Barbecued Turkey on Focaccia
4 pieces focaccia or thick-sliced,
country-style rosemary bread
1/2 ripe avocado, mashed
1 teaspoon fresh lemon juice
1/4 teaspoon prepared horseradish
8 slices barbecued turkey breast
4 slices canned pineapple, drained
4 teaspoons honey mustard
1/4 cup shredded Swiss cheese
Lightly toast bread.
In small bowl combine avocado, lemon juice and horseradish. Divide into four portions and spread on bread. Top each sandwich with two slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking until cheese is melted and lightly browned.
Sake Salmon Fillets
4 skinless salmon fillets, 3-5 ounces each
2 Tbs kosher or sea salt
1/2 cup sake or white wine
Vegetable oil for grill
Place salmon on plate. Sprinkle both sides with salt.
Cover; re-frigerate 1-2 hours. Rinse salmon under cold
water; pat dry. Transfer salmon to bowl. Cover with sake,
turning salmon to coat. Cover; refrigerate 30-60 minutes,
Heat grill to high. Drain salmon; pat dry with paper
towels. Oil grill with vegetable oil. Sear salmon over
direct heat, 3-4 minutes. Transfer fish to indirect heat;
cook until salmon is cooked through, 4-7 minutes.
Yield: 4 servings
Notes: Your favorite marinade could be used in place of
the wine. Even veteran chefs acknowledge that salmon
cooked on a grill tends to stick, even if the grate is
oiled first. So be prepared.
Corny Curried Crab Cakes
3/4 cup fresh corn kernels (about 2 ears)
1/4 cup finely chopped onion
1/4 cup diced red bell pepper
1/2 tsp. curry powder
1 garlic clove, minced
1 lb. lump crab meat, shells removed
1/3 cup low fat mayonnaise OR Miracle Whip salad dressing
3 TB minced fresh cilantro
2 TB chopped fresh mint
2 TB fresh lime juice
1 TB low-sodium soy sauce
2 large egg whites
10 TB (2/3 cup) dry bread crumbs, divided
4 teaspoons vegetable oil
Heat a large nonstick skillet over medium high heat. Add first 5 ingredients; saute 4 minutes or until vegetables are soft. Place mixture in a large bowl; cool completely. Stir in crab meat; set
Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in 7 tablespoons bread crumbs. Divide mixture
into 8 (3/4 inch thick) patties.
Dredge patties in 3 tablespoons bread crumbs.
Heat oil in pan over medium high heat. Place patties in pan; cook 4 minutes. Turn patties, and cover pan; cook 4 minutes or until done. Serve with lime wedges.
Yield: 8 servings (serving size: 1 patty)
Southwest Tamale Tart
1 cup Bisquick Heart SmartT mix
1/2 cup cornmeal
1 1/2 cups reduced-fat shredded Cheddar cheese (6 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 oz) Progresso® black beans, drained, rinsed
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded, chopped
Old El Paso® salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired
1. Heat oven to 350ºF. Spray cookie sheet with cooking spray.
2. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet.
In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.
High Altitude (3500-6500 ft):
Increase broth to 1/2 cup.
1/3 cup butter, melted
½ cup crushed saltine crackers
2 Tbsp. dry onion soup mix
8 chicken legs – (Or can use any chicken parts.)
Heat oven to 350º.
Stir together crackers and onion soup mix.
Dip chicken legs into melted butter then coat with cracker mixture.
Place remaining butter in 13×9″ baking pan, then top with coated chicken
Sprinkle with any remaining crumb mixture.
Bake for 45-55 minutes or until chicken is tender and thoroughly cooked.
You can serve these with a cucumber dip for dipping if desired.
Lentil and Vegetable Casserole
2 cups lentils, picked over and rinsed
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cups (500 ml) water, vegetable, or chicken stock
2 onions, chopped
2-4 cloves garlic, finely chopped
2 bay (laurel) leaves
1/2 tsp (2 ml) fennel seeds
1/2 tsp (2 ml) marjoram
Salt and freshly ground pepper to taste
4 carrots, chopped
1/2 lb (225 g) fresh green beans (haricots), cut into
1-inch (3 cm) pieces
3 Tbs (45 ml) chopped parsley
2 cups (500 ml) shredded cheddar cheese
Combine the lentils, tomatoes with their liquid, water, onions,
and seasonings in a shallow 3- or 4-quart (3-4 L) baking dish.
Mix well, cover tightly, and bake in a preheated 375F (190C)
oven for 30 minutes. Stir in the carrots, green beans, and parsley
and bake covered until the vegetables are tender, 30 to 40 minutes.
Discard the bay leaves, top with the cheese, and bake uncovered
until the cheese is melted, 3 to 5 minutes. Serves 4 to 6.
Oven Kalua Pork
5 pounds pork butt roast
1 tablespoon liquid smoke flavoring
2 1/2 tablespoons Hawaiian sea salt (or Kosher
Preheat oven to 325F. Rub liquid smoke and 1 1/2 tablespoons
of the salt into the skin of the pork. Wrap well in foil, and seal
completely. Place in a roasting pan.
Bake in preheated oven until an internal temperature of 160
F is reached, about 5 hours. Remove from oven and let cool before
shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of
Shrimp in Alfredo Sauce over Pasta
a.. 1 lb. shrimp (peel, de-vein, & butterfly)
b.. 1 stick unsalted butter
c.. 2 Cups heavy cream
d.. 1 1/2 Cups parmesan cheese (or more)
e.. 1 lb. pasta cooked (Angel Hair or Fettucine)
f.. salt & pepper to taste
g.. 1/4 Cup chopped fresh parsley(for garnish)
Melt butter, saute shrimp until almost done. Season with a little Pepper & Salt and pour in cream, stirring constantly. When cream is bubbling, slowly add grated Parmesan cheese, continue stirring constantly until cream thickens, then add the cooked pasta.
Toss well, then serve. Salt & Pepper added to taste. Garnish with fresh chopped Parsley and if you like more grated cheese just add some. Enjoy!
HOT CROSS BUNS
1/2 cup lukewarm water
1 cup granulated sugar
4 teaspoons active dry yeast
7 cups all-purpose flour
4 tablespoons cinnamon
2 teaspoons nutmeg
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups warm milk
1/2 cup melted butter
2 egg yolks
1 cup raisins (or currants)
1/2 cup mixed candied peel, chopped
* FOR GLAZE:
4 tablespoons granulated sugar
4 tablespoons water
(In saucepan, stir sugar with water over medium heat
** FOR ICING:
1 1/2 cups powdered sugar
2 tablespoons margarine or butter, softened
1-2 tablespoon milk
1/2 tsp. vanilla
(Combine all ingredients and mix well until smooth.)
In a small glass bowl combine warm water with 1 tb of the sugar;
sprinkle yeast over top. Let stand for 10 minutes or until frothy.
Meanwhile, in large bowl blend together remaining sugar, flour,
cinnamon, nutmeg, salt and cloves; make a well in centre.
In small bowl, whisk together milk, butter, egg and egg yolk; pour
into well. Pour in yeast mixture. Using wooden spoon, stir until
soft dough forms. Turn out onto lightly floured surface; knead for
8 minutes or until smooth and elastic.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place for 1 hour or until doubled in bulk. Punch down; turn out onto floured surface; knead in raisins and peel. Shape into 12-inch log; cut into 9 even pieces. Stretch, tuck and pinch sides of dough all around to meet underneath. Using cupped hand, roll into seamless ball.
Place 1 1/2 inches apart on greased baking sheet. Cover and let rise
until almost doubles, about 1 hour. With a serrated knife cut a
cross into the surface of each bun. Bake buns in a preheated 400
degree oven for about 16 minutes or until golden brown.
When removed from the oven, brush buns with glaze and let cool for 5 minutes. With a tip of a butter knife or a small spoon, fill in crosses with white frosting.
Yield: 18 buns
Famous Reuben Sandwich
A classic way of using leftover corned beef
corned beef, sliced thinly
hearty rye bread
Thousand Island dressing
sauerkraut, rinsed and well-drained
Swiss cheese slices
Preheat oven to 350 degrees. Warm the sauerkraut in the
microwave. Toast the rye bread lightly. For each sandwich,
place a 15 inch length of aluminium foil on the counter.
Spread half of the bread slices with mustard and place
on the foil. Spread a generous amount of Thousand Island
Dressing over the mustard. Add a layer of sauerkraut. Next
add the corned beef slices, piling generously. Top with a
slice of cheese. Spread the mustard on the remaining rye
bread slices and cover the sandwich. Wrap tightly in foil
and heat in the oven until hot, about 10 minutes.