Chicken Montery Catalina dressing Apricot jam *mark on grill and bake in oven coat with sauce as glaze

Lamb and Orzo Stew Standard stew veg Cubed lamb shank and beef and chicken stock Cooked Orzo noodles chicken and dumplings
Ingredients:

1 pound medium baking potatoes, preferably russets, scrubbed 2 teaspoons salt 1/8 teaspoon grated nutmeg 2 large boneless, skinless chicken breasts (about 1 pound), halved 4 boneless, skinless chicken thighs (about 1 pound) 1/2 teaspoon freshly ground black pepper 2 Tablespoons canola or other vegetable oil 1 large onion, chopped 2 celery stalks, thinly sliced 2 medium carrots, thinly sliced 1 garlic clove, minced 1/3 cup plus 1 Tablespoon all-purpose flour One 12-ounce bottle beer, preferably an amber lager 2 teaspoons fresh thyme 2 teaspoons minced fresh sage 2 cups chicken stock 1 bay leaf

1 Tablespoon cornstarch

Turkey Stroganoff
Ingredients

1 medium onion, diced 1 lb lean ground turkey 1 dash worcestershire sauce 1 pinch cayenne pepper 1 tablespoon ground black pepper 1 teaspoon roasted garlic (optional) 10 fluid ounces condensed mushroom soup 250 ml sour cream 1/4 cup milk salt 3 tablespoons oil 1 (400 g) package rotini pasta or farfarelle pasta

Meatball stroganoff
Ingredients

35 precooked meatballs 1 tablespoon vegetable oil 1 onion, chopped 3 cups mushrooms, sliced 1 teaspoon dried thyme 1/2 cup beef broth 1 tablespoon Dijon mustard 1/3 cup sour cream 2 teaspoons cornstarch

CORN RELISH 1 lb kernel corn 1 cup chopped celery cup sweet pickle relish cup chopped green pepper 2 tbsp chopped onion 2 tbsp chopped red pepper cup French dressing 1/8 tsp pepper *combine and chill for 2 hours*(makes 3 cups)

Grandma's Swiss Steak (NC)

Ingredients 4 pounds round steak, well tenderized 1/2 cup all-purpose flour 1/3 cup vegetable oil 6 carrots, peeled and sliced 3 celery stalks, chopped 1 medium onion, chopped into 1/2-inch pieces 1 (12-ounce) can tomato paste 2 teaspoons seasoning (Accent or other favorite) 1 teaspoon salt 1 teaspoon pepper Instructions Cut the tenderized steak into 2-inch pieces. Dredge in the flour. Heat the oil in a large skillet, and brown the meat, turning once to brown both sides. Preheat the oven to 350 degrees. Lightly grease a large casserole dish. Place the meat in the prepared dish. Layer the carrots, celery, and onions evenly over the meat. In a separate bowl, mix the tomato paste with 1 can of water. Add the seasoning, salt, and pepper. Pour the tomato paste mixture over the meat and vegetables. Cover with foil, and bake for 1 hour. If the meat is not tender enough, add another 1/2 cup of water, and continue baking, covered, for 30 minutes. Yield: 6 servings

Beef in Beer (NY)

Ingredients 2 pounds round steak 1 teaspoon salt 1 teaspoon pepper 2 tablespoons bacon fat, solid vegetable shortening, or lard 1 medium onion, minced 2 tablespoons all-purpose flour 1 (12-ounce) can beer 1 (14-ounce) can beef broth 1 tablespoon vinegar 1 teaspoon sugar Sprig of parsley 1/8 teaspoon ground thyme 1 stalk celery 2 bay leaves Instructions Preheat the oven to 400 degrees. Cut the meat into 12 thin slices. Season with the salt and pepper. Tenderize slightly with a meat cleaver. Heat 1 tablespoon of the fat in a large skillet, and saut the meat on both sides. Place the meat in a casserole dish or Dutch oven, and cover with the minced onion. Add the flour to the skillet with the remaining 1 tablespoon of fat. Stir it until it turns brown. Add the beer, broth, vinegar, and sugar to the flour, and cook until the gravy is smooth. Pour the gravy over the meat. Add the parsley, thyme, celery, and bay leaves. Cover and bake for 1 hour and 30 minutes. Remove the bay leaves before serving. Yield: 6 to 8 servings

Bratwurst Potato Skillet Dinner ( NC)

Ingredients 2 teaspoons vegetable oil 2 medium potatoes, sliced 2 fully cooked bratwurst links 1 small onion, chopped 1/3 cup chopped green bell pepper 2 tablespoons soy sauce 1 tablespoon orange juice 1/2 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon pepper Instructions In a heavy skillet, heat the oil over medium heat. Cook the potatoes until they are lightly browned and crisp-tender, about 6 minutes. Add the bratwurst, onion, and green bell pepper. Stirring occasionally, cook until the vegetables are crisp-tender and heated through, 5 to 10 minutes. Combine the soy sauce, orange juice, basil, salt, and pepper in a small bowl. Stir the sauce mixture into the meat and vegetables, and heat through. Yield: 2 servings

Chipotle Turkey Club Wraps

These spicy wraps will wake up your palate after the big meal. Look for canned chiles in adobo sauce in the Mexican section of most large markets. Ingredients 8 bacon strips, fried and crumbled 1 large tomato, roughly chopped 1 chile in adobo sauce, seeded and minced (see Note) 2 1/2 cups chopped turkey 6 tablespoons mayonnaise 4 large wrap roll-ups, such as flour tortillas, lavash, naan, lefse, or other large flat breads 1 cup shredded iceberg lettuce Instructions 1. Combine bacon, tomato, chile, turkey and mayonnaise 2. Place a roll-up on work surface; top with 1/4 cup lettuce and a quarter of the turkey mixture. Roll closed and repeat with the remaining roll-ups. Serves 4.

Country Fried Steak (FL)

Ingredients 4 to 6 large cube steaks 1/2 stick butter 1/2 cup flour Salt and pepper to taste Water to cover 1/2 package Lipton Onion Soup Mix Instructions Dredge steaks in flour, shaking off excess. Salt and pepper to taste. Melt butter over medium heat in a large skillet. Brown steaks well on both sides. Add enough water to cover steaks completely. Sprinkle soup mix evenly in water. Cover and simmer for 40 minutes.

Mexican Lasagna (AZ)

Ingredients 2 pounds ground chuck 3/4 teaspoon minced garlic 2 teaspoons oregano 1 teaspoon ground cumin 1 (16-ounce) can refried beans 15 lasagna noodles, uncooked 1 (16-ounce) jar chunky mild salsa 16 ounces water 2 cups sour cream 1 (6-ounce) can sliced black olives 3/4 cup chopped green onions 8 ounces shredded Monterey Jack cheese Instructions Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish. Brown the beef in a large skillet. Drain it, and return it to the pan. Add the garlic, oregano, and cumin. Mix well, and stir in the beans. Layer 5 lasagna noodles over the bottom of the prepared dish. Spread 1/3 of the meat mixture over the noodles. Add 5 more noodles and another 1/3 of the meat mixture. Repeat the layers with the remaining noodles and meat mixture. Pour the salsa evenly over all. Fill the empty salsa jar with water, and pour it over the top. Cover the lasagna with foil, and bake for 1 hour, until the noodles are tender. Mix the sour cream, olives, and green onions together. Spoon this evenly over the lasagna. Top with the cheese. Return to the oven, and bake until the cheese is melted. Yield: 6 to 8 servings

Huevos Rancheros Casserole

Ingredients Casserole: 2 cups shredded Monterey Jack 2 (4-ounce) cans chopped green chilies, undrained 1 cup shredded sharp Cheddar cheese 12 eggs 1 pint sour cream teaspoon chili powder 1 teaspoon salt Sauce: 1 cup salsa 1 (8-ounce) can tomato sauce 1 teaspoon chicken bouillon granules Instructions 1. Preheat oven to 325F. Grease a 3-quart casserole dish or a 13-x 9-inch baking dish. 2. To prepare casserole, sprinkle Monterey Jack in bottom of baking dish. Spoon chilies over Monterey Jack and top with Cheddar. 3. Combine eggs, sour cream, chili powder and salt in a large bowl; whisk until foamy. Pour over cheese mixture. Bake, uncovered, 50 minutes, or until a knife inserted in the center comes out clean. 4. To prepare sauce, heat salsa, tomato sauce and bouillon granules in a small saucepan over medium-high heat until thoroughly heated. Serve sauce along with casserole. Serves 10 to 12.

Chicken Fried Lamb Chops with Creamy Gravy

Ingredients

For the gravy:

3 tablespoons all-purpose flour 2 tablespoons olive oil 2 cups whole milk Salt Freshly ground black pepper 1 teaspoon sugar (preferably turbinado sugar)

For the lamb:

Oil, for frying 2 teaspoons kosher salt 1 tablespoon freshly ground black pepper 2 cups all-purpose flour 12 single-rib frenched lamb chops, 2 chops per person 2 cups buttermilk

For the gravy:

Directions
In a heavy-bottomed saucepan, add flour and oil. Cook over medium heat for about 10 to 12 minutes whisking constantly until a peanut-brown color. Whisk in milk, salt, pepper, and sugar. Bring to a boil, continuing to whisk. Reduce heat and simmer for 15 minutes whisking frequently until sauce thickens enough to coat the back of a spoon (not too thick, but not too thin). Make gravy before you fry the chops.

For the lamb:

Add 1-inch of oil in a straight-sided 3-inch deep pan. Preheat oil in frying pan to 365 degrees F. Mix salt and pepper with flour. Dredge the lamb chops in the seasoned flour. Dip lamb chops in buttermilk, then back into the flour. Slowly add chops to preheated oil, about 4 per batch. Cook 2 minutes per side for medium doneness. Drain on a rack.

Serve with gravy.

Bert's Burger Bowl - Carne Adovada

Ingredients

2 1/2 pounds pork shoulder or cushion 16 ounces water 6 garlic cloves, peeled and roughly chopped 1 medium onion peeled and chopped 1 tablespoon salt Pinch freshly ground black pepper Pinch dried oregano 3 ounces red chile pepper, coarsely chopped 2 1/2 ounces red chili powder Romaine lettuce leaves, rinsed and dried, for serving

Directions
On a cutting board, cut the pork into 1 1/2-inch cubes and place it in a roasting pan (approximately 13 by 21-inch). Put the water into a blender; add the garlic, onion, salt, black pepper, oregano, chile pepper and chili powder. Blend until it is as smooth as possible. Pour over the pork cubes and toss to coat well. Preheat oven to 400 degrees F. Cover the roasting pan and place in the oven to bake for 1 1/2 hours or until fork tender. Serve pork over romaine lettuce leaves.

Spaetzle
Ingredients

4 cups all-purpose flour 3 eggs 1 cup milk Dash salt 1 tablespoon butter

Directions
In a large mixing bowl, beat the 3 eggs with the milk. Slowly mix in the flour and salt. On a floured surface roll out dough until it is about 1/2-inch thick. Cut into small pieces about 1/2 by 1/2-inch in diameter and boil in a large pot for 10 to 15 minutes. Drain and rinse in cold water. Refrigerate if not being used immediately. When ready to serve, melt the butter in a frying pan and saute for a few minutes, until golden brown.

BBQ Pulled Pork with Carolina Sauce

Ingredients

Carolina BBQ Sauce:

2 quarts cider vinegar 1/2 quart ketchup 1/8 cup red pepper flakes 1/2 cup sugar 1/2 quart water 1/4 cup dry mustard 1/4 cup Worcestershire sauce 1/4 cup molasses 1/4 cup tomato paste 1/4 cup soy sauce 1/8 cup salt Pinch freshly ground black pepper

BBQ Pulled Pork:

2 gallons water 1 1/2 cups salt 2 cups soy sauce 1/4 cup honey 1/4 cup molasses 1/2 cup sugar 2 pork butts, about 6 pounds total weight Salt and freshly ground black pepper 1 1/2 cups applewood chips, soaked

Directions
For the sauce: Combine all the ingredients in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately pour it into a bowl or jar. Cover and refrigerate until needed. For the pulled pork: Combine 1 quart of water with the salt, soy sauce, honey, molasses and sugar in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in the remaining water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange them in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce.

Easy Sausage Stuffing

"This is a great recipe for stuffing. Delicious enough for Thanksgiving, but easy enough for any day of the week."
INGREDIENTS:

1 pound Bob Evans Savory Sage or Original Recipe Sausage Roll 1 large onion, diced 3 stalks celery, diced
DIRECTIONS:
1.

1 (14 ounce) package cubed stuffing 1 teaspoon poultry seasoning 2 1/2 cups chicken broth 1/2 cup melted butter

In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown. In a large bowl, place cubed stuffing. Add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine. Spoon mixture into a 9x13 inch baking dish; cover. Bake at 350 degrees F for 45 minutes.

Tangy Sliced Pork Sandwiches

"Gain new respect for your leftover pork roast . Just whip up this tangy sauce of butter, Worcestershire sauce, lemon juice, sugar and a dash of paprika and cayenne. Simmer thinly sliced pork in the sauce, and serve on hamburger buns."
INGREDIENTS:

1/4 cup butter 1/4 cup Worcestershire sauce 2 tablespoons lemon juice 2 tablespoons white sugar 1/4 teaspoon paprika
DIRECTIONS:
1.

1/8 teaspoon salt 1/8 teaspoon cayenne pepper 1/2 pound boneless pork, cooked and cubed 4 hamburger buns

Melt butter or margarine in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and bring mixture to a boil, stirring often. Add the cooked pork and let simmer just until pork is heated through. Divide into 4 equal portions onto the bottom of each hamburger bun.

Chicken Tetrazzini
Ingredients

9 tablespoons butter 2 tablespoons olive oil 4 boneless skinless chicken breasts 2 1/4 teaspoons salt 1 1/4 teaspoons freshly ground black pepper 1 pound white mushrooms, sliced 1 large onion, finely chopped 5 cloves garlic, minced 1 tablespoon chopped fresh thyme leaves 1/2 cup dry white wine 1/3 cup all-purpose flour 4 cups whole milk, room temperature 1 cup heavy whipping cream, room temperature 1 cup chicken broth 1/8 teaspoon ground nutmeg 12 ounces linguine 3/4 cup frozen peas 1/4 cup chopped fresh Italian parsley leaves 1 cup grated Parmesan 1/4 cup dried Italian-style breadcrumbs

Directions
Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the

chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Chicken Piccata
Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped

Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans
Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling 4 large, boneless center-cut pork chops, 1 1/2-inches thick 1/2 tablespoon paprika or smoked sweet paprika, half a palm full Salt and pepper 1/4 pound chorizo, casing removed, finely chopped 2 cloves garlic, chopped 1 small yellow onion, chopped 1 tablespoon chopped thyme leaves, 4 sprigs 1 (16-ounce) jar pequillo peppers or roasted red peppers, drained 1/2 cup flat-leaf parsley, a couple of generous handfuls 1/4 cup dry sherry or dry white wine, eyeball it 1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets 1 lemon Marcona almonds or sliced almonds toasted in butter, your choice Cheesy Rice, recipe follows, optional Crusty bread, to pass at table

Directions
Preheat oven to 375 degrees F. Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few

minutes. While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes. Bring 1 to 2 inches of water to a boil in another skillet with a lid. Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through. Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper. Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.

Manchego Cheesy Rice:

2 tablespoons butter 1 1/2 cups white rice 3 cups chicken stock Handful flat-leaf parsley, finely chopped 1 cup grated Manchego cheese Salt and pepper

Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste. Yield: 4 servings Prep Time: 5 minutes Cook Time: 20 minutes

Chili Rubbed BBQ Pork Chops

Ingredients

4 loin pork chops Garlic salt (recommended: Lawry's) Black pepper 2 tablespoons chili seasoning (recommended: McCormick's) 1/2 cup BBQ sauce, plus more if desired (recommended: KC Masterpiece)

Directions
Warm Mango Salsa, recipe follows Preheat broiler. Rinse chops with cold water and pat dry. Place on foil-lined baking sheet and season with garlic salt and pepper. Rub with chili seasoning. Broil 4 minutes per side. Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute. Serve hot.

Warm Mango Salsa:

1 can drained, sliced mangos 1 can tomatoes with green chilies 1 lime, cut in half Salt and freshly ground black pepper 2 tablespoons fresh cilantro, chopped

Combine mangos and tomatoes in pan over heat. Squeeze in lime juice. Add salt and pepper to taste. Break up the mangos with a spoon so they are consistent in size with the tomatoes. Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally. Once heated through stir in chopped cilantro and serve with pork chops.

Sixteen Spice Smoked Chicken

Ingredients

1 tablespoon ground cinnamon 1 tablespoon ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground ginger 1 teaspoon ground cloves 1 teaspoon ground fennel seed 1 teaspoon ground allspice 1 teaspoon chili de arbol powder 2 tablespoons brown sugar 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1/2 teaspoon cayenne pepper 1 (3 to 4-pound) chicken 1 cup applewood or hickory wood chips, soaked in water for 10 minutes

Directions
Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill. Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).

Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

Mac and Cheese Carbonara

Ingredients

1 tablespoon olive oil 1-inch thick piece pancetta, cut into small dice 3 cloves garlic, finely chopped 3 tablespoons all-purpose flour 6 to 7 cups whole milk, heated 4 large egg yolks, lightly whisked 2 teaspoons finely chopped fresh thyme leaves 1 teaspoon cayenne pepper 2 cups freshly grated Asiago cheese, plus more for the top 1 1/2 cups Irish white Cheddar, plus more for the top 1 1/2 cups Mountain Valley Cheddar, plus more for the top 1 cup grated Fontina cheese, plus more for the top 1/2 cup freshly grated Parmigiano Reggiano, plus more for the top Salt and freshly ground black pepper 1 pound elbow macaroni, cooked just under al dente 1/2 cup coarsely chopped flat-leaf parsley

Directions
Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside. Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels. Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper. If the mixture

appears too thick, add some of the remaining milk 1/4 cup at a time. Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined. Transfer the mixture to the prepared pan. Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.

Pulled Pork
Ingredients

1 (5 to 7-pound) Boston pork butt, bone in 3/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust)

Directions
Preheat the oven or smoker to 225 degrees F. Score the fat cap of the butt, cutting through the fat only and not into the meat. Rub liberally with the seasoning rub. Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read thermometer, reaches 165 degrees F for slicing or 175 degrees F for pulling. If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze. If you are using the meat immediately, remove the bone by twisting it, it should easily come out. Then slice it or use 2 forks to shred the meat apart. To serve, use a 4-ounce portion of meat on a bun and top with BBQ sauce. For North Carolina style add 2 tablespoons of coleslaw.

Philly Cheese Steak

Recipe courtesy Bobby Flay

Ingredients

2 to 2 1/2 pound strip loin, trimmed Olive oil Salt and freshly ground black pepper Soft hoagie rolls, split 3/4 open Provolone Sauce, recipe follows Sauteed Mushrooms, recipe follows Caramelized Onions, recipe follows Sauteed Peppers, recipe follows

Directions
Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly. Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side. Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. Provolone Sauce: 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 2 cups whole milk, heated 1 cup grated aged provolone cheese 1/4 cup grated Parmigiano-Reggiano 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper. Sauteed Mushrooms: 2 tablespoons olive oil 1 tablespoon unsalted butter 1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped 3 tablespoons finely chopped fresh parsley leaves Salt and freshly ground black pepper Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper. Caramelized Onions: 2 tablespoons unsalted butter 1 tablespoons canola oil 3 large Spanish onions, peeled, halved and thinly sliced 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes. Sauteed Peppers: 2 tablespoons olive oil 2 poblano peppers, thinly sliced 2 Cubano peppers, thinly sliced Salt and freshly ground black pepper Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Chicken Braized with Apples and cider Spice: Fennel Coriander Thyme Cracked black pepper Other: Chicken Breast Diced Apples Apple cider Lemon Juice Parsley Kosher Salt and Pepper

Lime BBQ Sauce: 1/2 cup oil 1/2 cup lime juice 2 tbsp minced onion 1 tbsp tarragon 1/2 tsp tobasco -blend to combine

Turkey Florentine Cubed Turkey Breast Diced onion Spinach Heavy Cream Parmesan Cheese Sage Nutmeg Kosher Salt and Pepper -serve with side Whole Wheat Pasta

Deviled Short Ribs Ribs oil onioin chopped garlic crushed prepared mustard lemon juice kosher salt chili powder sugar cracked pepper Chicken Stock - mix and coat ribs

Leg of Lamb stuffed with turnips Lamb- rubbed with oyster sauce season with herbs: oregano, basil and garlic stuffed with blanched turnips sesasoned with: honey kosher salt and pepper mix Ham Steak Coffee Gravy equal parts: coffee heavy cream

CHICKEN BITS
Boneless Skinless chicken breasts. Cut in bite-size pieces. Dip in melted butter. Roll in seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on ungreased cookie sheet. Bake at 350 degrees for 30 minutes.

HONEY BAKED CHICKEN 3 or 4 lbs. chicken, cut up 1/2 c. margarine, melted 1/2 c. honey 1 tsp. salt 1/4 c. prep. mustard 1 tsp. curry Pour over chicken. Bake at 350 degrees for 1 1/4 hours

SICILIAN CHICKEN onion, sliced green pepper, sliced fresh mushberries, sliced boneless chicken cubed tomato sauce tomatoes, chopped drained Worcestershire sauce oregano tsp. basil garlic powder Lite salt and pepper to taste Cover chicken with remaining ingredients and cover with plastic wrap and tinfoil then back for three hours

RUSSIAN CHICKEN French Onion onion soup base bottle Catalina dressing canned apricots Cut up chicken Place chicken in baking pan. Combine ingredients and pour over chicken. Bake at 350 degrees for 1 to 2 hours.

MOCK CHICKEN KIEV whole chicken breasts, skinned, boned and halved dry breadcrumbs parmesan cheese parsley, minced salt pepper garlic, minced lemon paprika butter or margarine Blend crumbs, cheese, parsley, salt and pepper. Melt butter and add garlic. Pound chicken a bit if necessary. Dip chicken into garlic butter then crumbs. Coat thoroughly. Roll chicken into light roll, secure with toothpick. Place in baking dish. Squeeze juice of lemon over all. Drizzle any remaining butter over. Bake at 350 degrees for 1 hour.

BBQ seasoning: 1) 1/4 cup paprika

2 tablespoons garlic powder 2 teaspoons parsley flakes 1 tablespoon sugar 1 teaspoon cinnamon 1 teaspoon ground ginger 2 teaspoons salt 1 teaspoon pepper

2) 1 teaspoon Hungarian paprika 2 teaspoons Ground cumin 2 teaspoons Powdered dry mustard 2 teaspoons Ground red pepper 1 teaspoon Ground ginger 1 teaspoon Ground sage 1/2 teaspoon Ground cloves 1/2 teaspoon Ground cinnamon

Lemon Chili Herb Rub 1 cup sugar 1 cup Kosher Salt cup Chili powder 2 tbsp cumin 2 tbsp oregano 2 tbsp ground coriander 2 tbsp dry mustard cup fine lemon zest

Caribbean Rub Or Jerk Rub Ingredients 6 TB garlic -- minced 6 TB onion -- minced 6 TB dried minced onion 2 TB allspice 1 TB dried ground chipotle 2 TB Hungarian paprika 2 TB brown sugar 4 1/2 ts fresh thyme -- minced 4 1/2 ts cinnamon 1 1/2 ts nutmeg 1/2 ts ground habanera 2 lemons -- zest In a bowl combine all ingredients.

Dropped Dumpings 1 cups flour 3 tsp baking powder tsp salt cup veg shortening to 2/3 cup ice water -mix all dry -cut in shortening -mix in enough water for a soft biscutt dough consistency -drop in boiling stock or soup cook 15minutes

Italian Sausage, bean and Rice Casserole Sliced cooked Chorizo sausage Cooked wild and White rice Kidney Beans Diced Celery Diced Red and Green Peppers Seasoned with cayenne pepper Thyme Salt Beef stock -mix together and cook in tilt skillet or roasting pans in oven

Chuck Wagon Salisbury Steak Ingredients 2 1 1 1/8 1/2 1 c kellogg's cornflakes egg ts salt ts pepper c barbq sauce lb lean ground beef

Instructions Measure Cornflakes; crush to one cup. Place cereal in mixing bowl. Add egg, 1/3 cup barbq sauce, salt and pepper; beat well. Add ground beef; mix only until combined. Shape into four oval patties about 3/4 inch thick. Brush patties with remaining sauce. Bake at 375 degrees for about 25 minutes for medium doneness.

Texas BBQ Chicken Ingredients

cut up fryer pieces 1/2 cup (125 ml) lemon juice 1/4 cup (60 ml) cooking oil 1 clove garlic, minced 2 tsp (10 ml) salt 1 tsp (5 ml) paprika 1 tsp (5 ml) pepper 1 tbsp (15 ml) honey In a saucepan, mix together all ingredients except chicken. Cool. Pour over chicken and place in refrigerator to marinade. Stir frequently. Grill on outdoor barbeque or in oven.

Preparation

Comments This recipe came in a package of Zacky Farms chicken. I've used it for years. I triple the recipe and do about 20 pieces of chicken for 12 people and usually marinade overnight. That way there's no last minute prep and you can just throw it on the barbecue!

Cajun Meatloaf Ingredients

2 bay leaves, whole 1 tsp (5 ml) salt 1 tsp (5 ml) cayenne 1 tsp (5 ml) black pepper 1/2 tsp (2 ml) white pepper 1/2 tsp (2 ml) cumin 1/2 tsp (2 ml) nutmeg 4 tbsp (60 ml). unsalted butter 3/4 cup (175 ml) onions, finely chopped 1/2 cup (125 ml) green bell pepper, diced 1/4 c, celery, diced 2 tsp (10 ml) minced garlic 1 tbsp (15 ml). tabasco sauce 1 tbsp (15 ml). Worcestershire sauce 1/2 cup (125 ml) evaporated milk 1/2 cup (125 ml) ketchup 1-1/2 lbs (.7 kg). ground beef 1/2 lb (.2 kg). ground pork 2 eggs, lightly beaten 1 cup (225 ml) very fine bread crumbs Combine seasoning in bowl; set aside.

Preparation

Melt butter in 1 quart (950 ml) sauce pan over medium heat. Add onion, celery, peppers, garlic, tabasco, Worcestershire, and seasoning mixture; saute 6 minutes. Stir in ketchup and milk; remove from heat and cool. In a bowl, combine meats, eggs, veggies, and bread crumbs. Remove bay leaves. Mix by hand into shape of loaf. Place loaf in ungreased 13 x 9 inch baking dish. Bake first uncovered for 25 minutes at 350 degrees (175 C.), then covered for another 35 minutes at 400 degrees (200 C.). Serve with hot sauce.

Chicken Fried Steak Ingredients

4 cube steaks 1/2 tsp (2 ml). salt 1-1/2 tsp (7 ml). pepper 1 cup (225 ml) flour 2 eggs, slightly beaten 1/4 cup (60 ml) oil 1 cup (225 ml) milk hot cooked mashed potatoes Season meat with 1/4 tsp (1 ml). salt and pepper. Mix flour with 1 tsp (5 ml). pepper in shallow pan. Dredge meat in flour, then egg, and then in flour. Heat oil in skillet on medium-high heat.

Preparation

Fry meat 4 to 5 minutes per side until golden brown. Drain on paper towel. Pour off all but 2 tbsp (30 ml). oil from pan. Sprinkle 2 tbsp (30 ml) dredging flour in hot oil in pan. Cook and stir over medium heat 1 minute. Stir in milk slowly and simmer 3 to 4 minutes. Add 1/2 tsp (2 ml). pepper and 1/4 tsp (1 ml). salt. Gravy should be quite peppery. Serve gravy over chicken fried steak and mashed potatoes.

Haluski *fried cabbage and noodle*(polish dish)\ Ingredients: - Olive oil - Julian cabbage - Julian onions - Cooked Large chop bacon(1/2 inch) - Cracked pepper - Cubed chicken breast or sausage(not chorizo) - Egg noodles - Thyme - *garlic if using mild sausage *pre cook noodles al dente, carmalize onions and cabbage, add seasoning and meat. When meat is hot then add noodles.

DEEP FRIED TURKEY DINER

MIX TOGETHER: left over: Mashed Potatoes Cubed white turkey meat Stuffing *serve with turkey gravy BATTER Beer Flour Salt and pepper

BUFFALO WINGS SAUCE 1 bottle blue cheese dressing 1 package cream cheese bottle Frank's hot sauce shredded mozzarella cheese *combine and cook until smooth

BUFFALO CHICKEN WING DIP 1 chicken (large size) 1 8 oz. brick cream cheese 1/2 c blue cheese dressing 1/4 c cayenne pepper sauce 1 pkg. shredded Monterrey Jack cheese celery sticks, crackers or corn chips Melt cream cheese over medium-low heat. Once creamy, add blue cheese, hot sauce, and chicken. Remove from heat, fold in 1/2 pkg. of shredded cheese. Pour into square 8x8 oven-safe dish. Top with remaining cheese. Bake at 350F until cheese is melted and bubbly.

THE ORIGINAL BUFFALO WINGS RECIPE 24 chicken wings, about 4 lbs. Salt (opt.) Freshly ground black pepper 4 c. vegetable oil 1/4 c. butter 2-5 tsp. hot sauce 1 tsp. white vinegar Cut off tips and separate each wing at the joint. Sprinkle wings with salt and pepper to taste. Heat oil in deep fat fryer or large heavy pot. When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, remove and drain well. Add remaining wings to the pot and repeat process. Meanwhile, melt butter in saucepan. Add hot sauce, to taste. Add vinegar. Pour hot sauce over wings. Mix well until wings are covered with sauce. Serve with blue cheese dressing and celery sticks. Can also serve with carrot sticks. My family grills our Buffalo Wings rather than deep frying them. They are delicious either way.

MARINARA SAUCE 2 CELERY STOCKS CHOPPED 4 LARGE CARROTS CHOPPED 4 CUBED WHITE ONIONS 4 CUBED RED ONIONS 4 EACH DICED GREEN PEPPERS RED PEPPERS OLIVE OIL FOR Sauting FRESH GARLIC BASIL OREGANO KOSHER SALT CRACKED PEPPER CRUSHED TOMATOES **OPTIONS: GROUND BACON SHREDDED TURKEY PULLED PORK GROUND BEEF

Jalapeno Cornbread Ingredients:

1 1/2 cups cornmeal 1 cup all purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons granulated sugar 1 1/2 cups milk 3 large eggs 4 tablespoons vegetable oil 11 to 15 ounces whole kernel corn or fiesta-style corn, drained 1 1/2 cups shredded Cheddar and Monterey Jack cheese blend 1/4 cup chopped pickled drained jalapeno pepper rings, plus whole pepper rings for topping

Preparation: Heat oven to 375. Lightly grease a 9-inch square baking pan or spray with nonstick baking spray. In a large bowl combine the cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk together the milk, eggs, and oil. Stir in the drained corn, cheese, and chopped peppers. Combine the two mixtures, stirring just until well moistened. Spread in the gprepared baking pan and top with additional jalapeno pepper rings. Bake for about 30 to 35 minutes, until firm and lightly browned.

Sausage Cornbread Ingredients:

1 pound breakfast sausages 1 cup chopped onion 2 eggs 2 cups buttermilk 1 cup sifted all-purpose flour 2 cups yellow cornmeal 2 teaspoons baking powder 1 teaspoon salt 1/4 cup sugar 1 cup drained whole kernel corn, or use cooked drained frozen corn

Preparation: Cook sausages in a skillet until well browned on all sides. Remove sausages and set aside. Drain off 3 to 4 tablespoons of the drippings and reserve. Discard remaining drippings, leaving just enough to cook onions. Add onions to skillet; saut until golden brown. In mixing bowl, beat eggs and buttermilk until smooth. Stir in flour, cornmeal, baking powder, salt, and sugar; beat until smooth. Stir in corn. Fold in onions and reserved sausage drippings. Pour batter into a greased and floured 13x9x2-inch baking pan. Place sausages evenly over top of the batter. Bake at 375 25 to 30 minutes, or until firm and browned. Cut into

squares and serve hot.