Beef Rouladen

Slice beef cross-grain into ¼” thick slices. Place in baggie
and pound until 1/8” thick. Remove from baggie and spread
each slice with mustard. Place one slice of bacon on top
along with 1/8th of the onions and a pickle slice. Roll up
lengthwise and place a toothpick through the beef at each
end. Roll in flour seasoned with salt and pepper. Sauté in oil
until lightly browned. Place in oven-proof dish, pour
consommé and water over the top, sprinkle with paprika and
simmer in 300 degree oven for 1 hour. Remove roulades to
serving platter and pour remaining juices over the top.

Note: Place eye of round in freezer for 1 hour prior to slicing
to make it easier to slice.

Hot Buttered Noodles

Cook noodles according to instructions on the package. Add butter and parsley while pasta is still hot. Stir and add salt and pepper to taste.

Bean Salad

Rinse the beans and add to a large bowl. add remaining ingredients and stir. Allow to rest for an hour. May be served cold or at room temperature.

You may substitute any kind of cooked bean you like or have on hand.

Asian Chicken Thighs

Place all ingredients in a large plastic bag. Squeeze the lime juice into the bag then put the whole lime in as well. Seal bag and place in refrigerator for at least 1 hour, turning several times. Remove chicken thighs and place on a grill or under a broiler, cook until done, about 10-15 minutes. Serve with rice, salad and some crunchy bread.

White Rice

Place all ingredients in a microwavable bowl. Mix and cook, covered on high for 15 minutes.

Walter Raymond's Sweet and Sour Cucumbers

Cut cucumbers into thin slices. Dissolve sugar in vinegar on low heat. Thinly slice red onion. Add cucumbers, onions and liquid in a bowl and let marinate for 1 hour. Salt and Pepper to taste.

Ravioli Lasagna

Spread 1/2-cup pasta sauce in a 5 inch deep, 8 by 8 inch baking dish. In a bowl blend thawed and drained spinach, ricotta, eggs, salt, pepper, and Parmesan cheese. Layer one third of the ravioli in the baking dish; top with half the ricotta mixture. Repeat layering; ending with remaining third of ravioli. Spoon remaining pasta sauce over top and sprinkle with mozzarella. Cover with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking an additional 10 minutes

Chopped Italian Salad

Chop all ingredients into bite size pieces. Place in a large bowl. Add olive oil, vinegar, garlic powder and oregano and mix. Add grated romano and mix again. Serve

Ciabatta

Add flour, yeast and salt to a large mixing bowl; stir in warm (not hot) water. Mix until a a very soft, very sticky dough forms. Cover with plastic wrap and let sit in a cool, dry place for 18 hours. Place dough on a floured surface, punch down and fold into itself in thirds. Place a piece of parchment paper; a little bigger than the dough on a work surface, flour the paper. Place dough on the parchment and shape into a long loaf. Cover with a white cotton towel and let rise for 2 hours. Dough will spread out but not up.

Preheat oven to 425º. Cut off any excess parchment showing around the ciabatta. Slide a pizza peel or an upside down cookie sheet under the bread. Slide the bread, paper side down onto the pizza stone or preheated cookie sheet. Spray the bread in the oven with a spray bottle with just water every 2 minutes for the first 12 minutes; this will give you a good crust. Bake for 35 minutes, until lightly brown. Remove from oven and let it cool for 10 minutes before cutting. May be frozen.

Chris' Salmon

Put all ingredients except the salmon in a bowl and mix well. Remove 1/3 of the mixture to a separate bowl for use later. Place salmon steak in a shallow pan and pour the large bowl of marinade over the top. Turn steaks over after 15 minutes for a total marinading time of 30 minutes. Heat a grill pan or heavy frying pan, add the salmon and cook on each side about 4 minutes per side, baste with reserved marinade and cook until just done. (salmon will continue to cook after removed from pan)

Rice Pilaf

Melt butter in large skillet or Dutch oven. Add rice and cook, stirring constantly, until rice takes on a golden color. Add chicken broth, minced onions, salt, and pepper. Turn into a 2 or 2.5 qt. baking dish or continue using Dutch oven. Cover and bake in a 425 degree oven for 25 to 30 minutes, or until liquid is absorbed and rice is tender.

Flame Roasted Asparagus

Cut bottom 1 -1 1/2 inch off of stem. Peel, yes I said peel the asparagus. Place in bowl, add oil and salt and pepper. Toss, retain bowl.
On a very hot grill, place asparagus crosswise to grill. Grill for 3 minutes. Remove and place back in bowl, toss with oil remaining in bowl. With a vegetable peeler shave the romano cheese over the top and serve.

Can be made in grill pan on stove top, cook for 4 minutes.

For the asparagus peeler click this link to Cookery Ware Shop

Wine Pairing Ideas!

Crockpot Macaroni and Beef

Put onion in large crock-pot. Crumble ground beef on top and pour tomatoes over beef and onions. Cover and cook on low for 8 hours. Break up any large pieces of beef with spoon. Season with salt.
Bring a pot of salted water to a boil, boil pasta until done, drain and transfer to a serving bowl. Spoon half of meat sauce over pasta and top with Parmesan cheese and chopped basil.

Hint: Save other half of meat sauce and freeze for another day

Fresh Tomatoes

Slice tomatoes in 1/4 slices; arrange on plate. Thinly slice red onion and sprinkle on and around tomatoes. Sprinkle capers on and around tomatoes. Pour olive oil on tomatoes. Squeeze the lemon juice on top of tomatoes. Salt and pepper to taste.

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