POTATO SALAD

Ingredients

 Boiled potatoes, peeled and cut into large chunks -- 2 pounds

 Red onion, thinly sliced -- 1/2
 Mayonnaise -- 1 cup
 Red or white vinegar -- 2 tablespoons
 Salt -- 1 1/2 teaspoons
 Pepper -- 1/2 teaspoon

Method

1. Add the potatoes to a large pot and cover with cold water. Bring to a boil over medium-high
flame. Then reduce heat to low and simmer until cooked through and tender. Drain in a
colander and let steam dry for about 5 minutes.
2. Place the potatoes and the remaining ingredients in a large bowl and stir together. Lightly mash
the potatoes, leaving chunks.
3. Adjust seasoning and serve well chilled.

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 OYSTER ROCKEFELLER
Ingredients

 Small oysters in their shell -- 24

 Butter -- 6 tablespoons
 Onion, minced -- 1/2 cup
 Spinach, stems removed, finely chopped - 6 ounces, or about 3 cups
 Parsley, stems removed, finely chopped -- 1 bunch
 Breadcrumbs -- 1/2 cup
 Anise-flavored liqueur, like Pernod (optional) -- 2 teaspoons
 Salt and white pepper -- to season
 Rock salt -- for serving (about 2 pounds)
 Lemons, cut into wedges – 4

Method

1. Use an oyster knife to open the oysters and remove them from their shells to a bowl. Reserve
any oyster liquor and discard the top shells. Scrub, rinse and dry the bottom shells.
2. Heat the butter in a skillet over medium heat. Add the onions and saute until just translucent, 2
to 3 minutes. Add the spinach and parsley and saute for another 1 to 2 minutes. Stir in the
breadcrumbs, optional anise liqueur, salt and white pepper. Add a little water if necessary to
make a thick sauce.
3. Preheat oven to 450°F. Put a 1-inch layer of rock salt in an ovenproof serving platter or plate. Set
the oyster shells into the rock salt and put a little of the reserved oyster liquor into each shell.
Add an oyster to each shell, then top each oyster with 2 to 3 tablespoons of the spinach mixture,
spreading it to the edge of the shell.
4. Set the oysters in the oven and cook for about 10 to 12 minutes, or until the edges of the
oysters curl and the spinach mix is bubbling. Serve immediately with lemon wedges.

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 BUFFALO WINGS
Ingredients

 Chicken wings -- 2 pounds

 Butter or margarine -- 4 tablespoons
 Hot pepper sauce -- 5 tablespoons
 Salt and pepper -- to season
 Oil for deep frying
 Celery sticks -- about 12
 Blue cheese dressing -- 1 cup

Method

1. Cut off the wing tips and discard them or freeze them for stock. Cut the wings into two pieces at
the joint. These are called drumettes and flats.
2. Place the butter, hot pepper sauce, salt and pepper in a saucepan and bring to a simmer,
whisking the ingredients together. Remove from heat and set aside.
3. Heat the oil to 375°F in a large, deep pot or deep fryer. Deep fry the chicken wings in small
batches until they are cooked through and crispy on the outside, around 4 to 5 minutes. Remove
to a paper towel-lined baking pan and hold in a warm (200°F) oven while you deep fry the rest.
4. Pour the sauce into a large mixing bowl. Add the cooked chicken wings to the bowl and toss to
coat with the sauce. Serve immediately with celery sticks and blue cheese dressing.

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 WISCONSIN BEER CHEESE SOUP
Ingredients

 Butter -- 4 tablespoons
 Onion, finely chopped -- 1
 Celery, finely chopped -- 2 stalks
 Carrot, finely chopped -- 1
 Flour -- 1/3 cup
 Chicken stock -- 1 cup
 Pilsner beer -- 1 (12-ounce) bottle or can
 Milk or half-and-half -- 1 cup
 Worcestershire sauce -- 2 teaspoons
 Dry mustard -- 1 teaspoon
 Sharp Cheddar cheese, shredded -- 1/2 pound
 Salt and pepper -- to taste
 Method

1. Heat the butter in a large saucepan over medium flame. Add the onion, celery and carrots and
saute until the onions are translucent and softened, 3 to 4 minutes. Sprinkle the flour over the
top and cook for another 1 to 2 minutes.
2. Whisk in the chicken stock and beer, bring to a boil, then reduce heat to low and simmer for 4 to
5 minutes, or until the vegetables are cooked through and tender.
3. Add the half-and-half, Worcestershire sauce and dry mustard and return to a simmer. Remove
from heat and slowly add the Cheddar cheese, stirring until it is melted and smooth. Take care
not to overheat the soup after the cheese is added or it could curdle.
4. Adjust seasoning with salt and pepper and serve hot in bowls with croutons, cheese-flavored
crackers or popcorn to garnish.

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 CHICKEN NOODLE SOUP
Ingredients:

 2 Tablespoons vegetable oil

 2 medium onions, chopped
 3 medium carrots, cut into 1/4-inch rounds
 3 celery ribs, cut into 1/4-inch thick slices
 1 (6- to 7-pound) chicken
 2 quarts chicken broth or canned low-sodium broth
 1 quart cold water, or as needed
 4 sprigs of fresh parsley
 3 springs of fresh thyme or 1/2 teaspoon dried thyme
 1 bay leaf
 Salt and freshly ground black pepper
 2 cups egg noodles
 Chopped fresh parsley, for garnish

Method

1. Heat the oil in a broth pot over medium heat. Add the onions, carrots, and celery and cook,
stirring often, until softened, about 10 minutes.
2. Cut the chicken into 8 pieces. If there are any pads of yellow fat in the tail area, do not remove
them. Add the chicken to the pot and pour in the broth. Add enough cold water to cover the
ingredients by 2 inches. Bring to a boil over high heat, skimming off the foam that rises to the
surface. Add the parsley, thyme, and bay leaf.
3. Reduce the heat to low. Simmer, uncovered, until the chicken is very tender, about 2 hours.
4. Remove the chicken from the pot and set aside until cool enough to handle. Remove and discard
the parsley and thyme sprigs and bay leaf. Let stand 5 minutes and degrease the soup, reserving
the fat if you are making matzo balls.
5. Discard the chicken skin and bones and cut the meat into bite-size pieces. Add the noodles and
cook until done, about 10 minutes. Stir the meat back into the soup and season to taste with salt
and pepper. Serve hot. (The soup can be prepared up to 3 days ahead, cooled, covered, and
refrigerated, or frozen for up to 3 months.)

5 of 34(AMERICAN CUISINE)
 SWEET COLESLAW
Ingredients

 Onion, chopped -- 1/2

 Sugar -- 1 cup
 Dry mustard -- 2 teaspoons
 Celery seed -- 1-2 teaspoons
 Salt and pepper -- to season
 Cider vinegar -- 1/2 cup
 Oil -- 1/2 cup
 Cabbage, shredded -- 1 head

Method

1. Place the onion, sugar, mustard, celery seed, salt and pepper into a blender and puree on high.
With the blender still running, slowly pour in the oil through top opening. Adjust seasoning of
the emulsified dressing to taste.
2. Place the shredded cabbage in a large bowl and toss it with the dressing. Cover and chill well
before serving.

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 CIOPPINO (American fish and seafood stew)
Ingredients

 Firm white fish fillets -- 2 pounds

 Cooked dungeness crab -- 1 (2-pound)
 Clams or mussels -- 1 1/2 pounds
 Shrimp -- 1 pound
 Olive oil -- 1/4 cup
 Onions, chopped -- 2
 Garlic, minced -- 3 to 4 cloves
 Crushed tomatoes -- 1 (28-ounce) can
 Red or white wine -- 1 cup
 Fish or shellfish stock, or clam juice -- 3 cups
 Parsley, chopped -- 1/4 cup
 Basil, chopped -- 2 tablespoons
 Salt and pepper -- to taste

Method

1. Cut the fish fillets into bite-sized chunks. Clean the crab, remove its legs and crack them with a
nutcracker to allow easy access to the meat. Break the body into halves or quarters. Scrub the
clams or mussels clean under running water and debeard the mussels. Peel and devein the
shrimp. Set all the seafood aside.
2. Heat the olive oil in a large pot or Dutch oven over medium-high flame. Add the onion and saute
until translucent, 3 to 4 minutes. Add the garlic and saute for another minute.
3. Add the tomatoes and wine and cook until the liquid is reduced by about half in volume. Add the
stock or clam juice, parsley, basil, salt and pepper. Bring to a boil, then reduce heat to medium
and simmer for 15 to 20 minutes.
4. Stir in the fish and shrimp and simmer for about 3 to 5 minutes. Next add the crab and clams or
mussels, pushing them down into the soup a little. Cover the pot and simmer for another 3 to 4
minutes, or until the clams or mussels are steamed open and cooked through.
5. Scoop the stew into large bowls, garnish with a little chopped parsley and serve with thick slices
of sourdough bread. It's best to have a side plate for each diner to hold empty shells.

7 of 34(AMERICAN CUISINE)
 GUMBO (American Cajun-Creole meat and shellfish stew)
Ingredients

 Oil -- 2 to 3 tablespoons  Garlic, minced -- 3 cloves

 Andouille sausage (optional), sliced in  Oregano, dried -- 2 teaspoons
rounds -- 1 pound  Thyme, dried -- 1 teaspoon
 Chicken (optional), cut up -- 2 to 3  Tomatoes (optional), chopped -- 1 cup
pounds  Stock or water -- 7 cups
 Oil -- 1/2 cup  Bay leaf -- 1-2
 Flour -- 2/3 cup  Salt and pepper -- to taste
 Oil -- 3 tablespoons  Cayenne pepper (optional) -- 1/4
 Onion, minced -- 1 cup teaspoon
 Celery, minced -- 1 cup  Shrimp (optional), peeled and deveined
 Green bell pepper, minced -- 1 cup -- 1 to 2 pounds
 Okra (optional), sliced into rounds -- 2  Hot cooked rice -- 6 cups
cups

Method

1. Heat the 2-3 tablespoons of oil over medium-high heat in a large, heavy-bottomed skillet. Brown
the sausage and remove to paper towels to drain. Next brown the chicken pieces and remove to
paper towels to drain. Set aside while you make the roux.
2. Add enough oil to the skillet to make about 1/2 cup and reduce heat to very low. Stir in the flour
and cook, whisking often, until the flour turns a rich reddish-brown color. This could take up to
45 minutes and is a crucial step in making gumbo. Do not let the flour burn. Remove to a bowl
and set aside to cool. This is your roux.
3. Meanwhile, heat another 3 tablespoons of oil over medium-high heat in a large pot. Add the
onions, celery and bell pepper and sauté until the onion is translucent. Add the okra, garlic,
oregano and thyme and sauté for 3-4 more minutes.
4. Stir in the tomatoes, if using, and cook to reduce the liquid somewhat, 3-4 minutes. Add the
stock or water, bay leaf, salt, pepper and cayenne. Bring to a boil, and then rapidly whisk in the
cooled roux a little at a time to avoid lumps.
5. As soon as all the roux has been added and the stew has thickened, stir in the browned sausage
and chicken and reduce heat to low. Simmer for 30-45 minutes.
6. In the last five minutes, stir in the shrimp, if using, and simmer until it is just cooked through.
Remove from heat and adjust seasoning.

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7. Place a mound of hot rice in large individual serving bowls and ladle the gumbo over the rice. A
little filé powder may be sprinkled over each serving.

BEEF AND RICE STUFFED BELL PEPPERS

Ingredients

For the sauce: For the peppers:

 1 tablespoon olive oil  1 1/2 pound lean ground beef

 1 onion, diced  2 cups cooked rice
 1 cup beef broth  1 cup finely grated "real" Parmesan
 2 1/2 cups prepared marinara sauce, or cheese (Parmigiano Reggiano)
other tomato sauce  1/4 cup chopped Italian parsley
 1 tablespoon balsamic vinegar  4 cloves garlic, minced very fine
 1/4 tsp red pepper flakes, optional  1 can 10-oz diced tomatoes
 2 tsp salt
 1 tsp freshly ground black pepper
 pinch of cayenne
 4 large red bell peppers

Method

1. Add the olive oil to a saucepan, and lightly brown the onions with a large pinch of salt over
medium-high heat. Remove half and reserve for the stuffing. Stir in the rest of the sauce
ingredients and bring to a simmer. Pour the sauce into the bottom of a large deep casserole
dish.
2. Add all the filling ingredients to a mixing bowl, along with the reserved onions, and stir with a
fork, or your hands, until the mixture is combined. Tip: you can cook a small piece of the filling
to test the seasoning.
3. Preheat oven to 375 degrees F.
4. Cut the bell peppers in half lengthwise. Use a spoon to remove the stem, seeds and white
membrane from each pepper. Place the bell peppers in the casserole dish, and fill each pepper
with the stuffing. A little additional cheese can be grated over the top if desired.
5. Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 20-30
minutes, or until the peppers are very tender. Exact cooking time will depend on size, shape and

9 of 34(AMERICAN CUISINE)
 thickness of the peppers. Best to let rest for 10 minutes before serving. Serve with the sauce
spooned over the top

NEW YORK STRIP STEAKS WITH WARM MUSHROOM SALAD

Ingredients

 1/4 cup olive oil

 2 tablespoon butter
 2 pounds large button mushrooms, thickly sliced
 3 tablespoons sherry vinegar
 2 garlic cloves, minced fine
 1 tablespoon fresh chopped tarragon
 salt and fresh ground black pepper to taste

For the steaks:

 4 thick-cut (10-ounces) New York strip steaks

 salt and coarse-ground black pepper to taste
 1 tablespoon vegetable oil
 1/4 cup chicken broth
 1 tablespoon cold butter

Method

1. Melt the butter in the olive oil, in a large frying pan, over medium-high heat. When the butter
starts to sizzle, add the mushrooms and cook, stirring, for 10-15 minutes, or until the mushroom
juices have evaporated, and they're very well browned. Stir in the garlic, and cook for 2 minutes.
2. Pour in the vinegar, and as soon as it starts to boil, turn off the heat. Transfer into a bowl, and
allow to cool to room temperature. Add the tarragon, salt, and freshly ground black pepper to
taste. Reserve until needed.
3. Season the steaks generously on both sides with salt and coarse-ground black pepper. Place a
large heavy skillet over medium-high heat. Add the oil, and when hot, sear the steaks for about
5-6 minutes per side for medium-rare. Remove to a plate to rest.
4. Turn the heat to low. Add the broth and use a wooden spoon to scrap the bottom of the pan.
Once the broth has deglazed the caramelized meat juices from the bottom of the pan, add the
butter and stir until it disappears. Turn off the heat and the mushroom mixture. Stir to combine.
Taste and adjust seasoning.
5. Place the steaks on warm plates and spoon over the warm mushrooms. Serve immediately.

10 of 34(AMERICAN CUISINE)
 YANKEE POT ROAST
Ingredients

 "7-bone" beef chuck roast, or any large  2 teaspoon tomato paste

chuck roast (about 5 pounds)  2 cups chicken broth
 salt and fresh ground black pepper to  1 bay leaf
taste  1 teaspoon dried thyme
 2 tablespoons vegetable oil  1/2 teaspoon salt
 1 tablespoon butter  1 1/2 pounds new potatoes, washed
 1 large onion, diced  4 carrots, peeled, cut in large chunks
 2 ribs celery, chopped  1 pound parsnips, peeled, cut in large
 2 tablespoons flour chunks
 3 cloves garlic, minced  1 tablespoon melted butter
 1/2 cup red wine

 2 tablespoons fresh chopped parsley

Method

1. Generously season both sides of the beef with salt and fresh ground black pepper. Place a Dutch
oven on high heat, and add the vegetable oil. When the oil is hot, brown the beef very well,
about 5 minutes per side. It's important to get a nice brown crust on the meat. Remove the
meat to a platter, and turn the heat down to medium.
2. Add the butter, diced onions, celery, and a pinch of salt. Saute for 4-5 minutes to brown slightly,
then add the flour. Cook stirring for 2 minutes. Add the garlic, cook stirring for 1 minute. Whisk
in the wine, scraping to deglaze the browned bits from the bottom of the pot. Add the tomato
paste, and when the mixture begins to boil, pour in the chicken broth.
3. Add the bay leaf, thyme, and salt. When the liquid comes to a simmer, stir well, and place the
beef back into the pot. Turn the heat down to very low, and simmer gently for about 45 minutes
per pound, or until fork tender. After 2 hours, carefully turn the beef over, and continuing
cooking until done.
4. While the pot roast is cooking, prepare the vegetables. Preheat oven to 425 degrees F. Add the
potatoes, carrots, and parsnips to a shallow roasting pan. Skim a tablespoon of beef fat from the
surface of the beef's braising liquid. Drizzle it over the vegetables, along with the melted butter.
5. Toss the vegetables to coat, and season with salt and fresh ground black pepper. Roast in the
oven for 20 minutes, or until the vegetables are almost tender. Remove and reserve.

11 of 34(AMERICAN CUISINE)
6. About 30 minutes before the beef is done, uncover and add the vegetables to the pot. Continue
cooking until the beef and vegetables are tender. Skim any remains pools of fat from the gravy.
Taste and adjust for salt and pepper.
7. Remove the beef to a large platter. It can be cut into thick slices or simply torn into large chucks,
and served along with the vegetables and gravy. Top with fresh parsley.

FIREHOUSE CHILI CON CARNE

Ingredients

 1 tablespoon vegetable oil  1 large green bell pepper, seeded and

 1 large yellow onion, diced
 2 1/2 pounds lean ground beef
 3 cloves garlic, minced
 1/4 cup ancho chili powder
 1 tablespoon ground cumin
 1 teaspoon freshly ground black pepper
 1/2 teaspoon chipotle pepper
 1/4 teaspoon cayenne pepper
 1 teaspoon dried oregano
 1 teaspoon sugar
diced
 1 large red bell pepper, seeded and
diced
 1 (15 oz) can tomato sauce
 2 tablespoons tomato paste
 3 cups water, or more as needed
 1 (15 oz) can pinto beans, drained, not
rinsed
 1 (15 oz) can kidney beans, drained, not
rinsed

Method

1. Add the vegetable oil and onions to a Dutch oven, or other heavy pot. Place over medium-high
heat and saute for about 5 minutes, or until the onions begin to soften. Add the ground beef,
and cook for about 10 minutes. As the beef browns, use a wooden spoon to break the meat into
very small pieces.
2. Add the garlic, chili powder, ground cumin, black pepper, chipotle, cayenne, oregano, and sugar.
Cook, stirring, for 2 minutes.
3. Stir in the bell peppers, tomato sauce, tomato paste, and water. Bring up to a simmer; reduce
the heat to medium-low and cook, uncovered, stirring occasionally for 60 minutes.
4. After 60 minutes, stir in the beans and simmer for another 30 minutes. If needed, add more
water anytime during the cooking to adjust desired thickness. Taste for salt and pepper, and
adjust. Serve hot, garnished with sour cream, grated pepper jack, and fresh cilantro leaves.

12 of 34(AMERICAN CUISINE)
 GRILLED SKIRT STEAK
Ingredients

 2 tbsp soy sauce

 2 cloves mashed garlic
 1/2 tsp white pepper
 1/2 tsp cayenne pepper
 1 tbsp vegetable oil
 2 lbs beef skirt steak, cut in 6-inch pieces
 1 tbsp freshly ground black pepper
 kosher salt to taste

Preparation

1. In a large mixing bowl, combine all the marinade ingredients and whisk together thoroughly.
Add the skirt steak, and toss in the marinade until all the pieces are coated evenly. Cover the
bowl and let sit, at room temperature for 20 minutes.
2. Remove skirt steak from marinade and pat dry with paper towels. Season with freshly ground
black pepper and kosher salt. Cook about 3 minutes per side for medium-rare on a very hot,
preheated outdoor grill, or on a grill pan indoors. Let rest for 5 minutes before serving. Be sure
to slice against the grain for the tenders results.

13 of 34(AMERICAN CUISINE)
 COENED BEEF HASH
Ingredients

 1 tbsp butter
 1 tbsp olive oil
 1 1/2 pounds cooked corned beef, diced
 1 1/2 pounds white potatoes, peeled quartered
 1/4 cup prepared roasted tomato salsa
 1 clove garlic, crushed
 1 bunch green onions, white parts chopped, green parts reserved for garnish
 salt and fresh ground black pepper to taste
 6 poached eggs, optional

Preparation

1. Add the butter, oil, and corned beef to a large, cold, non-stick or cast iron skillet. Turn heat to
medium-low and cook, stirring occasionally. In a saucepan, boil the potatoes in salted water for
about 15 minutes, until partially cooked, but still very firm. Drain well and chop potatoes into
small pieces. Add to the skillet along with the salsa, garlic, green onions, salt and pepper. Mix
together thoroughly with the hot corned beef, and press down with a spatula to flatten.
2. Continue to cook slowly over med-low heat. Every 10 minutes or so, turn the mixture over with
a spatula to bring the crusty bottom, up to the top. Do this several times until the mixture is well
crusted and browned. Taste for salt and pepper, and adjust if necessary.
3. Transfer to plates, and top with a warm poached egg. Garnish with sliced green onion tops if
desired. Serve hot.

14 of 34(AMERICAN CUISINE)
 SLOPPY JOES
Ingredients

 1 1/2 pound lean ground beef

 1/2 onion, diced
 2 cloves garlic, minced
 1 diced green bell pepper
 2 cups water, divided
 3/4 cup ketchup
 2 tablespoons brown sugar
 1 teaspoon Dijon mustard
 dash of Worcestershire sauce
 1 1/2 teaspoon salt, or to taste
 1/2 teaspoon ground black pepper
 cayenne to taste

Preparation

1. Place the ground beef and onions into a cold, large skillet and put over medium heat. Cook
stirring until the beef begins to brown. As it cooks, break the meat into very small pieces with a
spatula. The smaller the better.
2. Add the garlic and green pepper; cook stirring for 2 minutes. Add 1 cup of water. Bring to a
simmer, scraping the bottom of the pan with a spatula to dissolve any browned bits.
3. Stir in the ketchup, brown sugar, mustard, Worcestershire, salt, pepper, and last cup of water.
Bring to a simmer, reduce heat to low, and simmer for 30-45 minutes, or until most of the liquid
has been evaporated, and the meat mixture is thick, rich and tender. Taste and adjust the
seasoning. Serve hot on soft rolls.

15 of 34(AMERICAN CUISINE)
NEW YORK STEAK SANDWICH with GARLIC BALSAMIC PAN-
SAUCE
Ingredients

 4 cloves garlic, mashed

 1/3 cup balsamic vinegar
 1 tbsp Dijon mustard
 1 tbsp ketchup
 1 tsp Worcestershire sauce
 1/2 cup water
 2 tbsp cold butter
 4 (8 oz) New York strip steaks, fat trimmed off
 salt and fresh ground black pepper to taste
 1 tsp paprika
 1 tbsp vegetable oil
 4 slices Italian bread, halved, toasted

Preparation

1. In a small mixing bowl, whisk together the garlic, balsamic vinegar, mustard, ketchup
Worcestershire, and water. Set aside.
2. Cut each steak in half to make eight pieces. Season both side with salt, black pepper, and
paprika. Place a large heavy skillet over med-high heat until very hot. Add the oil, and sear the
steak on both sides, for about 3-4 minutes for medium-rare. Remove to a plate to rest.
3. Wipe out any excess oil, and pour the sauce mixture into the hot pan. Over medium heat, bring
the sauce to a boil, while scraping off any of the browned bits from the bottom of the pan with a
whisk. Boil for a few minutes until the sauce reduce by half, turn off heat, and whisk in the cold
butter. When the butter is incorporated, add the steak, and any juices on the plate, back into
the pan. Turn the steak pieces to coat with the hot sauce.
4. To serve, place two pieces of toast on each plate and top with the steak. Spoon the remaining
sauce evenly over each plate. Serve immediately.

16 of 34(AMERICAN CUISINE)
 “ALL AMERICAN” MEATLOAF
Ingredients

 3 cloves garlic, peeled  1 tsp dried Italian herbs

 1 carrot, peeled  2 tsp salt
 1 rib celery  1 tsp black pepper
 1/2 onion  1/2 tsp cayenne pepper
 1/2 red bell pepper, seeded  2 eggs
 4 white mushrooms  1 cup plain bread crumbs
 2 tbsp olive oil  2 tbsp brown sugar
 1 tbsp butter  2 tbsp ketchup
 2 1/2 pounds ground chuck (80% lean)  2 tbsp Dijon mustard
 1 tbsp Worcestershire sauce

Preparation

1. Cut the carrot, celery, onion, red bell pepper, and white mushrooms into 1-inch pieces. Add to a
food processor with the garlic, and pulse on and off until the vegetables are finely minced, but
not quite a puree.
2. In a sauté pan, on medium heat, melt the butter with the olive oil. Add the vegetable mixture
and sauté for about 5 minutes. The vegetables do not need to be completely cooked, as they are
going to cook in the meatloaf, but we do want to give them a head start. Remove from the heat
and let cool to room temperature.
3. Preheat oven to 325 degrees F.
4. In a large bowl add the ground chuck, the vegetables, and all the remaining ingredients except
the breadcrumbs. Mix gently with your hands, for about 1 minute to start to incorporate the
ingredients. Add the breadcrumbs and mix until everything is just combined, and then STOP. Do
not over-mix! Remember, we still have to form the mixture into a loaf, which requires additional
handling.
5. Lightly grease the bottom of a shallow roasting pan with a few drops of olive oil. Wet your hands
with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about
3 to 4 inches high. Wet your hands again and smooth the surface so there are no cracks, which
can cause a loss of moisture.
6. Bake for 30 minutes. While it's baking combine the brown sugar, ketchup, and Dijon mustard in
a small bowl for the glaze. After 30 minutes, remove the meatloaf from oven and evenly spread

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 the glaze over the top with a spoon. If you like, you can paint a little of the glaze on the sides,
but most of it should go on the top.
7. Put back in the oven and continue baking until you reach an internal temperature of 155
degrees F. This should take another 35 to 45 minutes. Do not over cook. A good digital
thermometer is the best tool for this procedure. Remove the meatloaf from the oven and let
rest for at least 20 minutes before slicing and serving.

COUNTRY FRIED STEAK WITH GRAVY SAUCE

Ingredients

For the country-fried steak: For the brown gravy:

 1 1/2 pounds cube steak pieces  2 tablespoons reserved canola oil from
 Kosher salt chicken-fried steak, or bacon fat
 Freshly ground pepper  1 1/2 tablespoons flour
 Canola oil, as needed  1/2 cup milk
 1 1/2 cups all-purpose flour  1 1/2 cups chicken stock
 1 1/2 cups milk  Kosher salt
 Freshly ground pepper

Preparation

1. Preheat oven to 275°.

2. Enclose cube steak pieces in sheets of wax or parchment paper. Using a meat tenderizer or
rolling pin, gently pound the meat to tenderize it. Season cube steak with salt and pepper.
3. Set up a breading station by mixing 2 cups of flour with salt and pepper in large bowl. In a
medium bowl, mix 2 cups milk with salt and pepper.
4. In a large sauté pan or cast-iron skillet, fill with canola oil until 1/4-inch deep. Warm over
medium-high heat.
5. While the oil is heating, dredge cube steak pieces into the milk mixture and then dredge with
seasoned flour.
6. Add the breaded meat into the warmed oil in batches (do not overcrowd). Cook cube steak until
golden, about 3 to 4 minutes per side. Remove, transfer to a baking sheet and place in oven to
keep warm.
7. Remove all but 2 tablespoons of canola from sauté pan. Warm over medium-high heat, add
flour, and whisk to combine to create a roux. Add the milk and chicken stock, whisking to

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 incorporate it with roux until gravy comes to a boil. Reduce heat to low, letting gravy cook and
thicken to desire consistency, about 8 to 10 minutes. Season with salt and pepper.
8. Remove country-fried steak from oven. Serve country-fried steaks with brown gravy spooned
over it, or simmer country-fried steak in the gravy for a couple minutes and serve.

BARBECUE CHICKEN DRUMSTICKS

Ingredients
 12 chicken drumsticks, about 3 1/2 pounds
 1 cup barbecue sauce, divided
 1 tablespoon brown sugar
 1 tablespoon cider vinegar
 1 teaspoon salt, plus more as needed
 1/2 teaspoon freshly ground black pepper
 1/2 teaspoon hot sauce
 vegetable oil to grease pan
Preparation

1. With a sharp knife, make 2 slashes, about 1-inch apart into the thickest part of the drumstick,
cutting to the bone. Transfer the chicken to a large sealable plastic freezer bag.
2. In a small bowl, mix together 1/4 cup of the barbecue sauce with the rest of the ingredients.
Pour into the bag of chicken, press out most of the air, and seal tightly. Shake the bag gently to
distribute the sauce evenly. Refrigerate for at least 4 hours.
3. Preheat oven to 400 degrees F.
4. Line a baking sheet with foil and grease lightly with vegetable oil. Remove the chicken from the
bag with tongs and space evenly on the pan. Discard the contents of the bag. Brush both sides of
the drumsticks with barbecue sauce.
5. Bake for 15 minutes, remove, and brush generously with more sauce. Return to the oven, and
repeat this brushing process 3 more times, for a total cooking time of about 50-60 minutes.
When done, the chicken will be fork tender, and be sporting a thick, beautiful glaze.

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 GARLIC CHICKEN
Ingredients
 20 cloves garlic, peeled
 1/4 cup red wine vinegar
 2/3 cup olive oil
 1 tsp dried thyme
 1 tsp dried rosemary
 1 tsp dried oregano
 1/2 tsp red pepper flakes
 1 large whole chicken, cut into serving pieces
 salt and fresh ground black pepper to taste
Preparation

1. Add the first seven ingredients to a blender and puree until smooth; reserve. With a sharp knife,
make several slashes in each chicken piece to allow the marinade to penetrate. Place the
chicken pieces in a large mixing bowl, and pour over the garlic marinade. Toss to coat
thoroughly, being sure to get some of the marinade into the slashes. Transfer to a large sealable
plastic bag and refrigerate overnight.
2. Preheat oven to 425 degrees F.
3. Remove the chicken from the garlic marinade, scraping off any excess. Arrange on a foil-lined
baking pan. Season with salt and fresh ground black pepper to taste. Roast for 45 minutes, or
until done (internal temperature of at least 165 degrees F).
4. Transfer to a serving platter, and spoon over any accumulated juices. Best if allowed to rest for a
few minutes before service.

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 CHICKEN POT PIE
Ingredients

 2 tablespoons butter  1 teaspoon thyme, chopped

 1 onion, diced  1/4 cup dry sherry
 2 stalks celery, sliced  1 cup frozen peas
 1 carrot, sliced  1 cup frozen corn
 1/2 cup all-purpose flour  salt and pepper to taste
 1 1/2 cups chicken stock  2 portions frozen piecrust dough,
 1 cup milk thawed
 1 pound cooked chicken, shredded or  1 egg, beaten
cut into bite sized pieces  1 tsp water

Preparation

1. Melt the butter in a large pan over medium heat. Add the onions, celery, and carrots and cook
until tender, about 10-15 minutes. Mix in the flour and let it cook for a minute. Mix in the
chicken stock followed by the milk. Reduce the heat and simmer for 10 minutes. Add the
chicken, thyme, sherry, peas, and corn. Season with salt and pepper to taste.
2. Line a deep pie plate with one of the thawed piecrusts. Pour the filling in, and place the second
piecrust over the top. Crimp the top and bottom crusts together to seal well. Cut three 1-inch
slits on the top. Mix the egg and water, and brush it on the pie crust. Place the pie onto a baking
sheet and bake in a preheated 400 degrees F. oven until the crust is golden brown, about 25-30
minutes.

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 BANANA WALNUT BREAD
Ingredients:

 2 cups all-purpose flour

 1 teaspoon salt
 1 teaspoon baking powder
 1 teaspoon baking soda
 1/2 cup unsalted butter, softened
 1 cup white granulated sugar
 2 large eggs
 1 1/2 cups mashed banana (usually 3 bananas is perfect)
 1 cup chopped walnuts
 2 tablespoons milk

Preparation:

1. Preheat oven to 325 degrees F.

2. Whisk together the flour, salt, baking powder, and baking soda in a mixing bowl for a minute;
reserve until needed.
3. Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing
thoroughly before adding the next. Mix in the bananas, walnuts, and milk until combined. Add
the flour mixture, stirring just until combined.
4. Pour batter into a buttered and lightly floured 9 x 5 inch loaf pan. Bake for about 1 hour and 10
minutes, or until a toothpick inserted in the center comes out clean. Let cool 20 minutes before
removing from the pan.

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 CARROT CAKE
Ingredients:

 2 cups all-purpose flour  1 can (8 ounce) crushed pineapple,

 1 teaspoon salt drained
 2 teaspoon baking powder  1/2 cup chopped pecans
 1 teaspoon baking soda  1/2 cup chopped walnuts
 2 teaspoon cinnamon  For the frosting:
 1/2 teaspoon ground ginger  1/2 cup unsalted butter, softened
 2 cups sugar  8 ounces cream cheese, softened
 1 1/4 cups vegetable oil  1 tablespoon milk
 4 large eggs  1 tsp vanilla
 1/4 cup melted butter  1 pound powdered sugar
 2 cups raw grated carrots

Preparation:
1. Preheat oven to 350 degrees F.
2. Whisk together the flour, salt, baking powder, baking soda, cinnamon, and ginger in a mixing
bowl for a minute or two; reserve until needed.
3. In another mixing bowl, combine the sugar, oil, and eggs. Whisk until thoroughly combined.
Whisk in the melted butter. Use a spatula to stir in the carrots, pineapple, and nuts. Stir in the
flour mixture in two additions.
4. Scrape the batter into a lightly greased 13 x 9 baking dish. Bake for about 40 minutes, or until
the top springs back slightly when gently touched with your finger. Remove and allow to cool
completely before frosting.
5. To make the frosting: Use an electric mixer to beat together the butter, cream cheese, milk, and
vanilla until light and fluffy. Gradually beat in the powdered sugar to form a smooth frosting.
Spread evenly over the cooled cake.

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 LEMON POPPY SEEDS MUFFIN
Ingredients:

 2 cups all-purpose flour

 1/2 teaspoon salt
 1 1/2 teaspoon baking powder
 1/4 teaspoon baking soda
 1 stick (1/2-cup) unsalted butter, softened
 1 cup white granulated sugar
 finely grated zest from 2 lemons
 2 large eggs
 2 tablespoon lemon juice
 1 cup sour cream
 2 tablespoons poppy seeds
 For the glaze:
 1 tablespoon lemon juice
 3 tablespoons powdered sugar

Preparation:

1. Preheat your oven to 350 degrees F.

2. Whisk together the flour, salt, baking powder, and baking soda in a bowl, and reserve until
needed.
3. In a mixing bowl, beat the butter, sugar, and lemon zest, until light and creamy. Beat in the eggs
one at a time, mixing thoroughly before adding the next. Stir in 1/3 of the flour mixture until just
combined. Stir in the lemon juice, and 1/2 of the sour cream until combined.
4. Add half of the remaining flour mixture, and stir until combined. Stir in the remaining sour
cream. Stir in the rest of the flour mixture, and then the poppy seeds.
5. Line a 12-muffin tin with paper baking cups. Fill each to the top with batter. Bake about 30
minutes, or until golden brown and a toothpick inserted in the center comes out clean. While
the muffins are baking, mix the lemon juice and powdered sugar together for form a thin glaze.
6. Remove the muffins from the oven when ready, and allow cooling for 5 minutes. Brush the
lemon glaze evenly over the top of each muffin. This is not intended to be a frosting, but just a
very light glaze to give the tops a little shine and extra kiss of lemon flavor.
7. When cool enough to handle, remove muffins from the tins and cool completely on a rack
before serving.

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 BUTTERSCOTCH CASHEW BLONDIES
Ingredients:

 1/2 cup butter, melted

 3/4 cup packed brown sugar
 1/4 cup white granulated sugar
 1 large egg plus 1 egg yolk, beaten together
 1 tsp vanilla extract
 1/2 teaspoon baking powder
 1/8 teaspoon baking soda
 1/4 teaspoon salt
 1 cup all-purpose flour
 1/2 cup butterscotch chips
 1/4 cup milk chocolate chips
 1/4 cup chopped dry-roasted cashews

Preparation:

1. Preheat oven to 350 degrees F.

2. Add the flour, baking soda, baking powder, and salt to a mixing bowl. Stir with a whisk to
combine. Reserve.
3. In another large mixing bowl, whisk together the melted butter and sugars until combined. Add
the eggs and vanilla, and stir to combine. Switch to a wooden spoon and stir in the flour mixture.
Fold in the butterscotch chips, chocolate chips, and cashews.
4. With a spatula, scrap the batter into a lightly greased 8 x 8-inch in pan or glass baking dish.
Smooth to distribute evenly. Bake for about 30-35 minutes, or until the top is golden brown and
a toothpick inserted in the center comes out clean. Cool before cutting into 9 bars.

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 PUMPKIN PIE
Ingredients:

 1 (9-in) unbaked, prepared pie crust shell

 1 (15-oz) can pumpkin puree (pure, not pie filling)
 2 large eggs
 1 (14-oz) can sweetened condensed milk
 1 teaspoon ground cinnamon
 1/2 teaspoon ground ginger
 1/4 teaspoon ground mace
 1/4 teaspoon ground nutmeg
 1/2 teaspoon salt

Preparation:

1. Preheat oven to 425 degrees F.

2. Add all the ingredients to a large mixing bowl and whisk together until very smooth. Pour into
prepared pie crust. Place in the middle of the preheated oven and bake 15 minutes.
3. Turn down the temperature to 350 degrees F and bake for another 40 minutes, or until the
filling is set. Let cool completely before trying to cut and serve.

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 PEACH TARTLETS
Ingredients:

 2 tbsp butter
 3 large peaches, halved, pitted, each half cut into 4 pieces (24 slices total)
 1/4 cup sugar
 1/8 tsp cinnamon
 1/8 tsp ground ginger
 1/8 tsp allspice
 1 box (15-oz) ready-to-use piecrust (2 sheets)
 1 egg, beaten plus 1 tsp water

Preparation:

1. Melt the butter in a saute pan over medium heat. When the butter foams, add the peaches,
sugar, and spices. Cook, turning the peaches once, until the sugar melts and begins to
caramelize. Remove from the heat, pour into a bowl and let cool to room temp.
2. Unroll the piecrust and using a large ring cutter (4 1/2-inch), cut 8 circles. Place them on a silicon
lined baking sheet. Brush each circle with the egg wash. Go around each circle and fold over
about 1/2-inch of the edge to form a crust, pressing with your finger tips to seal (see photo).
3. Place 3 slices of peach in the center of each tartlet. Drizzle a little bit of the peach syrup over the
peaches on each tartlet. The rim formed around each will keep the liquid from spilling out.
4. Brush the edges of the tartlets with egg wash and sprinkle a little sugar over each. Bake in a
preheated 375 degrees F. oven for 15 minutes, or until the edges are golden brown, and the pie
dough is cooked. Serve warm or room temperature.

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 CARAMEL APPLES
Ingredients:

 1 (14-oz) package caramel candies, unwrapped

 1 1/2 tablespoons water
 1/2 teaspoon vanilla extract
 very tiny pinch of salt
 6 wooden popsicle sticks
 6 large crisp apples (Granny Smith work well)

Preparation:
1. Combine the caramels and water in a heavy-bottomed saucepan, and place over very low heat.
Cook, stirring occasionally, until the caramels are completely melted. Stir in the vanilla, and salt.
2. Insert the wooden popsicle sticks 2/3rds into the stem end of the apples. Dip the apples into the
caramel sauce and roll around, tilting the pan, until coasted. Lift up and let the excess caramel
drip into the saucepan. Place on wax paper, or lightly greased aluminum foil, and keep chilled
until ready to eat.

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 RED VELVET CUPCAKES
Ingredients:

 2 cups cake flour  1 cup plus 2 tablespoons granulated

 2 teaspoons baking powder sugar
 1/4 teaspoon baking soda  2 large eggs, at room temp
 1/2 teaspoon kosher salt  1/2 teaspoon vanilla
 3/4 cup buttermilk  cream cheese frosting (see link below)
 2 tablespoons red food coloring  chocolate syrup or chocolate fudge
 1/2 cup (1 stick) unsalted butter, at sauce, optional
room temp

Preparation:
1. Preheat the oven to 325 degrees F.
2. Sift together flour, baking powder and baking soda. Add the kosher salt after sifting and set
aside. Measure out the buttermilk and red food coloring. Add the die to the buttermilk for easier
incorporation later.
3. Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy. Add
the eggs one at a time, letting the eggs beat for 1 minute in between additions. Scrape down the
bowl in between additions.
4. Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the
flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the
flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of
flour.
5. Spoon into paper lined cupcake pans. Check the cupcakes for doneness after 12 minutes. Let
cool completely before topping with cream cheese frosting, and a drizzle of chocolate sauce.

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 NO-BAKE OATMEAL CHOCOLATE FUDGE COOKIE
Ingredients:

 1 stick unsalted butter

 2 cups sugar
 4 tablespoons cocoa powder
 1 teaspoon vanilla
 1/2 cup milk
 1/2 cup peanut butter
 3 cup quick oats

Preparation:
1. Melt butter in a saucepan over med-high heat. Add the sugar, cocoa powder, vanilla, and milk;
cook until the mixture comes to a boil. Boil for one minute, and remove from heat.
2. Stir in peanut butter and oats. Drop by the spoonful onto a sheet of waxed paper, parchment
paper, or aluminum foil. Allow to cool until firm before serving. May be kept refrigerated.

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 NEW YORK CHEESECAKE
Ingredients:

 16 graham crackers, crushed fine

 2 tablespoons melted butter
 2 lbs cream cheese (four 8-ounce packages)
 1 1/2 cups granulated sugar
 3/4 cup whole milk
 4 eggs
 1 cup sour cream
 1 tablespoon vanilla extract
 1 tsp freshly grated lemon zest
 1/4 cup all-purpose flour

Preparation:

Preheat oven to 350 degrees F.

1. In a mixing bowl combine the graham cracker crumbs and melted butter. Press firmly into the
bottom of a greased 9-inch round springform pan.

2. In a large mixing bowl, mix the cream cheese and sugar until smooth. Mix in the milk, and then
the eggs one at a time, mixing just enough to combine. Mix in the sour cream, vanilla, lemon
zest, and flour until the mixture is smooth. Pour the filling into pan.

3. Bake for 1 hour, turn the oven off and let cake cool with the door closed for 4 hours to prevent
cracking. Chill completely in refrigerator before serving.

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 EGGNOG
Ingredients:

Soft Custard: 4 T powered sugar

6 eggs, slightly beaten 1 1/2 t. vanilla
2/3 c. sugar 1 c. rum (optional)
a pinch of salt 1 or 2 drops yellow food coloring (optional)
5 c. milk Half and half (optional)
1 T vanilla 4 scoops of both vanilla and eggnog ice cream
(optional)
2 c. chilled whipping cream Ground nutmeg

Directions:
1. First, prepare the soft custard by mixing the eggs, sugar and salt in a saucepan capable of
holding at least 4 quarts. Stir in milk slowly, then cook over low heat, stirring constantly, until
the mixture is thick enough to coat your stirring instrument, which should take between 15 and
20 minutes. Remove the custard from the heat, stir in the vanilla and place the saucepan in cold
water until the custard is cool. If the custard begins to curdle, stir with an egg beater until
smooth. Cover and refrigerate for a minimum of 2 hours and for no more than 24 hours.
2. After the custard is prepared and just before the serving of the eggnog, beat the whipping
cream, powdered sugar and vanilla in a chilled mixing bowl until stiff. Stir in rum and food
coloring if desired. Take 2 cups of the whipped cream and lightly mix into the custard. Pour the
eggnog into a large punch bowl and then cut with half and half until desired thickness is reached
(if the thickness is to your liking to begin with no half and half is required). Add 4 scoops vanilla
and 4 scoops eggnog ice cream, easily found in most grocery stores, to give the eggnog extra
flavor and keep it cool. Spread the remaining whipped cream into the eggnog and sprinkle
nutmeg on top. Serve immediately and bask in the praise of your wonderful creation.

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 LEMONADE
Ingredients:

1 cup sugar
1 1/2 cups fresh lemon juice
1 TBL lemon zest, grated fine (yellow part only)
Lemon slices & fresh mint leaves for garnish

Directions:

1. Combine the sugar & 1 cup water in a small saucepan over medium heat & bring to a boil.
Reduce the heat & simmer 5-6 minutes, stirring occasionally. Remove from heat & cool the
syrup completely. Combine the syrup with the lemon juice & zest; add 8 cups of cold water.
Garnish & serve over ice.

ROOTBEER FLOAT

Ingredients

 Vanilla ice cream

 Root beer

Method

1. Spoon a scoop or two of vanilla ice cream into a tall glass. Slowly pour root beer into the glass,
allowing the foam to rise and then recede before adding more root beer. Serve with straws and spoons.

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 STRAWBERRY MILK SHAKE
Ingredients:

1 cup fresh strawberries

4 cups milk
Sugar to taste
Ice cubes

Directions:

1. Place strawberries and 1 cups milk in a blender and blend for 30 seconds, until a smooth
consistency is reached.
2. Add the remainder of the milk, the sugar and the ice cubes. Mix for another 30 seconds.
Serve chilled in tall glasses.

ORANGE SMOOTHIE
Ingredients:

1 (6 ounce) can frozen orange juice concentrate 1 teaspoon vanilla extract

1 cup milk 1/3 cup white sugar
1 cup water 10 cubes ice

Directions:

1. In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until
smooth. Pour into glasses and serve.

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