|Severed Braciole Arm
|Ingredients for Marinara Sauce
3/4 cup olive oil
8 cloves minced garlic
1 large vidalia onion
2 tablespoons fresh basil chopped
2 tablespoons fresh leaf parsley chopped
2 teaspoons dried thyme chopped
1 carrot shredded
4 28oz. cans whole San Marzano
tomatoes, hand crushed
|1/4 cup fresh italian leaf parsley minced
1 teaspoon steak spice
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano greek
1 bunch fresh chives, chopped
1 garlic clove, minced
fresh ground pepper
1 1/4 lbs. ground beef
|Severed Braciole Hand
Heat the oil in a pot, & then add the garlic &
onions. Cook until the onions are translucent &
the garlic is slightly browned around the edges,
about 12 minutes. Add the basil, parsley, thyme &
carrots & cook for 5 - 8 minutes. Pour in the
crushed tomatoes & sprinkle with salt & pepper.
Bring to a boil, reduce to simmer & cook for 30
minutes, stirring often. Set aside for later.
1/2 cup italian bread crumbs
1/2 cup pecorino cheese grated
1/4 cup dried cranberries chopped2 tablespoons
fresh flat leaf parsley minced
5 tablespoons olive oil
1 1/2 lbs. flank steak
salt & pepper
4 slices mozzarella cheese
4 slices provolone
1 cup white wine
4 ozs. procuitto, for covering
|For Braciole Hand
Mix together parsley, steak spice, chili flakes,
oregano, chives, egg, garlic salt & pepper in a bowl.
Add the beef & mix together for 30 seconds to
season the beef. Don't over-mix. Cover & refrigerate
for 1 hour.
|For Braciole Arm
Preheat the oven to 350 degrees. Mix together
breadcrumbs, pecorino, cranberries, parsley &
garlic in a small bowl. Quickly mix in 2
tablespoons of olive oil & set aside.
|Lay the flank steak flat & sprinkle with salt &
pepper. Lay the mozzarella & provolone cheese
slices flat on the steak.
Add bread crumb mixture & roll up the steak,
tying with butchers twine at each end. Sprinkle
the roll with salt & pepper.
|Heat the 3 remaining tablespoons of olive oil in
a skillet on medium heat & brown the roll both
sides,10 minutes. Pour in the wine to deglaze
the pan & cook until boiling, 3 minutes. Add
some of the marinara sauce & cook another 2
minutes. Remove the braciole with tongs &
cover the arm with 1/2 of the proscuitto.
|For Assembling & Cooking
Remove the braciole hand mixture from the
refrigerator & make a large patty to resemble the
palm of a hand. Cover with some of the
remaining proscuitto. Roll out 5 fingers with
some of the remaining meat mixture, using your
own hand as a guide. Cover each finger with the
|Attach the hand to the arm. Transfer to a roasting
pan & pour the marinara all over. Cover with foil &
bake for 45 minutes, basting with the marinara
sauce at the 30 minute mark. Remove the foil &
bake until the meat is tender another 45 minutes
again basting at the 30 minute mark.
|Severed Braciole Hand & Arm
|Note: Start by putting your sauce on first. Then
move onto the hand & then the arm.
|Spinach & Bacon Quiche
6 large eggs beaten, room temperature
1 1/2 cups heavy cream
salt & pepper
2 cups chopped fresh baby spinach packed
1 lb. bacon, cooked & crumbled
1 1/2 cups shredded swiss cheese
1 pie crust & a 9 inch pie plate
|note: use 8 eggs & 2 cups of cream it will make 2 quiches
|Preheat oven to 375 degrees Combine the
eggs, cream, salt & pepper in a food
processor or blender. Layer the spinach,
bacon & cheese in the bottom of the pie
crust, then pour the egg mixture on top. Bake
35 - 45 minutes until the egg mixture is set.
Cut in small individual servings or make bite
sized quiches with mini muffin pans.
|Panchetta & Broccoli Quiche
1/3 cup dark chicken
1/3 cup of sour cream added to the milk
broccoli garlic salt & paprika on top
|For gluten free version just spray the
pie plate with Pam & don't use crust.
|Ham & Gruyere Cheese Quiche
diced ham, gruyere cheese, thyme, pinch
|Reheat quiche in the oven for 25 minutes.
|Mini Quiche Notes: let crust bake by itself for 10
minutes, add diced onions, mushrooms to bacon
layer & a tiny layer of grated sharp cheddar, add garlic
powder to egg & cream mix. At about 20 minutes the
majority of the quiches were done but the center
hadn't set so I put foil over them & cooked for
another 5 minutes or so.
|Bow Tie Pasta w/ Sausage & Sweet Peppers
2 lbs. italian sausage, cut into 1/2 pieces
(use Johnsonville Hot or Mild)
4 green bell peppers chopped
16 ozs. farfalle pasta
1 cup beef broth\1/4 teaspoon ground pepper
|Bring a large pot of lightly salted water to a
boil. Add the pasta & cook for 10 - 12
minutes or until al dente; drain.
|While pasta is cooking, cook sausage &
peppers in a large skillet over medium heat
until sausage is brown & juices run clear.
Drain sausage mixture & return it to the
pan. Pour in the broth, season with pepper
& bring to a boil. Toss pasta with sausage
sauce & serve.
4 cloves garlic peeled
2 tablespoons olive oil, divided
1 pkg. (10 ozs.) refrigerated spinach
1 cup mayo
1/4 cup grated parmesian cheese
1/4 cup milk
1/4 cup prepared pesto
1/8 teaspoon pepper
1 pint grape tomatoes
24 frilled toothpicks the large ones
|Place garlic cloves on a double thickness
of heavy duty foil. Drizzle with 1
tablespoon oil. Wrap foil around garlic.
Bake 425 degrees for 20 - 25 minutes or
until tender. Cool 10 - 15 minutes.
|Meanwhile, cook tortellini according to
package directions, drain & rinse in cold
water. Toss with remaining oil, set aside. In
a small bowl, combine the mayo,
parmesian cheese, milk, pesto & pepper.
Mash garlic into pesto mixture, stir until
|Alternately thread tortellini &
tomatoes onto toothpicks. Serve
with pesto dip. Refrigerate leftovers
about 2 dozen (1 1/2 cups dip)
|Individual Serving Cheeseballs
8 tablespoons smoked cheddar cold pack cheese food (8 oz. container), well chilled
2 teaspoons finely chopped peanuts
4 butter flavored pretzel spindles or sticks, broken in half
16 tiny pieces of fresh parsley leaf
|Line a small serving plate with waxed paper. Roll each level tablespoon
cold pack cheese food into a ball, place on wax paper lined serving
plate. Refrigerate 10 - 15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins.
|Dip bottom of cheese balls in chopped peanuts. Just before serving,
insert pretzel halves into cheese balls for pumpkin stems. Decorate
with parsley for leaves. Store in refrigerater until ready to serve.
1 1/2 lbs. ground beef
1 lb. bulk hot italian sausage
1 cup chopped onion
1 pkg. (8.8 ozs.) ready to serve spanish rice
1 can (16 oz.) refried beans
1 can (10 ozs.) enchilada sauce
1 lb. process cheese (Velveeta) cubed
1 pkg. tortilla scoop chips or fresh from the deep fryer chips
|In a dutch oven cook the beef, sausage & onion over medium heat until
meat is no longer pink; drain. Heat rice according to package directions.
In a 3 quart crock pot, combine the meat mixture, rice, beans, enchilada
sauce & cheese. Cover & cook on low for 1 1/2 to 2 hours or until cheese
is melted. Stir occasionally. Serve with chips. 8 cups
|To make your own chips: Get a package of corn tortillas & cut into
fourths. Deep fry in a deep fryer or a pan of oil. Don't put to many chips
in at a time. Use pinchers to move tortillas around. Drain on paper towel
on a tray. Salt as soon as the come out of the fryer.
1 large cooking onion
1 - 2 diced green or sweet yellow pepper
2 tablespoons cooking fat
1 lb. boneless meat or 2lbs. with bones
2 teaspoons paprika, make sure its Hungarian
1/8 teaspoon teaspoon cayenne or chili powder
1/2 teaspoon salt
|Served in a hollowed out pumpkin
|By the way, traditional Goulash NEVER
includes the Vampires bain: Garlic!!
|1. Boneless meat is cubed quite small. Meat with
bones is cut as small as possible. Melt fat, add
onion saute on low heat until onion becomes trans
parent. Remove from heat add paprika, mix well &
add meat & salt.
|2. Coat the meat thoroughly with the paprika/ onion mixture
& simmer, covered until meat is tender. The meat juices
generally are adequate, however, if necessary you can add
a little water or stock to keep it from burning. The slower the
cooking the better the flavor so you can cook in a crock pot.
|3. For large gatherings you can prepare the onions on the
stove, adjusting quantity, then pour them over the meat in
a large roasting pan & let it cook covered @ 250 degrees
about an hour per pound of meat. Can also cook over a
slow fire on the bbq.
|Slightly undercooked goulash freezes well. Can be stored
frozen in a coffee can & cooked on a camp stove in minutes.
The cheaper less tender cuts of meat are generally
preferred for this dish because they are more flavorful.
|Variations of Meat
Pork - lean stewing pork, shoulder cuts or pork steaks
Beef - chuck, round or stewing beef
Chicken - young fryers cut up or get parts your family prefer.
Prep as above, add 1/2 cup of fresh cream before serving
Lamb - lean stewing lamb, shoulder or ribs
Rabbit & Hare - domestic rabbit prep like your chicken. Use of
cream, optional. Wild rabbit should be soaked 72 hrs.
refrigerated in a mixture of a 1/2 cup vinegar in 4 cups of water,
changing water at least 3 times to remove wild taste. Rinse,
drain use in above recipe.
Venison - prepare like beef
Add 1/2 cup of rinsed & drained sauerkraut to nearly done
goulash, simmer 10 - 15 minutes to blend. Serve with sour cream.
|Beer Basted Sausage w/ Carmelized Onions
8 sausages such as bratwurst, knockwurst or wieners
4 ozs. beer
2 ozs. hot Dusseldorf Mustard
3 ozs. canola oil
16 ozs. yellow onion, peeled, quartered & sliced very thin
|Place canola oil in a large non-stick skillet (12 inch) &
add sliced onions, saute over low heat stirring often
until onions are golden brown soft & carmelized. Don't
let them burn, keep stirring.
|Season to taste with salt & pepper & stir in Dusseldorf
mustard. set aside. Prepare to grill & cook sausage
basting with beer every minute or so. Serve grilled
sausages on steamed potato hot dog buns or Ballpark
hot dog buns, load on the mustard & onions. Can also
|Beer adds a stronger flavor to sausage than water. Malt
heavy beer adds sweetness & is good for strongly flavored
sausage. Lagers add a slight bitterness & compliment sweet
sausages. Onions in the cooking add flavor. To heat cooled
fresh sausage bring a pan of beer or water to a boil, turn off
the heat, add sausages for 10 - 15 minutes. Before cooking
prick skin to prevent bursting. parboil fresh sausage in water
or beer before grilling or frying.
|Skillet Cajun Shrimp
1/2 cup cajun spice mix
1 1/2cups (12 ozs.) dark beer
2 cups heavy cream
1lb. medium shrimp peeled &
deveined1/2 teaspoon red pepper flakes
|In a large saucepan mix cajun spice mix & beer. Cook
over medium heat, stirring constantly with a wire whisk
to make a thick paste. Do not allow to burn.
|Gradually stir in cream to make a smooth sauce. Cook
over medium heat, stirring occasionally for 8 - 10
minutes or until sauce thickens slightly & turns a rich
|Add the shrimp & red pepper flakes. Reduce the heat &
cook shrimp over low heat for 2 - 3 minutes or until
shrimp are pink. Taste & adjust seasonings. Serve in a
cast iron skillet with a rich tasting bread.
|Moldy Green Stew
|Pork Green Chili.....Colorado Style
|Herbed Cream Cheese Spread
2 tablespoons finely chopped basil
grated peel of 1 lemon
1/2 teaspoon cracked black pepper
1 package 8 oz. Philly cream cheese
2 tablespoons chopped Oscar Meyer
brown sugar ham, 2 slices
|1. Mix basil, lemon peel & pepper in a shallow
plate until well blended.
|2. Place cream cheese in basil mixture, turn
evenly, coat all sides, pressing basil mixture
into the cream cheese to secure.
|3. Cut cream cheese block horizontally in half,
place one 1/2 on a serving dish basil mixture
side down. Sprinkle parmesian cheese onto
cut side of cream cheese.
|4. Top with ham and 2nd 1/2 of cream cheese
cut side down with basil mixture on top.
|5. Serve at room temperature or microwave
on high 45 seconds or until warm. Serve as a
spread on crackers. Triscuit, Rosemary &
Olive Oil crackers.
6 lbs. Pork Shoulder Roast, we cut up our own
10 (7 oz.) cans of green chili's
1 jar of salsa
1 onion, chopped
salt & pepper
|Brown the pork & add seasoning.
|We cut up the roast & put the meat in a
tupperware bowl & stuck in the frig to cool good.
|In a big bowl starting mixing jar of salsa &
chili's. Make sure to swish a little water from
can to can of the chili's so you get all of
them out of the can.
|Mix well to combine salsa & chili's. Use an
immersion blender to mix mixture chop up
chili's good & mix with salsa but leave
some pieces of chili's.
|Add chopped onion when the pork is 3/4
cooked. Medium to small pieces of onion.
|Cook until meat gets brown.
|Pour 8 cups of water in a large stock pot.
Turn on high heat, let it warm up then add
the large bowl of green chili's & salsa. Bring
to a boil & turn down to medium heat,
simmer & throw in the browned pork.
|We browned the pork in two batches. So when
adding to stock pot you will have 2 batches of pork.
|Cook 6 - 8 hrs. on low heat, don't let it burn.
|To Thicken : Add 1 cup of instant
mashed potatoes or blend cornstarch
with water & add. Can add 2 more
cups of water if stew is too thick.
|Serve with warm flour tortillas.
1 cup corned beef (Carl Budding) chopped
1 cup grated swiss cheese
1 cup grated cheddar cheese
1 cup sauerkraut, drained
1 cup mayo
|Mix together in a crock pot & heat until bubbly. Serve
with rye crackers or pumperknickel cocktail bread.
1/2 cup mayo
1 - 8 oz. Philly cream cheese, softened
1 cup grated sharp cheddar
1 cup grated monteray jack
2 green onions, finely chopped
dash of cayenne
8 Ritz crackers, crushed
8 slices of bacon, cooked & crumbled
|1. Preheat oven to 350 degrees. In medium bowl
mix mayo, cream cheese, cheddar, monteray jack,
green onions & cayenne.
|2. Transfer mixture to a shallow baking dish. Top
mixture with cracker crumbs & bake for 15 minutes
or until heated through.
|3. Remove pan from oven, top with bacon. Serve
immediately with corn chips, bagel chips or crackers.
|Cheddar Bacon Dip
|I asked my hubby for a name for this stuff......he said Booger Goo.....I
replied ..."But boogers are green". My husband who has been in the medical
field for 20 some years told me that boogers come in all colors. Now....did
you ever think you would learn that here?
|Make a couple of days ahead of time for better flavor.
16 ozs. sour cream
1 packet ranch dressing mix
3 ozs. bacon bits, in bag not jar or fresh fried
1 cup shredded cheddar cheese
|Mix together & refrigerate 24 hours.
4 - 8 oz. Philly cream cheese, softened
2/3 cups beer
2 envelopes Ranch Salad Dressing Mix
|In a large bowl beat cream cheese, beer,
dressing mix until well blended. Stir in
cheese. Serve with pretzels & sliced
bratwurst or/ and sliced polish sausage.