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June


The following salad is great on a buffet table or with grilled steaks or hamburgers.

MARINATED MUSHROOM SALAD

  • 1-¼ Lb. small mushrooms, washed & trimmed
  • Salted water
  • 6 Tablespoons olive oil
  • 2 Tables fresh lemon juice
  • 1 Clove garlic, pressed
  • ½ Teaspoon each: black pepper, coriander seed & mustard seed
  • 1 Small onion, finely chopped
  • ½ Cup chopped parsley
  • Salt

Place mushrooms in boiling, salted water to cover; simmer uncovered 5 minutes. Drain and cool. Mix together olive oil, lemon juice, garlic, pepper, coriander and mustard. Add mushrooms, onion and parsley. Salt to taste. Stir to blend. Cover and marinate at room temperature for at least 2 hours. If made ahead, chill and let come to room temperature before serving.



KAY'S STRAWBERRY BREAD

  • (2 Loaves)
  • 3 Cups All purpose Flour
  • 2 Cups Sugar
  • 2 Teaspoons Cinnamon
  • 1 ½ Teaspoons Soda
  • 1 Teaspoon Salt
  • 1 ¼ Cups Vegetable Oil
  • 4 Eggs, beaten
  • 2 Cups Strawberries, mashed
  • 1 ¼ Cups Walnuts or Pecans

Preheat oven to 325 degrees. In large bowl, combine flour, sugar, cinnamon, baking soda and salt. Add oil and eggs and mix thoroughly. Drain strawberries if too juicy. Add strawberries, oil and beaten eggs to dry ingredients. Mix well and add nuts. Bake in 2 greased and floured loaf pans for 75 minutes. Remove from pans and cool.


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JULY


Why not Wing It! The most flavorful part of the chicken never tasted so good. Try 'em, you'll like 'em.

GINGER MARINATED WINGS

  • ⅓ Cup soy sauce
  • ¼ Cup light or dark brown sugar, lightly packed
  • 1 Tablespoon cornstarch
  • 2 Tablespoons vinegar
  • 1 Tablespoon finely chopped fresh ginger
  • 1 Large clove garlic, minced
  • 1 Dozen (abt. 2 lbs.) Chicken Wings, whole or split

In a bowl, combine soy sauce, brown sugar, cornstarch, vinegar, ginger, and garlic. Arrange wings evenly in the bottom of a shallow dish and pour marinade evenly over top. Cover and chill 1-4 hours.

Remove wings from marinade. Arrange on broiler pan and set under broiler about 4 inches from heat source, or arrange on grill about 6 inches above medium glowing coals. Cook, turning and basting with marinade several times for 15-20 minutes (20-25 minutes if whole) or until done to your liking.



Like Peanut Butter and Jelly and Apple Pie and Ice Cream, Barbecue calls for Potato Salad! The following recipe will bring shouts of "Strike Up the Band!"

STAR SPANGLED RED POTATO SALAD

  • 2 Lbs. red-skinned potatoes, cut in bite size-pieces
  • 1 Red bell pepper, chopped
  • 1 Onion, chopped
  • 6 Tablespoons mayonnaise
  • 6 Tablespoons plain yogurt
  • ¼ Cup chopped fresh dill
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon prepared white horseradish

Cook potatoes in large pot of boiling salted water until tender. Drain; cool slightly. Combine potatoes, bell pepper and onion in large bowl. Whisk mayo and all remaining ingredients in medium bowl. Pour half of dressing over warm potato mixture; toss to coat. Let stand 1 hour. Toss potato salad with remaining dressing and serve. Serves 6 (Can be made 1 day ahead)


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AUGUST


VEGETABLE RICE SALAD

  • 1-½ Cups uncooked regular rice
  • 1-½ Cups diced celery
  • ¾ Cup diced green pepper
  • 1-¾ Cups diced tomatoes
  • ⅓ Cup chopped green onion
  • ¾ Cup mayonnaise
  • 1 Tablespoon + 1-½ teaspoons Dijon mustard
  • 2 Tablespoons creamy garlic dressing

Cook rice according to package directions. Cool. Combine rice and vegies, tossing lightly. Combine mayonnaise, mustard and garlic dressing. Pour over rice-vegetable mixture. Toss lightly. Pack into a lightly oiled 6 Cup mold. Chill overnight. Unmold on lettuce lined platter. Garnish with tomato roses. Serves 8.



This is a great, easy Southern dish reminiscent of creole cooking.

SHRIMP PILAU

  • 1 Cup diced salt pork or slab bacon (cut in squares) about 6 oz.
  • 1 Medium onion, chopped
  • 1 Medium green bell pepper, chopped
  • 1 28 oz. Can tomatoes
  • 1 Teaspoon salt
  • ½ Cup water
  • 1 ½ Cups uncooked rice
  • 1 ½ Lbs. raw shrimp, peeled, deveined

Cook salt pork or bacon in dutch oven or large skillet until crisp. Remove and set aside. Cook and stir onion and peppers in fat until tender. Stir in tomatoes with liquid, salt and water. Stir in rice and reserved salt pork. Heat to boiling; reduce heat. Simmer 10 minutes. Place shrimp on top of rice and cover. Cook 15 minutes. Mix in shrimp, cover and let stand 5 minutes before serving. (Frozen cooked shrimp can be substituted. Rinse off ice crystals before using.


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SEPTEMBER


People often say "there are only two of us now and it is difficult and costly to cook for two." Well, the following recipe is a low-cost, high-nutrition and easy to prepare dinner for two.

SAVORY SWISS STEAK WITH RICE

  • 8 ounces boneless beef round steak - ¾ "
  • 1 Tablespoon flour
  • ¼ Teaspoon salt
  • Pepper to taste
  • 1 Tablespoon Oil
  • ¼ Cup chopped onion
  • 1 8 oz. can seasoned stewed tomatoes
  • 1 Cup beef broth
  • 1 Teaspoon Worcestershire sauce
  • ¼ Teaspoon Italian Seasoning, crushed
  • ⅓ Cup sliced Carrot
  • ⅓ Cup sliced Celery
  • 1 Small Zucchini, cut in strips
  • 1 Cup cooked rice

Cut beef in half. Combine flour, salt, pepper. Dredge steak in mixture. In medium skillet, cook steak in oil until brown. Drain fat. Stir into skillet -- onion, tomatoes, broth, worcestershire and Italian seasoning. Simmer covered over medium heat 35-40 minutes. Add carrots and celery and cook covered 5 minutes. Stir in zucchini, cook covered 5 more minutes or until meat and veggies are tender. Serve over rice. Makes 2 servings.



BEEF STEW

  • 2 lb. beef stew
  • 1 onion - diced
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon sugar
  • ½ teaspoon paprika
  • ½ teaspoon allspice
  • 1 tablespoon lemon juice
  • potatoes
  • carrots
  • 4 cups boiling water

brown beef stew and onion in butter. add boiling water and seasonings. cook medium-low 1 hour. add potatoes and carrots (i add kitchen bouquet or granular beef flavoring at this point for richer color). cook about 1 more hour. if you want thicker broth, make roux and add.


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OCTOBER


GRILLED PORK TENDERLOIN IN A MUSTARD, ROSEMARY & APPLE MARINADE

  • ¼ Cup Apple Juice
  • 2 Tablespoons + 1-½ Teaspoons Dijon mustard
  • 2 Tablespoons olive oil
  • 2 Tablespoons chopped fresh rosemary - or 1 Tablespoon dried
  • 4 Garlic cloves - minced
  • 1 Teaspoon black pepper
  • 2 ¾ Lb. Pork Tenderloins, fat removed
  • 1 Tablespoon Minced shallots (1 small)
  • 3 Tablespoons Port Wine (optional)
  • 2 Tablespoons balsamic vinegar
  • Salt & Pepper to taste

In a small bowl whisk together first 6 ingredients. Measure out 3 tablespoons for basting. Place tenderloins in shallow glass dish, and pour remaining marinade over them, turning to coat. Cover and marinade Meat for a minimum of 2 hours.

Prepare your grill. In a small bowl or jar with tight-fitting lid, combine shallots, wine, vinegar, salt, pepper and remaining 1-½ teaspoon mustard and 1 tablespoon olive oil. Whisk or shake to blend. Set aside. Grill tenderloins covered, turning several times and basting browned sides with marinade for about 15 minutes, thermostat inserted in center should register 150 degrees. Transfer to clean cutting board. Cut into ½ inch slices. Pour drippings from board into reserved Shallot Sauce. Arrange on plates and drizzle with sauce. Absolutely delicious!



This is another great dinner. Easy to prepare (can be done ahead of time), and good eating!

BEER HALL GOULASH

  • ¼ Cup Vegetable oil
  • ¼ Pound Bacon, finely chopped
  • 2 Large onions, chopped
  • 3 Tablespoons mild paprika
  • 1 Tablespoon hot paprika
  • 1-½ Pounds boneless beef chuck or pork sholder - 1" cubes
  • ¾ Lb. Mushrooms, quartered lengthwise
  • 4 Garlic Cloves, minced
  • 1 Tablespoon tomato paste
  • 1 Cup beef stock
  • 1 Teaspoon salt
  • 1 Teaspoon pepper
  • 1 small onion, sliced thinly into rings
  • Horseradish - Boiled Potatoes or Egg Noodles

Heat oil in 4 qt. Casserole or stockpot. Add bacon and onions and cook over medium high until onions are tender. Reduce heat to very low. Sprinkle in paprikas and stir well. Add beef cubes. Raise heat to medium and cook until meat is browned on all sides. Stir in mushrooms and garlic. Dissolve tomato paste in stock and add to pot. Add salt, pepper and stir well. Bring to boil over high heat. Cover, and simmer over very low heat until tender, about 45 minutes. Serve with onion rings, horseradish, boiled potatoes and BEER. Serves 6-8.


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NOVEMBER


The following recipe is from my mom. I fix this often for dinner with a garden salad and fresh fruit. It is simple to prepare, healthy and mostly delicious.

STUFFED SQUASH

  • 12 Whole Zucchini or Yellow Squash
  • 1 Teaspoon dried mint
  • ½ Cup rice
  • 1 Lb. ground lamb
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • ⅛ Teaspoon cinnamon
  • ½ Onion diced fine
  • ½ Stick of butter, melted
  • 1 8 ounce can tomato sauce
  • 1 Large can tomato juice

Wash and cut zucchini in half. If using Yellow squash, just cut off crocked neck. Core inside squash, leaving outside intact. Soak in water with mint added. Mix next eight ingredients and stuff squash. Place in pot with rack. Cover with tomato juice. Cook on medium heat about 1-½ hours.

This is a favorite "company's coming" accompanying dish. I always get calls for the recipe after serving this.



LET US GIVE THANKS

Thanksgiving is the most traditional menu of the year for most American families. However creative we are in celebrating other occasions, family favorites and the dinner of choice for the Pilgrims is what graces our tables for this holiday. The following dressing recipe is a Thanksgiving tradition in our home. Besides the usual corn bread dressing, we also serve:

MIDDLE EASTERN RICE DRESSING

  • 2 pounds of ground lamb
  • 3 tablespoons of butter
  • 1 onion, chopped
  • ½ cup pine nuts
  • ¾ cup rice, uncooked and rinsed in cold water
  • dash of cinnamon and allspice
  • salt and pepper to taste

Saute lamb and onions in butter. Remove from skillet and brown pine nuts in same butter. Add rice and stir. Add to lamb mixture along with seasonings. Cool dressing and stuff turkey right before roasting. We stuff the neck of the bird with this dressing. Can also be prepared in separate casserole dish.


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DECEMBER


LAVERNE'S BAKED STUFFED TOMATOES

  • 3 Strips of Bacon
  • ¼ Cup chopped onions
  • 8 Oz. fresh chopped spinach
  • ½ Cup sour cream
  • Dash of hot pepper sauce
  • ½ Cup shredded Mozzarella cheese

Cook bacon until crisp. Drain. Reserve 2 Tablespoon drippings. Crumble bacon. Set aside. Cook onion in reserved drippings until tender. Stir in spinach. Cook covered until tender -- 3-5 minutes. Remove from heat and add sour cream, bacon, pepper sauce. Cut tops from tomatoes, remove center, leaving a shell. Salt shells and drain upside down.

Fill with spinach mixture. Bake 375 degrees for 20-25 minutes. Top with cheese and bake 2-3 minutes more until melted.


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