Draconis Blackthorne's Shadomantium
Hell's Bar & Grill


The Satanic Grace

As an interesting option, I have formulated the following 'Satanic Grace' to be said either before or after a meal, thus giving thanks to The Dark Forces of the Black Earth which have caused the food to be created in its many levels, providing a heightened sense of Indulgence, and sustaining The Magical Mindset.

{Reserve a black candle in the center of the table. Clasp hands in the Cornu joined position; i.e., entwine the fingers, raising the pinky and index fingers together. Trace a circle above the meal, and say:}

Thank You...

SATAN: Lord of Hellfire, by Thy Essence has this meal been prepared.
LUCIFER: By thine Infernal Light did cause this feast to grow and thrive.
BELIAL: From the womb of The Black Earth was this meal formed.
LEVIATHAN: For the waters of life flow to bring the nectars of pleasure unto this table.

{Then give thanks to Oneself, or the host, who has brought the provisions forth. Raise Cornu with left hand and say:}

HAIL SATAN!

[* From My experience, I have found that indeed the dining experience becomes more pleasurable, and the meal becomes even more delicious by this practice.]



Themed Dining: The Total Dining Environment

In preparation of the dining experience, try this out for size: Announce to the family sometime before dinner, allowing for enough time for preparations, the theme of that night's repaste. For instance, If the food will be Chinese that night, request that all attendees dress themselves in appropriate attire, and accompany with relative music. Have ready suitable decorations - bring out the Kuan Kung statuette, chopsticks, plateware {china} with Chinese inscriptions. When the Satanic Grace is said, include Yen-Lo-Wang, Mara, and Wu therein. Same with other cultures, with additions to the Satanic Grace for their respective customs.

Some examples:

* Mexican
Tezcatlipoca, Quetzacoatl, El Diablo

* Chinese
Yen-Lo-Wang, Wu, Kuan Kung. Mara {Buddhist Devil}.

* Japanese
Oyama, Ritrah. Mara {Buddhist Devil}.

* Italian {Roman}
Nero {666}, Caesar, Caligula, Hades.

Etc. Consult The Satanic Bible's Infernal Names for more demonic suggestions. This practice will provide for an exercise in The Imagination, and further promote a sense of tribalism amongst your pack.



Garlic Goat Cheese and Herb Crostini / Fillet of Beef in Red Wine Mushroom Sauce / Baby New Potatoes with Chive Vinaigrette / Chocolate Chess Pie

Serves 6 to 8.



Appetizer


Garlic Goat Cheese and Herb Crostini

1 baguette cut in 1/2 -inch slices 1/2 cup crumbled goat cheese 2 cloves garlic, minced 2 shallots, minced 1/2 cup extra-virgin olive oil 1/2 cup assorted fresh herbs finely chopped (rosemary, parsley, cilantro, dill and thyme are some that work well. You may choose others and adjust the taste to your liking).

Place baguette slices on ungreased baking dish and bake for 10 minutes at 350 degrees. Meanwhile, place remaining ingredients in a food processor and process until smooth. Remove baguette slices from the oven and spread mixture on each slice. Return to the oven and bake for another 10 - 15 minutes at 350 degrees.



Main Course


Fillet of Beef in Red Wine Mushroom Sauce

6 - 8 beef fillets 1 tsp. salt 1/2 tsp. pepper 1 tsp. paprika 2 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 pound fresh mushrooms, sliced 1/2 cup dry red wine (optional) 1 tsp. Worcestershire sauce 1 - 2 Tbsp. flour 1 cup beef broth

Rub fillets with salt, pepper and paprika. Heat skillet to medium-high heat and cook fillets for 4 - 5 minutes per side or until desired done-ness is achieved. Remove steaks and place them on a plate and cover to keep them warm. Heat oil in the skillet and saute' onion, garlic and mushrooms until tender. Add wine, Worcestershire sauce, flour and beef broth and simmer for several minutes until mixture thickens. Stir the mixture while heating to keep the flour from forming lumps. Pour over fillets and serve. If you prefer not to use alcohol in your cooking you may omit it here and add 1/2 cup more beef broth instead.

Baby New Potatoes with Chive Vinaigrette

2 pounds baby new potatoes, washed thoroughly 1/3 cup olive oil 1/3 cup red wine vinegar 1 Tbsp. fresh chives 2 cloves garlic, minced 1/4 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. pepper

In a medium saucepan, boil potatoes until tender. Drain off water. Combine olive oil, vinegar, chives, garlic, cumin, salt and pepper in a cruet and shake well. Pour over potatoes just before serving.



Dessert


Chocolate Chess Pie

3-oz. unsweetened chocolate 1/2 cup butter 1 5-oz. can evaporated milk 2 eggs, beaten 1 tsp. vanilla 2 cups sugar 2 Tbsp. flour 1 9-inch pie shell

In a saucepan, melt chocolate, add butter and melt. Add evaporated milk, eggs, vanilla, sugar and flour and cook over medium heat for 5 minutes stirring constantly. Pour into pie shell and bake at 375 degrees for 20 - 25 minutes.



Grocery List


1 baguette cut in 1/2 -inch slices 1/2 cup crumbled goat cheese 6 cloves garlic, minced 2 shallots, minced 1 cup extra-virgin olive oil (actually it is 23/24 of a cup, but who is that exact?) 1/2 cup assorted fresh herbs finely chopped (rosemary, parsley, cilantro, dill and thyme are some that work well. You may choose others and adjust the taste to your liking). 6 - 8 beef fillets 1 tsp. paprika 1 medium onion, chopped 1 pound fresh mushrooms, sliced 1/2 cup dry red wine (optional) 1 tsp. Worcestershire sauce 4 Tbsp. flour 1 cup beef broth 2 pounds baby new potatoes, washed thoroughly 1/3 cup red wine vinegar 1 Tbsp. fresh chives 1/4 tsp. ground cumin 3-oz. unsweetened chocolate 1/2 cup butter 1 5-oz. can evaporated milk 2 eggs, beaten 1 tsp. vanilla 2 cups sugar

Tasty Appetizer

Baked Cheddar Potato Skins

3 medium baking potatoes vegetable oil seasoned salt 1 cup shredded cheddar cheese 6 slices bacon, cooked and crumbled sour cream jalapenos picante sauce

Preheat oven to 400 degrees.

Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4 to 1/8 inch shells.

Cut skins in half crosswise and deep fry in hot oil for 2 to 3 minutes or until lightly browned. Drain on paper towels. Place skins on baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts. Serve with sour cream, jalapenos, and picante sauce.

Black Bean Tortilla Wraps Curried Shrimp Salad Vegetable Corn Medley Tomato-Basil Biscuits Chocolate Delights



Appetizer


Black Bean Tortilla Wraps

12 large burrito size tortillas 1 - 8 oz. package cream cheese, softened 1 cup sour cream 1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded 1 - 15 oz. can black beans, rinsed and drained 1 package dry taco-seasoning mix 1/3 cup salsa

Combine all ingredients except tortillas and mix well. Spread a thin layer of cheese mixture on each tortilla and roll each tortilla up and place seam side down on a large plate. Chill for at least an hour before slicing into 1 each pieces. Serve with extra salsa. This starter is very tasty and so easy. The end result is actually quite elegant and makes for a nice presentation. You can add different types of beans for a different flavor and appearance. Also feel free to add some sliced black or green olives or jalapeno peppers for some zip. Make the roll-ups a day in advance and keep them refrigerated until just before you need them. Then simply slice the rolled tortillas into the 1 inch thick pieces and arrange them on a serving platter with a dish of salsa in the middle for dipping.



Main Course


Curried Shrimp Salad

2 pounds shrimp. peeled and deveined 1 small onion, chopped 1 cup celery, chopped 1 cup mayonnaise 1 tsp. curry powder 2/3 cup mango chutney 1/3 cup sliced almonds

Steam shrimp until pink and allow to cool. Place cooled shrimp in a large bowl and add onion and celery. Combine mayonnaise, curry powder, and mango chutney and mix well. Add mayonnaise mixture to shrimp and toss. Sprinkle with sliced almonds and serve chilled. This dish would be great with some French bread or pita pockets. Of course the Tomato-Basil biscuits featured below would be even better. The chutney adds a nice flavor to the shrimp.

Vegetable Corn Medley

4 ears fresh corn or 10-oz. frozen corn thawed 2 small zucchini squash, diced 1 large fresh tomato, chopped 1 small onion, chopped 1 cucumber, seeded and diced 1 jalapeno pepper, seeded and chopped 1 red or yellow pepper, seeded and chopped 1/2 cup ranch dressing more or less to taste 1/2 cup mayonnaise more or less to taste Salt and pepper to taste

Cut the cut corn from the ears if using fresh corn and place in a large bowl. Add remaining ingredients and mix well. Chill before serving. This dish is a great way to use up the last of those summer veggies. Use fresh corn if you can find it.

Tomato-Basil Biscuits

1 large fresh tomato, chopped and then pressed on a paper towel to absorb excess juice 1/4 cup fresh basil, chopped 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/4 cup butter, softened 3/4 cup milk Pinch fresh ground pepper

Combine tomato and basil together. In separate bowl combine flour, baking powder and salt. Add butter and milk and mix well. Add tomato-basil mixture and a pinch of pepper and mix well. Drop tablespoonfuls onto a greased baking sheet. Bake for 10 minutes at 400 degrees or until golden brown. These biscuits are wonderful. Make plenty because they will go fast.



Dessert


Chocolate Delights

3 Tbsp. butter 4-oz. unsweetened chocolate squares 3 eggs 1 and 2/3 cup sugar 1 tsp. vanilla 1 and 3/4 cup flour 2 tsp. baking powder Dash of salt 1/3 cup nuts, chopped 1/3 cup confectioner's sugar

Combine butter and chocolate in a large glass bowl and melt in the microwave. Beat eggs and add to chocolate mixture along with granulated sugar and vanilla. Combine flour, baking powder, salt and nuts and add to chocolate mixture. Stir mixture well. Roll into 1 inch balls and roll in confectioner's sugar. Place on greased cookie sheet and bake for 15 minutes at 325 degrees. Allow to cool before serving.



Grocery List


12 large burrito size tortillas 1 - 8 oz. package cream cheese, softened 1 cup sour cream 1 cup Monterey Jack cheese, shredded 1 cup cheddar cheese, shredded 1 - 15 oz. can black beans, rinsed and drained 1 package dry taco-seasoning mix 1/3 cup salsa 2 pounds shrimp. peeled and deveined 2 small onions, chopped 1 cup celery, chopped 1 and 1/2 cup mayonnaise 1 tsp. curry powder 2/3 cup mango chutney 1/3 cup sliced almonds 4 ears fresh corn or 10-oz. frozen corn thawed 2 small zucchini squash, diced 2 large fresh tomatoes, chopped 1 cucumber, seeded and diced 1 jalapeno pepper, seeded and chopped 1 red or yellow pepper, seeded and chopped 1/2 cup ranch dressing more or less to taste 1/4 cup fresh basil, chopped 3 and 3/4 cups all-purpose flour 4 tsp. baking powder 1/4 cup and 3 Tbsp. butter, softened 3/4 cup milk 4-oz. unsweetened chocolate squares 3 eggs 1 and 2/3 cup sugar 1 tsp. vanilla 1/3 cup nuts, chopped 1/3 cup confectioner's sugar

Blue Cheese Ball Peppered London Broil Parmesan Mashed Potatoes Crumb Peach Pie

Serves 6 to 8.



Appetizer


Blue Cheese Ball

8 oz. blue cheese, crumbled 8 oz. cream cheese, softened 1 cup cheddar cheese, grated 8 oz. pineapple tidbits, drained 1/2 tsp. seasoned salt 1 Tbsp. Worcestershire sauce 1 cup pecans, chopped 1 cup fresh parsley, minced

Combine all ingredients, except parsley in a bowl and mix well. Form into a ball shape and roll in minced parsley. Chill for 1 hour before serving with crackers. The blue cheese adds interesting flavor to the traditional cheese ball. Also, rolling the ball in parsley rather than nuts makes for an different presentation.



Main Course


Peppered London Broil

1 London broil, about 2 to 3 pounds 1 Tbsp. fresh ground black pepper 3 cloves garlic, minced 1 tsp. red pepper 1 Tbsp. dried parsley 1 Tbsp. dried thyme 1 tsp. salt 1/4 cup olive oil

Brush steak with olive oil. Combine seasonings and rub on both sides of the steak. Chill until ready to grill. Cook over medium hot coals until desired doneness is achieved. We like our steak medium rare but feel free to burn yours if you prefer. Slice the steak in thin strips and serve with the juice from the meat. You can let the steak marinate overnight with the pepper and spice rub for a little extra flavor.

Parmesan Mashed Potatoes

3 - 4 pounds red potatoes, washed and quartered 1 tsp. salt 3 cloves garlic, minced 1/3 cup Fresh Parmesan cheese, grated 1/4 cup butter 1/4 cup cream Salt and pepper to taste

Cook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth. These potatoes are great. Some folks swear by cooking the potatoes whole and then cutting them before mashing. If you choose this method, you can check the doneness by sticking the whole potatoes with a sharp knife. You may also like to leave the skin on because it is supposed to contain most of the vitamins and minerals.



Dessert


Crumb Peach Pie

1 - 9 inch refrigerated piecrust 4 cups fresh peaches, peeled and sliced 1/2 cup sugar 1/4 cup all purpose flour 1 tsp. cinnamon

Topping:

1/3 cup brown sugar 1 tsp. vanilla 1 tsp. cinnamon 2/3 cup all-purpose flour 1/2 cup butter

Combine peaches in a large bowl and mix well with sugar, flour and cinnamon. Pour into the pie shell. Combine topping ingredients until crumb mixture forms. Sprinkle over peaches. Bake at 375 degrees for 45 minutes. This dessert is as good as it is easy.



Grocery List


8 oz. blue cheese, crumbled 8 oz. cream cheese, softened 1 cup cheddar cheese, grated 8 oz. pineapple tidbits, drained 1/2 tsp. seasoned salt 1 Tbsp. Worcestershire sauce 1 cup pecans, chopped 1 cup fresh parsley, minced 1 London broil, about 2 to 3 pounds 1 Tbsp. fresh ground black pepper 6 cloves garlic, minced 1 tsp. red pepper 1 Tbsp. dried parsley 1 Tbsp. dried thyme 1/4 cup olive oil 3 - 4 pounds red potatoes, washed and quartered 1/3 cup Fresh Parmesan cheese, grated 3/4 cup butter 1/4 cup cream 1 - 9 inch refrigerated piecrust 4 cups fresh peaches, peeled and sliced 1/2 cup sugar 1 cup all purpose flour 1 tsp. cinnamon 1/3 cup brown sugar 1 tsp. vanilla 1 tsp. cinnamon

> Tomato-Basil Foccacia > Chicken Taco Salad > Jalapeno Cornbread > Strawberry Rhubarb Pie Serves 6 to 8!


> Appetizer


> Tomato-Basil Foccacia

> 1 prepared pizza crust > 1 cup fresh basil leaves > 1/4 cup extra virgin olive oil > 2 cloves garlic, minced > Salt and pepper to taste > 1 pint cherry tomatoes cut in half > 1 cup mozzarella cheese, grated

> Combine basil leaves, olive oil, garlic, and salt and pepper in > a blender and blend until smooth. Pour mixture over pizza crust, > followed by the tomatoes and the cheese. Bake at 450 degrees just > until cheese melts. Slice and serve. This starter is quick and easy > and delicious. Use those fresh cherry tomatoes from your vines > or chop up regular fresh tomatoes if you don't have the cherry ones. > You can either cut the foccacia into pieces and serve it as a > "stand-up and drink" starter or serve it as a sit down first course.



> Main Course


> Chicken Taco Salad

> 1 pound ground chicken or chicken breasts, diced > 1 onion, diced > 1 package prepared taco seasoning > 1 head Romaine lettuce, chopped > 2 tomatoes, chopped > 1 cup black olives, sliced > 1 cup black beans or kidney beans > 1 avocado, diced > 1 - 8 oz. bag tortilla chips > 1 - 8 oz. jar Catalina dressing > 2 cups Monterey Jack cheese, shredded > Sour cream > Jalapeno slices > Salsa

> Cook ground chicken with taco seasoning according to package > directions. Combine cooked and seasoned chicken with diced onion, > lettuce, tomatoes, black olives, beans and avocado in a large bowl. > Just before serving, pour tortilla chips on top of the salad > followed by the dressing and cheese. Toss well. Use the sour cream, > jalapeno slices and salsa for garnish if desired. As an > alternative, you can prepare this with all the ingredients in > separate bowls and then let your guests prepare their own > individual taco salads. We had this dish this week and opted for > the separate ingredient method. This allows your guests to > customize their salad. It also allows you to keep leftovers for > another meal without the lettuce and chips getting soggy.

> Jalapeno Cornbread

> 1 and 1/4 cups cornmeal > 1 cup flour > 1/4 cup sugar > 1 Tbsp. baking powder > 1/2 tsp. baking soda > 1/2 tsp. salt > 1 cup buttermilk > 1 - 8 oz. can creamed corn > 2 eggs > 1/3 cup corn oil > 2 jalapeno peppers, seeded and diced

> Preheat oven to 400 degrees. Combine all ingredients together in > a large bowl. Mix lightly; batter should be a little lumpy. If too > dry, add slightly more buttermilk; if too wet, slightly more > cornmeal. Pour into a greased 12 x 8 baking dish and bake for > 20 - 25 minutes. You may omit the jalapeno peppers if you prefer > regular cornbread.



> Dessert


> Strawberry Rhubarb Pie

> 1 - 9 inch pie crust, fully baked > 2 cups strawberries, sliced > 2 cups rhubarb, peeled and diced > Juice of 1 lemon and 1/2 Tbsp. of the zest > 3 Tbsp. cornstarch > 1/2 cup water > 1 cup sugar > 1/4 tsp. salt

> Whipped topping

> In a saucepan, place 1 cup of the strawberries, all of the rhubarb > and 1 cup of sugar. Combine lemon juice, lemon zest, salt, > cornstarch, and water and stir until cornstarch is dissolved. Add > this to the saucepan with the fruit and sugar. Cook over medium > heat until rhubarb is tender; remove from heat. Place the remaining > strawberries in the pie shell and cover with mixture from the > saucepan. Chill until ready to serve. Garnish with whipped topping. > Rhubarb is an interesting ingredient. You will love this unique > dessert.



> Grocery List


> > 1 prepared pizza crust > 1 cup fresh basil leaves > 1/4 cup extra virgin olive oil > 2 cloves garlic, minced > 1 pint cherry tomatoes cut in half > 1 cup mozzarella cheese, grated > 1 pound ground chicken or chicken breasts, diced > 1 onion, diced > 1 package prepared taco seasoning > 1 head Romaine lettuce, chopped > 2 tomatoes, chopped > 1 cup black olives, sliced > 1 cup black beans or kidney beans > 1 avocado, diced > 1 - 8 oz. bag tortilla chips > 1 - 8 oz. jar Catalina dressing > 2 cups Monterey Jack cheese, shredded > Sour cream > Jalapeno slices > Salsa > 1 and 1/4 cups cornmeal > 1 cup flour > 1 and 1/4 cup sugar > 1 Tbsp. baking powder > 1/2 tsp. baking soda > 1 cup buttermilk > 1 - 8 oz. can creamed corn > 2 eggs > 1/3 cup corn oil > 2 jalapeno peppers, seeded and diced > 1 - 9 inch pie crust, fully baked > 2 cups strawberries, sliced > 2 cups rhubarb, peeled and diced > Juice of 1 lemon and 1/2 Tbsp. of the zest > 3 Tbsp. cornstarch > Whipped topping

Quick Pickles / Chicken Piccata / Baked Stuffed Acorn Squash / Apple Turnovers


Appetizer


Quick Pickles

8 medium thinly sliced unpeeled cucumbers 2 cups thinly sliced onion 1 Tbsp. pickling salt 2 cups sugar 1 clove garlic, minced 1/8 cup chopped fresh dill 2 Tbsp. celery seed 2 Tbsp. mustard seed 1 cup cider vinegar

Combine cucumbers and salt in large bowl and let stand for 30 minutes. Drain cucumbers well, add all remaining ingredients and mix together. Pour mixture into clean, hot jars and cover with very tight fitting lids. Refrigerate at least overnight to allow flavors to blend. Can be stored for up to 3 months. Serve chilled. Pickles actually make a tasty and refreshing starter. Many deli's serve a big plate of pickles as a starter while you are looking over the menu. You can supplement the pickles with an assortment of cheese and crackers.



Main Course


Chicken Piccata

8 boneless chicken breasts 1/2 cup milk 1/2 cup flour 2 tsp. fresh ground pepper 2 tsp. salt 4 Tbsp. olive oil 1 cup chicken broth 4 tsp. Worcestershire sauce 1/2 cup fresh parsley, chopped 4 Tbsp. fresh lemon juice

Combine flour, salt and pepper on a plate. Pour milk into shallow bowl. Dip each breast in milk and then coat with flour mixture. Heat oil in large frying pan to high heat. Add chicken breasts and cook for 5 minutes on each side until golden brown and juices run clear. Remove chicken from pan. Add broth and Worcestershire sauce to pan and cook for 3 minutes while stirring occasionally. Stir in lemon juice and then add chicken to pan. Cover with parsley and allow to warm for 2 to 3 minutes. Serve chicken with sauce from pan.

Baked Stuffed Acorn Squash

4 large acorn squash butter or nonstick spray salt and pepper 1 pound cooked sausage 2 cups sauteed onion 1/3 cup chopped walnuts 1/4 cup melted butter

Cut squash in half and remove seeds. Place squash cut side down in shallow baking dish that has been coated with butter or nonstick spray. Bake in 350 degree oven for 30 minutes. Turn over and sprinkle with salt and pepper. Fill the squash halves with equal measures of sausage and onion and then top with walnuts. Drizzle with butter. Cook squash for an additional 20 minutes at same temperature in oven.



Dessert


Apple Turnovers

2 prepared 15 oz. pie crusts 3 cups thinly sliced apples with peel 1/2 cup brown sugar 1 tsp. cinnamon 2 tsp. fresh lemon juice 2 Tbsp. flour 2 Tbsp. sugar 1/2 tsp. salt 1 tsp. vanilla 2 Tbsp. butter

Let pie crust stand at room temperature while preparing the other ingredients. Combine apples, brown sugar, cinnamon and lemon juice in pan. Add 2 Tbsp. water to allow easy mixing. Cook over medium heat until mixture bubbles. Cover and continue cooking over low heat for 10 minutes stirring occasionally. Gradually add flour, sugar and salt to mixture and cook until the mixture begins to thicken. Add in vanilla and butter and remove mixture from heat. Spread out pie crusts on ungreased cookie sheet. Spread apple mixture evenly on half of each crust. Fold over other side of crust and press edges with a little warm water to seal. Cut small slits in top of crust and bake at 375 degrees for 30 minutes until crust is golden brown. Serve warm. These turnovers will be a real hit. If you would like, cut the pie crusts into smaller pieces and make individual turnovers. You can serve these with ice cream or frozen yogurt.




Grocery List


8 medium unpeeled and thinly sliced cucumbers 2 cups thinly sliced onion 1 Tbsp. pickling salt 3 cups sugar 1 clove garlic, minced 1/8 cup chopped fresh dill 2 Tbsp. celery seed 2 Tbsp. mustard seed 1 cup cider vinegar 8 boneless chicken breasts 1/2 cup milk 1 cup flour 4 Tbsp. olive oil 1 cup chicken broth 4 tsp. Worcestershire sauce 1/2 cup fresh parsley, chopped 5 Tbsp. fresh lemon juice 4 large acorn squash butter or nonstick spray 1 pound cooked sausage 2 cups sauteed onion 1/3 cup chopped walnuts 1/4 cup melted butter 2 prepared 15 oz. pie crusts 3 cups thinly sliced apples 1/2 cup brown sugar 1 tsp. cinnamon 1 tsp. vanilla 2 Tbsp. butter

Cucumber Dip / Spicy Pork Stew / Corn Cakes with Black Bean Salsa / Butter Pecan Bars

Serves 6 to 8.

Appetizer

Cucumber Dip

1 cucumber, peeled, seeded and diced 1/2 cup sour cream 2 Tbsp. green onions, chopped 1 clove garlic, minced 2 Tbsp. fresh dill, chopped 1 tsp. lemon juice Salt and pepper to taste

Combine all ingredients and mix well. Chill until ready to serve. Serve with crackers. This starter is fresh and tasty.



Main Course


Spicy Pork Stew

8 dried red chiles 2 - 3 pounds pork loin cut into 1-inch pieces 1 large onion, chopped 2 cloves garlic, minced 2 Tbsp. vegetable oil 2 red potatoes, diced 2 tomatoes, diced 4 cups beef broth 2 Tbsp. brown sugar 1 tsp. cinnamon 1/2 tsp. ground cloves 2 Tbsp. apple cider vinegar

Place chiles in warm water for 10 - 15 minutes. Meanwhile, heat oil in a large skillet and brown pork with onion and garlic. After chilies have been sitting in the water until softened, remove tips and seeds. Chop the chilies. Place beef broth in a blender and add red chilies. Puree broth and chilies in the blender. Place beef broth in a crock-pot followed by browned pork, onions and garlic. Add potatoes, tomatoes, brown sugar, cinnamon, cloves and vinegar. Cook for several hours until potatoes are tender. This stew is somewhat spicy. If you do not like your food hot, reduce the number of red chiles that you use in the stew. I recommend that you use some chilies in the stew because they add a great flavor.

Corn Cakes with Black Bean Salsa

1/2 cup cornmeal 3/4 cup all-purpose flour 1 tsp. baking powder 1/4 cup Parmesan cheese 1 tsp. sugar 1/2 tsp. baking soda 1 cup buttermilk 2 Tbsp. butter, melted 1 egg 1 - 8 oz. can whole kernel corn, drained

Place first 6 ingredients in a large bowl and mix. Whisk together buttermilk, butter, egg and corn. Add to dry ingredients and mix thoroughly. Heat a non-stick skillet to medium-high heat. Ladle mixture onto skillet creating 3 inch cakes. Cook until golden brown; about 3 minutes per side. Serve with black bean salsa, recipe to follow.

Black Bean Salsa

2 - 15 oz. cans black beans, drained 2 Roma tomatoes, diced Juice of 1 lime 2 serrano chiles, diced 1/4 cup olive oil 2 Tbsp. balsamic vinegar 1/2 tsp. sugar 2 Tbsp. cilantro, minced

Combine all ingredients in a bowl and mix well. Make at least a few hours ahead to allow flavors to blend.

Dessert

Butter Pecan Bars

2 eggs, beaten 1/2 cup butter, softened 1 and 1/3 cup flour 1 and 1/2 cups brown sugar 2 tsp. vanilla 2/3 cup pecans, chopped

Combine all ingredients and mix well. Pour into a greased 13 x 9 inch baking pan and bake for 20 - 30 minutes at 350 degrees. Allow to cool and cut into bars. You can just tell by the ingredients that these are going to be good.

Grocery List

1 cucumber, peeled, seeded and diced 1/2 cup sour cream 2 Tbsp. green onions, chopped 3 cloves garlic, minced 2 Tbsp. fresh dill, chopped 1 tsp. lemon juice 8 dried red chilies 2 - 3 pounds pork loin cut into 1 inch pieces 1 large onion, chopped 2 Tbsp. vegetable oil 2 red potatoes, diced 2 tomatoes, diced 4 cups beef broth 2 Tbsp. brown sugar 1 tsp. cinnamon 1/2 tsp. ground cloves 2 Tbsp. apple cider vinegar 1/2 cup cornmeal 3/4 cup all-purpose flour 1 tsp. baking powder 1/4 cup Parmesan cheese 1 and 1/2 tsp. sugar 1/2 tsp. baking soda 1 cup buttermilk 1/2 cup and 2 Tbsp. butter 3 eggs 1 - 8 oz. can whole kernel corn, drained 2 - 15 oz cans black beans, drained 2 Roma tomatoes, diced Juice of 1 lime 2 serrano chilies, diced 1/4 cup olive oil 2 Tbsp. balsamic vinegar 2 Tbsp. cilantro, minced 1 and 1/3 cup flour 1 and 1/2 cups brown sugar 2 tsp. vanilla 2/3 cup pecans, chopped


Dried Beef and Cream Cheese Dip / Chicken and Wild Rice Casserole / Asparagus with Orange Sauce / Candied Fruit Cookies

Appetizer

Dried Beef and Cream Cheese Dip

2 - 8 oz. packages cream cheese, softened 1 - 5 oz. jar dried beef, finely chopped 1 clove garlic, minced 2/3 cup sour cream 2 Tbsp. green onions, chopped 2/3 cup pecans, chopped

Combine first 5 ingredients together and mix well. Place in a baking dish and top with pecans. Bake at 350 degrees for 15 minutes. Serve warm with crackers. You can also serve this starter in a chafing dish to keep the dip warm. You will love the flavor and texture of this simple recipe.

Main Course

Chicken and Wild Rice Casserole

1 cup wild rice 1 cup water 1 Tbsp. butter 1 small onion, chopped 1 - 10 oz. can cream of chicken soup 1 - 10 oz. can cream of mushroom soup 1/2 cup milk 3 Tbsp. dry sherry 2 cups cooked chicken, cubed 4 slices bacon, crumbled 1 - 15 oz. jar marinated artichoke hearts, quartered 2 cups mozzarella cheese, shredded 1/4 cup fresh parsley, chopped

Heat 1 cup of water in a saucepan until boiling. Add rice and cook until liquid is absorbed. Meanwhile, saute onion in butter until tender. Combine soups, milk, sherry, chicken and bacon and mix well. Add sauteed onion to chicken mixture. Place cooked wild rice on the bottom of a greased 13 x 9 inch-baking pan. Place artichoke hearts on top of the rice followed by chicken mixture. Sprinkle with cheese and parsley and bake for 30 - 40 minutes at 350 degrees. This casserole is very good if you like artichoke hearts. The nutty flavor of the wild rice contrasts nicely with the tangy flavor of the artichoke hearts. Take note...the artichoke hearts have a very strong flavor in this dish. Unless you are a big fan of artichoke hearts, you may want to limit the amount you add in this recipe. If you really don't care for marinated artichoke hearts you may want to leave them out altogether. This recipe is great with or without them.

Asparagus with Orange Sauce

2 pounds fresh asparagus, trimmed 1/3 cup orange juice 1 Tbsp. grated orange zest 1/4 cup butter 1/4 tsp. salt

Blanch asparagus by placing in a saucepan and covering asparagus with water. Cook until crisp-tender. Drain off water. Combine orange juice, orange zest, butter and salt in saucepan and heat until thickened. Pour over asparagus and serve. We had this recipe over the weekend and it was wonderful. You will love the tart citrus accent to the rich asparagus flavor in this recipe. Please don't overcook the asparagus! Is your raw asparagus droopy? Have the stalks lost their snap? Well, don't panic, just put the raw asparagus in a pot of very cold water and let them soak for an hour or so. The snap will quickly return.



Dessert


Candied Fruit Cookies

1 cup light brown sugar 1 cup granulated sugar 1 cup butter, softened 2 eggs 3 and 1/3 cups all-purpose flour 1 tsp. salt 1 tsp. baking soda 2 cup candied fruit 1 cup chopped pecans 1 Tbsp. sherry

Cream together sugars and butter. Add eggs and beat well. Combine flour, salt and soda and slowly add to butter mixture stirring constantly. Add fruit, nuts and sherry and mix well. Chill for 1 hour. Drop tablespoonfuls on a baking sheet. Bake at 325 degrees for 15 minutes. Who doesn't love candied fruit? Well, for one...me. But candied fruit is a necessary evil that, like taxes, just cannot be ignored and may even have some important historical significance. More on candied fruit below.

Grocery List

2 - 8 oz. packages cream cheese, softened 1 - 5 oz. jar dried beef, finely chopped 1 clove garlic, minced 2/3 cup sour cream 2 Tbsp. green onions, chopped 2/3 cup pecans, chopped 1 cup wild rice 1 Tbsp. and 1 and 1/4 cup butter 1 small onion, chopped 1 - 10 oz. can cream of chicken soup 1 - 10 oz. can cream of mushroom soup 1/2 cup milk 3 Tbsp. dry sherry 2 cups cooked chicken, cubed 4 slices bacon, crumbled 1 - 15 oz. jar marinated artichoke hearts, quartered 2 cups mozzarella cheese, shredded 1/4 cup fresh parsley, chopped 2 pounds fresh asparagus, trimmed 1/3 cup orange juice 1 Tbsp. grated orange zest 1 cup light brown sugar 1 cup granulated sugar 2 eggs 3 and 1/3 cups all-purpose flour 1 tsp. baking soda 2 cup candied fruit 1 cup chopped pecans 1 Tbsp. sherry

Cheese Biscuits

Ingredients: 2 cups buttermilk baking mix 1/2 cup cold milk 1/2 cup shredded cheddar cheese 1/4 cup melted butter 1/2 teaspoon garlic powder

Preheat oven to 450 degrees. Combine baking mix, milk, and cheese with a wooden spoon until a soft dough forms. Beat vigorously for 30 seconds. Drop by heaping tablespoons onto ungreased baking sheet; bake 8-10 minutes, until just golden. Combine butter and garlic powder, brush over warm biscuits before removing from baking sheet. Serve warm. Makes 10 biscuits.


Avocado Soup / Mexican Hamburger and Rice / Pineapple-Macadamia Nut Pie

Serves 6 to 8.



Appetizer


Avocado Soup

4 ripe avocados 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 1 Tbsp. lime juice 1/4 cup sherry 3 cups chicken broth 1 and 1/2 cups heavy cream Salt and pepper to taste Fresh parsley sprigs

Combine avocados jalapeno pepper; lime juice, sherry, and chicken broth in a blender and puree. Stir in cream and sprinkle with salt and pepper. Chill until ready to serve. Garnish with fresh parsley. This dish is a little rich but very good.



Main Course


Mexican Hamburger and Rice

1 pound ground round 1 onion, chopped 1 - 10 oz. can diced tomatoes 1 cup rice 1 cup water 1 package taco seasoning 1 and 1/2 cups lettuce, chopped 1 tomato, chopped 1 cup black olives, sliced 1 avocado, diced 2 cups Monterey Jack cheese, shredded 1 cup sour cream Tortilla chips

Cook hamburger and onion together in a skillet until meat is well done. Drain off fat. Add canned tomatoes, water, rice and taco seasoning. Cook over medium heat until rice absorbs the water. Remove from heat and add lettuce, tomato, black olives, avocado, cheese and sour cream to the top of the hamburger and rice. Serve with tortilla chips. This dish is a sort of hybrid taco salad. The rice takes up much of the room that would otherwise be occupied by tortilla chips so the end result should be healthful.



Dessert


Pineapple-Macadamia Nut Pie

1 - 9 inch pie shell 3 eggs 1 cup sugar 1/4 cup dark corn syrup 1/4 cup flour 1/2 cup butter 1/2 tsp. rum extract 1 - 8 oz. can crushed pineapple, drained 1/2 cup macadamia nuts, crushed

Cream together butter and sugar. Add eggs one at a time and continue beating. Add corn syrup, flour, rum extract, pineapple and nuts. Pour into pie shell and bake at 350 degrees for 40 minutes or until firm. Allow to cool before serving. This pie is superb.



Grocery List


5 ripe avocados 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 1 Tbsp. lime juice 1/4 cup sherry 3 cups chicken broth 1 and 1/2 cups heavy cream Fresh parsley sprigs 1 pound ground round 1 onion, chopped 1 - 10 oz. can diced tomatoes 1 cup rice 1 package taco seasoning 1 and 1/2 cups lettuce, chopped 1 tomato, chopped 1 cup black olives, sliced 2 cups Monterey Jack cheese, shredded 1 cup sour cream Tortilla chips 1 - 9 inch pie shell 3 eggs 1 cup sugar 1/4 cup dark corn syrup 1/4 cup flour 1/2 cup butter 1/2 tsp. rum extract 1 - 8 oz. can crushed pineapple, drained 1/2 cup macadamia nuts, crushed

Oyster Bisque with Wild Rice Blackened Salmon Filets with Pineapple Salsa / Pea Salad / Raspberry Crumb Cake

Serves 6 to 8.



Appetizer


Oyster Bisque with Wild Rice

2 celery stalks, chopped 2 carrots, chopped 1 onion, chopped 4 cups chicken broth 1/4 cup butter 1/2 cup wild rice 3 cups light cream 2 pints oysters with liquor Salt and pepper to taste Hot sauce to taste

Combine celery, carrots, onion, chicken broth, butter and wild rice in a saucepan and simmer until vegetables are tender (about 40 minutes). Add cream, oysters, salt and pepper and hot sauce and continue cooking until oysters start to curl around the edges. Serve immediately. For those of you who may not know, the liquor we refer to with the oysters in the ingredients is the juice that the oysters come packed in. Oyster bisque is a traditional favorite in this part of Virginia. There is nothing like going to a cook-out on a cold night and eating hot oyster bisque outside by a blazing fire.



Main Course


Blackened Salmon Fillets with Pineapple Salsa

6 - 8 salmon fillets (you can buy one large piece and cut it into serving sizes) 2 Tbsp. blackening seasoning 2 tsp. fresh ground pepper 1 tsp. salt 1/3 cup fresh parsley, chopped

Combine blackening seasoning, pepper, salt and parsley. Coat each salmon fillet with mixture. Spray a skillet with non-stick cooking spray and cook fillets skin side down in very hot skillet until flaky. Serve with pineapple salsa.

Pineapple Salsa

1 cup fresh pineapple, diced 1 - 2 serrano chilies, finely chopped 2 Tbsp. fresh cilantro, chopped Juice of 1 lime 1 tsp. brown sugar 1 tsp. fresh mint, chopped 1/4 tsp. cumin

Combine all ingredients in a bowl and mix well. Serve over salmon fillets. The spicy flavor of the blackened fish is nicely complimented by the sweet/hot/tangy salsa.

Pea Salad

1 - 10 oz. package frozen sweet peas, thawed 1/4 cup onion, chopped 1/2 cup mayonnaise 1 Tbsp. sugar 1 Tbsp. red wine vinegar 3 oz. real bacon bits 1 cup cheddar cheese, shredded Salt and pepper to taste

Combine all ingredients and mix well. Chill before serving. This recipe is also a favorite around these parts.



Dessert


Raspberry Crumb Cake

Crust:
3 cups flour 2/3 cup sugar 1 tsp. cinnamon 2 tsp. baking powder 1 cup butter 1 egg 1 cup milk 1 tsp. vanilla

Filling:
2 cups frozen raspberries 3/4 cup sugar 2 tsp. lemon juice 3 Tbsp. cornstarch 1/2 cup water

Topping:
1/2 cup flour 1/3 cup brown sugar 1/3 cup butter

Combine crust ingredients together and mix until crumbly. Place on the bottom of a 13 x 9 inch baking pan. Place filling ingredients together in a saucepan and heat until mixture starts to thicken. Pour over crumb mixture. Combine topping ingredients together a sprinkle over raspberry mixture. Bake at 350 degrees for 45-50 minutes.



Grocery List


2 celery stalks, chopped 2 carrots, chopped 1 onion and 1/4 cup onion, chopped 4 cups chicken broth 1 and 3/4 cup butter 1/2 cup wild rice 3 cups light cream 2 pints oysters with liquor Hot sauce 6 - 8 salmon fillets (you can buy one large piece and cut it into serving sizes) 2 Tbsp. blackening seasoning 1/3 cup fresh parsley, chopped 1 cup fresh pineapple, diced 1 - 2 serrano chilies, finely chopped 2 Tbsp. fresh cilantro, chopped Juice of 1 lime 1 tsp. and 1/3 cup brown sugar 1 tsp. fresh mint, chopped 1/4 tsp. cumin 1 - 10 oz. package frozen sweet peas, thawed 1/2 cup mayonnaise 2 cups sugar 1 Tbsp. red wine vinegar 3 oz. real bacon bits 1 cup cheddar cheese, shredded 3 and 1/2 cups flour 1 tsp. cinnamon 2 tsp. baking powder 1 egg 1 cup milk 1 tsp. vanilla 2 cups frozen raspberries 2 tsp. lemon juice 3 Tbsp. cornstarch

Chili-Cheese Dip

2 - 15 oz. cans chili 16 oz. cheddar cheese cut into chunks 1 - 15 oz. jar salsa 1/2 cup black olives, sliced 1 jalapeno pepper, seeded and finely diced or 2 Tbsp. pickled peppers from a jar, diced

Combine chili and cheese in a saucepan and heat until cheese is melted. Add the jar of salsa, black olives and peppers if desired. Stir and serve warm with tortilla chips. Some people prefer the chili without the beans for this recipe. We like beans and would prefer to have a few in this recipe but the choice is up to you. This starter is so easy that you will be tempted to feel guilty from all of the compliments...don't. We use Velveeta cheese because it is easy to melt. Once this dish is prepared you can transfer it to a fondue pot or chafing dish to keep it warm.



Main Course


Swiss Steak

2 pounds beef round steak 1/2 inch thick and cut into 6 serving pieces 1/4 cup flour 2 Tbsp. vegetable oil Salt and pepper to taste 1 - 15 oz. can diced tomatoes 2 stalks celery, diced 1 tsp. Worcestershire sauce

Coat beef with flour and salt and pepper. Brown in a large skillet; add tomatoes, celery and Worcestershire sauce. Simmer for about 1 hour. Serve with hot rice, noodles or potatoes. The steak will be moist and tender and very flavorful.

Grover's Old South Greens

4 cups water 2 pounds smoked ham hocks 2 pounds collard and mustard greens salt and fresh ground pepper cider vinegar and hot sauce to taste

Put ham hocks in large pot of water and bring to a boil. Cook over medium to high heat for about 1 hour. Wash greens and remove large, tough stems. Add greens to the water and ham hocks and cook over medium heat for at least 3 hours. You can add more greens as they cook down. Take out ham hocks and remove meat from bone. Add meat back into the greens. Season greens with salt and fresh ground pepper. Serve with cider vinegar and hot sauce to allow your guests to prepare their own perfect greens. Stand back and wait for compliments on your authentic Southern style. The leftover greens are great, especially if you add some more greens the next day....more on that below.



Dessert


Chocolate Cheesecake

1 - 9 inch deep dish chocolate pie crust 4 - 8 oz. packages cream cheese, softened 4 eggs 1 and 1/2 cups sugar 1 tsp. vanilla 1/2 tsp. almond extract 2 cups sour cream 12 oz. chocolate chips, melted

Beat cream cheese together with eggs, slowly add sugar and remaining 4 ingredients and mix well. Pour into piecrust and bake at 350 degrees for about 1 hour. You may use a regular deep dish piecrust instead of the chocolate if you prefer. If you have some extra time and would like to make you own pie crust, take 1 cup graham cracker crumbs (regular or chocolate) crushed and combine with 4 Tbsp. melted butter and 4 Tbsp. sugar. Press into a 9 inch spring form pan to form the crust.



Grocery List


2 - 15 oz. cans chili 16 oz. cheddar cheese cut into chunks 1 - 15 oz. jar salsa 1/2 cup black olives, sliced 1 jalapeno pepper, seeded and finely diced or 2 Tbsp. pickled peppers from a jar, diced 2 pounds beef round steak 1/2 inch thick and cut into 6 serving pieces 1/4 cup flour 2 Tbsp. vegetable oil Salt and pepper to taste 1 - 15 oz. can diced tomatoes 2 stalks celery, diced 1 tsp. Worcestershire sauce 4 cups water 2 pounds smoked ham hocks 2 pounds collard and mustard greens salt and fresh ground pepper cider vinegar and hot sauce to taste 1 - 9 inch deep dish chocolate pie crust 4 - 8 oz. packages cream cheese, softened 4 eggs 1 and 1/2 cups sugar 1 tsp. vanilla 1/2 tsp. almond extract 2 cups sour cream 12 oz. chocolate chips, melted

Quick Berry Crunch

1/2 cup berry juice 1 1/2 Tablespoons quick-cooking tapioca 1/3 cup apple butter 1/8 cup fruit jam 1 cup flour 1 cup quick-cooking oatmeal 1/4 cup toasted wheat germ 1/4 teaspoon double-acting baking powder 1/4 teaspoon baking soda 3 cups berries

Preheat oven to 325 degrees. Mix berry juice and tapioca in a medium-size bowl and let stand for 15 minutes.

In a small saucepan, heat apple butter and jam over low flame until blended. Remove from heat. Mix flour, oats, wheat germ, powder, and soda into jam mixture and stir until well blended.

Place half the oat mixture into a greased 9" x 9" pan, sprinkle berries over the oats, spread tapioca mixture over the berries, and top with remaining oats-mixture. Bake for 30 minutes or until topping is brown. Serve warm with ice cream or whipped topping.


Green Salad with Orange Vinaigrette / Minute Minestrone / Sweet Potato Rolls / Fruit Tart

Serves 6 to 8.



Appetizer


Green Salad with Orange Vinaigrette

6 - 8 cups salad greens Bibb lettuce, baby spinach, baby romaine or radicchio combinations work well 1 and 1/2 cup oranges, seeded and chopped 1/4 cup black olives, sliced 1/4 cup Feta cheese, crumbled

Dressing

1/4 cup fresh orange juice 1/2 tsp. dry mustard 1 Tbsp. olive oil 1/4 cup red wine vinegar 1 garlic clove, minced Salt and pepper to taste

Combine salad ingredients and toss. Combine dressing ingredients and shake well. Pour over salad and toss just before serving. You love this elegant salad.



Main Course


Minute Minestrone

1 Tbsp. olive oil 2 cloves garlic, minced 1 small onion, chopped 1 carrot, grated 2 small zucchini, diced 2 cups cabbage, shredded 2 cups chicken broth 1 - 15 oz. can diced tomatoes 1 - 15 oz. can cannelloni beans, drained 1 tsp. dried rosemary 1/2 tsp. dried basil 1/2 tsp. crushed red pepper salt and pepper to taste

Heat olive oil in a large saucepan. Saute garlic, onion, carrot and zucchini until tender. Add cabbage and continue cooking until cabbage is tender. Add remaining ingredients and cook over medium heat for 15 - 20 minutes. Sounds too easy to be true, right? Well, this soup is as easy as it is delicious.

Sweet Potato Rolls

4 cups all-purpose flour 1 tsp. salt 2 Tbsp. baking powder 1 cup butter, cut into pieces 1 cup cooked, mashed sweet potato 1 cup buttermilk 1/4 tsp. ground allspice 1/4 tsp. ground nutmeg 1 Tbsp. sugar

Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned. These little goodies are very different but so good. The sweet potatoes add a flavor and texture that is unique. You may want to make extra because they will go fast.



Dessert


Fruit Tart

1 - 9 inch prepared pastry crust 8 oz. cream cheese 2 Tbsp. Grande Mairner 1/4 cup sugar 4 cups of mixed sliced peaches, orange sections and strawberries 1/3 cup strawberry jelly

Remove piecrust from package and place in 9 inch tart pan with removable bottom. Bake piecrust at 450 degrees for 10 minutes or until golden brown. Allow crust to cool. Combine cream cheese, sugar and Grand Manier in bowl. Mix until completely blended. Spread cream cheese mixture over baked piecrust. Melt jelly small pan. Arrange fruit evenly over cream cheese mixture and top with melted jelly as a glaze. Refrigerate at least 3 hours before serving. This light dessert is the perfect way to end the light yet flavorful meal.



Grocery List


6 - 8 cups salad greens Bibb lettuce, baby spinach, baby romaine or radicchio combinations work well 1 and 1/2 cup oranges, seeded and chopped 1/4 cup black olives, sliced 1/4 cup Feta cheese, crumbled 1/4 cup fresh orange juice 1/2 tsp. dry mustard 1 Tbsp. olive oil 1/4 cup red wine vinegar 1 garlic clove, minced 1 Tbsp. olive oil 2 cloves garlic, minced 1 small onion, chopped 1 carrot, grated 2 small zucchini, diced 2 cups cabbage, shredded 2 cups chicken broth 1 - 15 oz. can diced tomatoes 1 - 15 oz. can cannelloni beans, drained 1 tsp. dried rosemary 1/2 tsp. dried basil 1/2 tsp. crushed red pepper 4 cups all-purpose flour 2 Tbsp. baking powder 1 cup butter, cut into pieces 1 cup cooked, mashed sweet potato 1 cup buttermilk 1/4 tsp. ground allspice 1/4 tsp. ground nutmeg 1 Tbsp. and 1/4 cup sugar 1 - 9 inch prepared pastry crust 8 oz. cream cheese 2 Tbsp. Grande Mairner 4 cups of mixed sliced peaches, orange sections and strawberries 1/3 cup strawberry jelly

Butternut Squash Soup

2 butternut squash, peeled, seeded and cubed 1 onion, peeled and chopped 2 cups chicken broth 1/4 cup butter 1/4 cup dry sherry 1 cup light cream 1/4 tsp. grated nutmeg Salt and pepper to taste

Melt butter in saucepan and cook squash and onion until tender. Place mixture in a blender or food processor and blend until smooth. In a separate pan, combine chicken broth, cream, sherry and salt and pepper. Add squash mixture and heat thoroughly. Sprinkle nutmeg on top and serve warm.



Main Course Accompaniments


Sausage Stuffing

1 pound sausage 2 cups chopped onion 1 and 1/2 cups chopped celery 5 cups crumbled cornbread 1 cup crumbs from white bread 2 eggs beaten 1 Tbsp. sage 1/4 cup melted butter salt and pepper to taste

Saute sausage until cooked then remove from pan. Saute onions and celery in small amount of sausage drippings and then drain. Blend sausage, onions and celery together, add cornbread, white bread, eggs, sage and salt and pepper. Fold in butter. Stuffing can be cooked inside turkey or in a separate covered casserole. If you do stuff the turkey with stuffing, make sure that you follow the cooking directions for a stuffed turkey (it must be cooked longer than an unstuffed turkey) and remove all of the stuffing from the turkey as soon as the turkey is cooked.

Baked Pineapple Casserole

1 - 20 oz can crushed pineapple, with juice 2 eggs beaten 1 tsp. vanilla 1/8 cup butter 1/4 cup sugar 1 cup whitebread cubed 2 Tbsp. all-purpose flour

Mix sugar, flour, eggs and pineapple together. Saute bread in melted butter until golden brown. Add bread to mixture. Place in greased casserole dish and bake at 350 degrees for 35 minutes.

Frozen Cranberry Salad

1 - 16 oz. can cranberry sauce 1 - 20 oz. can crushed pineapple, drained 1 - 14 oz. can low fat sweetened condensed milk 1/4 cup lemon juice 2 cups whipped topping 1/4 cups pecans, chopped

Combine all ingredients except nuts in a large bowl. Spread out in baking dish. Top with nuts and freeze. Remove from freezer 20 minutes before serving. Cut into squares.

Broccoli Casserole

2 heads fresh broccoli or 3 - 16 oz. packages of frozen chopped broccoli 4 Tbsp. butter 1 medium onion chopped and sauted in butter 1 can cream of mushroom soup 2 eggs beaten 1 cup mayonnaise 1 cup grated sharp cheddar cheese 3 and 1/2 cups cubed stuffing

Combine all ingredients except dressing and butter in baking dish. Spread dressing on top. Pour the 4 tbsp. of melted butter over the dressing. Bake 350 degrees for 35 minutes for frozen broccoli or 60 minutes for fresh broccoli. Fresh broccoli is always better. You can also peel the skin off of the stalks and cut the stalks into thin slices for an almost "water chestnut" type addition to the casserole.



Desserts


Cranberry Apple Cobbler

1 and 1/2 cups raw cranberries 5 cups tart apples, peeled, cored and sliced 1 tsp. cinnamon 1/4 cup butter, melted 1 tsp. nutmeg 1/2 cup brown sugar 1/2 cup flour 1/3 cup oats 1/4 cup pecans, chopped 1 Tbsp. lemon juice

Place cranberries and apples in a large greased baking dish. Sprinkle lemon juice on top. Combine flour, oats, brown sugar and nutmeg together and sprinkle over fruit. Pour melted butter over mixture and sprinkle with cinnamon and pecans. Bake at 375 degrees for 45 minutes.

Stuffed Pumpkin

1 - 8 to 10 inch pumpkin 1 cup cranberries 1/2 cup dates 1/3 cup walnuts 1 cup tart apples, cored and chopped 1/4 cup brown sugar 1 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground allspice 1/4 tsp. nutmeg 1 tsp. lemon rind, grated 1 Tbsp. orange rind, grated

Cut top off the pumpkin and save. Scoop out inside. Combine all ingredients and fill pumpkin. Bake without top for 45 minutes at 350 degrees. Place top on pumpkin and continue baking for 30 minutes. Serve warm.



Grocery List


2 butternut squash, peeled, seeded and cubed 1 onion, peeled and chopped 2 cups chicken broth 1 and 1/4 cup butter 1/4 cup dry sherry 1 cup light cream 1/4 tsp. grated nutmeg 1 pound sausage 2 cups chopped onion 1 and 1/2 cups chopped celery 5 cups crumbled cornbread 1 cup crumbs from white bread 6 eggs beaten 1 Tbsp. sage 1 - 20 oz can crushed pineapple, with juice 1 tsp. vanilla 1/4 cup sugar 1 cup whitebread cubed 2 Tbsp. and 1/2 cup all-purpose flour 1 - 16 oz. can cranberry sauce 1 - 20 oz. can crushed pineapple, drained 1 - 14 oz. can low fat sweetened condensed milk 1/4 cup lemon juice 2 cups whipped topping 1/4 cups pecans, chopped 2 heads fresh broccoli or 3 - 16 oz. packages of frozen chopped broccoli 1 medium onion chopped 1 can cream of mushroom soup 1 cup mayonnaise 1 cup grated sharp cheddar cheese 3 and 1/2 cups cubed stuffing 2 and 1/2 cups raw cranberries 6 cups tart apples, peeled, cored and sliced 2 tsp. cinnamon 1 and 1/4 tsp. nutmeg 3/4 cup brown sugar 1/3 cup oats 1/4 cup pecans, chopped 1 Tbsp. lemon juice 1 - 8 to 10 inch pumpkin 1/2 cup dates 1/3 cup walnuts 1/4 tsp. ground cloves 1/4 tsp. ground allspice 1 tsp. lemon rind, grated 1 Tbsp. orange rind, grated

Cocktail Meatballs with Cranberry Glaze / Smoked Turkey Quesadillas with Creamy Guacamole / Chocolate Mint Mousse


Appetizer


Cocktail Meatballs with Cranberry Glaze

1 pound lean ground beef 1/4 cup onion, finely chopped 1/2 tsp. thyme 1 egg, beaten 1/2 cup bread crumbs Salt and pepper to taste 8 oz. can jellied cranberry sauce 2 Tbsp. brown sugar 1 Tbsp. apple cider vinegar 2/3 cup chili sauce or steak sauce

Combine ground beef, onion, thyme, egg, breadcrumbs and salt and pepper and mix well. Roll into 1-inch balls and place on an ungreased baking sheet. Bake at 350 degrees for 30 minutes or until browned. Place meatballs in a crockpot and mix together cranberry sauce, brown sugar, vinegar and chili or steak sauce. Mix sauce well and pour into crockpot over meatballs. Stir to coat meatballs. Allow to simmer for an hour or so before serving. You can also buy already prepared meatballs if you want to save some time.



Main Course


Smoked Turkey Quesadillas with Creamy Guacamole

4 burrito sized flour tortillas 4 cups smoked turkey, diced 2 cups sharp cheddar cheese, shredded 1/4 cup green onions, chopped 1 cup black beans 2 avocados, mashed 2/3 cup sour cream 2 cloves garlic, minced 1/2 tsp. ground cumin Juice of 1 lime

Take 1 tortilla and lay it on a baking sheet. Sprinkle 2 cups of smoked turkey, half the green onions, 1/2 cup of the black beans and 1 cup of the cheddar cheese onto the tortilla and spread out evenly. Cover with another tortilla (repeat these same steps for the other quesadilla pie) and bake for 15 - 20 minutes at 400 degrees. Slice into 8 equal slices and serve with creamy guacamole. Combine mashed avocados, sour cream, garlic, cumin and lime juice and mix well. Serve this with the quesadillas. Although you may purchase already prepared guacamole, I would not recommend this unless you cannot find fresh avocados. perfectly.



Dessert


Chocolate Mint Mousse

12 ounces semi-sweet chocolate chips 1/4 cup butter 1 tsp. vanilla 1/2 tsp. mint extract 8 oz. carton fat-free egg product, thawed 1 cup powdered sugar 1 cup whipped topping

Melt chocolate and butter in a saucepan; add vanilla and mint extracts. Whip egg product until foamy, add sugar and continue to beat. Add egg mixture to chocolate mixture and stir for 1 minute. Remove from heat and add whipped topping. Stir well. Pour into individual serving glasses. Allow to cool and set in the refrigerator for at least 1 hour before serving.



Grocery List


1 pound lean ground beef 1/4 cup onion, finely chopped 1/2 tsp. thyme 1 egg, beaten 1/2 cup bread crumbs 8 oz. can jellied cranberry sauce 2 Tbsp. brown sugar 1 Tbsp. apple cider vinegar 2/3 cup chili sauce or steak sauce 4 burrito sized flour tortillas 4 cups smoked turkey, diced 2 cups sharp cheddar cheese, shredded 1/4 cup green onions, chopped 1 cup black beans 2 avocados, mashed 2/3 cup sour cream 2 cloves garlic, minced 1/2 tsp. ground cumin Juice of 1 lime 12 ounces semi-sweet chocolate chips 1/4 cup butter 1 tsp. vanilla 1/2 tsp. mint extract 8 oz. carton fat-free egg product, thawed 1 cup powdered sugar 1 cup whipped topping Creamy Tarragon Dip Blackened Rockfish Polynesian Wild Rice Pilaf Raspberry Trifle

Serves 6 to 8.



Appetizer


Creamy Tarragon Dip

1 - 8 oz. package cream cheese, softened 1/2 cup sour cream 1 clove garlic, minced 1 Tbsp. fresh tarragon, chopped 1/ 4 cup green onions, chopped 1 tsp. lemon juice

Combine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.



Main Course


Blackened Rockfish

6 - 8 rockfish fillets 1/4 - 1/2 cup butter, melted Blackening seasoning

Coat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning. Allow coated fillets to sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets you should cook for several minutes per side. We had this over the weekend because the local store had some beautiful rockfish. Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your locale, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon. Be careful because some blackening seasoning is hotter than others. If you get a seasoning that is too hot, try to limit the amount of seasoning you use to coat the fish and serve the fish with some homemade tarter sauce made from 2 Tbsp. of mayonnaise and 1 Tbsp. of dill relish.

Polynesian Wild Rice Pilaf

4 cups wild rice, cooked according to package directions 1 large onion, chopped 1/2 cup celery, chopped 1 - 15 oz. can crushed pineapple, drained 2 Tbsp. butter

Cook rice until all liquid is absorbed. For added flavor you may use chicken broth instead of just water to cook your rice. While rice is cooking, saute onion and celery in butter until tender. When rice is finished cooking add sauteed onion, celery and pineapple to rice and mix well. Place in a baking dish and bake for 15 - 20 minutes at 350 degrees. We had this recipe with the rockfish the other night and it was very good. The celery, onion and pineapple make for a substantial side dish that is very tasty.



Dessert


Raspberry Trifle

1 angelfood cake, sliced lengthwise in 3 equal pieces (you may also use pound cake) 1 - 8 oz. jar raspberry preserves 1/4 cup cream sherry 2 cups custard or vanilla pudding 1 - 8 oz. carton whipped topping or you can make your own by whipping heavy cream 1/4 cup sliced almonds

Spread raspberry preserves on the topside of the bottom layer of the angelfood cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle 1/3 of the sherry onto the cake, top with 1 cup of custard or pudding. Follow this with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve.



Grocery List


1 - 8 oz. package cream cheese, softened 1/2 cup sour cream 1 clove garlic, minced 1 Tbsp. fresh tarragon, chopped 1/ 4 cup green onions, chopped 1 tsp. lemon juice 6 - 8 rockfish fillets 1/4 - 1/2 cup and 2 Tbsp. butter, melted Blackening seasoning 4 cups wild rice, cooked according to package directions 1 large onion, chopped 1/2 cup celery, chopped 1 - 15 oz. can crushed pineapple, drained 1 angelfood cake, sliced lengthwise in 3 equal pieces (you may also use pound cake) 1 - 8 oz. jar raspberry preserves 1/4 cup cream sherry 2 cups custard or vanilla pudding 1 - 8 oz. carton whipped topping or you can make your own by whipping heavy cream 1/4 cup sliced almonds Baked Potato Soup Chicken Fried Steak Broccoli with Toasted Sesame Seeds Cherry Pie

Serves 6 to 8.



Appetizer


Baked Potato Soup

4 - 5 baking potatoes 2 cups water 1 quart milk 1/2 cup celery 1/4 cup butter 1/2 cup sour cream 1/3 cup bacon, cooked and crumbled 1/3 cup green onion, chopped 2 cup sharp cheddar cheese, shredded 1 Tbsp. fresh parsley or dill, chopped Salt and pepper to taste

Place potatoes in the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a large saucepan and add chopped celery to the water and simmer until celery is tender. When potatoes are fully cooked, slice down the center and scoop out pulp of each potato and add to celery and water. Add milk, butter, sour cream, bacon, green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper. Allow mixture to simmer over low-medium heat until it thickens. Serve hot with cheddar cheese sprinkled on top. You may also add chives (from the top of the green onions), bacon pieces and sour cream. We made this recipe last weekend and it was great. I chopped up the potato peels and added them to the soup. The skins added flavor and texture and you may want to try this. I also understand that most of the vitamins and minerals are in the potato skin.



- Main Course


Chicken Fried Steak

2 pounds round steak, tenderized 1 cup flour 1 tsp. salt 1 tsp. garlic powder 2 tsp. Old Bay seasoning or paprika if you can't find Old Bay Fresh ground pepper 2 eggs, beaten 1/2 cup milk Vegetable oil

Gravy
1Tbsp. butter 6 Tbsp. Flour 3 cups hot milk Salt and pepper

Cut steak into 4 pieces. Combine flour, salt garlic powder, Old Bay or paprika and pepper on a plate. Combine eggs and milk in a bowl. Dip steak in egg/milk mixture then coat with flour mixture. Cook steaks in hot oil in a heavy skillet. Remove steaks and keep warm. Add butter to skillet and mix with drippings. Add flour and cook and stir until flour browns. Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks. This is an old Southern favorite. The steaks are tender and tasty and the gravy adds a nice touch.

Broccolini with Toasted Sesame Seeds

2 pounds broccolini 1/4 cup butter 1 Tbsp. soy sauce 2 tsp. sesame oil 1 clove garlic, minced 2 Tbsp. sesame seeds Salt and pepper to taste

Broccolini is a cross between broccoli and Chinese kale. Broccolini is very tender and not as bitter as broccoli can be. If you cannot find in the produce section of your local grocery store you may substitute regular broccoli spears. Blanch broccolini by placing in a saucepan and covering it with water. Bring water to a boil and cook for several minutes until broccolini is crisp tender, Drain off water Add soy sauce, butter, garlic and sesame oil to the saucepan cook for several more minutes. Add toasted sesame seeds and salt and pepper. You may toast the sesame seeds by placing them on a baking sheet and heating in the oven on 400 degrees for several minutes until they turn golden brown. The broccolini is very tasty and the stalks are tender as well.



Dessert


Cherry Pie

9 inch pie crust for two-crust pie 2 - 15 oz. cans pitted tart red cherries, drained 1 and 1/2 cups sugar 1/4 cup flour 1 Tbsp. butter 1/8 tsp. almond extract

Combine cherries, sugar, flour and almond extract and mix well. Pour into bottom portion of pie shell. Dot with butter. Place top piecrust over cherry mixture and crimp together on the sides. Cut several slits on the top of the crust. Bake at 425 degrees for 30 - 40 minutes or until golden brown and cherries are bubbling through slits made on the top. Serve warm with vanilla ice cream if you desire.



Grocery List


4 - 5 baking potatoes 2 cups water 1 quart and 3 and 1/2 cups of milk 1/2 cup celery 1/2 cup and 2 Tbsp. butter 1/2 cup sour cream 1/3 cup bacon, cooked and crumbled 1/3 cup green onion, chopped 2 cup sharp cheddar cheese, shredded 1 Tbsp. fresh parsley or dill, chopped 2 pounds round steak, tenderized 1 and 1/4 cup flour 1 tsp. garlic powder 2 tsp. Old Bay seasoning or paprika if you can't find Old Bay 2 eggs, beaten Vegetable oil 1Tbsp. butter 6 Tbsp. Flour 2 pounds broccolini 1 Tbsp. soy sauce 2 tsp. sesame oil 1 clove garlic, minced 2 Tbsp. sesame seeds 9 inch pie crust for two-crust pie 2 - 15 oz. cans pitted tart red cherries, drained 1 and 1/2 cups sugar 1/8 tsp. almond extract

Tortilla Soup / Beef and Bean Burritos / Mexican Fruit Salad / Chocolate Kahlua Pie

Serves 6 to 8.



Appetizer


Tortilla Soup

2 cups chicken broth 1 cup beef broth 1 onion, chopped 2 cloves garlic, minced 1 tomato, chopped 1 - 14 oz. can tomato sauce 1 tsp. cumin 1 tsp. chili powder 1 Tbsp. Worcestershire sauce 2 Tbsp. oil 2 Tbsp. fresh parsley, chopped 2 cups broken tortilla chips 1 cup Monterey Jack cheese, shredded salt and pepper to taste

Saute garlic, onion, and fresh parsley in oil for several minutes. Add tomato sauce, chicken broth, beef broth and spices. Cook over low heat for 30 minutes. Add broken tortilla chips and cook for 5 - 10 more minutes. Ladle into bowls and top with cheese and fresh diced tomato. This soup is great. Serve it immediately so the chips don't get too soggy



Main Course


Beef and Bean Burritos

1 pound lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 - 14 oz. can refried beans 1 Tbsp. chili powder 2 tsp. cumin 2 tsp. oregano 1/2 cup ripe olives, sliced 2 Tbsp. fresh parsley, chopped Hot sauce to taste if desired 1 cup sour cream 2 cups Monterey Jack cheese, shredded 1 cup picante sauce 8 - 10 large flour tortillas

Brown ground beef with onion and garlic. Drain fat. Add refried beans, chili powder, cumin, oregano, olives, parsley and hot sauce and stir thoroughly. Combine sour cream, cheese and picante sauce and set aside. Fill each tortilla with meat mixture and about two tablespoons of the cheese mixture and roll. Make sure you have some of the cheese mixture left over to top the burritos. Place burritos seam side down in a greased 13 x 9 inch baking dish. Top with remaining cheese mixture and bake for 25 minutes at 350 degrees.

Mexican Fruit Salad

2 avocados, peeled and diced 1 - 14 oz. can pineapple chunks 1/4 cup red onion, chopped 1/4 cup cilantro, chopped 1 tomato, chopped 2 naval oranges, peeled and chopped 1 jicama, diced Juice of 1 lime 1 jalapeno pepper, seeded and finely chopped 1/4 tsp. cumin

Combine all ingredients in a large bowl and refrigerate until ready to serve. Jicama is a crunchy sweet fruit that has the consistency of water chestnuts. You can usually find them in the produce section of you local grocery store. However, if you cannot you may use sliced water chestnuts instead. We hope you can find the jicama because it really does have a unique flavor.



Dessert


Chocolate Kahlua Pie

1 - 9 inch unbaked pie shell 2 eggs 1/2 cup brown sugar 1/2 cup granulated sugar 1/4 cup butter, melted 2 Tbsp. flour 1 tsp. vanilla 1/2 cup semi-sweet chocolate chips 1/4 cup dark corn syrup 1/3 cup Kahlua or other coffee flavored liqueur

Combine eggs, sugars, butter, flour, vanilla, chocolate chips, corn syrup and Kahlua and mix well. Pour into pie shell and bake for 30 - 40 minutes at 350 degrees until center is firm. Allow to cool and serve. The finished product is rich and dense and sweet.



Grocery List


2 cups chicken broth 1 cup beef broth 2 onions, chopped 4 cloves garlic, minced 1 tomato, chopped 1 - 14 oz. can tomato sauce 3 tsp. and 1/4 cumin 1 tsp. chili powder 1 Tbsp. Worcestershire sauce 2 Tbsp. oil 2 Tbsp. fresh parsley, chopped 2 cups broken tortilla chips 1 cup Monterey Jack cheese, shredded 1 pound lean ground beef 1 - 14 oz. can refried beans 1 Tbsp. chili powder 2 tsp. oregano 1/2 cup ripe olives, sliced 2 Tbsp. fresh parsley, chopped 1 cup sour cream 2 cups Monterey Jack cheese, shredded 1 cup picante sauce 8 - 10 large flour tortillas 2 avocados, peeled and diced 1 - 14 oz. can pineapple chunks 1/4 cup red onion, chopped 1/4 cup cilantro, chopped 1 tomato, chopped 2 naval oranges, peeled and chopped 1 jicama, diced Juice of 1 lime 1 jalapeno pepper, seeded and finely chopped 1 - 9 inch unbaked pie shell 2 eggs 1/2 cup brown sugar 1/2 cup granulated sugar 1/4 cup butter, melted 2 Tbsp. flour 1 tsp. vanilla 1/2 cup semi-sweet chocolate chips 1/4 cup dark corn syrup 1/3 cup Kahlua or other coffee flavored liqueur.

Cheddar Cheese Ball / Black Bean Soup / Chocolate Cherry Bark

Serves 6 to 8.



Appetizer


Cheddar Cheese Ball

2 - 8 oz. packages cream cheese, softened 2 cups sharp cheddar cheese, shredded 1/4 cup green onion, chopped 1 tsp. lemon juice 1 Tbsp. Worcestershire sauce 1/2 tsp. seasoned salt 1/4 cup fresh parsley, chopped

Combine all ingredients except parsley and mix well. Shape into a ball and refrigerate for several hours. Coat cheese ball with parsley and serve with crackers.



Main Course


3 - 15 oz. cans of black beans 2 - 15 oz. cans of chicken broth 1 medium onion, diced 3 boneless skinless chicken breasts, cut into small pieces 3 Tbsp. olive oil 3 Tbsp. chili powder (or to taste) 1 Tbsp. garlic powder (or to taste) 2 tsp. ground cumin (or to taste)

Using medium heat, saute onion in oil until it is transparent; add chicken pieces and stir until slightly browned. Add black beans, their liquid, then add broth. Season with chili powder, garlic powder and cumin. You may add more of these spices to perk up the soup. Bring the soup to a boil on high heat, then turn down to medium heat and simmer for 30 minutes. After the soup has simmered, check to see if the soup needs more seasoning.

Serving Suggestions:
Serve with grated cheddar or Mexican cheese, sour cream, pickled jalapeno peppers, and tortilla chips. I like my chips crushed. I use light sour cream and the baked chips. This recipe can be adjusted according to your tastes. I happen to like spicy food, so I use a lot of seasoning and peppers. If you don't like the peppers, it is good without them as well. This soup makes a large amount, and the leftover soup freezes well.



Dessert


Chocolate Cherry Bark

16 oz. white chocolate squares 1 cup Maraschino cherries, drained 1/2 cup mini chocolate chips 1/4 cup nuts, chopped

Melt chocolate in a glass bowl in the microwave ( be careful not to scorch). Stir in Maraschino cherries, chocolate chips and nuts. Spread evenly onto waxed paper and allow to cool. break into pieces and serve.



Grocery List


2 - 8 oz. packages cream cheese, softened 2 cups sharp cheddar cheese, shredded 1/4 cup green onion, chopped 1 tsp. lemon juice 1 Tbsp. Worcestershire sauce 1/2 tsp. seasoned salt 1/4 cup fresh parsley, chopped 3 - 15 oz. cans of black beans 2 - 15 oz. cans of chicken broth 1 medium onion, diced 3 boneless skinless chicken breasts, cut into small pieces 3 Tbsp. olive oil 3 Tbsp. chili powder 1 Tbsp. garlic powder 2 tsp. ground cumin 16 oz. white chocolate squares 1 cup Maraschino cherries, drained 1/2 cup mini chocolate chips 1/4 cup nuts, chopped Veggie Dip Ratatouille Potato Rolls Fruity Tapioca

Serves 6 to 8.



Appetizer


Veggie Dip

1 cup plain yogurt 1 clove garlic, minced 1/2 cup mayonnaise 1 cup sharp cheddar cheese, granted 1/4 cup Parmesan cheese, grated.

Combine all ingredients and chill for about two hours before serving. Serve with variety of fresh veggies such as broccoli florets, baby asparagus, celery and carrot sticks, cucumber slices and any other of your favorite veggies. This dip is quick and easy and very tasty. Get creative with your veggies and offer a wide selection of choices.



Main Course


Ratatouille

2 Tbsp. olive oil 1 large onion, chopped 3 cloves garlic, minced 3 cups eggplant, chopped 3 cups zucchini, chopped 3 tomatoes, chopped 1/2 cup parsley, chopped 1 cup water salt and pepper 1 pound penne pasta 1 cup Parmesan cheese, grated

Heat olive oil in large pot. Cook onion and garlic in olive oil until tender. Add eggplant and simmer for 10 minutes. Add zucchini, tomatoes, parsley and about 1 cup of water. Salt and pepper to taste. Simmer on low/medium heat for about 30 minutes until vegetables are tender, stirring frequently. You may need to add just a little more water as the dish cooks down. Meanwhile cook pasta according to package directions until just al dente. Drain pasta and spoon into bowls. Spoon ratatouille over pasta and sprinkle on cheese. This dish is perfect for those cold winter nights when you want something nice and warm.

Potato Rolls

4 cups all-purpose flour 1 tsp. salt 2 Tbsp. baking powder 1 cup butter, cut into pieces 1 cup cooked, mashed potato 1 cup buttermilk 1 Tbsp. sugar

Combine flour, salt and baking powder. Add butter and mix until crumbly. Add remaining ingredients and mix well. Place dough on a floured surface and roll out to 1/2 inch thick. Cut rolls with round cookie cutter and place on a greased cookie sheet. Bake at 400 degrees for about 15 minutes or until lightly browned. These go great with the main course.



Dessert


Fruity Tapioca

2 - 3 oz. packages tapioca pudding 2 cups orange juice 3/4 cup pineapple juice 1 can chunk pineapple, with juice 1 cup seedless or seeded tangerine sections 1 cup seedless green grapes 2 cups sliced bananas 3/4 cup whipped topping

Cook tapioca pudding then mix with orange and pineapple juice. Let it cool. Add remaining ingredients and refrigerate for several hours.



Grocery List


1 cup plain yogurt 4 cloves garlic, minced 1/2 cup mayonnaise 1 cup sharp cheddar cheese, granted 1 and 1/4 cup Parmesan cheese, grated. 2 Tbsp. olive oil 1 large onion, chopped 3 cups eggplant, chopped 3 cups zucchini, chopped 3 tomatoes, chopped 1/2 cup parsley, chopped 1 cup water 1 pound penne pasta 4 cups all-purpose flour 2 Tbsp. baking powder 1 cup butter, cut into pieces 1 cup cooked, mashed potato 1 cup buttermilk 1 Tbsp. sugar 2 - 3 oz. packages tapioca pudding 2 cups orange juice 3/4 cup pineapple juice 1 can chunk pineapple, with juice 1 cup seedless or seeded tangerine sections 1 cup seedless green grapes 2 cups sliced bananas 3/4 cup whipped topping Spinach Salad with Blue Cheese Stuffed Shells French Bread Chocolate Pie

Serves 6 to 8.



Appetizer


Spinach Salad with Blue Cheese

6 - 8 cups baby spinach 1 red apple, chopped 1 green apple, chopped 1 small red onion, thinly sliced 1/3 cup blue cheese, crumbled 1/4 cup pecans, chopped

Dressing:
1/2 cup olive oil 2/3 cup red wine vinegar 2 tsp. brown sugar 1 clove garlic, minced Salt and pepper to taste

Combine salad ingredients in a large bowl and toss. Combine dressing ingredients in a cruet and shake well. Pour dressing over salad just before serving and toss.



Main Course


Stuffed Shells

1 pound lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 cup beef broth 1/4 cup fresh parsley, chopped 1 Tbsp. fresh basil, chopped 1/3 cup Parmesan cheese, grated Ground pepper to taste 12 oz. box jumbo macaroni shells, cooked 1 - 12 oz. jar spaghetti sauce 2 cups mozzarella cheese, shredded

Saute ground beef, onion and garlic in a saucepan. Drain off any fat. Add beef broth, parsley, basil, pepper and Parmesan cheese and mix well. Stuff each shell with meat mixture and place in a glass baking dish. Pour sauce over shells and sprinkle with mozzarella cheese. Bake for 30 minutes at 350 degrees. A lot of stuffed shells recipes only use cheese for the stuffing. We like this recipe because of the meat and the fact that, well, I guess we are carnivores, or omnivores to be more precise. If you are not a carnivore, or omnivore than you can omit the ground beef and substitute sun-dried tomatoes or some chopped spinach in the filling.

French Bread

4 packages dry yeast 2 and 1/4 cups warm water 1 Tbsp. salt 1 Tbsp. sugar 7 cups flour corn meal 1 egg white, beaten with 1 Tbsp. water

Dissolve yeast in warm water in large mixing bowl. Add salt, sugar and flour to yeast and mix into dough. Knead dough on floured surface until smooth, about 15 minutes. Place dough in greased bowl and cover bowl with damp towel. Let dough rise for about 2 hours until doubled in size. Squish dough back down and let it rise again for about 1 hour. Divide dough into three pieces. Roll dough out with rolling pin on floured surface and then shape each piece into a loaf. Sprinkle corn meal on cookie sheet and place loaves on cookie sheet. Slit tops of loaves with sharp knife and brush with egg white/water mixture. Let dough rise again, uncovered, for about 1 hour and then brush again with egg white/water mixture. Bake at 400 degrees for 15 minutes. Brush loaves again with egg white/water mixture and bake for 15 minutes longer.



Dessert


Chocolate Pie

1 - 9 inch pie crust 3 oz. semi-sweet chocolate 1/2 cup butter 2/3 cup sugar 2 tsp. vanilla 2 eggs. beaten 1 Tbsp. flour 6 oz. evaporated milk or half and half whipped topping for garnish

Place pie crust in a 375 degree oven for about 10 minutes or until lightly browned. Meanwhile, melt chocolate and butter in a large saucepan, add sugar and vanilla and beaten eggs and continue to cook over low heat. Combine flour and evaporated milk and stir until flour is dissolve. Add to chocolate mixture and cook for several minutes until mixture starts to thicken. Pour into pie shell and bake at 375 for 20 - 25 minutes. Allow to cool and serve with whipped topping if desired.



Grocery List


6 - 8 cups baby spinach 1 red apple, chopped 1 green apple, chopped 1 small red onion, thinly sliced 1/3 cup blue cheese, crumbled 1/4 cup pecans, chopped 1/2 cup olive oil 2/3 cup red wine vinegar 2 tsp. brown sugar 3 cloves garlic, minced 1 pound lean ground beef 1 onion, chopped 1 cup beef broth 1/4 cup fresh parsley, chopped 1 Tbsp. fresh basil, chopped 1/3 cup Parmesan cheese, grated 12 oz. box jumbo macaroni shells, cooked 1 - 12 oz. jar spaghetti sauce 2 cups mozzarella cheese, shredded 4 packages dry yeast 1 Tbsp. salt 2/3 cup and 1 Tbsp. sugar 7 cups and 1 Tbsp. flour corn meal 1 egg white, beaten with 1 Tbsp. water 1 - 9 inch pie crust 3 oz. semi-sweet chocolate 1/2 cup butter 2 tsp. vanilla 2 eggs. beaten 6 oz. evaporated milk or half and half whipped topping for garnish Butternut Squash Soup Sausage Stuffing Baked Pineapple Casserole Frozen Cranberry Salad Broccoli Casserole Cranberry Apple Cobbler Stuffed Pumpkin


Appetizer


Butternut Squash Soup

2 butternut squash, peeled, seeded and cubed 1 onion, peeled and chopped 2 cups chicken broth 1/4 cup butter 1/4 cup dry sherry 1 cup light cream 1/4 tsp. grated nutmeg Salt and pepper to taste

Melt butter in saucepan and cook squash and onion until tender. Place mixture in a blender or food processor and blend until smooth. In a separate pan, combine chicken broth, cream, sherry and salt and pepper. Add squash mixture and heat thoroughly. Sprinkle nutmeg on top and serve warm.



Main Course Accompaniments


Sausage Stuffing

1 pound sausage 2 cups chopped onion 1 and 1/2 cups chopped celery 5 cups crumbled cornbread 1 cup crumbs from white bread 2 eggs beaten 1 Tbsp. sage 1/4 cup melted butter salt and pepper to taste

Saute sausage until cooked then remove from pan. Saute onions and celery in small amount of sausage drippings and then drain. Blend sausage, onions and celery together, add cornbread, white bread, eggs, sage and salt and pepper. Fold in butter. Stuffing can be cooked inside turkey or in a separate covered casserole. If you do stuff the turkey with stuffing, make sure that you follow the cooking directions for a stuffed turkey (it must be cooked longer than an unstuffed turkey) and remove all of the stuffing from the turkey as soon as the turkey is cooked.

Baked Pineapple Casserole

1 - 20 oz can crushed pineapple, with juice 2 eggs beaten 1 tsp. vanilla 1/8 cup butter 1/4 cup sugar 1 cup whitebread cubed 2 Tbsp. all-purpose flour

Mix sugar, flour, eggs and pineapple together. Saute bread in melted butter until golden brown. Add bread to mixture. Place in greased casserole dish and bake at 350 degrees for 35 minutes.

Frozen Cranberry Salad

1 - 16 oz. can cranberry sauce 1 - 20 oz. can crushed pineapple, drained 1 - 14 oz. can low fat sweetened condensed milk 1/4 cup lemon juice 2 cups whipped topping 1/4 cups pecans, chopped Broccoli Casserole

2 heads fresh broccoli or 3 - 16 oz. packages of frozen chopped broccoli 4 Tbsp. butter 1 medium onion chopped and sauted in butter 1 can cream of mushroom soup 2 eggs beaten 1 cup mayonnaise 1 cup grated sharp cheddar cheese 3 and 1/2 cups cubed stuffing

Combine all ingredients except dressing and butter in baking dish. Spread dressing on top. Pour the 4 tbsp. of melted butter over the dressing. Bake 350 degrees for 35 minutes for frozen broccoli or 60 minutes for fresh broccoli. Fresh broccoli is always better. You can also peel the skin off of the stalks and cut the stalks into thin slices for an almost "water chestnut" type addition to the casserole.



Desserts


Cranberry Apple Cobbler

1 and 1/2 cups raw cranberries 5 cups tart apples, peeled, cored and sliced 1 tsp. cinnamon 1/4 cup butter, melted 1 tsp. nutmeg 1/2 cup brown sugar 1/2 cup flour 1/3 cup oats 1/4 cup pecans, chopped 1 Tbsp. lemon juice

Place cranberries and apples in a large greased baking dish. Sprinkle lemon juice on top. Combine flour, oats, brown sugar and nutmeg together and sprinkle over fruit. Pour melted butter over mixture and sprinkle with cinnamon and pecans. Bake at 375 degrees for 45 minutes.

Stuffed Pumpkin

1 - 8 to 10 inch pumpkin 1 cup cranberries 1/2 cup dates 1/3 cup walnuts 1 cup tart apples, cored and chopped 1/4 cup brown sugar 1 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground allspice 1/4 tsp. nutmeg 1 tsp. lemon rind, grated 1 Tbsp. orange rind, grated

Cut top off the pumpkin and save. Scoop out inside. Combine all ingredients and fill pumpkin. Bake without top for 45 minutes at 350 degrees. Place top on pumpkin and continue baking for 30 minutes. Serve warm.



Grocery List


2 butternut squash, peeled, seeded and cubed 1 onion, peeled and chopped 2 cups chicken broth 1 and 1/4 cup butter 1/4 cup dry sherry 1 cup light cream 1/4 tsp. grated nutmeg 1 pound sausage 2 cups chopped onion 1 and 1/2 cups chopped celery 5 cups crumbled cornbread 1 cup crumbs from white bread 6 eggs beaten 1 Tbsp. sage 1 - 20 oz can crushed pineapple, with juice 1 tsp. vanilla 1/4 cup sugar 1 cup whitebread cubed 2 Tbsp. and 1/2 cup all-purpose flour 1 - 16 oz. can cranberry sauce 1 - 20 oz. can crushed pineapple, drained 1 - 14 oz. can low fat sweetened condensed milk 1/4 cup lemon juice 2 cups whipped topping 1/4 cups pecans, chopped 2 heads fresh broccoli or 3 - 16 oz. packages of frozen chopped broccoli 1 medium onion chopped 1 can cream of mushroom soup 1 cup mayonnaise 1 cup grated sharp cheddar cheese 3 and 1/2 cups cubed stuffing 2 and 1/2 cups raw cranberries 6 cups tart apples, peeled, cored and sliced 2 tsp. cinnamon 1 and 1/4 tsp. nutmeg 3/4 cup brown sugar 1/3 cup oats 1/4 cup pecans, chopped 1 Tbsp. lemon juice 1 - 8 to 10 inch pumpkin 1/2 cup dates 1/3 cup walnuts 1/4 tsp. ground cloves 1/4 tsp. ground allspice 1 tsp. lemon rind, grated 1 Tbsp. orange rind, grated.


HAIL SATAN.





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