Sweet Potato Hash Recipe

Ingredients:

4 sweet potatoes, peeled
2 cups dried cranberries
2 cups corn, blanched
1 cup chopped red bell pepper
2 cups chopped pecans
2 cups finely chopped parsley
1 cup honey

Directions:

Cut the sweet potatoes into cubes the size of the dried cranberries. Cook in water to cover in a saucepan until tender but still firm; drain.
Mix the cranberries, corn, bell pepper, pecans and parsley in a large bowl. Add the sweet potatoes and honey; mix lightly to coat well.

Serves: 14

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Zucchini Mushroom Frittata Recipe

Ingredients:

3 tablespoons olive oil
1-1/2 cups zucchini (2 medium zucchini), chopped
1-1/2 cups mushrooms (8 large mushrooms), sliced
3/4 cup green bell pepper, seeded, deveined and chopped
3/4 cup onion, chopped
1 garlic clove, minced
6 eggs
2 (8-ounce) packages cream cheese, room temperature
2 cups cubed white bread, crusts trimmed, and divided
1-1/2 cups Cheddar cheese, grated

Directions:

Preheat oven to 350 degrees.

Grease a 10-inch springform pan.

In a large saute pan, heat olive oil and saute zucchini, mushrooms, pepper, onion and garlic for 5 minutes or until vegetables are tender. Cool.

In a large bowl, beat eggs. Add softened cream cheese, half of bread cubes, Cheddar cheese and vegetable mixture. Mix thoroughly.

Layer remaining bread cubes in prepared pan. Pour egg mixture over bread. Bake for 55 minutes or until set. Cool slightly before slicing and serving.

Serves: 6 - 8

Things to Think

Tarragon Mustard Salmon Steaks Recipe

Ingredients:

4 salmon steaks
Fresh lemon juice
2-3 tablespoons olive oil

Sauce:

1 tablespoon Dijon mustard
1 teaspoon sugar
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1/4 cup olive oil

Directions:

For sauce: In a small bowl, combine mustard, sugar, vinegar, parsley and tarragon. Blend well. Slowly add olive oil, blending well. Set aside.

Brush salmon with lemon juice and olive oil. Place under a preheated broiler for about 5 minutes. Turn and broil for 5 minutes more or until translucent. Spoon sauce over steaks and serve immediately.

Note: This piquant sauce is also wonderful served with tuna. It may be made ahead of time and refrigerated before using.

Serves: 4

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Lamb with Barley Risotto Recipe

Ingrediente for the lamb:

6 cuts lamb shank
Salt and pepper to taste
1/2 cup olive oil
2 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped peeled carrots
1 cup chopped onion
2 cloves of garlic, chopped
2 cups sliced mushrooms
1 bouquet garni of bay leaf, rosemary and basil
3 cups red wine
1 (28-ounce) can peeled whole tomatoes
2 cups chicken stock

Ingrediente for the Barley Risotto:

1/2 cup finely chopped onion
3 tablespoons olive oil
2 cups uncooked pearl barley
1 cup dry white wine
6 cups chicken stock
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter
Salt and pepper to taste

To prepare the LAMB:

Season the lamb with salt and pepper. Sear in half the olive oil in a Dutch oven over high heat. Remove the lamb and discard the drippings.
Heat the remaining olive oil and butter in the Dutch oven. Add the celery, carrots, onion, garlic, mushrooms and bouquet garni. Saute until the vegetables are tender.
Return the lamb to the pan. Add the wine, stirring to deglaze. Cook until the liquid is reduced by 2/3. Stir in the tomatoes and chicken stock. Adjust the seasonings. Bring to a boil.
Bake at 350 degrees for 1 to 1-1/2 hours or until tender, turning the lamb every 30 minutes; discard the bouquet garnish.

To prepare the BARLEY RISOTTO:

Saute the onion in the olive oil in a saucepan over medium heat until tender. Add the barley. Saute for 3 minutes.
Add the wine, stirring to deglaze. Cook until the moisture has evaporated.
Stir in the chicken stock 2 cups at a time, cooking until the liquid has been absorbed after each addition and stirring constantly; the barley should be creamy but not soupy.
Remove from the heat. Stir in the cheese and butter; season with salt and pepper. Serve with the lamb.

Serves: 6

Trekking Patagonia

Double Orange Carrots Recipe

Ingredients:

4 cups water
10 medium carrots, peeled and sliced diagonally
2 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup orange juice
4 tablespoons butter (1/2 cube)

Directions:

In a saucepan, bring water to a boil. Add carrots and cook until just tender. Drain, set aside and cover to keep warm.

In a small saucepan over medium heat, combine sugar, cornstarch, salt, ginger and orange juice. Stir constantly until mixture thickens. Raise heat and boil 1 minute longer. Stir in butter, pour over hot carrots, toss thoroughly and serve.

Serves: 4

Brain Teasers

Chicken Raphael Weill

Ingredients:

3 pounds frying chicken pieces
2 teaspoons salt
1/4 teaspoon white pepper
1/4 cup butter
1 package frozen artichoke hearts, thawed and drained
1 package frozen whole mushrooms, thawed and drained
2 teaspoons chopped onion
1/8 teaspoon thyme
1 cup heavy cream
1/4 cup dry sherry
2 tablespoons water
1 tablespoon flour

Directions:

Sprinkle chicken with 1-1/2 teaspoons of the salt and white pepper; brown evenly in butter in skillet over medium heat. Drain butter from pan. Add artichoke hearts, mushrooms, onion, thyme, cream and sherry. Cover and cook over low heat 25 minutes or until chicken is tender. Remove chicken and vegetables to a platter and keep warm. Combine water, flour and remaining 1/2 teaspoon salt; mix to form a smooth paste. Gradually add to cream mixture in skillet. Cook and stir over low heat until thickened and smooth. Continue to cook about 5 minutes, stirring occasionally. Serve sauce over chicken.

Serves: 4

Bumper Stickers & Cool Remarks

Cazayoux Smothered Pork Chops

Ingredients:

* 6 pork chops
* Salt and pepper
* 1 can cream of mushroom soup
* 1/2 cup water
* 1 teaspoon chopped parsley
* 1/2 cup sour cream
* One 3-ounce can French fried onions

Directions:

Brown chops in skillet and sprinkle with salt and pepper. Place chops in casserole dish. In skillet, heat soup with the water. Add parsley, sour cream, and 1/2 can of onions. Mix well; pour over pork chops. Cover and bake at 350 degrees for 1 hour. Remove cover and sprinkle remaining onions on top. Return to oven for 5 minutes.

Serves: 6

Words for the Soul

Prosciutto and Asparagus Pasta

Ingredients:

1/2 pound fresh asparagus spears or 1 (10-ounce) package frozen asparagus spears
4 ounces prosciutto ham, thinly sliced and cut into 1-inch strips (see Note)
3/4 cup freshly-grated Parmesan cheese
1/2 cup sour cream
1/4 cup dry white wine
1/4 cup butter (1/2 cube), melted
1/2 pound linguine or fettuccine

Directions:

In a medium saucepan, steam or boil asparagus until crisp-tender. Drain and cut into bite-sized pieces.

In a medium bowl, combine asparagus and prosciutto. In a large bowl, combine cheese, sour cream, wine and butter. Mix well. Add asparagus-prosciutto mixture.

Cook pasta according to package directions. Drain well, but do not rinse. Transfer pasta to a warm serving platter and toss with sauce. Sprinkle with additional Parmesan, if desired. Serve immediately.

Note: Prosciutto is a cured ham that is available at specialty markets and delicatessens. Garnish with strips of sun-dried tomatoes.

Serves: 4

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Eggplant Parmesan Recipe

Ingredients:

1 large unpeeled eggplant, cut into one-quarter-inch slices
2 eggs, slightly beaten
1 cup bread crumbs
1/2 cup vegetable or olive oil
2 (15 ounce) cans tomato sauce
1 teaspoon salt
2 teaspoons oregano
1/2 cup chopped parsley
1 (10 ounce) package mozzarella cheese slices
1 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Dip eggplant slices in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased 2-quart casserole. Cover with half of the tomato sauce and half of mozzarella cheese. Repeat layers. Top with Parmesan cheese. Bake 45 minutes.

Serves: 6 - 8

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