Chicken Main Dishes

Chicken Marsala
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Chicken 'N Dumplings

INGREDIENTS:
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1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick 4 tablespoons butter 4 tablespoons olive oil 1 cup sliced mushrooms 1/2 cup Marsala wine 1/4 cup cooking sherry

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PREPARATION: 1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. 2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover
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1 roasting hen or 2 frying chickens, cut up 4 sprigs parsley 5 ribs celery with leaves 2 carrots, sliced 1 medium onion, cut up 2 1/2 teaspoons salt, divided 1/4 teaspoon pepper 1 bay leaf 1 1/2 cups all purpose flour, divided 2 teaspoons baking powder 1/2 cup milk 2 tablespoons melted shortening 1 tablespoon chopped fresh parsley 1 cup cold water

PREPARATION: 1. Place chicken in stock pot. Add enough water to cover. Add parsley, celery, carrot, onion, 2 teaspoons salt and 1/4 teaspoon pepper and bay leaf. Cover and bring to a boil; simmer for about 2

skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

1/2 hours. 2. Combine 1 cup flour, baking powder and remaining 1/2 teaspoon salt in a medium bowl. Combine milk and melted shortening. Add to the dry ingredients, along with the chopped fresh parsley. Stir just to moisten dry ingredients and drop by tablespoon directly onto the chicken in the boiling broth. Cover tightly. Return to the boil. Reduce heat without lifting cover and simmer about 15 minutes. 3. Strain chicken broth. Measure 4 cups of broth into saucepan. Bring to a boil. Combine remaining 1/2 cup flour with cold water; gradually add flour mixture to broth, stirring constantly. Cook, stirring, until thickened.
Serves 4

Parmesan Chicken Breasts

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Sesame Chicken
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1 c. bread crumbs (from old

4 to 5 pounds chicken parts

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bread) 1 c. Parmesan cheese 1 1/2 tsp. salt 1/2 tsp. paprika Some black pepper 1/2 c. cooking oil 8 to 10 chicken breasts

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PREPARATION: 1. Mix dry ingredients, dip chicken breast (which have been salted and peppered) in the oil and then into crumbs, coating well. 2. Place on foil in shallow baking pan or casserole dish, skin side up. Sprinkle more Parmesan cheese on each one. 3. Cover in foil. Bake 2 hours or more at 325 degrees.
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1/2 cup sesame seeds 1/4 cup vegetable oil 1 tablespoon sesame oil 1/4 cup finely chopped onion 2 teaspoons salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cardamom 1 large clove garlic, minced

Sauce:
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1 tablespoon cornstarch 1 cup water

PREPARATION: 1. Wash chicken pieces and pat dry. Put chicken pieces, skin side down, into a shallow broiler pan. 2. Combine sesame seeds, vegetable oil, sesame oil, chopped onion, salt, ginger, cardamom, and minced garlic in a separate bowl. 3. Brush some of the sesame seed mixture on the chicken. Bake chicken at 350 for 30 minutes, basting frequently with sesame seed mixture. Turn and continue to bake and baste for another 30

minutes. Put under broiler to brown, turning once. Serve with sauce made from pan juices, instructions below. Sesame Chicken Sauce 1. Remove chicken pieces from pan. Blend 1 tablespoons of cornstarch with 1 cup of water. Stir cornstarch mixture into pan drippings. Cook, stirring, until sauce is thickened.

Chicken Breast in Orange Sauce

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Chicken Cordon Blue

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1/2 c. flour 1/2 tsp. paprika 6 halved chicken breasts 1 can whole mushrooms, drained (save liquid) 1/2 c. chicken broth 1/2 c. orange juice 1/4 tsp. nutmeg 2 c. diagonally sliced carrots, 1/2 inch thick 1/2 tsp. salt Dash of pepper and garlic salt 6 tbsp. oil

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4 chicken breasts 4 thin ham slices 2 oz. Swiss cheese Flour 1 egg 1/2 c. milk 2 c. bread crumbs or cracker crumbs

Sauce:
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1 c. cream of chicken soup 1 pt. all-purpose whipping cream

1 can cream of mushroom soup 1/2 c. dry white wine (optional) 2 tsp. brown sugar

PREPARATION: 1. Skin and bone chicken breasts. Flatten with the heel of your hand. Wrap a slice of ham around a piece of cheese about 2 inches long and 1/4 inch wide. Then wrap the chicken breast around the ham and cheese. You may want to secure it with toothpicks. 2. Then dip the breasts in flour, then in the egg wash (the beaten egg in about 1/2 cup milk) and then in finely crushed cracker crumbs. Brown in hot oil about 4 minutes to a side. 3. (You may want to finish your Cordon Bleu in your microwave. Just place them on a platter and set your oven on roast or medium setting for about 1 1/2 minutes. This will assure their being piping hot when you serve them.) For Sauce: 1. Mix together and stir constantly over stove on low heat. When sauce is

PREPARATION: 1. Blend flour, salt, paprika, pepper and garlic salt. Coat chicken in flour mixture and fry in oil until brown on both sides. Scatter mushrooms over the chicken. 2. Blend soup, mushroom liquid, broth, orange juice, wine, nutmeg and brown sugar until smooth; pour over chicken. 3. Cover and cook at 225 degrees in electric frying pan or simmer in a regular frying pan for about 30 minutes or until chicken is tender. About 15 minutes before chicken is done, stir in carrots.

hot, pour into dish. To be served over Cordon Bleu.

Fish Main Dishes

Garlic-Poached Cod
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Alaska Cod Portobello

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2 cups dry white wine 2 cloves garlic, crushed 2 chopped trimmed green onions 1 bay leaf 1 teaspoon whole black peppercorns 1 pound cod

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PREPARATION: 1. In a skillet, combine wine, garlic, green onions, bay leaf and peppercorns; add cod, then heat just to a boil, lower heat and simmer for 15 to 20 minutes or until done. Remove from stove; serve hot.
Makes 3 servings.

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4 (12 x 18-inch) sheets heavy duty aluminum foil 4 (4 to 6-ounce) Alaska cod fillets, thawed if necessary 1 tablespoon anchovy paste 1 1/2 cups seeded and diced fresh tomatoes 1 (2.5-ounce) can sliced black olives, drained 1/3 cup finely chopped onion 2 tablespoons capers, drained 1 teaspoon minced garlic 2 Portobello mushrooms

PREPARATION: 1. Preheat oven to 450F or grill to medium-high. 2. Center one Alaska cod fillet on each sheet of heavy duty

aluminum foil. Spread anchovy paste over top of cod. Combine tomatoes, olives, onion, capers and garlic; set aside. Cut four thin slices off one mushroom; set slices aside. 3. Chop remaining mushroom and combine with vegetables. 4. Spoon one-fourth of chopped vegetable mixture over cod. 5. Top each with one mushroom slice. 6. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. 7. Bake 20 to 24 minutes on a baking sheet in oven OR Grill for 9 to 11 minutes in covered grill.

Broiled Salmon with Tarragon-Garlic Butter

Grilled Lemon-Marinated Tuna with Cherry Tomato Splat

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INGREDIENTS:
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1/4 cup butter 2 garlic cloves, crushed and minced 2 tablespoons fresh lemon juice 1 1/2 tablespoons minced fresh tarragon or 1 teaspoon dried, crumbled Freshly ground pepper to taste 2 (1-inch-thick) salmon fillets Salt to taste

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4 fresh rosemary sprigs 3 pounds center-cut tuna, cut into 6 slices about 2 inches thick 1/2 cup pure olive oil Grated zest and juice of 1 lemon

The Splat:
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PREPARATION:
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1. Preheat broiler. Melt butter in small saucepan over medium-low heat and saute garlic for a few seconds. Remove from heat and add lemon juice, tarragon and pepper. 2. Arrange salmon skin side down on broilerproof pan. Brush with half of butter mixture. Season with salt. Broil until nearly cooked; turn over and a cook until done to personal preference. 3. Transfer to plates. Reheat remaining lemon/butter

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1 lemon 2 fresh rosemary sprigs, each about 4 inches long 1 clove garlic, sliced paper thin 2 teaspoons finely minced fresh red hot pepper, such as Thai or jalapeno 1 teaspoon salt 1/4 cup extra-virgin olive oil 2 pounds cherry tomatoes, skins removed

PREPARATION: 1. Prepare the tuna: Remove the leaves from the rosemary sprigs. In a shallow bowl, marinate the sliced tuna with the rosemary leaves, olive oil, and lemon zest and juice for about 1 hour.

sauce; spoon over salmon and serve.

Serves 2

2. Make the splat: Preheat an oven to 500*F (250*C). Peel the zest from the lemon, using a vegetable peeler, and finely julienne. Juice the lemon. Combine the lemon zest and juice, rosemary, garlic, hot pepper, salt and oil in a heatproof bowl. Place the tomatoes on a baking sheet or jelly roll pan and roast for 12 minutes. Immediately place the roasted tomatoes into the heat-proof bowl. Smash them with a fork (some of the tomatoes will splash and splat) and incorporate with the other ingredients. The intense heat of the roasted tomatoes will cook the other ingredients. 3. Start a fire in a grill. Grill the tuna for 2 minutes on each side. It should be pink, not rare, in the center. Serve immediately with the tomato splat.
Serves 6

Charbroiled Salmon

Cheesy Broiled Flounder

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INGREDIENTS:
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1 cup soy sauce 1/8 cup red wine 1/2 teaspoon ground ginger 1/2 teaspoon ground black pepper 4 salmon steaks Lemon wedges

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PREPARATION: 1. Combine soy sauce, red wine, ginger, and black pepper in a large, sealable plastic bag. Seal, and shake vigorously to mix ingredients. Add salmon steaks, squeeze out excess air and seal. Refrigerate, turning frequently, for no less than 2 hours. 2. Cook on a hot grill for about 5 minutes per side, basting freely with extra marinade. 3. Serve with lemon wedges for accompaniment.

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4 (6-ounce) flounder fillets 2 tablespoons lemon juice 1/2 cup freshly grated Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 3 finely chopped green onions 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce

PREPARATION: 1. Preheat broiler. 2. Place fish in a greased, shallow baking pan. Sprinkle with lemon juice. 3. In a small bowl combine Parmesan cheese, butter, mayonnaise, green onions, salt and hot pepper sauce; set aside. 4. Broil flounder for 4 to 6 minutes, or until fish flakes easily with a fork. Remove from oven and spread cheese mixture on top. Broil an additional 30 seconds, or until cheese is lightly browned and bubbly.

Serve warm.
Makes 4 Servings

Casserole Recipes
Sherried Beef Casserole
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Beef and Noodle Casserole

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2 pounds beef strips, sliced 1 packet dry onion soup mix 1 C. sherry 1 (10 3/4-oz) can cream of mushroom soup 1 pound noodles

1 pound ground beef 2 cups elbow macaroni 4 cups spaghetti sauce 12 ounces processed cheese food (eg. Velveeta), sliced

PREPARATION: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside. 3. In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times. 4. Bake at 375 degrees F (190

PREPARATION: 1. Preheat oven to 325F. 2. In a medium casserole dish, combine beef strips, dry onion soup mix, sherry and cream of mushroom soup. Bake for 3 hours. 3. Meanwhile, prepare noodles according to the package directions. Serve prepared meat on top of noodles.

Serves 6

degrees C) for 30 minutes, or until top layer of cheese is bubbly.

Mexican Chicken Casserole

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Black Bean Chicken and Cheese Bake

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4 boneless chicken breast halves, cooked, cubed 1 can tomatoes with green chilies 1 can cream of mushroom soup 1 can cream of chicken soup 1 can (4 ounces) taco sauce 1/2 cup chicken broth 1 package taco chips or Doritos 1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend

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PREPARATION: 1. In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated

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1 (11-ounce) package STOUFFER'S Welsh Rarebit, defrosted according to package directions 1 (4-ounce) can ORTEGA Diced Green Chiles, drained 1/4 cup milk 1 teaspoon chili powder 8 ounces macaroni, prepared according to package directions 1 cup shredded cooked chicken 1 (15-ounce) can black beans, rinsed and drained 1/4 cup milk 1/2 cup crushed corn chips 1/2 cup shredded cheddar cheese

PREPARATION: 1. PREHEAT oven to 350 F. Lightly grease 2-quart

cheese. Bake at 350 until bubbly and hot.

Serves 4

baking dish. 2. COMBINE Welsh rarebit, chiles, milk and chili powder in medium bowl. Add pasta, chicken and black beans. Transfer to prepared baking dish; cover. 3. BAKE for 25 minutes. Uncover; sprinkle with chips and cheese. Bake for an additional 5 to 10 minutes or until cheese is melted.
Makes 4 servings

Chicken Noodle Casserole

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Tuna Cheese Casserole

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2 cups broken noodles 4 cups boiling water 1 teaspoon salt 1 can cream of chicken soup 1/4 cup almonds, chopped 2 tablespoons melted butter 1/2 cup evaporated milk 1/8 teaspoon ground thyme 1/2 pound cubed cooked chicken 1/3 cup chopped green bell pepper 1/2 cup bread crumbs

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1 (8-ounce) package fine egg noodles 1 (1.4-ounce) envelope dry onion soup mix 1 1/2 cups milk 1 (10-ouince) package frozen peas and carrots 1 (6.5-ounce) can tuna, drained 1 cup shredded cheddar cheese

PREPARATION: 1. Preheat oven to 350F. Spray a 2-quart casserole dish with vegetable cooking spray. 2. Prepare noodles according to package directions; rinse with cold water and drain well. 3. In a large bowl, blend dry onion soup mix with milk; stir in frozen peas and carrots, cooked noodles and tuna. Spread evenly into prepared casserole dish and top with cheese. Bake for 30 minutes, or until hot and

PREPARATION: 1. Preheat oven to 375 degrees F. Grease well a 6-cup baking dish. Cook noodles in boiling, salted water until tender. Put noodles in baking dish and pour over them the mixture of soup, milk and thyme. Over noodles and soup, place a layer each of chicken pieces and almonds. Sprinkle a mixture of melted butter, green pepper and bread crumbs over top of casserole. Bake 20 minutes

or until sauce is bubbling.

Serves 4

bubbly. Serve warm.

Side Dish Recipes

Chicken Corn Soup
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1 boneless skinless chicken breast 1 can of cream of corn soup 1 bag of frozen corn 2-3 cans of chicken broth corn starch 2 eggs 1 stalk of spring onions (if you like it)

PREPARATION: 1. Cut the chicken thin strips. Put a tablespoon of corn starch into the pile and mix it up. Drip with a teaspoon of cold water, mix and let it sit. 2. Next, get a pot and pour in 2-3 cans of chicken broth (depending on how much soup you want to make). Add the cream of corn and about a cup to a cup and a half of frozen corn. What I usually do here is add about a can of water into the cream of corn can to wash out the left over's and pour that into the pot to add volume. Add a teaspoon of salt, black pepper and a sprinkle of white pepper. Once it starts to heat up, put the meat into the pot and start stirring. 3. Take about two tablespoons of corn starch and put it into a cup, add about 1/4 cup of COLD water into the cup and mix it until it it becomes a white liquid. (Important! Use cold water or it will become this weird chunky mix.) Once that's stirred up, pour it into the soup mix and keep stirring until the soup thickens. 4. Crack the two eggs and add a pinch of salt into them, beat them until they're beaten good. When the soup starts boiling, turn down the heat and start dripping in the eggs. You don't have to mix it as the boiling soup itself will mix it. Once all the eggs are in, stir it up. Chop the onions and sprinkle on top.

Cosi's Shanghi Chicken Salad

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European Mix Salad (with the greens and purples) Matchstick Carrots Dry Chow Mein noodles Bacon bits (of any kind) Lite Teriyaki sauce 1 boneless skinless chicken breast 2 hardboiled eggs 1 stalk of spring onions

PREPARATION: 1. Put the two eggs into warm water and start the process of hard boiling. 2. Put a handful of the carrots in a mixing bowl along with sliced spring onions. Throw about half a bag of the mixed greens in the bowl. 3. Cut the chicken into strips and stir-fry in oil, seasoning with salt and pepper to taste. 4. Slice the boiled eggs and put them in the bowl. 5. Add 6 or 7 table spoons of terriyaki sauce and toss.

Brown Rice Salad

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2 cups water 1 cup brown rice 1/4 cup diced red onion 1/2 cup diced celery 1/4 cup dried cranberries 1/2 cup balsamic vinaigrette salad dressing 1 tablespoon sugar

PREPARATION: 1. In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done. 2. Transfer rice to a serving bowl, and stir in onion, celery, cranberries, and salad dressing. Cover, refrigerate, and serve cold.

Renaissance Stuffed Mushrooms

INGREDIENTS:
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12 large mushrooms

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1 tablespoon olive oil 2 cloves garlic, peeled and minced 3 tablespoons chopped green onions 1 (8 ounce) package cream cheese, softened 3 tablespoons port wine 1 teaspoon Italian-style seasoning 1/4 cup grated Parmesan cheese 3/4 cup shredded Cheddar cheese 1/4 teaspoon ground black pepper 2 dashes hot pepper sauce

PREPARATION: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Remove stems from mushrooms. Set aside caps. Finely chop stems, discarding hard pieces. 3. Heat olive oil in a medium saucepan over medium heat. Stir in mushroom caps, garlic and green onions. Cook and stir until soft, about 4 minutes. Remove from heat and allow to cool until easily handled. 4. In a medium bowl, mix together chopped mushroom stem pieces, cream cheese, port wine, Italian-style seasoning, Parmesan cheese, Cheddar cheese, ground black pepper and hot pepper sauce. 5. Stuff mushroom caps with the mushroom stem mixture. Arrange on a medium baking sheet and bake in the preheated oven 20 to 25 minutes, or until lightly browned.

American-Style Red Beans and Rice

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1 tablespoon olive oil 1 (15 ounce) can kidney beans 1 1/2 cups tomato sauce 4 1/2 cups water, divided

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1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 pinch dried thyme salt and pepper to taste 5 teaspoons adobo seasoning, divided 2 cups uncooked white rice

PREPARATION: 1. In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat. 2. Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.

Dolmas
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1 tablespoon olive oil 2 onions, minced 1 1/2 cups uncooked white rice 2 tablespoons tomato paste 2 tablespoons dried currants 2 tablespoons pine nuts 1 tablespoon ground cinnamon 1 tablespoon dried mint 1 tablespoon dried dill weed 1 teaspoon ground allspice 1 teaspoon ground cumin 1 (8 ounce) jar grape leaves, drained and rinsed

PREPARATION:

1. Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes. 2. Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool. 3. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming. 4. Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients. 5. Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Beef Main Dishes

Mongolian Beef
INGREDIENTS: 1 lb. sirloin tip steak 1 med. onion (sliced) 1 bunch green onions (cut 2 inches long) 6 to 8 pieces small dried chili peppers 2 to 3 slices fresh ginger root Shepherd's Pie INGREDIENTS: 1 lb. ground beef 1 can peas 1 can sweet corn 1 medium onion, diced 1/3 c. sugar 8 medium potatoes 2 c. shredded sharp cheddar

MARINADE: 1 tbsp. dark soy sauce 2 tbsp. rice wine 2 tbsp. oyster sauce 1 tbsp. corn starch 3 to 4 slices ginger root Marinade 30 minutes. Using wok, pour 1/4 to 1/3 cup peanut oil. When oil is hot, add chili peppers and ginger root. When ginger root and peppers turn brown, remove from pan. Stir fry meat. Save extra juice from marinade. Set aside meat. Stir fry onions and green onions. Add extra juice and meat. Stir together well. Serve hot with rice or over bed of fried bean thread. Corned Beef INGREDIENTS: * 1 pound kosher salt * 2 gallons water, divided * 8 pounds beef brisket * 6 bay leaves * 8 black peppercorns * 1 onion, chopped * 1 medium head cabbage, quartered * 1 pound carrots, sliced

cheese

Preparation:
Boil potatoes, mash and season to taste with milk and butter. Brown ground beef and onion with salt and pepper. When cooked, add peas, corn, sugar. Let simmer until heated through. In 13x9 pan place meat and vegetable mixture in bottom of pan. Cover with mashed potatoes and sprinkle cheese on top. Place in oven on BROIL until cheese is bubbly or light brown.

Beef and Cheese Enchilladas

INGREDIENTS: 1 lb. ground beef 1 med. chopped onion 1/2 c. sour cream 1 c. grated cheddar cheese 8 lg. flour tortilla soft shells 1 lg. can enchilada sauce 1 tsp. salt 1/4 tsp. pepper

* 1 turnip, chopped * 1 teaspoon chopped fresh cilantro * 8 potatoes - peeled and cubed

Preparation:
Brown ground beef with onion, salt and pepper. Drain and set aside. Drizzle enchilada sauce in bottom of ungreased 9"x13" pan. Grate cheese. Add sour cream and cheese to ground beef. Spoon 2 tablespoons sauce on each soft shell, 1/4 to 1/2 cup beef mixture. Roll and place seam down in pan. Pour remaining sauce over enchiladas. Bake at 350 degrees for 20 minutes. Garnish with lettuce, more cheese, onion, etc.

DIRECTIONS:
1. In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.) 2. After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours. 3. During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

Beef Stroganoff
INGREDIENTS: 1 1/4 pound fillet of beef -sliced 2 tablespoons butter 1 tablespoon olive oil

Beef Wellington

INGREDIENTS: 1 (6 lb.) whole beef tenderloin roast butter 1 (17 1/4 oz.) pkg. frozen puff pastry

1/4 pound mushrooms -- sliced 1 1/2 tablespoon shallots or green onions -- minced 1 medium onions, to taste sliced 2 tablespoons flour 1/4 cup sweet sherry 1 can beef broth 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup sour cream Preparation: Slice meat thin, about 2"x2" (it is easiest to slice real thin by partially freezing the meat first) - be sure ALL fat is trimmed off. Heat 1 Tbsp. of butter and 1/2 Tbsp. oil in a large frying pan. Saute the mushrooms over medium heat for about 3 minutes. Add the onions and/or shallots, saute 2 minutes more. .remove ALL from skillet. Heat remaining butter and oil, until it bubbles, then add the meat and brown. Remove the browned meat from the pan. Put the flour in the pan and mix in with the oil in the pan until well blended. Gradually add the sherry and the beef broth, being sure the mixture is SMOOTH. Cook over high heat

1 med. sized onion, minced 1 (8 oz.) pkg. mushrooms, finely chopped 1/2 tsp. dried thyme leaves 1/2 tsp. salt 1/4 tsp. pepper 2 tbsp. red wine 1/2 lb. goose or duck, liver pate or 17 oz. can liver pate 1 egg, separated 2 tsp. milk Bordelaise Sauce (follows) Parsley for garnish

Preparation:
1. Preheat oven to 425 degrees F. In large open roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter. Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F. (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off. 2. Thaw pastry as label directs. 3. Meanwhile, in 10 inch skillet over medium high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt and pepper, and cook, stirring

and turn to medium-high and cook down 1/2. Add meat and season (to taste) and add the mushrooms/onions. Cook over medium-low heat about 5 minutes, stirring frequently. JUST BEFORE serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL- it will curdle. Serve over noodles.

occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly. 4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14x12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin; reserve trimmings for decoration. 5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge. 6. With knife, cut trimmings into holly leaves; roll small pieces into holly berries. Use remaining egg white to attach pastry berries and leaves on top crust. 7. In cup, with fork, beat egg yolk with milk; brush top and

sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing. 8. Prepare Bordelaise Sauce. 9. To serve, garnish with parsley. Cut Beef Wellington into wedges. Serve with Bordelaise sauce. Makes 10 servings. About 640 calories per serving. BORDELAISE SAUCE: In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves and 1/8 teaspoon ground black pepper. Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine and 1/4 cup water. Increase heat to medium high; cook mixture, stirring constantly, until sauce boils and thickens.

Chili Recipes
Texas Red Chili (no beans)
Ingredients
2 lb. coarse ground beef OR 2 lb. chuck roast, cut into 1/4-inch pieces OR 2 lb. stew meat, cut into 1/4-inch pieces 3 tablespoons olive or vegetable oil 2 tablespoons butter or margarine 1 large green bell pepper 1 large Texas yellow onion 1 8 oz. can tomato sauce 3 heaping tablespoons Gebhardt chili powder 2 tablespoons fresh garlic, chopped fine 1 green pickled jalapeo pepper 1 tablespoon salt 1 tablespoon coarse ground black pepper 6 cups water 3 ancho chili pods 1 tablespoon ground cumin (comino) 1/2 cup all purpose flour

Market Street Chili Ingredients

1/4 pound bacon, diced 3 pounds beef stew meat, chili-grind 1 1/2 pounds pork butt, chili-grind 2 tablespoons peanut oil 1 2/3 cups chopped onions 2 jalapenos, diced 1 3/4 teaspoons dried mexican oregano 2 teaspoons ground cumin 2 1/2 tablespoons minced serrano (hot)or California green chiles (mild) 2 1/2 tablespoons ground pasilla chiles 1 1/4 tablespoons cayenne pepper 1 3/4 tablespoons chopped garlic Kosher Salt / fresh ground pepper to taste 1 (16-ounce) can tomato puree 1 pound plum tomatoes, diced 6 tablespoons water 1 bottle ale 1 tablespoon lemon juice Preparation Cook the bacon in a skillet over medium heat until crisp, 5 minutes. Strain and reserve the drippings for another use. Set the bacon aside. Cook the beef and pork in the peanut oil over medium-high heat until brown, about 10 minutes. Add the onions and jalapenos and cook until the onions are tender, 10 minutes. Add the oregano, cumin, serrano and pasilla chiles, cayenne, garlic and salt to taste. Stir, then add the tomato puree,

Preparation
Heat the 6 cups of water in a saucepan. While this is heating, roast the ancho chili pods under a hot broiler for 10 seconds on each side. Remove the pods and when cool enough to handle, remove the stem and shake out any seeds. Place the pods in the water that has come to a boil, cover and remove from the heat. Let steep until later in the recipe. In a large stew or chili pot, add the oil and butter. When hot, add one of the meats listed above. Brown the meat on

on a medium high heat, stirring often. While the meat is cooking, peel the onion and dice into 1/4-inch pieces and remove the stem, seeds, and membrane from the bell pepper. Also dice the remaining outer skin into 1/4-inch pieces. When all the pink has disappeared from the meat, add the onions and bell peppers and stir in well. Add the chili powder, cumin, salt, garlic and black pepper. Again, stir well. Add the flour, a little at a time and stir to mix well. Reduce the heat to medium and let cook for 5 minutes. It will be normal for some of the flour to stick to the bottom of the pan. Slowly add the broth that has the ancho chili pods in it. Scrape the bottom of the pot with a spatula and now add the tomato sauce and the jalapeno pepper (remove seeds for less heat). Stir to mix well, reduce to medium low and cook uncovered for 1 1/2 to 2 hours, until the meat is very tender. Check and stir every 30 minutes, making sure to scrape the bottom of the pan with a spatula to keep from burning. Remove and serve in a large soup bowl with crackers and/or jalapeno cornbread. Optional toppings are finely grated, longhorn cheddar cheese and fresh, raw, chopped yellow onion.

tomatoes, water and ale. Bring to a complete boil and reduce the heat to a simmer. Simmer until the meat is tender, about 1 hour. Stir in the reserved bacon. Sprinkle with lemon juice just before serving.

Chili w/ Cilantro and Chipotle Ingredients

2 pounds lean ground beef 2 cups chopped onions 3 tablespoons ground cumin 3 tablespoons chili powder 1 1/2 tablespoons garlic powder

Black and White Chili Ingredients

1 large onion, chopped (about 2 cups) 1 cup chopped celery 1 tablespoon vegetable oil 1 to 1 1/2 pounds boneless skinless chicken

1 tablespoon chopped canned chipotle chiles in adobo sauce* 2 1/2 cups (or more) water 1 cup finely chopped fresh cilantro Grated Cheddar cheese Sour cream Additional chopped onion Saut beef and 2 cups chopped onions in large Dutch oven over high heat until beef is cooked through, stirring often and breaking up beef with back of spoon, about 10 minutes.

breasts, cut into 1/2-inch cubes 2 (14 1/2 ounce) cans chicken broth 1 (4 1/2 ounce) can chopped green chiles (undrained) 2 teaspoons ground cumin 1 (2.75 ounce) envelope country gravy mix 1/2 cup cool water 2 (15 ounce) cans black beans, rinsed and drained well 1/4 cup chopped fresh cilantro leaves

Preparation
In large saucepan, cook onion and celery in oil over medium-high heat for 5 to 7 minutes, stirring often, until onion is tender. Add chicken and cook until chicken is no longer pink. Add chicken broth, green chiles and cumin; heat to a boil. In 2-cup glass measure, dissolve gravy mix in water. Stir into boiling soup; stir until thickened. Cover; reduce heat and simmer for 10 minutes to allow flavors to blend. Stir in beans and cilantro; heat through. Yields 8 servings.

Preparation
Add cumin, chili powder, garlic powder and chipotle chiles; saut 3 minutes. Mix in 2 1/2 cups water and 1/2 cup cilantro. Reduce heat to medium-low. Cover partially and cook 1 1/2 hours, adding more water by 1/4 cupfuls if chili becomes dry. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.) Mix remaining 1/2 cup cilantro into chili. Ladle chili into bowls. Serve, passing cheese, sour cream and additional chopped onion separately. Serves 4. *Canned chipotle chiles are available at Latin American markets, specialty foods stores and some supermarkets.

Cincinnati Chili Ingredients

5 pounds lean ground beef, chili grind 3 cups water

Seafood Chili Ingredients

1/4 c Olive oil 2 c Chopped onions

2 tablespoons vinegar 2 tablespoons liquid beef stock base 1/2 cup plus 1 tablespoon tomato paste 1 tablespoon onion powder 2 tablespoons garlic powder 2 tablespoons granulated sugar 2 teaspoons salt 1/4 teaspoon ground black pepper 1/8 cup ground cinnamon 1 tablespoon unsweetened cocoa 1 teaspoon ground cayenne pepper 1 tablespoon ground oregano 1 tablespoon ground cardamom 1 tablespoon ground coriander 3/4 teaspoon ground cumin 3/4 teaspoon ground cloves 1/2 teaspoon ground thyme 1/2 teaspoon ground tarragon 1/2 teaspoon ground allspice

Preparation
In a large Dutch oven or heavy soup pot, combine the ground beef, water, vinegar, beef stock base, tomato paste, onion powder, garlic powder, sugar, salt and pepper. Over medium heat, bring the mixture to a simmer. Stir to combine. Lower the heat to low and cover. Cook for 9 hours, stirring occasionally. Remove the lid, and stir in the cinnamon, cocoa, cayenne pepper, oregano, cardamom, coriander, cumin, cloves, thyme, tarragon and allspice. Cook over low heat for one additional hour.

2 Leeks, white part only, Trimmed and chopped 1 Large celery stalk, chopped 8 Garlic cloves, minced 5 ts Dried oregano, pref. Mexican 35 oz Italian plum tomatoes, Undrained if canned 16 oz Clam juice 2 c Dry red wine 1/2 c "Santa Cruz Red Chili Paste" 5 ts Freshly toasted cumin seed 1 tb Salt 1 ts Cayenne pepper 2 Red Bell peppers, seeded, Deveined, 1/2 inch dice 12 Littleneck clams 12 Mussels, scrubbed And debearded 1 1/2 lb Scrod or other lean white Fish, cut into 1 inch pieces 12 Large shrimp, peeled and Deveined 3/4 lb Bay scallops 1/2 c Minced fresh cilantro (Chinese parsley, coriander)

Preparation
Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish

open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes.

Pasta Recipes
Easy Lasagna Stuffed Shells Marinara

Ingredients 8 ounces lasagna noodles 1 pound lean ground beef 1/2 cup chopped onion 8 ounces mushrooms, optional 1 jar (about 16 ounces) spaghetti sauce, your favorite 1 teaspoon garlic powder 1/2 teaspoon salt 1 teaspoon dried leaf oregano, crumbled 1/2 teaspoon dried leaf basil, crumbled 1 1/2 cups ricotta cheese 2 cups shredded Monterey Jack cheese 3/4 cup grated Parmesan cheese Directions Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown

Ingredients 24 Jumbo Shells, uncooked 2 10-oz. packages frozen chopped spinach, thawed 2 cups low-fat cottage cheese 1/4 cup grated onion 1 14-oz. jar spaghetti sauce 1/4 cup Parmesan cheese Directions Prepare pasta according to package directions. While pasta is cooking, cook spinach according to package directions. Drain spinach thoroughly in colander by pressing out extra liquid with a large spoon; cool. In a medium bowl, combine spinach with cottage cheese and onion. When pasta is done, drain. Rinse with cold

beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.
Bow Ties with Asian Chicken

water and drain again. Preheat oven to 375-o F. Spoon cheese mixture into shells. Place shells in a lightly oiled 9 x 13 x 2-inch baking dish. Pour spaghetti sauce over shells. Sprinkle with Parmesan cheese. Cover with foil. Bake 25 to 30 minutes or until hot.

Wild Mushroom Lasagna

Ingredients 1 pound Bow Ties, Mostaccioli or other medium pasta shape, uncooked 4 tbsp. low-sodium soy sauce 2 tbsp. honey 2 tbsp. lime juice 3 tsp. Dijon mustard with seeds 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes 1/2 cup chicken broth or pasta cooking liquid * 2 small red bell peppers, cored, seeded and thinly sliced lengthwise 6 scallions, trimmed and thinly sliced Freshly ground pepper

Ingredients 4 tablespoons olive oil 3 cloves garlic minced 2 medium onion thinly sliced 1 pound mixed wild mushrooms (whatever type's available) 1/4 cup Italian parsley chopped 1 tablespoon thyme chopped 1/4 cup Marsala wine 1/4 cup butter 1/4 cup flour 1/8 teaspoon nutmeg 1 cup milk 1 cup broth (chicken or vegetable) 2 cups fontina cheese 12 lasagna noodles

4 tbsp. chopped fresh parsley Directions Stir the soy sauce, honey, lime juice and mustard in a small bowl until the honey is dissolved. Add the chicken pieces and turn until coated with the marinade. Refrigerate for 30 minutes. Transfer the chicken and marinade to a large, non-stick skillet. Cook over medium heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the chicken broth. Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions. Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls. Sprinkle each serving with chopped fresh parsley. * If you do not have chicken broth, ladle off and reserve 1/2 cup pasta cooking liquid just before draining the pasta.
Baked Spaghetti

1 cup mozzarella cheese 1 cup parmesan cheese salt and pepper Directions Preheat oven to 375 F In a large skillet, heat olive oil, on med. high heat. Add garlic and onions and saute 6 to 7 minutes. Add mushrooms, parsley and thyme, saute 5 minutes. Stir in wine. Simmer for 5 minutes and set aside. In saucepan, make a roux with butter, flour and nutmeg. Stir in broth and milk. Cook til sauce thickens. Stir in Fontina Cheese. In bottom of 12" x 8" baking dish arrange 1/3 noodles. Spread with 1/4 mushroom mixture and 1/4 of the sauce. Repeat, finishing with sauce. Sprinkle with mozzarella and Parmesan. Cover with foil and bake 30 minutes. Remove foil, bake 10 more minutes.

HERBED PASTA ALFREDO

INGREDIENTS 3/4 pound lean ground beef 1 (16 ounce) jar spaghetti sauce

Ingredients 1 tbsp. olive oil 1/3 c. green onions, chopped

1 pound spaghetti 1 cup shredded mild Cheddar cheese DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer. Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain. Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

1 lg. clove elephant garlic, chopped fine 1 tbsp. all-purpose flour 1 (12 oz.) can evaporated skimmed milk 1/4 c. fresh grated Parmesan cheese 1/4 c. fresh grated Romano cheese 1 tsp. fresh thyme leaves, chopped 1 tsp. fresh basil leaves, chopped 1/2 tsp. fresh dill, snipped off stems 8 to 10 oz. shell macaroni, cooked with no salt or fat Directions Cook macaroni. Drain and set aside. Melt butter in a saucepan over medium heat. Add green onions and garlic and saute for 2 minutes. Add flour and stir well. Gradually add milk and bring to a boil, stirring constantly. Reduce heat to medium low and cook for 3 minutes or until thickened, stirring constantly. Remove from heat. Stir in cheeses and herbs. Pour over macaroni and toss well to blend. Serve with additional cheese and sprinkle fresh

parsley over dish if desired.

Vegetarian Recipes
Thai Curry Tofu

Garlic Ginger Tofu

INGREDIENTS: 3 tablespoons canola oil 2 teaspoons minced garlic 2 teaspoons minced fresh ginger root 1 lime 1 tablespoon tamari, or to taste 2 pounds firm tofu DIRECTIONS: Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes. Squeeze lime juice over tofu before serving.

INGREDIENTS: 1 tablespoon canola oil 1 (12 ounce) package extra-firm tofu, drained and cubed 1 small onion, chopped 3 cloves garlic, minced 1/4 cup chopped fresh cilantro 1 (10 ounce) can coconut milk 1 tablespoon butter or margarine 2 teaspoons curry powder 1 tablespoon seasoned salt 1/2 teaspoon salt 1/4 teaspoon ground black pepper DIRECTIONS: Heat oil in a large skillet over medium-high heat. Add tofu cubes, and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in

coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Stuffed Portobellas Black Bean Enchiladas

Ingredients 4 corn tortillas black beans 1 red pepper 1 green pepper 1 onion soy sour cream soy jack pepper vegan cheese green salsa Directions Place the tortillas on a grill, and grill them. Leave them on each side for only about 3 minutes. Remove and put on a plate. Slice peppers, and onions. Place black beans on tortillas, then peppers, and onions. Roll up. You can either shred the vegan cheese and put it inside the tortillas or melt it on top. Either way is good. Place vegan sour cream over enchiladas along with green salsa and shredded vegan cheese. Eat and enjoy!

Ingredients 2 large portobellas, with stem removed 2 cloves garlic mashed 2 oil packed sundried tomatoes 1/2 onion chopped 1/4 cup plus 1 tablespoon of balsamic vinegar olive oil 1 tablespoon vegan dijon mustard 1 teaspoon vegan sugar 1 cup corn, frozen easiest 1 cup quinoa rinsed basil chopped finely for garnish 1 teaspoon rosemary vegan mozzarella slices 2 cups water or vegan broth Directions: Marinade the mushrooms (whole, do not cut) in marinade of 1/4 cup olive oil and 1/4 cup balsamic vinegar with the mustard, vegan sugar, half of the garlic mixed in and the rosemary. Season with salt and pepper. Let these marinade for

at least 30 minutes, often turning them in the liquid so that all areas are flavored. Meanwhile, saut up onion in a little olive oil. After 1 minute add the rest of the garlic. Add the frozen corn and rinsed quinoa and add 2 cups of water or vegan broth. Cover when it begins to boil, and cook for amount of time specified on box, usually 10-15 minutes. When quinoa is done stir in chopped sundried tomatoes and extra balsamic. Season to taste. Stuff mushroom with quinoa filling and bake in 350 oven for ten to fifteen minutes, or until the mushroom is fully cooked. Take out of oven and cover each with a slice of vegan mozzarella and return to oven for a minute. Remove and serve with fresh basil on top. This is good with polenta. The mushrooms let out liquid as they cook so have a pan with a lip that can trap the juices. Liquid is good spooned over everything also.
Pesto-stuffed Grape Leaves POTATO LATKAS

Ingredients 2 packages pesto sauce mix 1 red peppers (or more)

Ingredients 2 lb. potatoes (about 6 medium) 1 egg

5 cloves garlic ( or more) 6 tablespoon olive oil (or other cooking oil) 2 cups uncooked brown rice grape leaves (a lot!) Directions: Cook the brown rice according to package directions. While that is cooking chop the red pepper into small pieces and mince the garlic. When the rice is about ten or fifteen minutes from being done, heat the oil and saute the peppers and garlic in it. Add the pesto sauce packages shortly after the peppers and garlic. Let that cook for five minutes or so, then add it to the brown rice and roll the mixture up into the grape leaves.

1/2 cup finely chopped onion 3 Tbsp. flour 1 tsp. salt oil for frying Directions Wash potatoes; they may be used either peeled or with peels still on. Grate by hand, or in food processor. Measure 4 cups grated potato. Beat egg until thick. Add potatoes, onion, flour, and salt. Heat oil in skillet over medium high heat. Drop potato mixture into hot oil to form pancakes, adding a little of the liquid to each latke. Press down. When nicely browned, turn to brown other side. Fry slowly, so latkes will be done in middle. Remove to paper towels to drain. Serve with sour cream, apple sauce, or butter.

Vegetarian Recipes
Garlic Ginger Tofu Thai Curry Tofu

INGREDIENTS:

INGREDIENTS:

3 tablespoons canola oil 2 teaspoons minced garlic 2 teaspoons minced fresh ginger root 1 lime 1 tablespoon tamari, or to taste 2 pounds firm tofu DIRECTIONS: Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat. Cover, and continue cooking for 20 to 30 minutes. Squeeze lime juice over tofu before serving.

1 tablespoon canola oil 1 (12 ounce) package extra-firm tofu, drained and cubed 1 small onion, chopped 3 cloves garlic, minced 1/4 cup chopped fresh cilantro 1 (10 ounce) can coconut milk 1 tablespoon butter or margarine 2 teaspoons curry powder 1 tablespoon seasoned salt 1/2 teaspoon salt 1/4 teaspoon ground black pepper DIRECTIONS: Heat oil in a large skillet over medium-high heat. Add tofu cubes, and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
Stuffed Portobellas

Black Bean Enchiladas

Ingredients 4 corn tortillas

Ingredients 2 large portobellas, with stem

black beans 1 red pepper 1 green pepper 1 onion soy sour cream soy jack pepper vegan cheese green salsa Directions Place the tortillas on a grill, and grill them. Leave them on each side for only about 3 minutes. Remove and put on a plate. Slice peppers, and onions. Place black beans on tortillas, then peppers, and onions. Roll up. You can either shred the vegan cheese and put it inside the tortillas or melt it on top. Either way is good. Place vegan sour cream over enchiladas along with green salsa and shredded vegan cheese. Eat and enjoy!

removed 2 cloves garlic mashed 2 oil packed sundried tomatoes 1/2 onion chopped 1/4 cup plus 1 tablespoon of balsamic vinegar olive oil 1 tablespoon vegan dijon mustard 1 teaspoon vegan sugar 1 cup corn, frozen easiest 1 cup quinoa rinsed basil chopped finely for garnish 1 teaspoon rosemary vegan mozzarella slices 2 cups water or vegan broth Directions: Marinade the mushrooms (whole, do not cut) in marinade of 1/4 cup olive oil and 1/4 cup balsamic vinegar with the mustard, vegan sugar, half of the garlic mixed in and the rosemary. Season with salt and pepper. Let these marinade for at least 30 minutes, often turning them in the liquid so that all areas are flavored. Meanwhile, saut up onion in a little olive oil. After 1 minute add the rest of the garlic. Add the frozen corn and rinsed quinoa and add 2 cups of water or vegan broth. Cover when it begins to boil, and cook for

amount of time specified on box, usually 10-15 minutes. When quinoa is done stir in chopped sundried tomatoes and extra balsamic. Season to taste. Stuff mushroom with quinoa filling and bake in 350 oven for ten to fifteen minutes, or until the mushroom is fully cooked. Take out of oven and cover each with a slice of vegan mozzarella and return to oven for a minute. Remove and serve with fresh basil on top. This is good with polenta. The mushrooms let out liquid as they cook so have a pan with a lip that can trap the juices. Liquid is good spooned over everything also.
Pesto-stuffed Grape Leaves POTATO LATKAS

Ingredients 2 packages pesto sauce mix 1 red peppers (or more) 5 cloves garlic ( or more) 6 tablespoon olive oil (or other cooking oil) 2 cups uncooked brown rice grape leaves (a lot!) Directions: Cook the brown rice according to package directions. While that is cooking chop the red

Ingredients 2 lb. potatoes (about 6 medium) 1 egg 1/2 cup finely chopped onion 3 Tbsp. flour 1 tsp. salt oil for frying Directions Wash potatoes; they may be used either peeled or with peels still on. Grate by hand, or in food processor. Measure 4 cups

pepper into small pieces and mince the garlic. When the rice is about ten or fifteen minutes from being done, heat the oil and saute the peppers and garlic in it. Add the pesto sauce packages shortly after the peppers and garlic. Let that cook for five minutes or so, then add it to the brown rice and roll the mixture up into the grape leaves.

grated potato. Beat egg until thick. Add potatoes, onion, flour, and salt. Heat oil in skillet over medium high heat. Drop potato mixture into hot oil to form pancakes, adding a little of the liquid to each latke. Press down. When nicely browned, turn to brown other side. Fry slowly, so latkes will be done in middle. Remove to paper towels to drain. Serve with sour cream, apple sauce, or butter.

Mongolian Beef Hot Plate

Ingredients:
  

2 tablespoons vegetable oil 50 g onion, thinly sliced 1 clove garlic, crushed 3 pieces hioko mushrooms, thinly sliced 50 g green pepper, thinly sliced 50 g red pepper, thinly sliced

  

200 g thinly sliced beef  2 tablespoons oyster sauce  2 tablespoons of flavoring  teaspoon black peppercorns, crushed slightly softer  1 teaspoon salt How to make:


1. Heat a wok or skillet hot iron plate. 2. Saute onion and garlic until wilted and fragrant. 3. Enter hioko mushrooms and peppers, stirring until wilted. 4. Put the beef, stirring until it changes color. 5. Add oyster sauce, flavors, and black pepper, stir and cook briefly until cooked. 6. Remove and serve with warm rice.