Recipes

Amish Pot Roast

3 pounds top or bottom round 1 tablespoon vegetable oil ¼ cup soy sauce 1 cup coffee, prepared for drinking Additional soy sauce and coffee as needed 2 bay leaves, crumbled 1 garlic clove, minced ½ teaspoon dried basil 2 onions, sliced

Preheat oven to 300° F. In heavy skillet over high heat, sear meat on both sides. In large roasting pan, combine soy sauce, coffee, bay leaves, garlic, basil and one of the sliced onions. Transfer meat to the roasting pan, top with second onion. Cover and bake for 3-½ to 4 hours, basting every hour with pan juices. (Note: today’s meat cooks 2 – 2-½ hrs.) Add more coffee and/or soy sauce if more liquid is needed. Serves 6-8. Makes terrific gravy and meat is delicious.

Best Lasagna

1 pound lasagna noodles, cooked 2 eggs 1 pound ricotta cheese Meat sauce (See below) 1 pound (12 ounces) grated mozzarella cheese 4 teaspoons grated parmesan cheese

Meat Sauce

1 pound Hamburg ¼ cup oil 1 onion, chopped 1 clove garlic, chopped ¼ cup parsley 2 small cans tomato paste 2 15-ounce cans tomato sauce 3 small tomato paste cans of water 1 teaspoon salt Pepper 1 teaspoon basil leaves

Beat eggs and ricotta; set aside. Sauté onions and garlic in oil; add parsley. Cook for abut 10 minutes. Add Hamburg and brown. Add tomato paste, tomato sauce, water, salt, pepper, and basil and simmer for 45 minutes.

Grease 13 x 9-inch baking pan. Add a thin layer of sauce on the bottom. Then layer ½ lasagna noodles, egg, ricotta, mozzarella, and parmesan. Repeat layers.

Bake at 350° F for about 45 minutes.

Butterfly Pork Loins

4 Butterfly Pork Loins, boneless, thick ~1” 1 can of Cream of Celery soup Garlic powder Thyme Onion flakes

Lightly grease a casserole dish. Spread about ⅓ of soup over the bottom.

Cut each butterfly in half along center seam. Place pork loin in casserole. Shake thyme, garlic powder and onion flakes on chops. Spread rest of soup on top of pork loins

Cover and bake at 325° F for about 2 hours. About 1-½ hours for thinner pork loins.

Chicken Française

2 large eggs ¼ cup all-purpose flour 1 tablespoon vegetable oil 4 boneless, skinless chicken breasts ½ teaspoon salt ½ cup chicken broth ½ cup white wine ¼ cup lemon juice ¼ cup butter, cut up 1 tablespoon chopped fresh parsley (or dried) Pepper to taste

Heat oven to 300° F. Beat eggs in shallow dish. Spread flour in another dish. Heat oil in a large skillet over med-high heat. Place chicken between waxed paper and pound to ½”. Sprinkle chicken with salt. Dip each in flour, shaking off excess, then egg. Cook chicken 3-5 minutes per side depending on thickness until golden. Transfer to ovenproof dish and place in oven to keep warm. Discard oil in pan. Add chicken broth, wine and lemon juice; bring to boil. Boil 6 minutes until mixture is reduced to ⅓ cup. Remove from heat; add butter, stir in parsley and pepper. Drizzle sauce over chicken; serve. Serves 4.

Andra Ferguson

Chicken & Mustard Sauce

Boneless chicken breast Flour 1 egg, beaten Parmesan cheese Breadcrumbs

Roll chicken breast in flour. Dip in egg and roll in breadcrumbs. Pan fry to golden brown then turn over and sprinkle with parmesan cheese.

Mustard Sauce

1 tablespoon paprika 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder ¼ teaspoon cayenne pepper ¾ teaspoon white pepper ¾ teaspoon black pepper ½ teaspoon thyme ½ teaspoon oregano 2-3 cups whipping cream 2-3 tablespoons Dijon mustard 2-3 tablespoons parmesan cheese

In a small bowl, combine first 9 ingredients. In a small saucepan over medium heat, reduce cram by one-third. Turn heat down and add spices. Remove from heat, stir in mustard and parmesan cheese. Keep warm.

Cold Chinese Noodles

1 boneless, skinless whole chicken breast – poached, cooled, and cut into julienne strips 5 ounces ham sliced and cut into julienne strips 1 bunch scallions, including greens, cut into 2-inch lengths and then cut into julienne strips ½ cup coarsely chopped walnuts 1 pound thin vermicelli, angel hair pasta, or Chinese rice stick noodles cooked, drained, and cooler under cold water 1 ½ cups vegetable oil 2 ½ tablespoons sesame oil 2 tablespoons sesame seeds 3 tablespoons coriander seeds ¾ cup soy sauce 1 scant teaspoon hot chili oil (or to taste)

Combine chicken, ham, scallions, and walnuts in a large bowl. Add pasta. Heat vegetable and sesame oils and seeds in a saucepan over medium heat until seeds turn lightly brown. Remove from heat. Stir in coriander and soy sauce. Watch out, it will sizzle and spit. Stir in chili oil. Pour over noodles and toss with hands. Put in serving bowl and refrigerate for 3 hours.

Country-Style Ribs – Rub and Glaze

Rub 2 teaspoons kosher salt 2 teaspoons sweet paprika 2 teaspoons brown sugar 1 teaspoon freshly ground pepper ½ teaspoon garlic powder 2 pounds country-style pork ribs

Glaze 2 tablespoons butter 1 tablespoon bourbon ¾ cup barbeque sauce 1 tablespoon brown sugar ½ teaspoon liquid smoke (optional)

Mix the rub and rub into pork on all sides and let sit in the refrigerator for 30-60 minutes.

Mix glaze and boil until thick. Place pork in 350° F oven and cover with glaze. Lightly cover with foil and bake 1 ½ hours, basting occasionally. Remove cover and bake 15 minutes longer. Really delicious!

Andra Ferguson

Crab Soufflé

8 slices bread 1 quart crab meat (whole crab) ½ cup mayonnaise 1 onion, diced 1 cup celery, chopped 3 cups milk 4 eggs 2 cups mushroom soup Grated cheese Paprika

Dice half of bread in a baking dish. Mix crab, mayonnaise, onion, and celery and spread over bread. Trim crust from remaining bread and place over mixture. Mix eggs and milk and pour over mixture. Put in refrigerator overnight.

Bake at 325° F for 15 minutes. Remove from oven and spoon soup over top. Sprinkle grated cheese and paprika over top. Bake 1 more hour.

Creamed Dried Beef or Tuna

2 Tablespoons butter 1 ½ – 2 Tablespoons flour 1 cup milk 1 package or jar of dried beef (or 1 can of tuna)

Melt the butter over low heat; add flour and continue to blend over low heat. Stir in the milk, slowly. It is best to use a wire whisk at his point to make sauce smooth. When sauce had thickened, add 1 package or jar of dried beef (or tuna) which has been chopped into bite-sized pieces. Salt, peeper, onion salt, paprika, parsley flakes – any or all may be added.

Serve on toast or mashed potatoes.

Drunken Noodles (Duy Tew Pat Pet)

2 cups soaked rice noodles 2 tablespoons soybean or vegetable oil 2 eggs 2 tablespoons soy sauce 2 tablespoons white vinegar 2 tablespoons sugar 2 cloves garlic, chopped Broccoli florets Thinly sliced carrots Snow peas 4 pieces each parboiled shrimp, thin-sliced chicken, and pork Fresh-ground shreds of dry chili pepper

Soak one fistful f dry rice noodles in warm water 3-4 hours before cooking – enough for 2 cups. Heat oil in wok or pan over medium to high heat. Break eggs and scramble quickly until cooked. Drain noodles and add to pan with soy sauce, vinegar, and sugar. Stir together quickly. Add broccoli, carrots, scallions, snow peas, and garlic. Stir-fry 2 minutes, flipping constantly. Add shrimp, chicken and pork. Stir-fry for 3-4 minutes, tossing quickly. Add dry chili pepper and serve.

Andra's Note: This amount serves one generous portion. This is a signature dish at a West Hartford, CT restaurant.

Andra Ferguson

Elegant Chicken with Creamy Mushroom Sauce

(Recipe makes 4 servings)

3 cans Campbell’s Cream of Mushroom Soup (10 ¾ – 12-ounce size) 4 boneless, skinless chicken breasts ⅓ cup of sour cream (room temperature) ⅓ – ½ cup of dry white wine (I use Clos Du Bois Chardonnay) 1package of Butter Noodles (or favorite wide pasta) White Truffle Oil Salt and pepper

Mix soup (do NOT add water), sour cream & wine in a casserole dish. Salt and pepper the chicken, then sink them into the soup mixture. Make sure they are fully covered by the sauce.

Cover dish and bake in a pre-heated oven at 375° F oven for approximately 25-30 minutes.

About half way through check the sauce, stir it and give it a taste. This is a good time to check the taste and consistency. This sauce will not be a thick one. Add more sour cream to thicken it a bit if you want to. There should be a nice wine taste, add a splash more if needed.

Start to boil the noodles. When cooked, rinse and set aside. When the chicken is cooked, plate the noodles first. Add the chicken breast & sauce. Once plated, drizzle the White Truffle Oil on top. This wonderful oil has a lovely mush-roomy, earthy taste. It is strong, so use a delicate hand. Enjoy!

Amy LaBroad

Fettuccine Alfredo

1 cup heavy cream 1 stick butter 1 pound fettuccine 1 egg yolk, lightly beaten 1 cup parmesan cheese Nutmeg Salt and pepper

Cook pasta; drain. Beat cream. Melt butter and toss with pasta while on low-medium heat. Stir in cream; add egg yolk, cheese, nutmeg, salt, and pepper.

Fettuccine with Spicy Shrimp Sauce

8 ounces fettuccine, linguine, or spaghetti 12 ounces medium frozen shrimp, thawed 3 red bell peppers cut into thin strips 3 scallions sliced thin (white and tip of green) ¼ cup peanut butter (smooth or crunchy) 1 tablespoon sesame oil ½ cup chicken broth ½ teaspoon crushed red pepper flakes (or cayenne pepper) ½ teaspoon ground ginger 1 tablespoon soy sauce 1 tablespoon white vinegar 2 tablespoons ground peanuts

Prepare pasta according to directions. While that is cooking, brown onions and peppers, then add shrimp and brown. Add rest of ingredients and place over low heat and simmer about 2 minutes.

Andra's Note: Can thicken sauce with cornstarch if desired. Spicy and delicious!

Andra Ferguson

Grilled Chicken Italienne

6 whole, boneless chicken breasts 2 tablespoons green onion, finely chopped 3 cloves garlic, minced Salt and pepper ½ teaspoon paprika ¼ cup grated Parmesan cheese 1 teaspoon fresh rosemary and parsley, minced ¼ cup butter ¼ cup olive oil 1 ½ cups breadcrumbs ½ pound sliced ham or prosciutto, finely chopped 12 wooden toothpicks (soaked in water)

Melt butter in microwave, stir in oil. Add parsley, rosemary, minced garlic, chopped onion and paprika; soak for 10 minutes. Remove 3 to 4 tablespoons to a separate small bowl and use this to brush both sides of the chicken.

Place chicken breasts, skin side down, and pound lightly until slightly flattened. Sprinkle with salt and pepper.

In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham. Add remaining butter, oil and herb mixture to breadcrumbs; stir well. If too thick, add a tablespoon of olive oil. Spoon stuffing mixture onto the chicken breasts; fold edges of chicken over stuffing to cover and fasten together securely with the wooden toothpicks.

Place chicken on hot grill, skin side down. Grill on one side for about 20 minutes; brush again with more butter/oil mixture. Turn chicken over and grill for another 20 minutes or until chicken is tender and golden.

Herb-Roasted Orange Salmon

2 tablespoons olive oil ¼ cup fresh orange juice Finely grated zest of 1 orange 2 teaspoons minced garlic 2 teaspoons dried tarragon Salt and coarsely ground black pepper (to taste) 4 Salmon fillets with skin on (8 ounces each) 2 teaspoons freshly snipped chives

Combine olive oil, orange juice, zest, garlic, tarragon, salt, and pepper. Add salmon fillets and marinate for 1 hour at room temperature – turning once or twice.

Place in ovenproof dish skin side down; pour marinade on top.

Bake the fish at 475° F for 7-8 min. Fish should flake easily with a fork. Sprinkle each fillet with chives.

Andra Ferguson

Honey-Mustard Glazed Pork Roast

(Grill or Oven)

⅓ cup honey 2 tablespoons finely grated orange peel ⅓ cup fresh orange juice ¼ cup old-style mustard with seeds or coarse ground mustard 1 teaspoon minced fresh ginger root or ½ teaspoon ground ½ teaspoon salt ¼ teaspoon cayenne pepper 1 3-4pound boneless pork loin, tied

Combine honey, orange peel, juice, mustard, ginger, salt, and pepper. Set aside. Prepare oven (350° F) or grill for indirect cooking 4-6” over drip pan. Cover and grill with some venting. Roast or grill 45 minutes; turn meat. Brush with honey mixture every 10 minutes. Cook another 45 minutes. Meat thermometer should read 160-165° F. Remove, cover, and let stand 10 minutes. Inside temperature should now read 170° F. Cut across grain. Makes 8-10 servings. If roasted in oven, makes delicious gravy.

Andra Ferguson

Macaroni and Cheese (Microwave)

¾ cup milk 1 tablespoon cornstarch ½ cup grated cheddar cheese ½ teaspoon salt 1 teaspoon butter Ground black pepper 1 cup cooked macaroni

Combine milk and cornstarch I a 4-cup glass measuring cup. Heat uncovered at 100% power for 3 minutes. Whisk in cheese, salt, butter, and pepper. Fold in cooked macaroni and pour mixture into a large soup bowl or serving dish. Cook, uncovered, at 100% power for 3 minutes.

Serves 1 as a main dish.

For 2, combine 1 cup milk and 2 tablespoons cornstarch in a 1-quart glass dish and cook 3 minutes. Add ¾ cup cheese, 1 ½ teaspoon salt, 1 teaspoon butter, pepper, and 2 ½ cups cooked macaroni. Cook, uncovered, at 100% power for 4 minutes.

For 4, combine 2 cups milk and 3 tablespoons cornstarch in a 10 x 8-inch dish and cook for 4 minutes. Add 1 ½ cups cheese, 2 ½ teaspoons salt, pepper, and 2 tablespoons butter. Fold in 5 cups cooked macaroni. Cook, uncovered, at 100% power for 4 minutes, 30 seconds.

Macaroni-Tomato Cheese Casserole

Cooked macaroni Velveeta cheese Large can tomatoes 4 slices bacon Salt and pepper Cracker crumbs

Cover the bottom of a casserole dish with a layer of cooked macaroni. Cut up generous chunks of Velveeta cheese and place over macaroni. Next, cut up a couple of tomatoes and layer over cheese. Sprinkle with salt and pepper. Add a second layer of macaroni, cheese, tomatoes, salt, and pepper. Alternate until dish is full. Add juice from tomatoes. Fill until dish is about ⅔ full of juice. If needed, you can add a drop of tomato juice. Top with cracker crumbs and lay uncooked bacon slices across top of crumbs.

Bake the casserole at 350° F for about 45 minutes, or until bubbly all over.

Maple Chicken (Microwave)

Boneless chicken breast Real maple syrup

Arrange chicken petal-fashion in a round microwave-safe dish, with thin ends toward the center. Pour syrup over chicken. Cover tightly with plastic wrap. Cook at 100% power.

1 half breast – ¼ cup syrup – cook 3 minutes 2 half breasts – ¼ cup syrup – cook 4 minutes 4 half breasts – ¼ cup syrup – cook 6 minutes 6 half breasts – ¼ cup syrup – cook 7 minutes

Brad LaBroad

Meatballs

1 ½ pounds lean ground beef ½ teaspoon dried sweet basil leaves, crushed ¼ teaspoon onion powder ½ teaspoon dried parsley leaves, crushed ½ teaspoon salt & ¼ teaspoon ground pepper ½ cups bread crumbs 1 egg, beaten

Combine all ingredients. Shape into 1-inch balls. Place meatballs on ungreased baking sheet with raised sides.

Bake at 400° F for 10-15 minutes until browned.

Meatloaf I

2 pounds ground beef Salt and pepper ½ medium onion, finely chopped 1 egg 5 slices bread 2 tablespoons ketchup

Place Hamburg, crumbled, into a large mixing bowl. Add salt and pepper, onion, egg, bread, and ketchup and mix with hands. The more you mix, the firmer the meatloaf will be which makes it easier to slice.

Bake the casserole at 350° F for about 1 hour and 15 minutes.

Peg's Note: I always run slices of bread under the water tap, getting it wet all over, and then squeeze out excess water. Then rub fingers through the bread and crumble into bowl of Hamburger.

Meatloaf II

¾ cup ketchup 2 eggs ½ cup milk 1 tablespoons Worcestershire sauce 1 teaspoon salt ¼ teaspoon pepper 2 pounds ground meat mixture (beef, pork, turkey) ½ cup chopped scallions ½ cup chopped bell pepper 1 cup crushed crackers 1 tablespoon minced garlic 1 tablespoon brown sugar

Line a rimmed baking sheet with non-stick foil.

Whisk ½ cup ketchup with the eggs, milk, Worcestershire sauce, salt and pepper. Add meat, scallion, bell pepper, crackers, and garlic. Mix x well with hands.

Place on baking sheet and pat into a 11 x 5-inch oval loaf. Mix remaining ¼ cup ketchup and the brown sugar; spread over loaf.

Bake for 50 minutes at 425° F, or until a meat thermometer reads 160° F. Let rest 5 minutes before slicing.

Parmesan Chicken

2 boneless, skinless chicken breasts cut in half 1 cup breadcrumbs ⅓ cup parmesan cheese Salt and pepper Butter

Mix breadcrumbs, cheese, salt, and pepper. Melt butter. Dip chicken into melted butter and then toss in breadcrumbs until coated. Chicken can be baked at 350° F for 60 minutes, or fried. Good either way.

Pasta Dish

Wheel macaroni Chopped fresh onion Steamed broccoli, cauliflower and celery Poached boneless chicken cut into bite-size pieces 2 teaspoons buttered breadcrumbs Grated carrot Roasted almond slivers Mayonnaise, poupon mustard, salt, pepper, seasoning salt, herb pepper, herb salt, garlic mix

Mix the above ingredients together in a large mixing bowl. Serve at room temperature or cold from the refrigerator.

Pasta with Creamy Tomato Sauce

(Serves 6)

3 pounds fresh plum tomatoes 1 ½ cups finely chopped onion 2 ½ cups chicken broth 1 pound fresh linguini or fettuccine 1 small can tomato paste 3 tablespoons butter 1 ¼ cup dry white wine 1 ¼ cup heavy cream Salt and pepper

Blanch and peel tomatoes, then dice. Melt butter and sauté onions until just begin to brown, about 10 minutes. Add wine to onions and boil until approximately 3 tablespoons remain. Add chicken broth and bring to a boil, reducing to approximately ½ cup. Add tomato paste and diced tomatoes and simmer for 10 minutes, stirring. Keep warm in a double boiler. Cook pasta and drain. Mix with sauce gently.

Poached Chicken

Chicken breasts Onion Carrot Celery Herbs of choice

Put chicken breasts in a saucepan, just covered with water. Add onion, carrot, celery, and herbs. Bring water to boil, and then turn burner down to simmer. Simmer 30 minutes. Shut burner off and leave chicken in pan (in water) for 30 minutes. Remove chicken from water and refrigerate 3-4 hours, or overnight.

Great for sandwiches or salads.

Robert Gibson

Pot Roast

Large cut of beef 1 large onion, cut into chunks 3-4 potatoes Carrots 2 tablespoons butter or bacon grease

Brown the meat in butter or bacon grease, turning to brown all sides. Add water to about 2 inches. Add onion to meat, cover, and simmer for 2 hours. During the last hour, add chunked carrots. During the last 30 minutes, add halved potatoes, each time bringing pot back to a boil before simmering.

When potatoes are done remove vegetables and meat and thicken broth with cornstarch and water to make gravy. Return vegetables and meat to gravy until ready to serve.

Quick & Easy Fiesta Chicken

4 boneless, skinless chicken fillets 2 tablespoons olive oil 1 12-16 ounce jar of salsa

Lightly brown both sides of the chicken in a saucepan with the olive oil. Add the salsa, and simmer, covered, for 30 minutes on medium-low heat.

Serve over your favorite rice blend.

Betsey's Note: This is my go-to meal when I am tired and do not want to cook. It is so easy to put everything in a Crockpot, along with 1 cup of water, before work and have a nice meal waiting when you get home.

Red-Flannel Hash

Potatoes 1 medium onion 1 can corned beef 1 can of beets 2 tablespoons butter Salt and pepper

Cook a pan of potatoes with a medium onion, chopped. When done, drain and mash. Add the can of corned beef and the can of beets; mash and mix. Add salt and pepper to taste. Melt 2 tablespoons butter in a fry pan. Add hash and heat thoroughly.

Peg's Note: This ordinary corned beef hash has cold cooked beets added. The beets add a nice flavor touch to an old favorite.

Roast Citrus-Crumbed Cod

1 ¼ cups seasoned breadcrumbs 1 ¼ cups butter, melted ¼ cup chopped parsley 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1 teaspoon grated lime zest 6 6-ounce cod fillets, 1 ½ -inch thick ½ teaspoon kosher salt ½ teaspoon black pepper

Line a large baking sheet with parchment paper.

Combine breadcrumbs, butter, parsley, and citrus zests until evenly blended. Arrange cod fillets on prepared baking sheet; season fish with salt and pepper. Top with breadcrumb mixture, pressing lightly to adhere to fillets.

Bake in a 375° F oven until breadcrumbs are browned and cod is barely opaque at the thickest part, about 8 to 10 minutes.

Salmon Mousse

1 envelope unflavored gelatin ¼ cup cold water ½ cup boiling water ½ cup mayonnaise 1 tablespoon lemon juice 1 tablespoon finely grated onion Dash tobacco ¼ teaspoon paprika 1 teaspoon salt 2 tablespoons finely chopped dill 2 cups flaked poached salmon, fresh or canned, skin and bones removed 1 cup heavy cream

Soften gelatin in cold water in a large mixing bowl. Stir in boiling water and whisk until gelatin dissolves. Cool.

Whisk in mayonnaise, lemon juice, grated onion, tobacco sauce, paprika, salt, and dill. Stir to blend well. Refrigerate for 20 minutes or until starts to thicken. Fold in finely flaked salmon.

Sautéed Chicken Breasts in Brandied Cream Sauce

4 whole chicken breasts, halved, boned 1 ½ teaspoons thyme ½ cup flour 8 tablespoons butter 2.3 cup brandy 2 cups heavy cream 1 tablespoon salt 2 teaspoons black pepper

Rinse chicken in cold water, dry. Mix salt, pepper, thyme, and flour together in a small bowl. Rub each breast with mix; shake off excess. Melt butter in a heavy pan; add breasts. Sauté the chicken breasts for 3-4 minutes. Transfer to platter.

Add brandy to pan; do not worry if it flames – it will burn out. Reduce liquid by half by simmering for about 3-4 minutes. Add cream and let reduce until cream and let reduce until cream begins to thicken, about 6-8 minutes. Do not burn! Add chicken, move and turn until sauce forms.

Sea Scallops with Orange Butter

1 ½ pounds sea scallops 4 tablespoons butter ¼ teaspoon salt 1 tablespoon chopped scallions 3 tablespoons ruby port ¼ cup fresh orange juice ¼ cup heavy cream 1 large navel orange, peeled and cut into cubes (same size as scallops)

If scallops are very large, cut in half.

In a large skillet, melt the butter over medium heat until it foams – about 3 minutes. Add scallops and sauté, tossing until they are just opaque – about 1 ½ minutes on each side.

Remove from heat and using slotted spoon, transfer scallops to a serving platter. Sprinkle with salt; cover to keep warm. Add scallions, port, and orange juice to skillet and cook over high heat until liquid is reduced to half – about 3 minutes. Stir in cream and continue to cook until slightly thickened – about 2 min.

Arrange oranges and scallops and pour sauce over them.

Andra Ferguson

Sicilian Meatloaf

1 ½ pounds ground beef 1 pound ground veal 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons dried Italian herb blend ½ cup chopped fresh parsley 2 ½ cups fresh bread crumbs

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2 large eggs 1 cup tomato juice 1 tablespoon salt and 2 teaspoons black pepper 8 ounces thickly sliced ham 12 ounces provolone cheese, sliced

Mix first 7 ingredients will with your hands in a large bowl. Add eggs, tomato juice, salt, and pepper. Blend very well with hands to bind mixtures.

Place wax paper on counter. Shape meat mix into a 15 x 10-inch rectangle on paper. Arrange ham in even layer on mix. Cover ham with cheese (saving 4 slices). Starting on one long side, roll up meatloaf like a jellyroll. Pat ends gently to make a good shape. Carefully slide meatloaf onto baking sheet.

Bake the meatloaf at 350° F for about 50 minutes. Arrange remaining cheese slices over top of meat loaf and bake until cheese is brown and bubbly, about 10 minutes. Let loaf cool to room temperature. Wrap in foil and refrigerate overnight.

Peg's Note: Eat as meatloaf or serve as pate´ or great sandwiches with tomato and mayonnaise.

Sloppy Joes

1 tablespoon plus 2 teaspoons vegetable oil 2 medium red onions, chopped 1 large red or yellow pepper, chopped 3 large cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper ½ teaspoon fresh thyme or pinch of dried 1 ½ pounds ground beef 1 ½ cups tomato sauce (15 ounces) 1 cup full-bodied beer 1 tablespoon Worcestershire sauce ¼ teaspoon hot pepper sauce 3 tablespoons scallions, chopped thin 4 pieces French bread, or 4 seeded rolls, slit crosswise

Heat 1 tbsp oil; add onions, pepper, garlic, salt, pepper, and thyme. Cook over medium heat, stirring occasionally until vegetables are soft but not brown – about 10 min. Transfer to a plate. Add remaining oil and cook beef until pink is gone. Return vegetables and stir in tomato sauce, beer, Worcestershire and hot pepper sauce. Simmer on low, partially covered until slightly thickened – 15 min.

Preheat Broiler and place bread/rolls on sheet and toast 30 seconds. Serve mixture on toasted bread.

Andra's Note: From Food and Wine. Spicy/delicious

Andra Ferguson

Tex-Mex Turnovers

12 ounces cream cheese, cold 1 ½ cups butter ¼ teaspoon salt 3 cups flour

Filling 12 ounces cream cheese, room temperature 1 boneless, skinless whole chicken breast, poached & diced 1 can jalapeño peppers, chopped & drained ½ red bell pepper, diced 5 green onions, chopped 4 ounces shredded cheddar cheese Salt & pepper

Egg Wash – 1 large egg & 1 tablespoon water

Dough – Process ingredients in food processor just until it sticks together and begins to form a ball. Remove & wrap in plastic wrap and refrigerate for 1 hour.

Filling – Place all ingredients in mixing bowl and beat with electric mixer until well blended. Preheat oven to 350° F. Line 2 baking sheets with foil or parchment paper.

Divide dough in half. Roll out one piece 1/8-inch thick. Cut out as many 3-4 inch squares as possible. Place 2 heaping tablespoons of the filling on half of each square. Fold each square neatly in half to form a triangle. Seal by pressing edges with a fork. Place on lined baking sheets. Repeat with remaining dough and scraps. Make egg wash by beating egg and water together. Bake turnovers until lightly browned all over 25-30 minutes. Serve hot or cold. Freeze well and reheat in microwave.

Thai Curry Chicken with Basil

½ pound rice noodles 3 tablespoons vegetable oil, divide 2 tablespoons soy sauce 1 large onion, sliced in crescents 1 tablespoon Red Curry Base 3 cloves garlic, finely minced 1 pound skinless, boneless chicken breast cut into 1-inch strips 1 red pepper, julienned ½ pound broccoli crowns, cut in florets 1 bunch scallions, sliced on 1-inch diagonal 1 tablespoon Fish Sauce 1 tablespoon brown sugar 1 14-ounce can coconut milk 1 packed-cup fresh basil, minced

Soak rice noodles according to package for stir-fry, drain. (I boil for a couple minutes). In a bowl, toss noodles with 1 tablespoon oil and soy sauce; set aside. In large skillet, heat remaining 2 tablespoons oil; sauté onion, red curry, and garlic until onion is almost soft. Add chicken, sauté 2-3 minutes until meat is completely covered with curry mix. Add pepper and broccoli; sauté 2-3 minutes. Add scallions, seasoning sauce, brown sugar, coconut milk, and basil. Stir 1-2 minutes or until heated through. In another non-stick pan, sauté rice noodles 4 minutes or until heated through, tossing constantly. Pour noodles into pasta bowl or platter, top with chicken mixture. Serves 4. Excellent!!!

Andra Ferguson

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Chapters: APPETIZERS, BEVERAGES, BREADS & CRACKERS, BREAKFAST DISHES , CAKES, PIES, & COBBLERS, CANDY & POPCORN, COOKIES, BARS, & BROWNIES, FROSTING & ICING, MAIN DISHES, MISCELLANEOUS, MIXES & BLENDS, MUFFINS & SCONES, SALADS, SAUCES & DIPS, SOUPS, STEWS, & CHILIS, VEGETABLES