Cheese & Olive Bruschetta

1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened
Mix the first 8 ingredients (this can be done the day ahead and
refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on
a cookie sheet, buttered side up. Divide the mixture among the slices and
spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Complete Holiday Recipes

Turkey

1 (12 pound) whole turkey            

6 tablespoons butter, divided

4 cups warm water

3 tablespoons chicken bouillon

2 tablespoons dried parsley

2 tablespoons dried minced onion        

2 tablespoons seasoning salt

Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck for

gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or roasting

pan. Separate the skin over the breast to make little pockets. Put 3

tablespoons of the butter on both sides between the skin and breast meat.

This makes for very juicy breast meat. In a medium bowl, combine the water

with the bouillon. Sprinkle in the parsley and minced onion. Pour over the

top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil,

and place in oven. Immediately turn oven down to 325F. Bake for 3 1/2 to 4

hours, until the internal temperature of the turkey reaches 180F. For the

last 45 minutes or so, remove the foil so the turkey will brown nicely.

       Apple Stuffing
1/4 cup chopped onions

1/4 cup chopped celery

2 tablespoons margarine

4 cups dry bread cubes

1/2 teaspoon poultry seasoning

1/2 teaspoon dried sage

1 cup diced, unpeeled apples

Freshly-ground black pepper

1/2 cup chicken broth

Cook onions and celery in margarine for 5 minutes, or until tender. Combine

onions and celery with all other dry ingredients. Add broth, and toss.

Yields stuffing for a 10 to 12 pound turkey.

    Day Before Mashed Potatoes
9 potatoes, peeled and cubed

6 ounces cream cheese

1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons butter

Bring a large pot of salted water to a boil. Drop in potatoes, and cook

until tender but still firm, about 15 minutes. Transfer potatoes to a large

bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion

powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or

overnight. Preheat oven to 350F. Lightly grease a medium baking dish. Spread

potato mixture into the prepared baking dish, and bake in the preheated oven

about 30 minutes.


Sweet Potato Casserole
5 sweet potatoes, cooked, peeled and mashed

1/4 teaspoon salt

1/4 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 cup white sugar

2 tablespoons heavy cream

1/4 cup butter, softened

3 tablespoons all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped pecans

Preheat oven to 350F. Lightly grease a 9x13 inch baking dish. Set aside. In

a large bowl, mix together mashed sweet potatoes, salt, 1/4 cup butter,

eggs, vanilla, ground cinnamon, sugar, and cream. Pour into prepared baking

dish. In a medium sized mixing bowl, combine 1/4 cup butter, flour, brown

sugar, and chopped pecans. Mix together with a pastry blender or fingers

until it resembles course meal. Sprinkle over potatoes. Bake for 30 minutes.


Black Bean and Corn Salad
1/3 cup fresh lime juice

1/2 cup olive oil

1 clove garlic, minced

1 teaspoon salt

1/8 teaspoon ground cayenne pepper

2 (15 ounce) cans black beans, rinsed and drained

1 1/2 cups frozen corn kernels

1 avocado - peeled, pitted and diced

1 red bell pepper, chopped

2 tomatoes, chopped

6 green onions, thinly sliced

1/2 cup chopped fresh cilantro

Place lime juice, olive oil, garlic, salt, and cayenne pepper in a

small jar. Cover with lid, and shake until ingredients are well mixed.

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes,

green onions, and cilantro. Shake lime dressing, and pour it over the

salad. Stir salad to coat vegetables and beans with dressing, and

serve.

Pork Shoulder Steaks

 This is what you will need

1-1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic
powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture
on both sides of steaks, pressing into surface. Place steaks in center of
cooking grate. Grill 10 minutes for medium (160F) or 12 to 14 minutes for
well-done (170F), turning once halfway through grilling time.

BBQ                

BBQ Pork Shoulder Steaks

MY Meatloaf

Meatloaf2 teaspoons vegetable oil
1 green onion, minced
2 cloves garlic, minced
2 tablespoons minced green bell pepper
2 tablespoons grated carrot
2 eggs, beaten
1 cup milk
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1-1/2 pounds ground chuck
3/4 pound ground pork
1 cup bread crumbs (such as Progresso)
1/2 cup all-purpose flour
1/4 cup ketchup plus an additional 1/4 cup ketchup (for top)
Preheat oven to 350F. Saute green onion, garlic, green pepper, and carrot in
vegetable oil over medium heat for a couple minutes. Combine beaten eggs
with milk, salt, black pepper, garlic powder, and onion powder in a medium
bowl. Mix bread crumbs and flour into ground chuck and ground pork with your
hands. Add egg and milk mixture, sauteed veggies, 1/4 cup ketchup and mix it
up using your hands. Press the mixture into a meat loaf pan (the kind of pan
with drainage holes in the bottom) or a large loaf pan. Bake for 30 minutes,
then spread 1/4 cup of ketchup over the top of the meatloaf and bake for
another hour. Remove from oven and allow it to sit for awhile before slicing
and serving.

BBQ Rib's

BBQ Ribs

2 pounds Pork spareribs, either in a sheet
or separated
4 brushes,
for basting ribs
1 recipe
Barbecue Sauce any kind you liking
DRY RUB
1 tablespoon Onion powder
1 tablespoon Salt
1 teaspoon Freshly-ground black pepper
3 tablespoons Paprika
1 tablespoon Dry mustard
1 tablespoon Garlic powder
1 tablespoon Crumbled dried bay leaves
SAUCE mix
2/3 cup Cider vinegar
1/3 cup Vegetable oil
1/4 cup Worcestershire sauce
1/2 teaspoon Tabasco or other hot sauce
1 tablespoon Paprika
1 tablespoon Mild chili powder
1 teaspoon Dry mustard
1 teaspoon Crumbled dried bay leaves
1 teaspoon Garlic powder
1/2 teaspoon Celery salt -- or to taste
Mix the dry rub ingredients together in a bowl. Dust the ribs with the dry rub, then rub it in well. Let marinate for 30 minutes.
Prepare a charcoal fire or preheat a gas grill.
To make the Lone Star Moppin' Sauce, place all the ingredients in a bowl and mix together well.
Cook the ribs on a cool part of the grill, basting with the Moppin' Sauce, using a leek brush. Keep covered, so that the smoke scents the meat. The longer and slower the ribs cook, the more tender they will be. Allow 1 to 2 hours if the ribs are in a sheet, about 40 minutes if separated. To cook over medium heat, halve the time.
Brush with She-Devil Barbecue Sauce when the ribs are almost done. Serve immediately, passing around the remaining sauce.
This recipe yields 4 servings.

Click Here!   for your Copycatcookbook