30 minutes.

Approximately 10 minutes before serving, cut each peach half in two. Heat peaches, liqueur, 2 T. brown sugar and butter over medium heat, stirring constantly, until sugar is dissolved and peaches are coated.

Remove ham from oven. Plate and arrange peaches around ham. Serve with remaining peach sauce.



Hot Dogs Beans & Rice


2 cups water

½ package hot dogs, cut up

2 cups minute rice

1 can (14.5 oz) stewed tomatoes

1 T. oil

3 tsp. chili powder

1 can (15 oz) kidney beans, drained and rinsed


In cooking pan with burner on medium, sauté hot dogs until lightly browned in oil. Add tomatoes and water. Bring to a boil; stir in rice. Reduce heat, cover and simmer for 5 minutes. Just before serving, stir in beans and chili powder; heat until beans are warmed.


Makes 4 servings.



Italian Quiche


½ cup diced pepperoni

1 cup each shredded Swiss and Mozzarella cheese

1 (4.5 oz.) can chopped ripe olives, drained

1 cup chopped mushrooms

1 (9½ inch) unbaked pie shell

3 eggs, well beaten

1 cup half-and-half or milk

¼ tsp. salt

½ tsp. oregano

3 green onions, chopped


Mix pepperoni, cheeses, olives, green pepper and mushrooms and arrange evenly in pie shell. Mix eggs, half and half, salt, oregano and green onion and pour evenly over mixture. Bake in 375° F oven until light brown and toothpick comes out dry, about 30-40 minutes. Cool 10 minutes before serving.


Makes 6 servings.



Spicy Cajun Jambalaya


1 tbs. olive oil
8 ounces boneless, skinless chicken breast (cut into 1 1/2 inch pieces)
1 lg. green bell pepper, coreless and chopped.
1 sm. chopped red onion.
2 stalks celery, diced.
1 28 ounce can diced tomatoes with juice.
2 tsp. bottled chopped garlic.
1 8 oz. can no-salt-added tomato sauce.
1 cup low sodium chicken broth
2 bay leaves.
1/2 tsp. dried thyme
1 tsp. dried oregano
1/3 tsp.  cayenne pepper (+ or - to taste).
3/4 cup brown rice.
1 lb. medium raw shrimp (shelled and deveined).
2 tsp. finely chopped Italian parsley.


Mix all the above ingredients (except shrimp and parsley) into a 4 qt. slow-cooker; mix well, cover and cook on high for at least 4 hours, or slow for about 8 hours ("best" Cajun style). Add shrimp and parsley and cook for an additional 10 to15 minutes. Season with salt and pepper to individual preference.


Lasagna Rollups

12 to 16 strips lasagna noodles
2 (16 oz.) containers ricotta cheese
1 c. grated Mozzarella cheese
1/2 c. grated Parmesan cheese
2 eggs, beaten
1 tbsp. salt
1 c. grated Mozzarella cheese
1 lg. (30 oz.) jar of your favorite spaghetti sauce
1 tbsp. chopped parsley


Prepare lasagna according to package directions. Rinse with cold water. Lay lasagna strips on waxed paper to cool.

Combine ricotta, 1 cup Mozzarella, Parmesan, eggs, parsley and salt. Spread mixture equally on lasagna strips and roll up.

Pour 1/2 the sauce in the bottom of lasagna pan; arrange rolls seam side down in pan; top with remaining sauce and Mozzarella cheese. Cover and bake at 350 degrees for 40 minutes.



Maui Garden Pizza


12-inch pizza crust

1 T. oil

1 cup pizza sauce

1½ cups shredded mozzarella cheese

1 cup drained pineapple chunks

1 cup cooked broccoli florets

¼ cup sliced red bell pepper

2 T. chopped green onion


Brush pizza crust with oil. Spoon pizza sauce over crust. Top with cheese, drained pineapple, broccoli florets, bell pepper and green onion.


Bake at 425°F for 20 minutes or until crust is brown.


Porcupine Meatballs


1 1/2 cup Minute Rice
1 1/2 lbs. hamburger
1 sm. onion
2 eggs
1/4 cup milk
1 1/2 tsp. chili powder
Salt, garlic powder & pepper to taste
1 can tomato soup
1 soup can water


Mix rice, hamburger, onion, eggs, milk, chili powder, salt, garlic powder and pepper. Form into 1 1/2" balls. Put into 2-quart baking dish and cover with mix of tomato soup and water. Cover and bake at 250 degrees for 2 1/2 to 3 hours. You may add more soup and water if desired.



Serves 6.



Pepper Steak Stir Fry


1 1/2 inch thick beef steak, any kind (16-24 oz.)
2-3 bell peppers, any color
2 large yellow onions, thinly sliced
1/2 hot pepper (depending upon heat desired)
2-3 tablespoons extra virgin olive oil
1 tablespoon butter
4-5 cloves garlic
1/2 lb. mushrooms, thinly sliced
1 tablespoon flour
3 tablespoons red wine
1 bouillon cube or teaspoon of beef flavored soup base (optional)
salt or soy sauce (if desired)
pinch of red pepper flakes, to taste



Slice uncooked steak into thin slices across the grain.

Cooks Tip: Place steak in freezer until partially frozen but the tip of a sharp knife can still pierce it 3/8" deep. This makes it easier to slice.

Prepare vegetables: Core and slice peppers, peel onions and thinly slice, peel garlic. Clean mushrooms and slice.

In a skillet, melt butter in oil. Add onions and saute over medium high heat until edges take on light brown color. Add whole garlic cloves and sliced peppers. When garlic cloves have a slightly roasted appearance, mash the garlic into the oil using the tines of a fork. Remove sauteed vegetables to a dish using a slotted spoon when tender, and lightly browned on edges but not soft.

Turn heat to high and brown steak; add mushrooms after several minutes. Remove steak to vegetable dish when tender. Add wine, flour, and bouillon, scraping pan to add flavor and color to gravy. Reduce heat to very low and simmer gravy ten minutes. Add a few tablespoons of water or broth if gravy is too thick; add more flour if gravy is too thin after several minutes. Add vegetables and steak to gravy and heat through. Season to taste with salt (or soy sauce), pepper and hot pepper, to taste.

Serve as is, or over rice or chow mein noodles, or in sub sandwiches topped with caramelized onions. Season with soy sauce, if desired.

Variation: Prepare using pork loin instead of beef steak; substitute Nappa cabbage for peppers. Add finely minced fresh ginger, if desired


Brown Rice and Shrimp Salad



  • 1 ½ cups (6 ounces) frozen cooked and shelled small shrimp
  • 1 lemon
  • 1 orange
  • ½ tsp. salt
  • 1/8 tsp. ground black pepper
  • 4 tsp. canola oil
  • 2 spiced teabags
  • 2 ½ cups hot water
  • ¾ cup brown basmati rice
  • 1 Gala apple, cored and cut into ½ inch pieces
  • 2 whole scallions, chopped
  • ½ cup golden raisins
  • ½ cup chopped red onion
  • 2 Tbsp. roasted sliced almonds, optional, for garnish

Defrost the shrimp according to package directions.

Makes 6 servings



Grate the zest from the lemon and the orange. Set aside. Squeeze the juice from one orange half and one lemon half into a medium bowl. Add the salt and pepper, whisking to dissolve the salt. Whisk in the canola oil. Add the shrimp, cover and refrigerate up to 1 hour.

In a medium saucepan, steep the tea in the hot water for 10 minutes. Squeeze out and discard teabags (note that the brewed tea should be quite strong). Add the uncooked rice to the tea. Bring liquid to a boil over medium-high heat, reduce heat to a simmer. Cover and cook until rice is tender, about 30 minutes. Let the rice sit, covered, for 10 minutes. Uncover and cool to room temperature. There should be about three cups of cooked rice.

In a mixing bowl, combine the rice, apple, scallions, raisins, onions, lemon and orange zests. Mix with a fork. Add the shrimp with marinade and mix gently. Garnish with the almonds. Serve immediately.


Stuffed Salmon Rolls


1 tsp. gelatin powder

1 T. water

3 T. lemon juice

1 pkg. (8 oz) cream cheese, softened

3 green onions, finely chopped

2 T. chives, chopped

¼ cup whipping cream, lightly whipped

Salt and pepper to taste

1 oz (approx. 8 slices) thin sliced smoked salmon


Combine gelatin, lemon juice and water in a small saucepan and let stand 3 minutes. Heat over low heat until gelatin dissolves. Cool slightly. In a medium bowl, beat cheese until soft. Blend in chives and onion. Add whipping cream, salt and pepper and beat together. Fold in gelatin mixture and blend until even. Cover and refrigerate until firm, but not set. Lay salmon slices flat on work surface. Divide cheese mixture evenly and place on 1 end of each slice. Roll salmon up around mixture. Place and platter and refrigerate 4-8 hours. Serve cold, garnished with green onions and lemon slices.



Shrimp Fettuccine


1 c. butter
1 med. to lg. onion, chopped
1 med. bell pepper, chopped
3 tbsp. all-purpose flour
2 tbsp. parsley flakes
1 clove garlic, chopped
1/4 tsp. cayenne pepper
1 tsp. salt
1 pt. half & half cream
1/2 lb. Velveeta cheese, cut up
1 lb. raw shrimp
1 (12 oz.) bag fettuccine noodles or extra broad egg noodles
Parmesan cheese, grated



Melt butter in large skillet. Add onion, bell pepper and cook until tender (15 to 20 minutes). Add flour. Cover and cook 15 minutes, stir often. Add parsley, garlic, cayenne pepper and salt and cook 15 minutes. Add half and half cream, Velveeta cheese and shrimp. Cook on low 20 minutes. Cook fettuccine noodles according to directions. Mix shrimp mix with noodles. Pour into 1 1/2 to 2-quart baking dish (greased). Sprinkle top with Parmesan cheese. Bake at 350 degrees for 15 to 20 minutes. Garnish with parsley and a few boiled shrimps.



Serve 8 to 10.



Shrimp Salad


1 1/2 lbs. shrimp, cooked and deveined
1/4 cup extra virgin olive oil
juice of 1 lemon
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
salt and pepper, to taste



Cook, shell, and devein the shrimp. Combine remaining ingredients (except parsley) for the dressing.

In a salad bowl, pour dressing over shrimp and mix until all are well coated.

Serve warm or cover and refrigerate for one hour. Sprinkle with fresh parsley before serving.



Aegean Shrimp Nueces


1 onion, chopped

½ cup extra light olive oil

¾ lb. tomatoes, chopped

2 cloves garlic, crushed

1 bay leaf

½ tsp. dried basil

1 tsp. dried oregano

¼ cup parsley, chopped

½ tsp. hot sesame oil

Salt, to taste

Pepper, to taste

1 lb. shrimp, shelled

½ lb. feta cheese, crumbled

8 black olives

½ lemon


Preheat oven to 450°F. In a large skillet or wok, sauté onion in olive oil over medium-high heat until soft. Add tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, salt and pepper. Cook 4-5 minutes. Remove from heat and mix in uncooked shrimp. Put in 12x7x2-inch baking pan. Crumble feta over top. Arrange olives on top of feta and squeeze lemon over all. Place in oven for 15 minutes. Serve over rice.



Sloppy Joe Sandwiches


1 medium onion

1 lb. ground beef

1½ T. flour

⅔ cup ketchup

¾ cup cola

2 T. vinegar

1 T. Worcestershire sauce

1 tsp. honey

1 tsp. dry mustard or 1 T. prepared mustard

Salt & pepper to taste

12 hamburger buns.


Chop onion and brown with beef in skillet. Drain excess fat. Mix remaining ingredients well, then add to beef, cover and simmer for 40 minutes.


Serve on buns.



Taco-In-A-Bun Sandwich


6 French-style rolls (6 inches long)

1 lb. ground beef

½ cup sour cream

¼ cut water

1 pkg. taco seasoning mix

Shredded lettuce

12 slices Jalapeno jack or mild

Monterey cheese

3 medium tomatoes, sliced


In a 10-inch skillet, cook and stir ground beef over medium heat until light brown; drain. Stir in sour cream, water and seasoning mix; reduce heat.

Simmer, uncovered, 5 minutes

Cut rolls in half. Place lettuce on bottoms. Spoon about 1/3 cup beef mixture on each half. Top each half with 2 slices of cheese and 2 tomato slices.

Cover with top of roll and serve



Taco Style Dip


½ lb. ground beef

1 can (16 oz) refried beans, mashed

1 can (8 oz) tomato sauce

1 pkg. taco seasoning mix

1 cup chopped onion

½ green bell pepper, chopped

½ tsp. dry mustard

½ tsp. chili powder

Sour cream topping*

Finely chopped lettuce

Shredded cheddar cheese


Cook and stir ground beef in a skillet until brown; drain.

Stir in beans, tomato sauce, seasoning mix, onion, green pepper, mustard and chili powder. Heat to boiling, stirring constantly. Spread into ungreased 9-inch pie plate. Spread sour cream topping over ground mixture; sprinkle with chopped lettuce and cheddar cheese. Serve with your favorite corn chips.


*Sour cream topping: mix 1 cup sour cream, 2 tablespoons grated American cheese and 1 teaspoon chili powder.



Fresh Tomato and Cucumber Salad


1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers (pickling or thin slicing)
2 large beefsteak tomatoes, vine ripened



Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the "edge" off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad - use for another purpose.

Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and let set in oil while garlic marinates.

Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4-inch coins (circles).

With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.

Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.

Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.

Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced.



Tuna Noodle Casserole with Cheddar & Chives


4 cups medium shell pasta

4 T. butter, plus a little for greasing the pan

4 T. flour

2 cups milk

4½ oz. grated extra-sharp cheddar cheese

1 tsp. salt, plus additional for water

Pinch of cayenne pepper

8 oz tuna, packed in oil (or water), drained

⅓ cup chopped chives



Makes 6-8 servings


Preheat oven to 375°F. Lightly butter a 3-quart, 2-inch-deep baking dish.

Bring a pot of water to boil for the pasta. Salt the water generously before pouring in the shells and cook them for a minute less than the package instructions. Drain the pasta and set aside.

Melt the butter in a 2-quart saucepan over medium heat. Whisk in the flour and continue cooking the mixture for 3 minutes, stirring constantly. Whisk in the milk and cook the sauce until it thickens, about 5 minutes. Stir in 4 ounces of the cheese, 1 tsp. of salt and a pinch of cayenne pepper.

In a large bowl, toss together the drained tuna, chives, pasta and two-thirds of the sauce. Scoop the mixture into the prepared dish and ladle the remaining third of the sauce over the top of the noodles. Sprinkle with the remaining ½ ounce of cheese. Bake for 15 minutes and then broil for a minute or two until the surface is toasty brown in spots.



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