Entrees

8 cups water

½ cup coarse salt

1/2 cup (packed) golden brown sugar

1/4 cup chili powder

8 1 1/2-inch-thick bone-in pork rib chops

Combine 2 cups water, salt, sugar, and chili powder in large nonreactive pot. Bring to boil, stirring to dissolve salt and sugar. Remove from heat. Add 6 cups cold water. Cool brine completely. Add pork chops, pressing to submerge. Cover pot; chill at least 6 hours and up to 1 day.

Prepare barbecue (medium-high heat). Drain pork; pat dry with paper towels. Brush pork on both sides with oil; sprinkle with pepper. Grill pork to desired doneness, about 10 minutes per side or until instant-read thermometer registers 150°F for medium. Serve pork with Spicy Chutney Barbecue Sauce

4 Chicken breasts – boiled and cut into cubes

1 Bunch of broccoli – cut into pieces and steamed

1 can Cream of mushroom soup

1 can Cream of chicken soup

1/3 C Real mayonnaise

Parmesan cheese

Mozzarella cheese

Preheat oven to 400 degrees. Mix soups and mayo together. Mix chicken and broccoli together. Pour soup over chicken and broccoli and stir together. Pour into a casserole dish and sprinkle Parmesan cheese on top. Bake for 20 minutes. Sprinkle Mozzarella cheese on top. Bake for 10 more minutes.

4 Cube Steaks

3 Packages of Brown Gravy Mix

In large skillet, brown cube steaks in a small amount of butter. Mix gravy according to package instructions.

In a large baking dish place cube steaks & gravy, cover tightly with tin foil and bake @ 375 degrees for 1 hour.

Serve with buttered noodles or mashed potatos.

¼ C Fresh Orange Juice

¼ C Honey

¼ C Soy Sauce

1 Tbs Orange Marmalade

1 tsp Dark Sesame Oil

3 Cloves Garlic (minced)

¼ tsp Salt

½ tsp Black Pepper

4 Salmon Fillets

In a mixing bowl combine ingredients. Place salmon fillets in a large Ziploc bag, add mixture, and marinade in the refrigerator for 15 – 30 minutes (turning once).

Remove fillets and pour marinade into a small saucepan. Place fillets back into fridge.

Bring marinade to a boil and then reduce heat and simmer for 10 minutes. Use solution to glaze the salmon.

Place fillets on grill rack skin side down and cook until desired doneness. Glazing with the solution.

1 lb Ground beef

1 lb Spicy Italian sausage

1 Medium onion chopped

4 Cloves garlic minced

2 jars Marinara sauce

1 box Lasagna noodles cooked

1 Container ricotta cheese

4 C Mozzarella cheese

2 C Parmesan cheese

Brown ground beef and sausage together in a pan. After meat begins to cook stir in onions and garlic and finish browning meat. Drain meat and place back in pan. Add 2 jars of sauce to meat mixture and simmer for 20 minutes adding salt & pepper if necessary. In a baking dish layer noodles, sauce mixture, ricotta, parmesan and mozzarella cheeses. Bake on 400° for 30 minutes or until cheese is melted and bubbling.

Family Tie: My Grandma Wilma and my Mom used to make lasagna for almost every birthday. I have modified the original recipe over the years.

3 Tbs Dijon Mustard

3 Tbs Real Maple Syrup (medium grade)

1 Tbs Balsamic Vinegar

Salt & Pepper to taste

4 Salmon Fillets

1 15” Grilling Plank (soaked)

Combine first four ingredients in a zip plastic bag, add salmon and marinate in the refrigerator for 10-20 minutes, Place soaked plank on hot grill and close lid; allow plank to heat 3-5 minutes or until plank begins to lightly smoke and crackle. Remove salmon from marinade and place on hot plank skin side down. Close lid of grill and cook to desired doneness (usually 10-15 minutes)

(2-4 servings)

1 small can tomato juice

1 small onion, chopped fine

1 stalk celery, sliced thin

1 medium carrot, chopped

1 cup water

2 beef bouillon cubes

1 medium potato, cubed

1 small can green beans

1 small can corn

Mix first 6 ingredients in a large saucepan and bring to a boil so that the bouillon cubes will dissolve. Add the remaining ingredients and cook over low heat until vegetables are tender.

*Please note NO muskrats were harmed in the making of this stew.

4 cups chicken stock

1 teaspoon saffron threads

1 pound dried orzo

1/4 cup extra-virgin olive oil

1/2 lemon, juiced

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 cup chopped flat-leaf parsley

In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

SAUSAGE GRAVY

1 lb. sausage

3 tbsp. flour

Salt and pepper

2 to 3 c. milk

Crumble sausage in hot pan. Fry until there is no pink. Add flour 1 tablespoon at a time. Stir quickly. Stir until a paste forms. Then add milk, 1 cup at a time. Mixture should be thick. Pan should be on high. Add salt.

BISCUITS

2 c. self rising flour

1/4 to 1/2 c. shortening

1/4 c. milk

Biscuits: Mix shortening with flour, using pastry cutter. Add milk, stirring quickly. Knead and put on flat surface. Roll out and cut dough. Place on baking sheet. Bake at 425 degrees for 10 to 15 minutes.

Family Tie: My Grandma Wilma and my Mom used to make this for breakfast in the winters.

1 Tbs Extra Virgin Olive Oil

1 Medium Red Pepper (chopped)

½ C Yellow Onion (chopped)

½ lb Shrimp (cut in pieces)

2 C Half & Half

1 C Tomato Sauce

¼ tsp Tabasco

1 tsb Butter

¼ C Fresh Grated Parmesan Cheese

In saucepan, heat olive oil. Add red pepper & onion; sauté on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half & half, tomato sauce, Tabasco, salt & pepper. Bring to boil, reduce heat and simmer 5 minutes. Add butter.

Pit ½ hot mixture in a blender and carefully process @ high speed for about 10 to 15 seconds, or until no large pieces remain. Sprinkle on fresh Parmesan cheese.

1 lb Uncooked peeled & de-veined shrimp

1 Tbs Olive Oil

4 Cloves of fresh garlic (chopped)

1 Packaged slice mushrooms

1 Zucchini (1/4 inch slices)

1 Yellow Squash (1/4 inch slices)

1 Green Pepper (1/4 inch slices)

1 Yellow Pepper (1/4 inch slices)

1 Red or Orange Pepper (1/4 inch slices)

1 Variety of Hot Peppers to your liking. (chopped)

(Helpful hint: the seeds are the hot part)

1 Onion (chopped)

1 Jar of Marinara sauce

1 Box of Pasta of your choice (I like thin spaghetti)

In a large skillet with a lid, add oil and garlic on medium heat. After garlic starts to sizzle add mushrooms. Cook for 2 minutes. Add Zucchini & Yellow Squash. Cook for 2 minutes. Add Onion & all the Peppers. Cook for 5 minutes. Add Shrimp. Cook till shrimp turn pink. Remove any excess moisture by straining with the lid over the sink. Add in marinara sauce and cook until sauce is warm.

In a separate pan boil pasta to desired doneness and strain.

1 ½ lb Ground Beef

Garlic Powder

Onion Powder

Salt & Pepper

1 Egg

Italian Bread Crumbs

Parmesan Cheese

In a mixing bowl combine all ingredients and mix by hand until thoroughly combine.

Roll mixture into small balls and place into a large frying pan and brown.

Sauce

3 – 1lb Jars of Prego Mushroom Sauce

In a large pot combine meatballs & sauce and simmer on low for 2 to 4 hours. You can also use a crock pot on low for 4 to 6 hours.

4 Tilapi Fillets

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Cumin

2 Tbs Chili Powder

Spray grill rack with non-stick coating. Rinse Tilapia fillets with cold water and pat dry with paper towels. Combine spices and sprinkle on both sides of the fillets. Cook over grill 4-5 minutes per side depending on thickness. Served with Aioli

Aioli

1 ½ C Mayonnaise

6 Cloves Garlic (pressed)

1 ½ Tbs Lemon Juice

1 ½ Tbs Dijon Mustard

¾ tsp Dried Tarragon

Combined all ingredients in a bowl and refridgerate.

4 Large Green Peppers

1 ½ lb Ground Beef

1 Egg

½ C Rice

½ C Bread Crumbs

1 Large can Tomato Sauce

Cut off tops of peppers, clean insides. In a large mixing bowl combined, ground beef, egg, rice & bread crumbs, mix thoroughly. Stuff mixture evenly in each cleaned pepper, replace pepper lids and place in a large backing disk or crock pot. Cover peppers with tomato sauce and bake @ 275 degrees for 2 hours or in crock pot on low for 5 to 6 hours.

Hint: Prepare peppers the night before and place in crock pot before you go to work and they are ready when you get home.

4 Tilapia Fillets

½ C Fresh Orange Juice

2 Tbs White Wine

2 Tbs Lime Juice

1 Tbs Vegetable oil

¼ C Red Onion (chopped)

3 Cloves of Garlic (chopped)

Combine all the ingredients in a large Ziploc bag. Place Tilapia in bag and place in refrigerator for 1 hour. Grill when ready or fry in a pan 3 minutes on each side.

1 package Corn Tortillas

1 can Tomato Soup

1 C Salsa

1 C Milk

1 C Cheddar Cheese

1 ½ lb Hamburger

Brown hamburger. Cube tortillas. Mix all ingredients in a baking dish.

Bake @ 400 degrees for 30 minutes.

Family Tie: This is a rich man’s hamburger helper.

1 Stick of Butter

½ C Vodka

¾ C Parmesan Cheese (grated)

½ C Romano Cheese (grated)

1 C Heavy Cream

1 Can 14.5 oz Italian crushed tomatoes (drained)

½ tsp Red pepper flakes

1 lb Penne Pasta

Cook pasta according to the package direction.

Melt butter over high heat until bubbly; add red pepper flakes. In a slow smooth stream add vodka; simmer for 2 minutes. The alcohol burns off, but make sthe tomatoes “come alive”.

Add the tomatoes and the cheese; simmer for 3 minutes, then add 1 cup of heavy cream and simmer for an additional minute.

1 (about 14 to 16 pound) beef rib, roast ready

12 cloves of peeled garlic

6 sprigs of fresh thyme

1 large onion, sliced 1/4-inch thick

Salt and freshly cracked black pepper

Preheat the oven to 350 degrees F. Using a sharp knife, make a slit 3/4 of the way up the fat cap. Place the garlic, thyme and onion slices in-between the meat and fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at six different intervals (wrap the twine from the rib end to the loin end). Cover the exposed fat cap with cracked black pepper. Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast for 1 1/2 to 2 hours for medium rare. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Using knife, cut away the butchers twine. Carve the roast into individual servings. Reserve the drippings for later use.

Family Tie: This has been our Christmas dinner for the past few years.

2 – Cans crushed tomatoes (28 oz)

2 – Cans diced tomatoes (28 oz)

1 – Can tomatoes juice (46 oz)

2 – Cans dark red kidney beans (15 oz)

2 – Cans light red kidney beans (15 oz)

2 – Cans spicy chili beans (15 oz)

1 – Jar sliced mushrooms (4.5 oz)

1 – lb. Sausage

1 – lb. Hamburg

1 – lb. Boneless chicken breasts

1 – white onion

1 – green pepper

1 – red pepper

1 – yellow pepper

? – hot peppers (your choice)

1 – clove garlic

4 – stalks celery

1 – Beer (12 oz) (your choice)

? – spices (cayenne pepper, salt, chili pepper, crushed red pepper)

Empty all cans of beans, tomatoes, tomato juice & mushrooms in large pot.

Separately brown sausages, Hamburg, chicken in skillet and add to pot. (Break up sausage & Hamburg into tiny pieces), (After thoroughly browning chicken in butter, salt, pepper & garlic powder, let cool and then slice into small cubes).

While meat is browning slice very fine the onion, garlic, celery and peppers and add to pot.

Once all ingredients are added to the pot add your favorite beer.

Add spices to taste & cook on low for at least 4 – 6 hours.

Serve with bread or rolls & add to individual bowls shredded cheese and/or sour cream.

Enjoy & GO BUCKS!!!

For marinade:

5 cloves garlic, minced

1 cup fresh lemon juice, from about 5 lemons

2 cups extra-virgin olive oil

2 teaspoon smoked salt, or kosher salt

2 teaspoons freshly ground black pepper

1/2 teaspoon red pepper flakes

1/2 cup chopped flat-leaf parsley

For grill:

3 skinless, boneless chicken breasts

1/2 pound medium shrimp, shelled and deveined

1/2 pound cremini mushrooms, wiped clean

1 red bell pepper, halved and cored

1 yellow bell pepper, halved and cored

1 orange bell pepper, halved and cored

In a medium bowl, combine the marinade ingredients.

In a large bowl, combine half the marinade with the chicken breasts and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.

• Chicken Breasts

• 1 Celery Stalk finely diced

• 1 Bell pepper finely diced

• 1 Jalapeno or a few small chilis finely diced

• 1 can of diced tomatoes

• 1 onion yellow or white finely diced

• 1 shot of burbon

• 2 tablespoons of butter

• 2 tablespoons of flour

• 2 garlic cloves minced

• Cajun seasoning

• 1/2 cup of milk

• 1 cup of chicken broth

In a stainless steel pan cook chicken over medium heat. Once fully cooked remove and add vegetables and garlic along with the shot of bourbon and 1/4 cup of the chicken broth, scraping up the brown bits from the chicken.

Once all the liquid has cooked off, add the butter. Once the butter is melted add the flour, cajun seasoning, salt and pepper, and stir continuously for 2-3 minutes. Then add the milk and mix until combined and it starts to thicken up. Then add the rest of the chicken broth and tomatoes and bring to a simmer and allow to thicken.

While the sauce is simmering cut the chicken into small pieces and add back to the sauce. Once the sauce has thickened to your liking turn off heat and serve over rice.