slices of bread
2 slices of American Cheese
1 Tomato sliced
Heat a cast iron frying pan or griddle to hot. By hot I
mean that a drop of water dances on the skillet when dropped
on it. This is the important part that I didn't know! Do
not put any butter in the pan itself at this time.
Put a little mustard on one slice of bread. Lay the cheese
slices on the bread and top with a tomato slice. Put the
bread together and dot one side with butter. Turn it over
(this is the messy part) and do the same to the other side.
Sprinkle garlic powder on this side.
When the skillet has reached the right temperature, turn
the garlic side into the pan. Let it cook for about two
to three minutes pressing with a spatula if you like squashed
grilled cheese. Before you turn the sandwich over, sprinkle
it with garlic powder. Let it cook on the other side about
two minutes. You know if you like it golden or burnt so
do it your way.
like this with cream of tomato soup that has a bit of fresh
garlic in it.
New York Strip Steaks with Rice and Steamed Asparagus
1 ¼ cups salad oil
b.. 3/4 cup soy sauce
c.. 2 ¼ teaspoons salt
d.. 1/2 cup red wine vinegar
e.. 1 teaspoon crushed garlic
f.. 3/4 cup Worcestershire sauce
g.. 2 tablespoons dry mustard
h.. 1 tablespoon fresh ground black pepper
i.. 1 teaspoon dried parsley flakes
j.. 1/3 cup lemon juice
Prepare this marinate at least 6 hours in advance of use
to allow the flavors to develop. Always marinate meat for
6 -8 hours or overnight. Once you have removed the meat
from the marinade, place the marinade in a saucepan and
bring to a boil. Cool marinade slightly, and use to baste
during the cooking process. Mop it on before serving.
the meat on the grill, searing both sides and cooking on
low heat until done to taste (I recommend medium rare)
2 cups of rice, 1 cup white rice and one cup brown rice
two cups of chicken broth (not water) to a boil and add
the rice so that all is covered by the broth. Cover and
simmer for 18 minutes. Add a tablespoon of butter if desired.
½ pound of fresh asparagus and cut about ¾
of an inch off the bottom. Place ¾ cup of water in
the bottom of your steamer and bring to boil. Add asparagus
and cover. Only boil for about 4 minute until bright green.
pkg. (8ozs.) cream cheese, softened
1 tsp. dried Italian seasoning
1 cup (4ozs.) shredded mozzarella cheese
¾ cup (3ozs) shredded Parmesan cheese
1 can (8ozs.) pizza sauce
2 Tbs. chopped green bell pepper
2 Tbs. Green onion slices
oven to 350 degrees.
Combine cream cheese and Italian seasoning and spread onto
bottom of a shallow baking dish.
Combine mozzarella and Parmesan cheeses. Sprinkle half of
mixture over the cream cheese.
Spread the pizza sauce over the cheese mixture.
Sprinkle with remaining cheese mixture.
Top with bell pepper and green onion.
Bake 15-18 minutes or until bubbly.
Serve with breadsticks, cut up bread, or vegetables.
1/2 pounds unpeeled medium-size fresh shrimp
2 tablespoons vegetable oil
1 carrot, scraped and cut into thin strips
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
cloves garlic, minced
1 (14 1/2-ounce) can ready-to-serve chicken broth
1 (8 ounce) can tomato sauce
1 1/4 cups water
1 cup long-grain rice, uncooked
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
1/4 teaspoon chili powder
1/4 teaspoon sugar
1/2 cup chopped fresh parsley
1/8 teaspoon hot sauce (optional)
Peel and devein shrimp. Cook shrimp in hot oil in Dutch
oven over medium heat, stirring constantly, 5 minutes or
until shrimp turn pink. Remove shrimp with a slotted spoon;
cover and chill. Add carrot, onion, green pepper, celery
and garlic to Dutch oven; cook, stirring constantly, 3 minutes.
Stir in tomatoes and next 9 ingredients. Bring mixture to
a boil; cover, reduce heat and simmer 45 minutes or until
rice is tender and most of liquid is absorbed, stirring
frequently. Stir in shrimp and parsley simmer 10 minutes
or until mixture is thoroughly heated. Add hot sauce, if
1 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
1 tsp. vanilla
1/2 pint sour cream (8 oz.)
butter and sugar; add salt, baking powder and soda. Add
flour and eggs. Mix well. Add vanilla and sour cream. Spread
1/2 of batter in greased 8x11" pan. Sprinkle half of
topping mixture on batter. Spread remaining batter on topping
mixture (it will be a little hard to spread--use rubber
spatula); sprinkle on remaining cinnamon topping mixture.
cup brown sugar
1/4 cup regular sugar
1 cup chopped nuts
1 tsp. cinnamon
in 350 degree oven for 40 minutes. Cut into squares; Serve
Roll-Ups) - pronounced "ga-lub'-ka"
1 large head of cabbage,center core removed
1 lb.each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1&1/2 cans water
1 TBLSP. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil, nutmeg and worchestire
1/2 stick of butter or margarine
Parboil cabbage in a large pot, removing leafs as they fall
off into the water and are tender. Cook till all leaves
are tender, but not ripping apart; usually 15. Run under
cold water and drain. Cut the thick membrane off back of
each leaf. While cabbage is cooking saute onion in butter
or marg. until lightly browned. Put all the uncooked meat
into a large mixing bowl. Add the sauted onions. In same
pan, brown the salt pork, then using a slotted spoon, add
salt pork to meat. Next add dry seasonings, worchestire
sauce and ketchup, along with the cooked rice. Mix thoroughly;
I find my hands work best! Lay out leaves and depending
upon their size, place 2-3 TBLSPS. of meat mixture on the
wider side. Roll leaf up and over meat, tuck in sides of
leaf, and continue to roll. Place rolls, seam down into
a greased roasting pan. Continue rolling remainder cabbage
rolls. Mix together the tomato soup, water and brown sugar
and pour evenly over all the rolls. If your roaster doesn't
have a lid, cover with heavy-duty aluminum foil. Bake @325
degrees for 2 - 2&1/2 hours. Note: after baking
for 1&1/2 hours, check to make sure there's enough liquid;
additional water can be added. To serve, spoon sauce over
rolls. Leftover rolls (once cool) can be put into ziplock
bags and frozen up to 3 months.