Dry Rub

Combine all ingredients in a small bowl. May be stored in an
air-tight container for months.

Note: Use on pork, beef and chicken.
Great on wings. Put wings in a bag, add rub, shake and bake.

Best Ribs Ever

Rinse ribs and dry with a paper towel. Turn ribs over to the fatty side and score diagonally across the ribs in both directions. Rub dry rub over ribs, flip over and rub dry rub on this side. Place parchment paper on a cookie sheet with ¾” sides, place ribs meat side up onto cookie sheets and place in pre-heated 275 º oven. Bake for 2 hours, flip over and bake for an additional 45 minutes, flip back and finish cooking until fork tender and ribs start to fall off the bone, about 40 more minutes.

Serve with bbq sauce on the side.

Watermelon Salad

Toast pine nuts, Seed and cut watermelon into bite size pieces. Thinly slice onion, crumble feta and place in bowl with all other ingredients. Mix well, serve very cold.

Optional: Add some chopped mint.

Pizza Dough

Dissolve yeast in 2/3-cup hot water, (water should not exceed 105 degrees) in large mixer bowl. Mix in flour, salt, oil and remaining hot water until a ball forms. Place dough in greased pot, cover with plastic wrap, allow to double in size at room temperature. (approx. 2 hrs) Punch dough down and return to pot to rise a second time (1hr). Divide into equal circles and roll out for pizza.

Hint: The rounder your circles are the better the pizza will look.

Full recipes makes about 5 14 pizzas. For half recipe use 1/3-cup water with yeast.

Elizabeth's Deep Dish Pizza

Preheat oven to 500 degrees. Oil a 10” cast iron pan or heavy oven-proof dish. Roll dough out evenly, place in pan, allowing it to come up the sides 2”. Place a skillet on medium heat. Add olive oil, green peppers, onions, garlic, and salt and pepper; sauté under softened. Add marinara sauce, and diced tomatoes and simmer for 10 minutes; allow to cool. Add half of the mozzarella, ladle sauce into pan; (add options here) add remaining mozzarella; sprinkle top with romano and 1 Tb of olive oil.

Bake in lower half of oven for 15 minutes; lower oven to 400 degrees and bake for 10 minutes more or until the crust is golden brown.

Options: sausage, pepperoni, veggies, basil. If using sausage add it to the skillet before the peppers and onions and sauté until no longer pink.. Cut basil into strips and sprinkle on top.

Philly Cheesesteak

Slice the London broil as thinly as possible, cross grain. Heat oil in a sauté pan, add beef slices and onions. Sauté until the steak is cooked and the onions begin to color, a few minutes. Add salt and pepper to taste. Cut baguette lengthwise and place steak, onions and melted cheese in the bread.

Note: to aid in cutting the London broil thinly place in freezer for 2 hours prior to cutting. May be stored in a baggie in the freezer once sliced.

Baked French Fries

Preheat oven to 450 degrees, bake for 10-15 minutes (for frozen fries), until brown. Salt and pepper immediately upon removing from oven.

Flounder Filets

Brush oil on both sides of the flounder, salt and pepper to taste. Preheat oven to 200 degrees. Heat grill pan on high heat until very hot. Brown flounder for 11/2 minutes per side. Remove from pan and place in ovenproof pan in oven for 5 -10 minutes, until flaky and translucent.

Remove from oven, plate and drizzle lemon on top. Place 1/2 Tb of the butter on each filet.


Meal Planning Suggestion

Green Bean Almondine

Wash fresh green beans and remove ends. Leave beans whole and put in saucepan with water, butter, and salt. Cover and cook on low heat for 20 to 25 minutes or until beans are tender. Toast almonds in a skillet over low heat until golden brown- be careful not to burn! Remove beans to bowl and sprinkle almonds over.

Heritage Tomato Salad

Cut tomatoes into bite size wedges. Place in bowl, add remaining ingredients, toss, let rest for 10 minutes and serve.

Pan-roasted Chicken Breasts

Preheat oven to 350 degrees. Heat olive oil in an oven-proof pan. Sauté chicken skin side down for 4 minutes, repeat on the other side. Add mushrooms and garlic, sauté for 1 minute. Add raisins, capers, lemon juice and broth. Place in oven for 12 minutes. Remove from oven, remove chicken to a plate. Swirl butter slowly into pan juices, add salt and pepper to taste. Plate chicken and spoon on sauce.

Suggestion: Serve over creamy polenta.

Dad's Mashed Potatoes

Peel potatoes, cook in large pot with salted water to cover until fork tender. Remove, drain and place in large bowl. Cut butter into small pieces. Add butter and sour cream to bowl. Using an electric mixture, mix until all lumps and gone. Salt and pepper to taste.


Note: Never use a food processor for potatoes, as they will turn to glue in the processor

French Vinaigrette Salad

Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.

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