Taste So Good!

Recipe #1

Chicken Marbella

Ingredients

• 4 chickens, 2 1/2 pounds each, quarter, or 16 pieces (breasts, thighs, drumsticks)
• 1 head of garlic
• 1/4 cup dried oregano
• salt and freshly ground pepper to taste
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 cup pitted prunes
• 1 cup of dried apricots (optional)
• 1/2 cup pitted Spanish green olives
• 1/2 capers with a bit of juice
• 6 bay leaves
• 1 cup brown sugar
• 1 cup white wine
• 1/2 cup Italian parsley and cilantro finely chopped

Directions

In a large bowl combine chicken garlic, oregano, salt, pepper, vinegar, olive oil, prunes, olives, capers and juice, bay leaves. Cover and let marinate, refrigerate, overnight.

Preheat oven to 350 degrees

Arrange chicken in single layers in baking pan and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white vinegar around them. Bake for 50 minutes to 1 hour.

Recipe #2

Sausage Rollups

Ingredients

• 1 (16-ounce) package spicy pork sausage (like Jimmy Dean)
• 1/2 of a medium red bell pepper, diced
• 4 scallions, thinly sliced
• 2 (8-ounce) package refrigerated crescent rolls

Preheat oven to 400F. In a medium bowl, combine sausage, red pepper, and scallions; mix well.

Unroll one package of crescent rolls and press seams together to form one large rectangle; repeat with second package of crescent rolls.

Spread half of the sausage mixture evenly over each rectangle; starting from the narrow end roll up jelly-roll style. Cut each roll into 8 equal slices and place cut side down on a baking sheet.

Bake 25 to 30 minutes, or until sausage is no longer pink and crust is golden. Makes 16 rolls.

Note:  sausage rollups can be prepared the night before you want to serve it. Just cover it and pop it in the refrigerator. When morning comes, simply uncover, pop it in the oven and serve.

Recipe #3

“Melt in Your Mouth” Baby Back Ribs

Barbecue Sauce:

• 14  1/2  ounces tomato sauce
• 6 ounces tomato paste
• 2 tablespoons dark brown sugar
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 4 cloves garlic
• 1/2 cup minced onion
• t teaspoon dry mustard
• 1 tablespoon cayenne pepper
• t tablespoon Worcestershire sauce

1. Sauté garlic and onion in olive oil until onions are opaque (do not allow garlic to brown),
2. Add remaining ingredients and allow simmering 20 minutes.

Ribs:

• 4 racks of lion back ribs
• 4 or 5 celery stalks, green leaves included
• 6 garlic cloves
• 1 jalapeno pepper (seeds removed)
• 1 apple, quarter
• 2 oranges, quarter
• Several fresh sage leaves
• 2 cups orange juice
• 4 bottles of Miller Beer
• Chili pepper oil for brushing
• Sea salt to taste

 Directions

1. Remove membranes from inside of ribs. Place ribs on sides in large stockpot.
2. Add to the ribs: celery, garlic, fresh safe, jalapeno, apple wedges and orange wedges. Pour orange juice and beer over to cover ribs. Simmer, covered, for 1  1/2 hours until you can press against two rib sections and see that they will easily separate.
3. Remove ribs from stockpot and brush each side lightly with chili pepper oil.
4. Marinate ribs in barbecue sauce for 10 minutes.
5. Grill ribs over low to medium heat for about 10 minutes or until seared and hot.

Recipe #4

Mixed Vegetable Casserole

Ingredients

• 1 medium package frozen mixed vegetables (4 cups)
• 2 cup diced celery
• 2 cup diced onions
• 2  1/2 cup shredded cheddar cheese
• 1 cup Hellman’s mayonnaise
• 1 small can 6 oz. chopped water chestnuts
• 1 small package chopped almonds
• 1 stick oleo melted ( I use I Can’t Believe it’s Not Butter) save 2T. for cracker crumbs
• 1 package of dry Lipton’s Chicken soup mix (optional)
• 2 cups of crushed Ritz crackers mixed with 2T. melted oleo
• Pinch of accent or to your taste (optional)

Directions

Cook vegetables for 5-8 minutes, drain well for about 30 minutes, get all excess water out. Mix onions, celery, cheese, dry soup, oleo and mayonnaise. (You may sauté the onions and celery enough to get the water out). Then mix in the drained vegetables, water chestnuts and almonds. Put in a casserole dish and bake for 35-45 minutes at 350 degrees, then place the Ritz crackers crumbs mixed with the melted oleo over the top of casserole and cook until cracker are golden brown ( a minute or so).

Note: For a larger casserole double the amounts, except for celery and onions, add additional cup of each. To make a smaller dish than what is listed above decrease the amounts.

Recipe #5

Muffuletta Salad

Ingredients

• 1 cup mixed cracked good quality olives, coarsely chopped
• 2 cups giardiniera salad (pickled cauliflower, hot peppers and carrots), drained
• 5 to 6 ribs celery from the heart, chopped
• 1/4 cup soft sun-dried tomatoes, chopped
• 1 fresh green bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1/2 pound stick salami, diced
• 1/2 pound thick cut ham, chopped
• 1/2 pound provolone, chopped
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and pepper

Directions

Combine olives, giardiniera celery, sun-dried tomatoes, pepper, onion, salami, ham, and provolone. Dress with vinegar and olive oil, season with salt and pepper and let stand a few minutes before serving.

Recipe # 6

Savannah Trifle

• 1 14.5 ounce package angel food cake mix
• 2  3  1/2 ounce package vanilla instant pudding
• 4 cups milk
• 1/2 cup sherry (optional)
• 2 pints fresh strawberries
• 1 cup chipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla

Directions

Bake angel food cake according to package directions; cool thoroughly. Cut cake horizontally in 1/2 inch slices. Mix pudding and milk in large bowl; refrigerate until thickened. Add sherry to pudding; blend well; refrigerate. Wash, drain and slice strawberries vertically; place in a separate container. Whip the cream, powdered sugar and vanilla in one-quart bowl until soft peaks form. Pour a third of the pudding into glass soufflé dish. Alternate with layers of cake, whipped cream, and strawberries; repeat procedure. Cover and chill.

Note: Vanilla Waffles and/or pound cake may be substituted for angel food cake.

Recipe #7

Seafood Pasta Salad

Ingredients

• 1 (7-ounce) can back fin crab meat, rinsed and drained
• 1 (7-ounce) can water-pack tuna, drained
• 1 pound shrimp, cooked, peeled
• 1 onion, chopped
• 1/2 green pepper, chopped
• 2 stalks celery, chopped
• 2 tablespoons (or more) sweet pickle relish
• 8 ounces macaroni or shell pasta, cooked, drained
• 1/4 cup mayonnaise
• Salt and pepper to taste
• Dry mustard to taste
• 1 (10-ounce) package frozen green  peas

Preparations

Combine crabmeat, tuna, and shrimp in bowl; mix well. Stir in onion, green pepper, celery, pickle, relish and pasta. Add mixture of mayonnaise, salt, pepper and dry mustard; mix gently with wooden spoon. Rinse green peas under cold water until thawed. Stir into salad.

Recipe #8

Squash Casserole

Ingredients

• 2 pounds yellow squash, cut in 3/4 inch cubes
• 1 cup chopped onion
• Teaspoon salt
• 1/4 teaspoon freshly ground pepper, or to taste
• water (small amount)
• 4 tablespoons butter
• 1 cup saltine crackers, crumbled
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup pecans, finely chopped, or buttered bread crumbs

 Preparations

Place the squash, onion, salt and pepper, in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasoning, adding more salt and pepper to your taste.

Butter a 1  1/2 quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350 degrees, uncover for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

Recipe #9

New England Soup

Ingredients

• 8 small mussels
• 2 cup tomato puree
• 8 oz. clam juice
• 1/4 cup dry red wine
• 1 lb. shrimp and scallops
• 4 stone crab claws

Directions

Boil and simmer, serve with garlic bread

Mixed Green Salad with Grapefruit and Pecans

4 Servings

• PREP TIME: 10 minutes

Ingredients

1 grapefruit (white or pink, peeled and sectioned)

8 cups mixed greens (romaine lettuce, baby spinach)

1/2 cup pecan halves

2/3 cup plain nonfat yogurt

1 tablespoon lemon juice

1 teaspoon honey

1/2 teaspoon Dijon mustard

Directions

Spread the pecan halves on a baking sheet and bake at 350 degrees for 8 to 10 minutes or until lightly browned. Or, brown them in a large skillet over medium heat for about 5 minutes, stirring frequently. Toss grapefruit, mixed greens, and toasted pecans in a large salad bowl. Set aside. Whisk together yogurt, lemon juice, honey, and Dijon mustard in separate bowl. Pour over salad just before serving.

Recipe #10

Green Bean Stir-Fry

Ingredients

• 2 tablespoons honey
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 pound green beans, washed and trimmed, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1-inch piece ginger, minced

Directions

Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set aside. Heat the oil in a wok  or large skillet on high heat. Add the green beans and cook, stirring 2 to 3 minutes until dark green and caramelized. Add the garlic and ginger, stirring constantly for 2 minutes longer. Add the sauce, stir to incorporate and heat another minute. Transfer to a serving dish and serve.

Recipe #11

Tomato Watermelon Salad

Ingredients

• Tomatoes
• Watermelon (seedless), if seedless is unavailable use regular watermelon and takes the seeds out.
• Olive Oil
• Balsamic Vinegar
• Salt and Pepper
• Fresh Mint
• Pecans or Pistachios 

Directions

Combine 4 cups coarsely chopped tomatoes (about 1  1/2 pounds) and 2 cups coarsely chopped seedless watermelon in a serving bowl.  Toss with 2 tablespoons olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh mint. Sprinkle with chopped pecan or pistachios.