Layered Taco Dip

Ingredients:

1 (15 ounce) can refried beans

3 ripe avocados

2 Tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1 (8 ounce) carton sour cream

2 Tablespoons mayonnaise

1 (1-1/4 ounce) package taco seasoning mix

2 tomatoes, chopped

1 bunch green onions (tops and bottoms), chopped

1 (8 ounce) package Cheddar cheese, grated

1 (4-1/4 ounce) can chopped black olives, drained

Picante sauce (Optional)

Jalapeno peppers (Optional)

Tortilla chips

Directions:

Spread refried beans on the bottom of a 9 x 13 pyrex dish and set aside. Mash avocados. Mix with lemon juice, salt, pepper and garlic powder. (You may use a 16 ounce container Calavo avocado dip instead of avocado mixture.) In another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread avocado mixture over refried beans. Spread the sour cream mixture over the avocado mixture. Sprinkle with tomatoes, onions, cheese and olives, making each a separate layer. You should have 7 layers when completed. Serve cold with tortilla chips. Picante sauce may be spooned over the tomato layer, if desired, and jalapeno peppers may be added to the top.

Note: For a special occasion, make a crust of 1-1/2 to 2 cups corn chips and 1/4 cup melted butter. Place in bottom and sides of springform pan and bake for 8 to 10 minutes at 350 degrees. Layer the taco dip ingredients in the pan. Refrigerate for several hours and unmold at serving time.

Serves: 10 to 15

Polenta Cristini

A richly texture, flavorful dish. A great tradition of northern Italy.

Ingredients

7 cups water

2 teaspoons salt

2 cups Italian polenta

1/4 cup un-salted butter, cut into slices

1/2 cup freshly grated Paramesan-Regggiano cheese

Directions

In a heavey sauce pan over high heat, bring the water to a rolling boil. Add the salt and stir with a wooden spoon, slowly add the polenta sirring until it is well blended. Continue to stir to keeps lumps from forming. Reduce the heat until the polenta bubbles occasionally.

Continue to cook, stirring until it thick, smooth and creamy, 20-25 minutes. When the spoon can stand upright on its own, take off the heat and add the butter one slice at a time while stirring. Then stir in 1/2 of the Parmasean cheese. On a baking sheet, spread out hot polenta about 1/4" thick. Let stand 30-40 minutes until set. Cut into 1 1/2" by 2 1/2" rectangles. Serve. As an appetiser, or to accompany soup, salad or an entree.

If I am cooking on the gill, when the fish or meat is done, I will put these on for 1 minute on each side.

Curried Turkey Breast Recipe

Ingredients:

1 fresh turkey breast (4-6 pounds) or whole turkey

1 tablespoon curry powder

1 teaspoon basil

1 teaspoon thyme

1 teaspoon oregano

1 teaspoon marjoram

2 tablespoons garlic salt

1/2 teaspoon paprika

2 onions, cut into eighths

3 carrots, peeled and sliced

2 celery stalks, cut into large pieces

1 orange, peeled and quartered

1 cup vodka

1-1/4 cups water

Zest of 1 orange

2-3 tablespoons cornstarch

Directions:

Wash and dry turkey breast. If using whole turkey, wash, dry and stuff as desired. Combine curry powder, herbs, garlic salt and paprika and rub mixture onto turkey. (May need to increase dried ingredients to cover an entire bird.) Place turkey in a roasting pan with vegetables and orange quarters. Pour in vodka and 1 cup water.

Roast uncovered at 350 degrees until meat thermometer reaches 170 degrees (approximately 20 minutes per pound). Baste turkey regularly with the juices.

Allow turkey to cool for 30 minutes before slicing. Meanwhile, puree vegetables and drippings in a food processor or blender. Transfer to a saucepan and add orange zest. Simmer for 5 minutes. Mix cornstarch with 1/4 cup water and whisk into sauce. Simmer over moderate heat until thick. Pass sauce with turkey.

Serves: 4 - 6

Silken Tofu Fettuccini

INGREDIENTS:

12 ounces fettuccini

3 garlic cloves

2 Tablespoons butter

1 pound silken tofu

2/3 cup freshly grated Parmesan cheese

1/2 cup milk or soy milk

1-1/4 teaspoons salt

2 Tablespoons minced fresh flat-leaf parsley

1/4 cup freshly grated Parmesan cheese

TO PREPARE:

Cook the pasta in boiling water in a saucepan for 10 to 12 minutes or until al dente; drain. Cover to keep warm.

Crush the garlic with the side of a knife. Saute the garlic in the butter in a sauté pan over medium–low heat for 2 to 3 minutes or until golden brown. Remove from the heat and discard the garlic to make a garlic-infused butter.

Combine the garlic-infused butter, silken tofu, 2/3 cup cheese, milk and salt in a food processor. Process until smooth and creamy. Combine the hot pasta and tofu sauce in a large serving bowl and toss to mix. Sprinkle with the parsley and 1/4 cup cheese.

SERVES: 4 - 6

Steak Au Poivre

Ingredients:

2 to 2-1/2 pounds boneless top sirloin steak,

cut 1 inch thick

Coarse black pepper

Salt

4 – 6 Tablespoons butter

3 Tablespoons olive oil

1/3 cup meat stock

1/4 cup white wine

2 Tablespoons Cognac

Directions:

Divide steaks into 4 equal pieces. Trim excess fat. Press ground pepper into steaks on both sides, adding just a pinch of salt to each side. Brown steaks quickly on both sides in butter and olive oil. Reduce heat and cook to desired degree of doneness. Place on a hot, buttered platter. Add stock, wine and Cognac to skillet. Stir thoroughly, correct seasoning, and pour over steaks.

Serves: 4

Healthy Vegetable Soup

Ingredients:

1 large coarsely chopped bell pepper

3 stalks chopped celery

1 small chopped bell pepper

1 large bay leaf

3 beef bouillon cubes

1 large can chopped tomatoes

1 small can tomato sauce

Salt, pepper and Tony Chachere's seasoning to taste

1 large round steak (cut into 1 inch pieces)

5 – 6 large sliced carrots

1 (16 ounce) bag frozen corn

1 (16 ounce) bag frozen green beans

1 (16 ounce) bag frozen chopped okra

2 small cubed potatoes

1/3 small cabbage (cut into 1 inch pieces)

4 – 5 quarts water

Directions:

In a large soup pot boil water, meat, bay leaf and seasoning until meat is almost tender (about 1 hour). Add remaining ingredients and simmer for 2-1/2 hours until well done.

Gourmet Oyster Loaf

INGREDIENTS for Loaf:

1 long loaf sourdough French bread

Butter

1 teaspoon garlic powder

2 dozen oysters, fried

INGREDIENTS for Sauce:

1/2 stick butter

3 Tablespoons flour

1 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon Worcestershire sauce

1/2 teaspoon paprika

1/4 teaspoon thyme

1/4 teaspoon mace

Dash of hot sauce

Dash of cayenne

1/3 cup sauterne wine

1/2 cup chopped ripe olives

TO PREPARE:

Cut a lengthwise slice from top of bread. Scoop out inside, leaving shell. Mix 1/4 cup butter with garlic powder and spread inside of shell and lid. Place fried oysters in shell. Make sauce by melting butter, then blend in flour. Add milk gradually, stirring constantly until thick. Stir in seasonings. Add sauterne. Pour over oysters. Add olives. Place lid on shell. Wrap in damp cloth and place on baking sheet. Bake at 300 degrees for 20 to 30 minutes. Cut into 2 to 3 inch slices. Can be garnished with parsley.

YIELDS: 1 loaf

Rose Cake

INGREDIENTS for Cake:

Petals from 6 red roses

1/2 cup softened butter

1 cup superfine white sugar

4 eggs, separated

2 teaspoons grated lemon rind

2 to 3 Tablespoons grated orange rind

1 teaspoon rose water

2-1/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1 cup sour milk or yogurt

1/2 to 3/4 cup chopped pistachio nuts

INGREDIENTS for Glaze:

3/4 cup sugar

3/4 cup water

1 to 2 teaspoons rose water

TO PREPARE:

Preheat oven to 350 degrees. Gently wash and dry rose petals; snip only the red part into small pieces and set aside. Cream butter and add sugar, beating until light and smooth. Add egg yolks, lemon and orange rinds, and rose water, mixing well. Sift flour, baking powder, and baking soda; add to creamed mixture alternately with sour milk or yogurt. Fold in rose petals. Beat egg whites until stiff, and gently fold into mixture. Sprinkle one-half pistachio nuts on bottom of a greased and floured two-quart tube pan. Pour batter over nuts and sprinkle with remaining nuts. Bake 40 minutes or until cake springs back when touched. Remove from pan and glaze while hot. To make glaze, combine all ingredients and boil five minutes. Brush half of hot glaze over hot cake; repeat after both have cooled, using remaining glaze. Garnish cake with edible flowers such as roses, carnations, or candied violets.

NOTE: Roses become dark green after baking.

SERVES: 6 - 8

Breakfast Bread

INGREDIENTS:

1 can flaky Grands biscuits

8 eggs

1 pound crumbled crisp-cooked bacon

1 (4-ounce) can chopped green chiles

2 cups shredded Cheddar cheese

TO PREPARE:

Cut the biscuits from 1 can of flaky Grands biscuits into eighths. Combine the biscuit pieces, 8 beaten eggs, 1 pound crumbled crisp-cooked bacon, one 4–ounce can chopped green chiles and 2 cups shredded Cheddar cheese in a bowl and mix gently. Spoon the biscuit mixture into a greased tube or bundt pan. Bake at 350 degrees for 40 minutes. Run a knife around the outer edge of the pan and invert onto a serving platter. Slice and serve plain or topped with syrup.