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SAUSAGE LOAF

1 loaf of French bread (16 oz.)
8 oz. pork sausage
1/3 c. onion, chopped
1 clove, garlic (minced)
1 egg
1 Tbsp. mustard (divided)
3/4 c. sharp & mild cheddar cheese, each
1/2 c. Parmesan cheese
1/4 c. olive oil
1 tsp. pepper

Slice bread in 1/2 lengthwise. Slightly hollow out each half, leaving 1/2" thick layer. With a fork, mash bread into small crumbs. Cook sausauge, onion, and garlic in skillet over medium heat. Drain. In large bowl, combine crumbs, meat mixture, egg, 1 tsp. mustard; set aside. Using blender, process cheese, oil, 2 tsp. mustard, and pepper until pasty. Spread cheese mixture evenly over inside of bread. Fill with meat mixture and place halves together. Wrap in foil and bake @ 350 for 30-35 minutes. Cut in slices.

Seven Bean Soup

2 c. bean mix
2 qt. water
1 lrg. onion, chopped
1 can tomatoes, not drained
ham/sausage
1/2 Tbsp. salt
t Tbsp. chili powder
2 bouillon cubes
mushrooms
1/2 c. carrots, optional

Sort and wash bean mix and place in soup pot. Cover beans with water and soak overnight. Drain beans; add water, onion, bouillon, salt and chili powder. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hrs. or until beans are tender. Add tomatoes, mushrooms, carrots, and ham/sausage. Simmer 30 minutes, stirring occasionally.

Makes 8 cups.

SKILLET COOKIES

1 egg, beaten
1 c. sugar
1 stick butter
1/2 c. pecans, chopped
2 c. crisp rice cereal
2 c. coconut (approximately)

Melt butter and beat in sugar and eggs. Cook over medium heat, stirring constantly, about 10 minutes or until thick. Remove from heat and allow to cool slightly. Stir in rice cereal and pecans. While still warm, shape into 1" balls and roll in coconut.

Pollo Fajitas -- Servings: 5

Ingredients:
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 teaspoon chili powder
1 clove garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken
thighs, cut into strips
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced

Directions:
1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.

Old Fashioned Chicken and Dumplings -- Servings: 20

Ingredients:
7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg

Dumplings

1/4 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
1/2 teaspoon ground black pepper

Directions:
In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.

To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add the flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.

To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Cool Cucumber Salad -- serves 4

INGREDIENTS
1 medium cucumber, quartered and sliced
1 medium tomato, chopped
1/2 cup chopped green pepper
1/3 cup chopped sweet onion
2 tablespoons lime juice
2 tablespoons red wine vinegar or cider vinegar
3/4 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper

DIRECTIONS
In a large bowl, combine the cucumber, tomato, green pepper and onion. in a small bowl, combine lime juice, vinegar, dill, salt and pepper. Pour over cucumber mixture; toss to coat. Cover and refrigerate for 15 minutes. Serve with a slotted spoon.

Bananas Foster -- Serves 6

Ingredients
1 quart vanilla ice cream
3 bananas
½ lemon
2/3 cup brown sugar
5 ½ Tbsp butter
½ tsp cinnamon
1 oz. banana liquor
2 ½ oz. white rum

Spoon ice cream into individual serving containers; place in freezer.
Slice bananas into rounds; brush with lemon juice.
Melt butter and sugar over low heat in a flat dish. Add bananas and continue cooking until they are tender. Sprinkle with cinnamon.
Warm liqueur and rum and ignite with a long handled match. Pour over the cooked bananas.
Spoon this hot mixture over the vanilla ice cream and serve immediately.

Caesar Salad -- Serves 10

2 cloves garlic
1 small can anchovies
2 Tbsp. sherry
2 Tbsp. lemon juice
2 Tbsp. cider vinegar
1 Tbsp. Worcestershire sauce
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup oil (salad)
1 egg
2 heads romaine lettuce, cut up
1/4 cup Parmesan cheese, grated
2 cups croutons

Run the 2 garlic cloves in the bottom of a large salad bowl (preferably wooden). Mash anchovies. Add the rest of the ingredients, up to the lettuce. Put the lettuce in last, then the Parmesan cheese and croutons.

Green Bean Casserole

1/2 sliced onion
1 Tbsp. minced fresh parsley
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
pepper, to taste
1 tsp. grated lemon peel
5 cups fresh green beans/ 3 cans french style beans
1 cup sour cream
1/2 cup grated cheese, cheddar or Swiss

Optional:
2 tsp. melted butter
1/2 cup dry breadcrumbs

Cook onions and parsley in butter until tender (not brown). Add flour, salt, pepper, lemon peel, green beans and sour cream. Toss and turn into baking dish. Top with grated cheese.
Optional: Combine melted butter and bread crumbs, sprinkle over green beans. Bake 350º for 30-40 minutes

Cheese-Stuffed Zucchini
Serves 6-one half zucchini per person

3 zucchini squash
1/4 cup finely minced onions
2 Tbsp. butter
1/2 cup bread crumbs
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup grated Swiss cheese

Topping:
melted butter
Parmesan or cheddar cheese
fresh parsley


Wash zucchini and cut off ends. Drop into boiling water to cover for 10 minutes. Blanch in cold water. Drain and slice zucchini lengthwise. Scoop out pulp (with a grapefruit knife) and finely chop the pulp.

Sauté the onion in the butter until golden. Add the pulp, bread crumbs, salt and pepper and the Swiss cheese. Cook until soft and some of the moisture has evaporated.

Fill zucchini boats with mixture, dot with melted butter, cheese and bake in a 450º oven about 10 – 15 minutes, until hot and golden. Bake uncovered.
Sprinkle with chopped fresh parsley.

Frozen Souffle Grand Marnier -- Serves 6

1 cup sugar
2 Tbsp. water
1 Tbsp. grated orange rind

18 egg yolks
3/4 cup Grand Marnier
21/2 cups heavy cream, whipped
6 lady finger halves

1 Tbsp. cocoa powder

Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3-4 minutes.

Place the yolks in a bowl of a mix master. Slowly pour the syrup into the yolks while beating. Beat at high speed 10-12 minutes. Add ¼ cup of the Grand Marnier and beat 3 minutes on high speed. Fold the whipped cream into the mixture. Pour about 2” of the mixture into a 4 cup soufflé mold. Arrange the lady fingers on top. Sprinkle with the remaining Grand Marnier. Fill the mold to the top.

Refrigerate the remainder of the mixture. Place a waxed paper collar around the soufflé dish. Place the mold in the freezer for 1 hour or until it is firm. When firm, add the remainder of the mixture. Return to the freezer until frozen.

Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Use 8 individual soufflé molds (optional)

Beef Bourguignon -- Serves 6-8

3 pounds lean stewing beef, cut into 2” cubes
1 large onion, sliced
3 cups red wine (burgundy)
1 bay leaf
4 sprigs parsley
3 spring fresh thyme
2 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large carrot, sliced
1 clove garlic, crushed

3 tablespoon canola oil
1 tablespoon flour
2 cups beef broth
1/2 pound salt pork, diced
24 small pearl onions
1 pound mushrooms, sliced

In a bowl combine the meat, sliced onion, wine , bay leaf, parsley, thyme, oil, salt, pepper, carrot and garlic. Let marinate 4 hours, turning occasionally, or overnight in the refrigerator. Remove meat, pat dry with paper towel. Strain marinade. Set aside.

In a heavy pot heat 2 tablespoons oil and brown the meat well. Add flour, cook 3 minutes, stirring constantly. Stir in beef broth and marinade. Bring to a boil, cover and simmer 11/2 to 2 hours.

In another pan heat 1 tablespoon oil and add the salt pork and onions and cook, over medium heat, for about 10 minutes, or until golden brown. Transfer to the meat pot. Add mushrooms and bring to a boil. Cover, simmer 45 minutes, or until fork tender.

Cremini Mushrooms Stuffed with Prosciutto
Makes 20 Mushrooms

20 large cremini mushrooms
1 Tablespoon bread crumbs
1 Tablespoon parsley, chopped
1/2 teaspoon fresh sage, minced
1 large clove garlic, finely chopped
2 oz. prosciutto, finely chopped
3 Tablespoons crème fraiche or sour cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 Tablespoon vermouth or white wine
3 Tablespoons Parmigiano-Reggiano cheese, grated

Preheat oven to 400° F.

Cut off the base of each mushroom and discard. Remove the stems and finely chop. In a large bowl, combine the chopped stems, bread crumbs, parsley, sage, garlic, prosciutto, 2 Tablespoons crème fraiche, salt and pepper. Mix thoroughly until the mixture holds together in clumps. If dry, add another 1-2 teaspoons of crème fraiche.

Mushrooms and stuffing can be stored separately in the refrigerator for up to 24 hours before stuffing.

Stuff each mushroom cap with filling. Place on a baking sheet. Drizzle the wine around the edges of the dish and sprinkle cheese on top of each mushroom.
Bake, uncovered, about 30 minutes. Serve warm or at room temperature.

Sweet and Spicy Asian Wings

Ingredients
2 tablespoons orange zest
1 cup canned pineapple juice
2 cups fresh orange juice
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons minced green onions
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
1 1/2 teaspoons crushed red pepper
3 quarts peanut oil, for frying
10 pounds chicken wings, separated at the joints,
wing tips reserved for another use
2 cups cornstarch
4 tablespoons salt
1/4 cup chopped fresh cilantro
1/4 cup toasted sesame seeds

Directions

Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.

Meanwhile, place the peanut oil in a 6-quart pot and heat to 375°F. Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the Essence. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches.

Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, for 6 to 8 minutes, or until the chicken is cooked through. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.

Preheat the oven to 275°F. Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large oven-proof dish. Keep warm in the oven until the guests arrive.
Makes 8 to 12 servings.

Emerils Essence

Ingredients
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions

1. Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 month.