Prime Rib
Entree
12
0.75 cup dry red wine
0.5 cup chopped onion (1 medium)
0.25 cup water
0.25 cup lemon juice
1.0 tablespoon Worcestershire sauce
0.5 teaspoon dried rosemary, crushed
0.5 teaspoondried marjoram, crushed
4.0 teaspoons garlic salt
4.0 pound beef rib roast
***
1) For marinade, stir together wine, onion, water, lemon juice, Worcestershire 
   sauce, rosemary, marjoram, and garlic salt.  Place meat in a plastic bag set 
   in a shallow dish.  Pour marinade over meat.  Close bag.  Marinate in the 
   refrigerator for 6 to 24 hours, turning occasionally.
2) Drain meat.  Discard marinade.  Place meat, fat side up, in a shallow 
   roasting pan.  Insert a meat thermometer without touching bone.  Roast 
   in a 325 degree oven till the thermometer registers 140 degrees for 
   medium rare (2 to 2  hours), 155 degrees for medium (2  to 3  hours).  
   Cover roast with foil.  Let stand for 15 minutes carve. (The meats 
   temperature will rise 5 degree during standing.)
***
Spaghetti and Meatballs
Entree
5
1.0 cup sliced fresh mushrooms
0.75 cup chopped onion
2.0 cloves garlic, minced
1.0 tablespoon olive oil or cooking oil
4.0 cups chopped, peeled tomatoes (6 large)
6.0 ounce can tomato paste
2.0 tablespoons dried Italian seasoning, crushed
1.0 teaspoon sugar
0.25 teaspoon pepper
1.0 beaten egg
0.75 cup soft bread crumbs (1 slice)
0.25 cup finely chopped onion
2.0 tablespoons finely chopped green sweet pepper
0.25 teaspoon dried oregano, crushed
12.0 ounces ground beef or bulk pork sausage
9.0 ounces dried spaghetti, linguine, or other pasta
***
1) For sauce, in a large pot cook mushrooms, the  cup onion, and garlic in 
   hot oil till onion is tender.  Stir in the fresh or undrained canned 
   tomatoes, tomato paste, parsley, Italian seasoning, sugar, and pepper.  
   Bring to boiling reduce heat.  Cover and simmer for 30 minutes, stirring 
   once or twice.
2) Meanwhile, in a large mixing bowl combine egg, bread crumbs, the  cup
   onion sweet pepper, oregano, and  teaspoon salt.  Add ground beef mix 
   well.  Shape into 24 meatballs.  Arrange meatballs in a 15x10x1-inch 
   baking pan.  Bake in a 350 degree oven 15 to 20 minutes or till no pink 
   remains.  Drain well.
3) Cook spaghetti for 10 to 12 minutes or till tender but still firm.  Drain.  
   Serve the sauce and meatballs over spaghetti.
***
Honey and Beer Ribs
Entree
4
2.5 pounds pork country-style ribs
0.5 cup chopped onion (1 medium)
2.0 cloves garlic, minced
1.0 tablespoon cooking oil
0.75 cup chili sauce
0.5 cup beer
0.25 cup honey
2.0 tablespoons Worchestershire sauce
0.25 teaspoon dry mustard
***
1) Place ribs, bone side up, in a shallow roasting pan.  Bake in a 350 degree
   oven for 1 hour.  Drain fat.  Turn ribs meaty side up.
2) Meanwhile, for sauce, in a medium saucepan cook onion and garlic in hot 
   oil till tender.  Stir in chili sauce, beer, honey, Worcestershire sauce, 
   and dry mustard.  Bring to boiling.  Reduce heat.  Simmer, uncovered, for 
   20 minutes.  (You should have about 1.5 cups sauce).
3) Spoon some sauce over ribs.  Bake, covered, for 45 to 60 minutes more or 
   till tender, adding sauce often.  Pass remaining sauce.
***
Beef with Tomatoes
Entree
4
12.0 ounces sirloin steak, trimmed
1.0 tablespoon vegetable oil
1.25 cups beef stock
1.0 garlic clove, finely chopped
1.0 small onion, sliced into rings
5.0 tomatoes, quartered
1.0 tablespoon tomato paste
1.0 teaspoon sugar
1 tablespoon dry sherry
1 tablespoon cold water
***
1) Slice the steak thinly.  Place the slices in a bowl, add 1 teaspoon of the 
   vegetable oil and stir to coat.
2) Bring the stock to the boil in a saucepan.  Add the beef and cook for 2 
   minutes, stirring constantly.  Drain the beef and set it aside.
3) Heat the remaining oil in a nonstick frying pan or wok until very hot.  
   Stir-fry the garlic and onion for a few seconds.
4) Add the beef and tomatoes and cook for 1 minute more.  Mix the tomato 
   paste, sugar, sherry, and water in a cup or small bowl.  Stir the 
   mixture into the pan, add salt and pepper to taste and mix thoroughly.  
   Cook for 1 minute, then serve with noodles.
***
Hot and Sour Shrimp Soup
Soup
6
8.0 ounces raw shrimp, in their shells
2.0 lemongrass stalks
6.25 cups vegetable stock
4.0 kaffir lime leaves
2.0 slices peeled fresh root ginger
4.0 tablespoons Thai fish sauce
4.0 tablespoons fresh lime juice
2.0 garlic cloves, crushed
6.0 scallions, chopped
1.0 fresh red chili
4.0 ounces oyster mushrooms
4.0 sliced cilantro leaves
4.0 kaffir lime slices
***
1) Peel the shrimp and set them aside.  Put the shells in a large saucepan.
2) Lightly crush the lemongrass and add to the pan with the stock, lime leaves, 
   and ginger.  Bring to a boil, lower the heat and simmer for 20 minutes.
3) Strain the stock into a clean pan, discarding the shrimp shells and aromatics.
   Add the fish sauce, lime juice, garlic, scallions, chili, and mushrooms.  
   Bring to a  boil, lower the heat and simmer for 5 minutes.  Add the peeled 
   shrimp and cook for 2-3 minutes.  Serve, garnished with cilantro leaves and 
   kaffir lime slices.
***
Corn and Chicken Soup
Soup
5
1.0 chicken breast fillet, cubed
2.0 teaspoon light soy sauce
1.0 tablespoon Chinese rice wine
1.0 teaspoon cornstarch
4.0 tablespoon cold water
1.0 teaspoon sesame oil
2.0 tablespoon peanut oil
1.0 teaspoon fresh ginger, finely grated
4.0 cups chicken stock
15.0 ounce can cream-style corn
8.0 ounce can corn kernels
2.0 eggs, beaten
2.5 scallions, green parts only
***
1) Grind the chicken in a food processor, taking care not to over process.  
   Transfer the chicken to a bowl and stir in the soy sauce, rice wine, 
   cornstarch, water, sesame oil, and seasoning.  Cover and leave for about 15 
   minutes to absorb the flavors.
2) Heat a wok over medium heat.  Add the peanut oil and swirl it around.  Add 
   the ginger and stir-fry for a few seconds.  Add the stock, creamed corn and 
   corn kernels.  Bring to just below boiling point.
3) Spoon about 6 tablespoons of the hot liquid into the chicken mixture and stir 
   until it forms a smooth paste.  Return this to the wok.   Slowly bring to a 
   boil, stirring constantly, then simmer for 2-3 minutes until the chicken is 
   cooked.
4) Pour the beaten eggs into the soup in a slow steady stream, using a fork or 
   chopsticks to stir the top of the soup in a figure-eight pattern.  The egg 
   should set in lacy shreds.  Serve immediately with the scallions sprinkled over.
***
Chili
Soup
4
12.0 ounces ground beef
1.0 cup chopped onion (1 large)
0.5 cup chopped green sweet pepper
2.0 cloves garlic, minced
1.0 14.5-ounce can tomatoes, cut up
1.0 15-ounce can dark red kidney beans, rinsed and drained
1.0 8-ounce can tomato sauce
2.5 teaspoons chili powder
0.5 teaspoon dried basil, crushed
0.25 teaspoon pepper
***
1) In a large saucepan cook ground beef, onion, sweet pepper, and garlic till 
   meat is brown and onion is tender.  Drain fat.  Stir in undrained tomatoes, 
   kidney beans, tomato sauce, chili powder, basil, and pepper.  Bring to 
   boiling reduce heat.  Cover and simmer for 20 minutes.
***
Manhattan Clam Chowder
Soup
4
2.0 6.5-ouncecans minced clams
1.0 cup chopped celery (2 stalks)
1.0 cup chopped green or red sweet pepper
0.25 cup chopped carrot (1 small)
2.0 tablespoons sliced green onion
2.0 cups finely chopped, peeled potatoes
1.0 14.5 ounce can tomatoes, cut up
1.0 cup chicken broth
0.5 teaspoon dried basil, crushed
0.125 teaspoon ground red pepper (optional)
2.0 tablespoons snipped fresh parsley
***
1) Chop clams, reserving juice set clams aside.  Drain canned clams, reserving 
   juice.  If necessary, add enough water to reserved juice to equal 1.5 cups.
2) In a large saucepan combine the juice mixture, celery, sweet pepper, carrot, 
   and green onion.  Bring to boiling reduce heat.  Cover and simmer about 10 
   minutes or till vegetables are tender.  Stir in potatoes, undrained tomatoes, 
   chicken broth, basil, ground red pepper, and 0.125 teaspoon black pepper.  
   Bring to boiling reduce heat.  Cover and simmer for 10 minutes.  Stir in clams.  
   Return to boiling reduce heat.  Cook for 1 to 2 minutes more.  Sprinkle with 
   parsley.
***
Chicken Salad
Salad
4
1.5 cups finely chopped cooked chicken
0.5 cup chopped celery (1)
0.5 cup thinly sliced green onions (4)
1.0 tablespoon lemon juice
2.0 hard-cooked eggs, chopped
0.33 cup mayonnaise or salad dressing
2.0 tablespoons sweet pickle relish
2.0 teaspoons prepared mustard
4.0 medium tomatoes or lettuce leaves
***
1) In a mixing bowl combine chicken, celery, green onions, lemon juice, and 0.125
   teaspoon pepper.  Stir in eggs, mayonnaise, pickle relish or sweet pepper, and 
   mustard.  Cover chill at least 1 hour.
2) Meanwhile, if using tomatoes, cut a thin slice off stem end of tomato.  Using a 
   spoon, scoop out the centers of tomatoes, leaving 0.25 to 0.5 inch thick shells.  
   Reserve pulp for another use.  Serve salad in tomato shells or on lettuce leaves.
***
Taco Salad
Salad
6
1.0 recipe Tortilla Cups
8.0 ounces lean ground beef or ground raw turkey
3.0 cloves garlic, minced
1.0 15-ounce can dark red kidney beans, rinsed and drained
1.0 8-ounce jar taco sauce
0.75 cup frozen whole kernel corn (optional)
1.0 tablespoon chili powder
6.0 cups shredded leaf or iceberg lettuce
2.0 medium tomatoes, chopped
1.0 large green sweet pepper, chopped
0.5 cup thinly sliced green onions (4)
1.0 medium avocado, pitted, peeled, and sliced (optional)
0.75 cup shredded sharp cheddar cheese (3 ounces)
***
1) Lightly brush six 9 or 10 inch four tortillas with a small amount of water or spray nonstick spray coating onto 1 side of each tortilla.  Spray nonstick coating into six small oven-safe bowls or six 16-ounce individual casseroles.  Press tortillas, coated sides up, into bowls or casseroles.  Place a ball of foil in each tortilla cup.  Bake in a 350 degree oven for 15 to 20 minutes or till light brown.  Remove the foil cool.  Remove Tortilla Cups from the bowls.
2) In a medium skillet cook ground beef or turkey and garlic till juices run clear.  Drain off fat.  Stir in kidney beans, taco sauce, corn, and chili powder.  Bring to boiling reduce heat.  Cover and simmer for 10 minutes.
Meanwhile, in a large bowl combine lettuce, tomatoes, sweet pepper, and green onions.  3) To serve, divide lettuce mixture among the Tortilla Cups.  Top each serving with some of the meat mixture, and if desired, avocado.  Sprinkle with cheese.  If desired, serve with sour cream and additional taco sauce or salsa.
***
Seafood Louis Salad
Salad
3
0.5 cup low-fat cottage cheese
2.0 tablespoons skim milk
1.0 tablespoon tomato paste
2.0 tablespoons chopped red sweet pepper
1.0 tablespoon thinly sliced green onion
0.125 teaspoon salt
0.125 teaspoon pepper
6.0 cups torn romaine
1.0 cup shredded red cabbage
0.5 cup shredded carrot (1 medium)
1.0 6-ounce can lump crabmeat, drained
1.0 6-ounce packagefrozen, peeled, cooked shrimp, thawed
2.0 tomatoes, cut into thin wedges
3.0 thin lemon wedges, halved
***
1) For dressing, in a blender container or food processor bowl, combine the cottage cheese, the 2 tablespoons skim milk, and tomato paste.  Cover and blend or process till smooth.  Transfer to a small bowl.  Stir in red sweet pepper, green onion, salt, pepper, and enough additional skim milk to make dressing of desired consistency.  Cover and chill till serving time.
2) In a large bowl toss together romaine, cabbage, and carrot divide among 3 salad plates.  If desired, reserve a small amount of seafood for topping.  Arrange one-third of the remaining seafood and tomatoes atop each plate of greens.  Top salads with dressing.  If desired, top with reserved seafood and garnish with lemon wedges.
***
Classic Potato Salad
Salad
12
6.0 medium potatoes
1.25 cups mayonnaise or salad dressing
1.0 tablespoon prepared mustard (optional)
0.5 teaspoon salt
0.25 teaspoon pepper
1.0 cup thinly sliced celery
0.33 cup chopped onion
0.5 cup sweet or dill pickle relish
6.0 hard-cooked eggs, coarsely chopped
***
1) Place potatoes in a medium saucepan add water to cover and, if desired, 0.25 teaspoon salt.  Bring to boiling reduce heat.  Simmer, covered, for 20 to 25 minutes or till just tender.  Drain well cool slightly.  Peel and cube potatoes.
2) Meanwhile, for dressing, in a large mixing bowl combine the mayonnaise or salad dressing, mustard (if desired), the 0.5 teaspoon salt, and pepper.
3) Stir in the celery, onion, and pickle relish.  Add the potatoes and eggs.  Toss lightly to coat.  Cover and chill for 6 to 24 hours.
***
Cherry Cobbler
Desert
6
1.0 cup all-purpose flour
2.0 tablespoons sugar
1.5 teaspoons baking powder
0.5 teaspoon ground cinnamon (optional)
0.25 cup butter or margarine
6.0 cups fresh or frozen unsweetened pitted tart red cherries
1.0 cups sugar
4.0 teaspoons cornstarch
1.0 egg
0.25 cup milk
***
1) For topping, in a medium bowl stir together four, the 2 tablespoons sugar, baking powder, and if desired, cinnamon.  Cut in butter or margarine till mixture resembles coarse crumbs.  Set aside.
2) For filling, in a saucepan combine the cherries, the 1.0 cup sugar, the cornstarch, and 0.25 cup water.  Let stand for 10 minutes (20 minutes for frozen fruit).  Cook and stir till thickened and bubbly.  Keep filling hot.
3) In a small bowl stir together the egg and milk.  Add to flour mixture, stirring just to moisten.  Transfer filling to a 2-quart square baking dish.  Using a spoon, immediately drop topping into small mounds atop filling.
4) Bake cobbler in a 400 degree oven for 20 to 25 minutes or till a wooden toothpick inserted into topping comes out clean.  If desired, serve warm with ice cream.
***
Strawberry Shortcake
Desert
8
6.0 cups sliced strawberries
0.5 cup sugar
2.0 cups all-purpose flour
2.0 teaspoons baking powder
0.5 cup butter
1.0 beaten egg
0.66 cup milk
1.0 cup whipping cream, whipped
***
1) In a small bowl stir together the berries and 0.25 cup of the sugar set aside.  Stir together remaining sugar, flour, and baking powder.  Cut in the butter till mixture resembles coarse crumbs.  Combine the egg and milk add to dry mixture.  Stir just to moisten.  Spread the batter into a greased 8X1.5-inch round baking pan.
2) Bake in a 450 degree oven for 15 to 18 minutes or till a wooden toothpick inserted near center comes out clean.  Cool in pan for 10 minutes.  Remove from pan.  Split into 2 layers.  Spoon half of the berries and whipped cream over the first layer.  Top with second layer, remaining berries, and whipped cream.  Serve immediately.
***
Chocolate Souffl
Desert
6
2.0 tablespoons butter or margarine
3.0 tablespoons all-purpose flour
0.75 cup milk
0.5 cup semisweet chocolate pieces
4.0 beaten egg yolks
4.0 egg whites
0.5 teaspoon vanilla
0.25 cup sugar
***
1) Grease the sides of a 2-quart souffl dish.  Sprinkle sides with a little sugar.  Set dish aside.
2) In a small saucepan melt butter or margarine.  Stir in flour.  Add milk all at once.  Cook and stir till thickened and bubbly.  Add chocolate stir till melted.  Remove from heat.  Gradually stir chocolate mixture into beaten egg yolks.  Set aside.
3) Beat egg whites and vanilla till soft peaks form (tips curl).  Gradually add the sugar, beating till stiff peaks form (tips stand straight).  Fold about 1 cup beaten egg whites into chocolate mixture.  Then fold chocolate mixture into remaining beaten whites.  Transfer to prepared dish.
4) Bake in a 350 degree oven for 35 to 40 minutes or till a knife inserted near center comes out clean.  Test the souffl for doneness while its still in the oven.  If you remove the souffl before its done, it will fall.  If desired, top with whipped cream.  Serve souffl immediately.
***
Bread Pudding
Desert
8
4.0 beaten eggs
2.25 cups milk
0.5 cup sugar
1.0 tablespoon vanilla
1.0 teaspoon finely shredded orange peel (optional)
0.5 teaspoon ground cardamom or ground cinnamon
4.0 cups dry French bread cubes
0.33 cup dried tart red cherries
***
1) In a bowl beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cardamom or cinnamon.  In an ungreased 2-quart square baking dish toss together bread cubes and dried fruit pour egg mixture evenly over bread mixture.
2) Bake in a 350 degree oven for 40 to 45 minutes or till a knife inserted near the center comes out clean.
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