INGREDIENTS: 
1 small head iceberg lettuce, torn into bits 
1 small head Romaine lettuce, torn into bits 
3 whole cooked boneless chicken breast, cut into 1/2″ cubes 
1 small can mandarin oranges 
1 apple, cored, peeped, and cubed 
1/2 cup celery, chopped 
1/2 cup toasted almonds 
1/2 cup Catalina French dressing 

DIRECTIONS: 
In a large salad bowl, first add the iceberg lettuce and 
then the Romaine. Add the chicken to the salad bowl. Next, 
add the oranges, apple, celery. Lightly toss the ingredients 
and then place in refrigerator to chill. About 15 minutes 
before serving, take out of refrigerator and add the almonds. 
Then pour the dressing and again toss. Add the salad to 
small salad bowls and serve. 

Yield: 4 Servings 
Categories: Salads, Appetizers, Picnics

INGREDIENTS: 
8 medium red potatoes 
4 eggs 
8 slices bacon 
1 (15 ounce) can black beans, drained and rinsed 
3 green onions, diced 
3 fresh jalapeno peppers, diced 
1/2 green bell pepper, diced 
2 1/2 cups mayonnaise 
2 tablespoons brown mustard 
1 teaspoon Cajun seasoning 
salt and pepper to taste 

DIRECTIONS: 
Place potatoes in a pot with enough water to cover. Bring 
to a boil, and cook until tender. Drain, dice, and cool. 

Place eggs in a pot with enough cold water to cover. Bring 
to a boil and immediately remove from heat. Cover saucepan, 
and let eggs stand in hot water for 10 to 12 minutes. Drain, 
cool, peel and chop. 

Place bacon in a skillet over medium-high heat, and cook 
until evenly brown. Drain, crumble and set aside. 

In a large bowl, mix chopped eggs, 1/2 the bacon, black 
beans, green onions, jalapeno peppers, bell pepper, 
mayonnaise, mustard, and Cajun seasoning. Gently mix in 
diced, cooled potatoes. Season with salt and pepper, and 
sprinkle with remaining bacon. Cover, and refrigerate until 
ready to serve. 

Yield: 12 servings 
Category: Sides

INGREDIENTS: 
2 pounds venison back strap (tenderloin), cut into 2 
inch chunks 
1 quart apple cider 
1 1/2 pounds thick sliced bacon 
2 (12 ounce) bottles barbecue sauce, your choice 

DIRECTIONS: 
Place chunks of venison into a shallow baking dish, and pour 
enough apple cider in to cover them. Cover, and refrigerate 
for 2 hours. Remove, and pat dry. Discard apple cider, and 
return venison to the dish. Pour barbeque sauce over the 
chunks, cover, and refrigerate for 2 to 3 more hours. 

Preheat an outdoor grill for high heat. Charcoal is best, 
but if you must, use gas. Remove meat from the refrigerator, 
and let stand for 30 minutes, or until no longer chilled. 
Wrap each chunk of venison in a slice of bacon, and secure 
with toothpicks. 

Brush the grill grate with olive oil when hot, and place 
venison pieces on the grill so they are not touching. The 
bacon will kick up some flames, so be ready. Grill, turning 
occasionally, until the bacon becomes slightly burnt, 15 to 
20 minutes. The slower, the better. 

Yield: 4 servings 
Category: Meat

INGREDIENTS: 
2 1/2 cups white sugar 
6 cups water 
2 (3 ounce) packages strawberry flavored gelatin mix 
1 (46 fluid ounce) can pineapple juice 
2/3 cup lemon juice 
1 quart orange juice 
2 (2 liter) bottles lemon-lime flavored carbonated beverage 

DIRECTIONS: 
1. In a large saucepan, combine sugar, water, and straw- 
berry flavored gelatin. Boil for 3 minutes. Stir in 
pineapple juice, lemon juice, and orange juice. Divide 
mixture in half, and freeze in 2 separate containers. 

 2. When ready to serve, place the frozen contents of one 
container in a punch bowl, and stir in 1 bottle of lemon- 
lime soda until slushy. 

Yield: 50 Servings 
Category: Drinks

INGREDIENTS: 
1 qtr. (4 cups) whole milk 
1 qtr. (4 cups) half-and-half 
1 c sugar 
2 1/2 c uncooked Arborio rice ( do not substitute!) 
1/2 t salt 
1 vanilla bean, split 
4 to 6 cloves, tied in cheesecloth bag 

DIRECTIONS: 
In a 3 1/2 to 4 quart slow cooker stir together milk, half- 
and-half, sugar, rice, and salt.  Add vanilla bean and 
cloves.  Cover and cook on low heat setting for 5 hours. 
Do not stir. 

Remove vanilla bean and cloves. Let stand 15 to 30 minutes 
before serving.  If pudding gets too think upon standing, stir in additional 
milk to make desired consistency. 

Serve warm or chilled with a store bought lingonberry sauce. 

Yield: 16 servings 
Category: Rice, Desserts

INGREDIENTS: 
1 1/2 pounds cooked chicken 
4 tablespoons butter 
2 onions, sliced 
3 tablespoons flour 
1 cup chicken stock 
1 cup milk 
pinch powdered rosemary seasoning 
4 firm tomatoes, sliced 
pastry for 1 pie crust 
1 egg, for glaze 

DIRECTIONS: 
Cut chicken into bite size pieces. Melt butter in skillet 
and add onions. Mix in flour and cook for several minutes. 
Mix in chicken stock and milk. Bring to a boil and cook 
until it thickens, then add rosemary and seasoning. Mix 
chicken with sauce and place half in a 1 1/2 quart casserole 
dish. Cover with tomatoes, then add the rest of the chicken 
and sauce mixture. Roll out pastry to allow for a half inch 
overhang and cover the chicken mixture. Pinch the edges to 
seal. Mix egg and brush on the top of the pastry. Bake for 
25 minutes at 425 degrees, then reduce the temperature to 
375 degrees and cook for an additional 15 minutes until 
crust is a golden brown. 

Yield: 6 Servings

INGREDIENTS: 
1 8-ounce package plain cream cheese, softened 
8 ounces of store bought basil pesto sauce in oil 
  (or homemade if you’re feeling ambitious) 
2 cloves of garlic, minced 
2 medium tomatoes, diced (plum tomatoes are best for this) 

 DIRECTIONS: 
Spread softened cream cheese over entire bottom of a shallow 
serving platter or pie plate. Evenly spread pesto sauce over 
the cream cheese. Sprinkle garlic over pesto and top with 
the chopped tomato. Place a spreader or small spoon in the 
dish for topping on toasted French bread. 

Serving Suggestions: This is great spread over toasted French 
bread slices, your favorite crackers, toasted bagels or pita 
chips cut into wedges, or that packaged cocktail rye bread. 

Categories: Appetizers, Dips & Spreads

INGREDIENTS: 
1 lg. yellow onion, chopped 
4 tbsp. butter 
2 lbs. ground round beef 
3 tbsp. tomato paste 
1/4 c. red wine 
1/2 c. tomato sauce 
3 tbsp. chopped parsley 
1 egg yolk 
6 tbsp. flour 
5 tbsp. butter 
1/4 tsp. cinnamon 
2 tsp. salt 
1/4 tsp. pepper 
2 eggs 
2 med. size eggplant 
1 lb. zucchini 
1 c. grated Parmesan cheese 

DIRECTIONS: 
Melt 4 tablespoons of butter in large skillet. Add onion 
and cook over slow heat until soft but not brown, about 
5 minutes. Add 2 lbs. ground round beef and cook over 
moderately high heat until lightly browned, breaking meat 
into small pieces. Blend together 3 tablespoons of tomato 
paste, 1/4 cup red wine, 1/2 cup tomato sauce, 3 table- 
spoons of chopped parsley, 1/4 teaspoon cinnamon, 2 
teaspoons salt and 1/4 teaspoon pepper. Add to the meat 
and simmer about 5 minutes to reduce the liquid a little, 
stirring frequently. 

 Remove from heat and let cool. Slightly beat 2 eggs and 
stir them into the meat. Cut 2 eggplants into 1/2 inch 
slices, cut zucchini in half lengthwise. Dust with flour, 
season with salt and pepper and fry until golden brown. 

 Moussaka should be baked in a 9x13x2 inch pan; dust pan 
with bread crumbs and grated cheese. Arrange 1/2 eggplant 
and zucchini and sprinkle with cheese. Cover with meat 
mixture and more cheese. Put the remaining eggplant and 
zucchini on top of meat. Cover with white sauce and bake 
for 1 hour at 375 degrees. 

 White Sauce: Melt 5 tablespoons of butter; blend 6 table- 
spoons of flour. Add 2 cups of milk and dash of nutmeg; 
stir until sauce boils. Beat in egg yolk and remove from 
heat. 

Yield: 6 Servings 
Category: Casseroles

INGREDIENTS: 
Caramelized Onions:
2 tablespoons butter, unsalted 
2 large yellow onion, cut 1/8 inch thick 
1/4 teaspoon salt 
1 dash freshly ground black pepper 
2 tablespoons balsamic vinegar 
1 teaspoon granulated sugar

Frittata: 
5 medium red potatoes, unpeeled 
2 tablespoons olive oil 
1 teaspoon salt, divided 
3/8 teaspoon freshly ground black pepper, divided 
10 large eggs 
2 teaspoons fresh rosemary, chopped 
2 ounces Gorgonzola cheese, crumbled 

DIRECTIONS: 
To make the caramelized onions: In a medium nonstick 
skillet, melt the butter over medium heat. Add the onions, 
salt and the 1/8 teaspoon pepper. Cook, stirring often to 
avoid scorching, until the onions are very soft and deep 
golden brown, 12 to 15 minutes. Stir in the vinegar and 
sugar and cook until the vinegar is reduced to a glaze, 
about 1 minute. Keep the onions warm. (The onions can be 
prepared up to three days ahead, covered, and refrigerated. 
Reheat before using.) 

To prepare frittata: Parboil potatoes in salted water for 
10 minutes. Drain and rinse under cold water until cool 
enough to handle. Cut into 1/2-inch-thick slices, then chop 
coarsely. 

In a 9- to 10-inch nonstick ovenproof skillet, heat the oil 
over medium heat. Add the potatoes, 1/2 teaspoon salt and 
1/4 teaspoon pepper. Cook, uncovered, turning the potatoes  
occasionally, until they are browned and tender, 12 to 15 
minutes. Spread the potatoes as evenly as possible in the skillet. 

Position the broiler rack about 6 inches from the source of 
heat and preheat the broiler. In a medium bowl, whisk the 
eggs, rosemary and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper
until well-combined. Pour over the potatoes and 
reduce the heat to medium-low. Using a rubber spatula, lift 
up the cooked part of the frittata and tilt the skillet to 
allow the uncooked eggs to run underneath. Continue cooking, 
occasionally lifting the frittata and tilting the skillet 
as described until the top is almost set, approximately 5 
minutes. Sprinkle with the Gorgonzola. Broil until the 
frittata is puffed and the top is set, approximately 1 minute. 

To serve, spread the top of the frittata with the warm 
onions and cut into wedges. Serve hot or warm. 

Yield: 6 servings 
Category: Brunch

INGREDIENTS:
1 cup vanilla yogurt
1/4 cup honey
1 1/2 tablespoons milk (to thin out dressing)
cinnamon and nutmeg to taste
1 1/3 cups Strawberries
1 1/3 cups blueberries
1 1/3 cups raspberries
fresh peppermint leaves, finely chopped

DIRECTIONS:
Wash, stem and sort berries. In a small bowl combine yogurt
and honey and whisk together. Add cinnamon and nutmeg and
whisk until well incorporated. Add milk to thin down. Place
berries in serving bowls and drizzle the yogurt dressing
over the top. Garnish with mint and serve immediately.

Category: Salads, Fruit