Artichokes and Shrimp Dip

Ingredients:

8 whole artichokes
¼ cup olive oil
¼ cup lemon juice
2 tsp. salt
1 tsp. rosemary
2 4½ oz. cans shrimp
3/4 cup mayonnaise
2 tbs.. dijon mustard
2 tsp. tarragon
1 bay leaf
¼ tsp. pepper
1 tsp. Worcestershire sauce
½ cup onion, minced


Preparation:

1. Wash and trim artichokes leaves. Cook artichokes in boiling water. About 1 inch deep. Add to the water lemon juice, salt, pepper, bay leaf, tarragon and rosemary. Cook for about 45 minutes or until leaves pull off easily.
2. To make shrimp sauce you add mayonnaise, mustard, Worcestershire sauce, onions and shrimp. Mix all ingredients well.
3. Place shrimp dip in ramekins and artichokes on one plate each. Makes nice appetizer or first course.

Anchovy Antipasto

Ingredients:

1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni


Preparation:

1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.
4. Serve.

Vegetarian Chili

Ingredients:


4 tsp olive oil
1 medium butternut squash about 2 lb, peeled and cut into ¾ inch cubes
3 medium carrots cut into ¼ pieces
1 lg. Onion, chopped
2 tbsp chili powder
2 garlic cloves, crushed
1 can whole tomatoes in juice
3 jalapeno chili’s, seeded and finely chopped in food processor or minced
1 cup vegetable or chicken broth
1 tbsp sugar
½ tsp salt
2 15 oz. Cans of black beans, rinsed and drained
Fresh cilantro leaves and yogurt for garnish (optional)


Preparation:


In nonstick Dutch oven or saucepot, heat 2 tsp olive oil over medium heat until hot. Add squash; cook about 8-10 minutes, until golden brown, stirring occasionally. Transfer squash to a bowl set aside.
In same pot, heat remaining 2 tsp olive oil add carrots and onion cook about 10 minutes or until golden brown stirring occasionally. Stir in chili powder and garlic cook 1 minute longer.
Add tomatoes with juice, jalapenos, broth, sugar and salt heat to boiling over medium heat, stirring to break up tomatoes with spoon.
Stir in squash heat to boiling over med-high heat. Reduce heat to low, cover and simmer for about 15 minutes or until squash is tender. Remove from heat and stir in cilantro.

Shish Kabobs

Marinade:

¼ cup oil
2 tbsp cider vinegar
1 tsp onion salt
1 tsp celery salt
¾ tsp garlic salt
½ tsp table salt
1 tsp oregano
½ tsp pepper
1 tbsp mustard
1 bay leaf
Mix all ingredients. Bring to boil. Let cool to room temperature.


Ingredients:

2 lbs. Of stew meat
Lots of grilling vegetables such as green or yellow peppers cut into 8ths, onions cut into quarters, mushrooms, cherry tomatoes sliced or chunk zucchini

Preparation:

Marinate for at least 24 hours. Soak wooden skewers in water for an hour. Assemble kabobs alternating vegetables and meat. Grill until desired. Discard any unused marinade.

Summer Corn Chowder

Small new potatoes can be substituted for fingering potatoes in this recipe.

Ingredients:


4 ounces bacon, cut into ¼- dices
1 small onion
2 ribs celery, strings removed, cut into ½-inch dices (approx. ¾ cup)
8 sprigs of thyme
Salt & freshly ground pepper
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ears of corn, kernels removed (approx. 2-1/2 cups)
5 ounces small fingering potatoes, cut into ½-inch thick slices
1 poblano chili, seeded and cut into ½-inch dices
1-1/2 cups half & half


Preparation:


1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered (approx. 4 minutes). Remove bacon with slotted spoon, transfer to paper towel to drain, set aside. Discard all but 2 tablespoons of bacon fat.
2. Add onions, celery, thyme, and salt and pepper to taste stockpot, cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to boil. Reduce heat to medium; simmer 15 minutes.
3. Add corn, potatoes, and chili; cook until potatoes are tender (8-10 minutes). Remove and discard thyme. Add salt and pepper, and garnish with the reserved crisp bacon pieces.

Pesto Crescents

Ingredients:


1 8 oz. can crescent rolls
2 tbsp. parmesan cheese
1 egg yolk
6 tsp., sun dried tomatoes in oil
3 tbps. pesto sauce ( use envelope)
1 tbsp. water



Preparation:

1. Open crescent roll can.
2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well.
3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like a triangle. Press edges down firmly with fork.
4. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent.
5. Bake for 10−15 minutes or until golden brown.

Calamari Imbottiti

Ingredients:


8 small squid
1 small onion,chopped
2 tablespoons raisins
1−1/2 cups bread crumbs
1 teaspoon minced parsley
2 tablespoons grated Parmesan cheese
salt and pepper
1 egg ,well beaten
1 #2 can tomatoes
4 tablespoon olive oil
1 clove garlic


Procedure:


Have fish dealer clean squid thoroughly, removing eyes, outside skin and
intestines. Cut off heads and tentacles. Wash well, and drain. Combine
remaining ingredients, and fill the cavity in each squid with stuffing. Sew
squid closed, or fasten with toothpicks. Place in baking dish or pan, and
cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,
1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.
Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree
for 35 minutes, or until tender. Serve whole with sauce.