Black Bean Salad

Ingredients:

1 (12-ounce) can Shoe Peg corn, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

1 (11-ounce) can tomatoes with green chiles, drained

3 green onions, chopped

1 Tablespoon red wine vinegar

1 Tablespoon olive oil

Directions:

Combine the corn, beans, tomatoes, green onions, vinegar and olive oil in a salad bowl and mix well. Serve at room temperature or chilled.

Serves: 6

Breakfast or Brunch Casserole

Ingredients:

1 pound hot breakfast sausage

4 slices bacon

8 eggs

2 cups milk

1 teaspoon salt (or Tony Chachere's seasoning)

1 teaspoon dry mustard

1-1/2 cups Italian bread crumbs

1 cup grated Cheddar cheese

1/2 cup grated Parmesan cheese

3 Tablespoons finely chopped onion

1/2 teaspoon powdered or granulated garlic

1 can drained, chopped artichoke hearts (optional)

Directions:

Brown sausage in frying pan and drain. Fry bacon, drain and crumble. Mix all ingredients together. Pour into 11 x 17 x 1-1/2 inch or 13 x 9 inch casserole dish. Bake at 350 degrees for 45 minutes uncovered.

Note: Can be prepared the day before.

Servings: 6 - 8

Sesame-Crusted Ahi Tuna with Thai Ginger Dipping Sauce

Ingredients for Thai Dipping Sauce:

1/4 cup soy sauce

1/4 cup rice wine vinegar

1 Tablespoon minced fresh gingerroot

1-1/2 Tablespoons Wasabi paste

Ingredients for Ahi Tuna:

3/4 cup olive oil

1/2 cup orange juice

1/2 cup soy sauce

3 Tablespoons brown sugar

3 Tablespoons hoisin sauce

3 Tablespoons honey

1 teaspoon red pepper flakes

2 pounds fresh ahi tuna fillets

1-1/2 cups sesame seeds, toasted

1/4 cup olive oil

Directions:

For the sauce, mix the soy sauce, vinegar and gingerroot in a bowl. Add the wasabi paste and stir until dissolved.

For the tuna, whisk 3/4 cup olive oil, orange juice, soy sauce, brown sugar, hoisin sauce, honey and red pepper flakes in a bowl. Pour over the tuna in a shallow dish, turning to coat. Marinate, covered, in the refrigerator for 30 minutes; drain. Coat the tuna with the sesame seeds.

Heat 1/4 cup olive oil in a large nonstick skillet over high heat. Sear the tuna in the hot oil for about 1 minute per side. Cut into bite-sized pieces and thread on skewers. Serve with the sauce.

Note: Sesame seeds give this Asian-inspired dish a nutty flavor.

Serves: 6 - 8

Quaker Bonnet Mousse Glace

Ingredients:

4 cups whipping cream

1 cup baking cocoa

3/4 cup confectioners' sugar

2 Tablespoons dark rum

1 Heath bar, finely ground

Directions:

Chill a mixer bowl and beaters. Combine the whipping cream, baking cocoa, confectioners' sugar and rum in the chilled mixer bowl.Beat at low speed with chilled beaters. Beat at high speed until stiff peaks form, scraping the bowl occasionally; do not overbeat. Spoon into a serving bowl; sprinkle with the candy bar. May serve immediately or freeze in a round dish and cut into wedges.

Servings: 10 - 12

Pastel de Chile Verde (Green Chile Pie)

Ingredients

8 whole green chiles

2 tablespoons cream

1/4 pound sharp cheddar cheese, cubed

3/4 teaspoon salt

1/8 teaspoon black pepper

5 eggs

Directions

Grease 10-inch pie plate. Slit chiles open lengthwise and shape chile in pie plate to form bottom crust. Place all remaining ingredients in a blender container and blend at low speed. Pour egg mixture over chiles and bake in a 325°F oven for 30 minutes, or until pie is set.

Note: May be served in wedges as a main dish, or in bite-sized pieces as hors d'oeuvres.

Yield: 1 10-inch pie

Grilled Lamb with Roasted Olives and Onions

Ingredients:

1 cup kalamata olives

2 large white onions or yellow onions,

cut into 3/4-inch slices

2 teaspoons pepper

2 teaspoons kosher salt

1 Tablespoon olive oil

1 teaspoon thyme

1 teaspoon minced garlic

1/2 teaspoon coriander

1/2 teaspoon cardamom

1/2 teaspoon cumin

1/2 teaspoon paprika

1/8 teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon allspice

1 (2-pound) boneless leg of lamb, butterflied

8 (1/8-inch) slices lemon

Directions:

Remove the pits from the olives by lightly cracking open with the side of a knife. Arrange the olives and onion slices in a single layer on separate baking sheets. Sprinkle the olives with 1/2 teaspoon of the pepper. Sprinkle the onions with 1/2 teaspoon of the pepper and 1/2 teaspoon of the salt. Drizzle the olives and onions with the olive oil.

Roast the olives at 400 degrees for 10 minutes or until tossed. Bake the onions at 400 degrees for 15 to 30 minutes or until light brown and tender. Cover to keep warm.

Combine the remaining 1 teaspoon pepper, remaining 1-1/2 teaspoons salt, thyme, garlic, coriander, cardamom, cumin, paprika, nutmeg, ginger and allspice in a bowl and mix well. Run the surface of the lamb with the spice mixture.

Grill the lamb over high heat for 40 to 50 minutes or until a meat thermometer registers 145 degrees for medium-rare. Let rest for 10 minutes before slicing. Grill the lemon slices for 30 seconds per side or until light brown.

To serve, toss the warm olives and warm onions in a bowl. Arrange the sliced lamb on dinner plates. Top each serving with some of the olive mixture and 2 lemon slices.

Serves: 4

Delicious Chicken

Ingredients:

1/2 cup butter

1/2 large onion, chopped

1 (10-3/4 ounce) can cream of mushroom soup

1 (8 ounce) carton sour cream

1 (4 ounce) can mushrooms, drained

1/4 cup wine

1/4 teaspoon salt

Ground pepper to taste

1 (3 pound) chicken, cooked and cut into bite-sized pieces

1/2 cup slivered almonds, or

cashews

Directions:

Saute onion in butter until limp. Add cream of mushroom soup, sour cream, mushrooms, wine, salt and pepper. Simmer over low heat for 5 minutes. Combine sauce with chicken in a 3 quart casserole dish. Top with almonds or cashews and bake, uncovered, for 30 minutes at 350 degrees, or until bubbly. Serve as is, or over rice. Especially good if served in patty shells.

Note: A versatile dish that's good and easy – can be served so many different ways!

Servings: 8

Sabayon

Ingredients

Banana or any fruit

2 egg yolks

1/2 teaspoon vanilla

3 tablespoons honey

2 teaspoon amaretta liqueur

1 cup heavy cream

3-4 bananas

Directions

Beat egg yolks and honey together in top of a double boiler over a low heat until mixture is pale. Using a small saucepan bring cream to a boil, then add cream gradually to egg mixture stirring to blend, continue cooking and stirring until mixture coats the spoon then remove it from the heat. Stir in vanilla and amaretta liqueur. Serve warm or refrigerate covering with wax paper to prevent skin from forming. Slice bananas into 4 serving dishes and pour sauce over it.

LASAGNA ROLL UPS

Ingredients:

8 ounces uncooked lasagna noodles

1 tablespoon olive oil

1 (10 ounce) package frozen chopped spinach, thawed and dried

2 tablespoons minced green onion

1 (15 ounce) container ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1 egg

1 (21 ounce) jar Alfredo sauce

1 cup shredded mozzarella cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375 degrees. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

Yield: 4-6 Servings