Strawberry Tiramisu

Ingredients:

6 eggs
1 cup sugar
1/2 cup brandy
4-1/2 cups mascarpone cheese
Ladyfingers or sliced pound cake
Fresh strawberries, thinly sliced
Whipped cream (optional)

Directions:

Combine the eggs and sugar in a double boiler. Cook until the mixture triples in volume and a thermometer registers 160 degrees for 6 minutes, beating constantly with a mixer. Remove bowl from the water. Add the brandy 1 Tablespoon at a time, beating well after each addition. Continue beating the custard for 5 minutes or until cool. Add the mascarpone cheese gradually, beating constantly until smooth. Chill, covered, for 30 minutes or until cold.
Cover the bottom of a 9x11-inch dish sprayed with nonstick cooking spray with ladyfingers. Spread with 1/3 of the custard and top with strawberries. Repeat the layering process until all of the custard is used, ending with the strawberries. Garnish each serving with a dollop of whipped cream.
Make your own mascarpone cheese by blending 1-1/2 pounds cream cheese, 3/4 cup heavy whipping cream and 7-1/2 Tablespoons sour cream.

Serves: 15

Almond Joy Cake

Ingredients

1 (2-layer) butter chocolate cake mix
1 cup milk
1 cup sugar
24 marshmallows
1 (14-ounce) package shredded coconut
1-1/2 cups sugar
1 cup evaporated milk
1/2 cup (1 stick) butter
2 cups (12 ounces) semisweet chocolate chips
Whole almonds, lightly toasted (optional)

Directions

Bake the cake using package directions for a 9 x 13-inch cake pan. Bring the milk and 1 cup sugar to a boil in a saucepan. Boil for 1 minute; reduce the heat. Stir in the marshmallows and cook until blended, stirring constantly. Stir in the coconut and pour over the hot cake.
Bring 1-1/2 cups sugar, the evaporated milk and butter to a boil in a saucepan; reduce the heat to low. Add the chocolate chips and mix well. Cook until blended, stirring frequently. Fold in the almonds. Pour the chocolate mixture over the warm layers. Let stand until set and cut into squares. You may freeze for future use.

Hint: For neat slices, chill for several hours before cutting.

Yields: 1 to 2 dozen squares

Pasta Mexicana

Ingredients

2 medium onion -- coarsely chopped
5 chili peppers
28 ounces plum tomatoes -- Italian style
15 ounces chili -- either beef or turkey 8 ounces linguini -- or spaghetti

Directions

Place onions and chilis into heavy skillet or roasting pan. Cover and cook over high heat until onions are browned and chile skins are charred on all sides (8-10 minutes). Remove chiles; peel and discard skin and seeds; chop chiles, and return to pan. Stir in tomatoes and chili.. Cook over medium heat, stirring occasionally, 15 to 20 minutes. Meanwhile, cook pasta according to package directions. Serve sauce over pasta.

4 Servings

Spaghetti alla Carbonara

Ingredients

4 oz (100 g) pancetta, or 6 slices bacon, cut into 1/4 inch (5 mm) dice
4 eggs, beaten
1/2 cup (125 ml) freshly grated Pecorino
Romano or Parmesan cheese
1/4 cup (60 ml) heavy cream
Salt and freshly ground black pepper to taste
1 lb (450 g) dried spaghetti or pasta of choice

Directions

Saute the pancetta or bacon until golden brown. Drain on paper towels. Combine the eggs, half the cheese, cream, salt, and pepper in a large serving bowl and beat to combine thoroughly. Cook the pasta according to the package directions until al dente (firm to the bite). Drain and immediately add to the serving bowl, tossing to coat the pasta with the sauce. The hot pasta will cook the eggs and make the sauce thicken. If necessary, return the pasta with the sauce to the cooking pot and shake over very low heat until the sauce thickens. Top with the cooked pancetta and the remaining cheese.

Serves 4 to 6.

Peggy Allen's Fresh Pork Ham

Ingredients

1 fifteen-pound fresh pork ham
salt and pepper, to taste
2 to 3 garlic cloves, crushed
2 Tablespoons Worcestershire sauce,
or to taste
1/2 cup vinegar
water
4 cups Johnny Harris Barbecue Sauce or
homemade barbecue sauce

Directions

Preheat oven to 300 degrees. Trim off excess fat from ham. Rub generously with salt, pepper, garlic and Worcestershire sauce. Place ham in roasting pan. Add vinegar and enough water to cover one-third inch of pan. Tightly cover pan and bake ham six hours. Remove from oven and cool ham. Trim any remaining fat and slice ham. Pour most of juice and grease from pan. Add barbecue sauce, mixing well. Return ham to pan, baste with sauce, cover, and chill overnight. Before serving, heat 45 minutes in a preheated 300 degree oven.

Servings: 14

Veal Chops with Capre Sauce

Ingredients

4 rib veal chops
flour, salt & pepper
3 tablespoons butter
1 tablespoons oil
1 1/2 teaspoon fresh tarragon or (1/2 tsp. dried)
1 bay leaf
1/4 cup minced shallot
1/2 cup dry white wine
1 1/2 cups brown stock or (beef broth)
1 cup heavy cream
3 tablespoons caper minced

Directions

Sauté floured veal chops in butter and oil for 3 to 4 minutes on each side until golden brown, sprinkle with salt, pepper, tarragon and 1 bay leaf crumbled and bake in preheated hot oven at 400 F for 10 minutes. Transfer chops to a platter and keep warm. Pour off all but 1 tablespoon of fat from pan and cook shallots until softened. Add 1/2 cup dry white wine , deglaze skillet, scraping all brown bits. Add beef broth and reduce mixture to 1 cup and strain, add cream and capers and cook sauce over moderately high heat for 5 minutes until slightly thick. Remove pan heat, add the juice from the platter and swirl in 1/2 stick of sweet butter, (cut in bits). Before serving nap the chops with sauce.

Garlic Cheese Grits

Ingredients:

2 cups uncooked grits
1 roll (6 ounce) garlic cheese
1/2 pound sharp Cheddar cheese, grated
1/2 cup butter
2 eggs, beaten
1 teaspoon Tabasco
1/4 teaspoon Worcestershire sauce
Paprika

Directions:

Cook grits. Add other ingredients, except paprika, and mix well. Pour into large, shallow casserole. Sprinkle with paprika. Bake in 350 degree oven about 30 minutes. May be made early in the day and heated at serving time.

Serves: 12

Oyster Soup

Ingredients:

2 Tablespoons minced green onions with tops
2 Tablespoons minced parsley
2 Tablespoons butter
2 Tablespoons flour
1 jar (12 ounce) fresh oysters
3-1/2 cups milk, heated
1 scant teaspoon salt
Several dashes cayenne
Paprika

Directions:

Saute onions and parsley in butter until tender. Add flour and blend. Drain oysters, reserving liquor. Cut oysters into pieces and add to flour mixture. Cook a few minutes until edges of oysters curl. Stir in reserved oyster liquor; continue stirring while slowly adding hot milk, salt and cayenne. Do not boil. Add a dash of paprika to each serving.

Serves: 4 - 6

Cantaloupe and Avocado Salad with Chili Dressing

Ingredients for Chili Dressing:

1/4 cup prepared chili sauce
1/4 cup honey
3 Tablespoons white vinegar
2 teaspoons Worcestershire sauce
2 teaspoons minced onion
1/2 cup canola oil

Ingredients for Salad:

1 small head butterhead lettuce, torn
1 small red leaf lettuce, torn
1/2 cup chopped celery
1 small cantaloupe, sliced
1 large avocado, sliced

Directios:

For the dressing, combine the chili sauce, honey, vinegar, Worcestershire sauce and onion in a bowl and mix well. Add the canola oil and whisk until blended. Chill, covered, in the refrigerator. Whisk before serving.

For the salad, toss the lettuce and celery in a large salad bowl. Add the desired amount of dressing and toss to coat lightly. Add the cantaloupe and avocado and toss gently.

Serves: 6

Brown Sugar-Rubbed Turkey Breast

Ingredients:

1 (3-pound) turkey breast
2 Tablespoons brown sugar
1 teaspoon parsley flakes
1 teaspoon sweet paprika
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
1/4 teaspoon ginger

Directions:

Pat the turkey with paper towels to dry. Mix the brown sugar, parsley flakes, paprika, dry mustard, garlic powder, onion powder, salt, cinnamon, pepper and ginger in a bowl. Pat the brown sugar mixture evenly over the turkey.

Arrange the turkey on a rack in a baking pan. Roast at 350 degrees for 1 hour or until a meat thermometer registers 170 degrees. Let rest before slicing.

Servings: 4 - 6