Rudy's Cookbook



Asparagus with Fresh Tomato Sauce
Asparagus with Mimosa Sauce
Microwave Asparagus Salad
Orange-Glazed Asparagus
Parmesan Asparagus Spears
Asparagus with Fresh Tomato Sauce 1 pound fresh asparagus, bed and spoon Fresh tomato sauce (remove woody ends)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Fresh Tomato Sauce

Meanwhile, cook asparagus briefly in covered skillet with 1/2-inch boiling water, until crisp-tender, about 6 to 7-minutes for medium-thick asparagus. Drain asparagus, reserving 1/4-cup cooking liquid. Toss asparagus with olive oil, and season to taste with salt and pepper.
To serve: Divide asparagus into four servings and place on four warmed places. Spoon Fresh Tomato Sauce around asparagus. (Makes 4 servings)

Asparagus with Mimosa Sauce

1 cup Mimosa Sauce
2 1/2 pounds asparagus (allow 5 to 6 Medium-sized spears per person)

Trim 1/4-inch off the bottom of each stalk. Using a potato peeler, gently peel away tough outer skin of each stalk, working downward from the center. Bring a large pot of salted water to a boil. Cook asparagus in small batches, boiling for about 1 minute or until just tender but still crisp. Drain and refresh asparagus immediately under cold running water. Remove to a kitchen towel and pat dry.
Just before serving, arrange the asparagus on a serving platter, mounding slightly in the center. Spoon the Mimosa Sauce in a 1-inch wide ribbon across the spears, about 3-inches from the bottom.

Microwave Asparagus Salad

24 medium stalks asparagus (about 1 pound)
4 cups Italian-style salad greens with radicchio
4 tablespoons chopped hazelnuts

6 teaspoons balsamic vinegar
2 teaspoons olive oil
2 teaspoons orange juice
2 teaspoons Dijon mustard
1 teaspoons low-sodium soy sauce
Freshly ground pepper, to taste

Trim, peel and rinse asparagus (do not dry). Place spears flat, two or three deep in a glass pie plate or similar dish. Cover tightly with microwavable plastic wrap and microwave on high 2 1/2 to 5-minutes, depending on wattage.
Whisk together dressing ingredients, pour over asparagus and marinate in refrigerator until cool. Divide greens onto four salad plates; top each with six asparagus spears.
Drizzle with equal amounts of dressing, and top with hazelnuts. (Makes 4 servings)

Orange-Glazed Asparagus

3 bunches (about 3 pounds) medium-thick asparagus, tough ends snapped off
1/2 teaspoon salt 2 tablespoon extra-virgin olive oil
1/2 cup orange juice
Zest of a large orange, optional

Toss asparagus with salt. Arrange in a large 12-inch skillet with a lid. Add oil and juice to skillet and cover. The asparagus can be set up a few hours ahead.
About 10-minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4-minutes. Cook until tender, checking at 4-minutes with the tip of a sharp knife. Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2 to 3-minutes longer. Pour over asparagus and serve. (Makes 8 servings)

Parmesan Asparagus Spears

1 tablespoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
1 teaspoon salt
2 1/2 pounds asparagus spears
2 tablespoons grated or shaved Parmesan cheese

Stir together vinegar, oil and mustard in a large bowl. Set aside. Heat 2-inches of water and half of the salt to boiling in a large, deep skillet.
Break or slice off the lower stems of the asparagus spears. Rinse and place half of the spears in the boiling water. Cover and cook 5 to 6-minutes, or just until tender-crisp. Transfer asparagus to the bowl with the vinegar mixture.
Duplicate process with remaining asparagus. Toss gently until spears are evenly coated. Place asparagus on serving plate. Sprinkle evenly with cheese. (Makes 8 servings)


Baked Beans Fit for a King
Barbecued Baked Beans
Barbecued Beans
Barbecue Time Baked Beans
Bean Stew
Black Bean & Corn Quesadillas
Black Beans
French Onion Beans
Fresh Tasting Bean Burritos
Louisiana Green Beans
Quick and Easy Baked Beans
Refried Beans
Southern-Style Bake Beans
Western Beans
White Bean Salad

Baked Beans Fit for a King

3 slices bacon, chopped
1 1/2 cups chopped onions
3 tablespoons minced ginger root
3 cloves garlic minced
4 15-ounce cans navy or great Northern beans
1/2 cup packed dark-brown sugar
1/2 cup light molasses
1/2 cup salsa ketchup
1/2 cup apple cider
1 tablespoon Dijon-style mustard
1/2 cup crushed gingersnaps
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground allspice
2 bay leaves

Fry bacon until crisp in medium skillet; drain bacon thoroughly on paper towels. Discard all but 1-teaspoon bacon fat; add onions, ginger root and garlic to skillet and sauce until tender, 4 to 5-minutes. Mix all ingredients in 2-quart casserole. Bake, covered, at 300° for 2-hours; bake, uncovered, for 30-minutes. Discard bay leaves. (Makes 8 servings)

Barbecued Baked Beans

1 16-ounce can pork and beans
1 16-ounce can kidney beans, drained
1 16-ounce can green lima beans, drained
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
2 to 3 tablespoons strong cold coffee
1/4 cup brown sugar
1/2 cup ketchup
Pinch of oregano
Pinch sweet basil
Dash Tabasco
3 strips bacon

Combine all ingredients, except bacon strips, in a greased 13 x 9-inch baking dish. Place bacon strips on top. Cover with foil and bake at 350° for 1-hour. Remove cover and continue baking 15-additional minutes. (Makes 10 servings)

Barbecued Beans

2 tablespoons olive oil
1 onion, finely chopped
1 bell pepper, finely chopped
2 garlic cloves, finely chopped
3/4 pound ground round
1 can (5-ounce) can pork and beans
2 tablespoons Worcestershire sauce
1/2 tablespoon black pepper
1/4 cup barbecue sauce
1/4 cup ketchup with Tabasco sauce
1/4 cup cane syrup
3/4 teaspoon dry mustard powder
1/2 teaspoon curry powder

Heat olive oil and sauce onion, bell pepper and garlic in the hot olive oil until softened. Stir in ground round and continue cooking until browned. Drain off excess grease. Stir in canned pork and beans. Mix in Worcestershire sauce, black pepper, barbecue sauce, ketchup, cane syrup, and mustard and curry powders. Simmer for an hour to meld the flavors. Serve hot. (Makes 4 servings)

Barbecue Time Baked Beans

1 pound dried navy beans
2 tablespoons vegetable oil
2 medium-sized onions cut into small dice
1 can (28 ounces) Italian plum tomatoes, drained (reserve 1/2 cup juices) and coarsely chopped
1/2 cup ketchup
1/4 cup dark molasses
1/2 cup dark-brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon mustard (dry)
Salt and freshly ground black pepper, to taste

Place the beans in a bowl, cover with cold water and soak overnight. Drain and rinse beans very well under cold water.
Place the beans in a large, heavy pot. Add enough water to cover the beans by 2-inches. Bring water to a boil, reduce heat to a simmer and cook for 45-minutes, or until beans are tender but not mushy. Skim off any foam that rises to the surface. Drain the beans.
Place the oil in a large, heavy ovenproof casserole. Add the onions and wilt over medium-low heat until translucent. Remove from heat and stir in the beans. Stir in the tomatoes and reserved juices along with all remaining ingredients except the salt and pepper.
Bake, covered, for 45-minutes. Uncover and bake for 30-minutes more. Season to taste with salt and pepper.
Note: The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. (Makes 6 servings)

Bean Stew

2 tablespoons extra virgin olive oil
1 large garlic cloves, minced
2 cups chopped onions
1 green pepper, diced
1 can (28 ounce) crushed tomatoes
4 cups white beans, drained (navy, pea, cannelloni)
2 bay leaves
1 teaspoon dried oregano
1/2 cup pitted black Greek olives, preferably Calamata
Dash hot chili sauce

In a large pan sauté garlic, onions and pepper in oil till soft, about 10-inutes. Add all other ingredients, except olives, and simmer, covered, 30-minutes. Add olives and simmer 5-minutes. (Makes 7 cups)

Black Bean & Corn Quesadillas

8 to 6-inch flour Tortillas
16 ounces mixed shredded cheeses
16 ounces Black Beans, (or canned)
16 ounces corn, fresh or frozen
Small package yellow rice (prepared according to package directions)
Guacamole Salsa
Sour cream
Chopped scallions for garnish

Place 4 flour Tortillas on a griddle on medium heat and top with cheese, Black Beans and corn. Place remaining Tortillas on top, press down firmly with a spatula and flip them to brown on the other side, to 2-minutes. When heated through, remove them to a cutting board and let cool slightly. Cut each tortilla into 4 wedges. Place warm yellow rice in the center of a plate, arranging quesadilla wedges around outside of plate. Serve with guacamole, salsa and sour cream and garnish with chopped scallions. (Makes 4 servings)

Black Beans

1 pound black beans
4 ounces olive oil
1 large yellow onion, diced
1 teaspoon minced garlic
1 large green bell pepper diced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white vinegar
1 ounce diced pimiento

Pick through beans and wash thoroughly. Soak beans in cold water for 1 to 2-hours. Drain and place in a pot and cover with fresh water. Cook covered on medium heat until beans are tender. Drain any remaining liquid; add remaining ingredients and cook for 15-minutes or until onions are just tender. (Makes 6 servings)

French Onion Beans

10-3/4 ounce cans Campbell’s Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon pepper
4 cups cooked, cut green beans
1 1/3 French’s French Fried Onions

In a 1 1/2-quart casserole, mix soup, milk and pepper. Stir in beans and 2/3-cup of onions. Bake 25-minutes at 350° until hot. Stir. Top with 2/3-cup of onions. Bake 5-minutes until onions are golden brown.

Fresh Tasting Bean Burritos

1 1/2 tablespoons olive oil, preferably extra-virgin
1 to 2 cloves garlic, pressed
1 medium (or halt of one, large) onion
1 large sweet red bell pepper
2 to 3 medium-large fresh green chilies (ancho, Anaheim, pasilla or green bell pepper)
1/2-1 jalapeno or serrano pepper (or more, to 1 taste)
1 teaspoon salt
2 to 3 teaspoons chili powder or paprika (or both)
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can of (about 16 ounces) pinto beans, with liquid
Warmed whole-wheat tortillas or pita bread: (with out lard)
Diced avocado, plain low-fat yogurt, fresh cilantro, shredded and Cheddar cheese

Prepare the, vegetables. Peel the onion and slice it about 1/2-inch thick. Core and seed the bell and chili peppers then cut them into long slices about 1/2-inch thick. Remove stems and caps from jalapenos or serrano chilies, cut them in half lengthwise, scrape out all seeds, then cut into thin half-rings.
Heat the olive oil in a large (about 12-inch) sauté pan over medium-high heat. When oil is sizzling, add the onion, garlic, bell and chili peppers, and jalapeno of. Serrano pepper. Sprinkle with salt, toss with oil to coat then stir-fry about 1 minute. Add the chili powder and paprika, oregano, cumin and cayenne; cover with lid, reduce heat and simmer about 2-3 minutes, until peppers are barely tender.
Stir in the beans, liquid and all. Increase heat to high and cook, uncovered, occasionally stirring gently until most of the liquid evaporates and mixture thickens slightly.
Serve rolled into warmed whole-wheat tortillas, with garnishes on the side. To roll, place a large spoonful or two of mixture in the center of the warm tortilla. Fold over about 1 1/2 inches of the opposite ends, and then roll up, tortilla to contain filling. (Makes 4 to 6 burritos)

Louisiana Green Beans

1 pound fresh green beans, or 2 9-ounce packages frozen green beans, cooked
2 cups (1-pound can) tomatoes
1/2 cup chopped celery
1/4 cup chopped green pepper
1/2 teaspoon onion salt

Cook green beans until tender. Combine green beans, tomatoes, celery, green pepper, onion salt, and cook over medium heat about 15-minutes or until heated through. (Makes 8 servings)

Quick and Easy Baked Beans

2 16-ounce cans vegetarian baked beans in tomato sauce
1/2 cup chopped onion
2 tablespoons molasses or brown sugar 2 teaspoons dry mustard
2 tablespoons margarine
1 cup tomato sauce
2 16-ounce cans barbecue beans

Preheat oven to 350°F. Combine all ingredients and place in a 3-quart casserole dish. Bake uncovered for 45 to 60-minutes. (Makes 24 servings)

Refried Beans

1 tablespoon olive oil
1 small onion, minced
1 garlic clove, minced
2 cups cooked pinto beans, either homemade or canned, rinsed and drained

In 10-inch skillet heat oil over medium heat. Add onion and gar-lic and cook, stirring frequently, 4-minutes, or until onion is tender. Add beans; mash lightly with potato masher or large spoon until they are slightly lumpy and stir in salt.
Cook, stirring frequently, 5-minutes, or until beans are heated through. (Makes 2 cups)

Southern-Style Bake Beans

8 slices bacon, cut in 1-inch pieces
1 medium onion, diced
1/2 medium green bell pepper, diced
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/4 cup brown sugar
1/4 cup distilled or cider vinegar
2 tablespoons Dijon mustard

Adjust oven rack to lower-middle position. Heat oven to 325°. In a large pan, fry bacon until it is partially cooked and has released about 1/4-cup drippings. Remove bacon from pan and drain on paper towels.
Add onion and bell pepper to drippings in pan and sauté until tender, about 5-minutes. Add beans, bacon and remaining ingredients; bring to a simmer. (If there's not enough room in the pan, add beans and heat to a simmer; transfer to a large bowl and stir in remaining ingredients).
Pour flavored beans into a greased 9 x 13-inch oven-proof pan. Bake, uncovered, until the beans are bubbly and the sauce is the consistency of pancake syrup, about 45-minutes to 2-hours, depending on the "juiciness" of the brand of beans you use. Let stand to thicken slightly. Serve warm.
Use a 28-ounce can of beans for every 6 guests. (Makes 18 servings)

Western Beans

4 strips of bacon, diced
1 large onion
1/3 cup of dry lentil
1 1/3 cups water
2 tablespoons ketchup
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon dried red pepper flakes
1 bay leaf
1 can (15, oz.) pinto beans, drained
1 can (16 oz.) kidney beans, drained

Lightly fry bacon in a heavy 3-quart saucepan. Add onion and cook until transparent. Stir in remaining ingredients. Cook over medium heat for 45-minutes, or until lentils are tender, stirring once or twice. Remove bay leaf before serving. (Makes 8 to 10 servings)

White Bean Salad

2 cans (15 ounces each) white kidney or cannelloni bean, drained
1/4 cup extra virgin oil
1/4 cup lemon juice
1 tablespoon wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1 red onion, sliced
1 ripe tomato, sliced
1 green bell pepper, seeded and sliced

Place beans in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, vinegar and salt and pepper. Pour over beans. Add the oregano, onion, tomato and green pepper. Toss. (Makes 6 servings)


Panned Broccoli

Panned Broccoli

1 pound fresh broccoli
2 tablespoons oil
1 tablespoon minced onion
1 clove garlic, minced
1/8 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon lemon juice

Wash broccoli and trim. Peel stems and cut into 2-inch lengths. Separate florets by cutting into halves or quarters so they are of uniform size. Blanch (parboil about 10-minutes for stems, less for florets). Plunge into cold water for about 3-minutes to set the color and texture. Sauté onion and garlic in oil. Add drained broccoli, and cook gently until it is tender-crisp. This will take only a few minutes. Season with salt, pepper and lemon juice. Serve at once. (Makes 4 servings)


Cabbage with Caraway

Cabbage with Caraway

1 head cabbage (about 1 1/2 pounds)
1 teaspoon margarine
1 tablespoon minced fresh parsley
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 cup chicken consommé (or 1 chicken bouillon cube)
Salt to taste
Caraway seeds

Remove major section of core from the cabbage. Leave just enough to hold the head together. Slice the head into wedges about 1 1/2-inches thick. Melt the margarine in a large skillet. Put in the cabbage, parsley, sugar, black pepper and consommé Cover and cook over moderate heat about 12-minutes, basting with the pan juices several times. About 1-minute before the cabbage is done, sprinkle with caraway seeds. Remove cabbage to a serving dish. Pour the pan liquid over the cabbage. (Makes 6 servings)



Corn on the Cob with Cayenne & Lime

Corn on the Cob with Cayenne & Lime

6 ears corn, shucked
6 tablespoons unsalted butter
1-2 teaspoons cayenne pepper
Juice of 2 limes (about 2 tablespoons)
1 tablespoons salt

Bring a large pot of salted water to a boil. Add corn and cook 4-minutes, no longer. Meanwhile, in small saucepan, melt butter with cayenne over medium heat. Add lime juice and salt. Drain corn. Slather with the cayenne butter mixture and serve immediately. (Makes 6 servings)


Melenzana Alla Griglia (Broiled Eggplant)

Melenzana Alla Griglia (Broiled Eggplant)

1 large eggplant
1/2 cup Italian salad dressing
1 teaspoon rosemary
1/4 teaspoon oregano
1 cup tomato sauce
Salt and pepper
2 ounces grated parmesan cheese

Peel eggplant and cut crosswise in 3/4-inch slices. Place in a bowl with salad dressing, rosemary and oregano, being certain dressing and herbs are spread over each eggplant slice. Let stand 1 hour. Drain. Arrange eggplant slices on a baking sheet. Broil 3-inches from a medium-low flame about 5-minutes on each side until the slices are tender and lightly browned. Arrange the eggplant and tomato sauce in alternate layers in an 8-inch-square baking dish, seasoning each layer lightly with salt and pepper. Top with grated cheese. Place under broiler again for about 2-minutes or until cheese is brown. Serve immediately. (Makes 6 servings)


To most Americans, that word refers to the white, or button, mushroom, the kind most commonly (and almost exclusively until a few years ago) found in supermarkets - the kind that accounts for 90 percent of the mushrooms consumed in the United States annually.
But interest in mushrooms is, you might say, mushrooming, as we've become more adventurous eaters in general. And so it is that you can enter nearly any supermarket and find Portabella, Cremini and Enoki mushrooms as well as Button; look a little farther into the specialty grocery stores and you'll find some that grow only in the wild.
The best way to learn about mushrooms of all types, of course, is to experiment. Herewith, a primer on some of the types found in Las Vegas Valley stores.

Types of Mushrooms

Black Trumpet
Button or White
Cremini or Crimini
Maitake or Hen of the Woods
Portabella or Portobello
(also known as Bunapi or buna shimeji)

Grow on beech logs in the wild (hence the name), but also are cultivated
Strong and bitter when raw, but mildly sweet and nutty when cooked
Discard cluster if attached; rinse or brush and use whole or sliced
Stir-fries, sauces, soups
Black Trumpet

Fragile and trumpet-shaped; charcoal gray on the outside, deep brown within
Very flavorful, rich and buttery
Sauté and add to rice and wild-rice dishes
Their richness enables them to stand in for meat in vegetarian dishes

Broad, waxy caps; bluish-purple cast
Mild with a very dense texture
Chop, as to use in duxelles
Substitute for other mushrooms; sauté, pickle, braise, use in dips or bake
Button or White

Light, nearly white appearance
Mild, but intensifies when cooked
Raw in salads or cooked any way
Slice and saute and use on pizza, in pasta, quesadillas or cheeseburgers
Cremini or Crimini

Smaller relative of portabella, but firmer, with light tan to deep brown caps
Deeper and earthier than white mushrooms
Cook almost any way
In beef, wild game and vegetable dishes

Funnel-shaped with "inside-out" cap; tapered at base; bright yellow but pales as it ages; found only in the wild and exported to Europe from North America
Mild, slightly fruity, reminiscent of apricots
Brush and pick off dirt
With poultry or pork or in soups, stews and egg dishes

Tiny caps and long, thin stems
Mild and crunchy
Trim roots; separate stems
Raw in salads and sandwiches or as an ingredient in soups

Actually a fungus parasite on other mushrooms, which turns the outside reddish-orange while the interior remains white; eat only when host's identity is clear
Deeper flavor than host but still delicate, with firm, soft texture
Trim; sauté to use in omelets and other egg dishes
Adds red color; use in a seafood stew or in a stir-fry; substitute for any mushroom
Maitake or Hen of the Woods

Ruffly, with no caps
Very delicate
Saute lightly in butter or oil
Give a richer taste to any dish in which common mushrooms are used

Gray, pale yellow or blue, with velvety texture
Sauté with butter and onions
Varied uses; one suggestion is with sautéed sliced steak and red bell peppers over linguine, with Parmesan cheese
Portabella or Portobello

Larger relative of Cremini; tan or brown caps as large as 6 inches in diameter
Deep and meaty in both taste and texture
Grill, broil or roast
Appetizers, entrees, side dishes or grilled and served on toasted buns

Tan to dark brown with broad caps and tan gills
Rich and woodsy when cooked, with meaty texture
Remove stems; use cooked
In stir-fries, pastas, soups, entrees and sides


Oregano Onions

Oregano Onions

4 Medium yellow onions, skin removed
4 Tablespoons balsamic vinegar
1/2 cup white wine, broth or water
2 teaspoons dried oregano
1/4 teaspoon salt
Freshly ground pepper

Place onions upright in baking dish sprayed with oil. Mix vinegar, wine and seasonings; pout over onions. Bake, covered, in 425° oven until onions are tender, about 45-minutes. (Makes 4 servings)


Succotash Salad with Mushrooms

Succotash Salad with Mushrooms

1 pint cherry tomatoes cut in half
1 (9-ounce) package frozen cut green beans
1 (10-ounce) package frozen baby Lima beans
1 (10-ounce) package frozen yellow kernel corn
8 ounces fresh button mushrooms, sliced
2/3 cup lemon juice
1/3 cup sugar
1/3 cup vegetable oil
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon freshly ground pepper, or to taste

Cook or briefly microwave frozen vegetables then drain. Combine in a large mixing bowl with mushrooms.
In pint jar with tight fitting lid, shake lemon juice, sugar, oil, salt, basil and pepper. Pour over vegetables, cover and refrigerate for 3-hours or over night, stirring occasionally. Add halved cherry tomatoes. Stir again before serving, with slotted spoon. (Makes 8 servings)


Marinated Tomatoes Smoked Tomatoes

Marinated Tomatoes

10 large tomatoes
1 1/2 cups oil
1 cup cider vinegar
1 cup chopped parsley
1 cup chopped green onions
1 teaspoons salt
1 teaspoon pepper
2 teaspoons thyme

Thinly slice tomatoes and divide among 5, 1-cup containers. Combine remaining ingredient in a large jar. Stir and shake well. Pour over tomatoes. Cover and chill for several hours. (Makes 24 servings)

Smoked Tomatoes

4 large beefsteak tomatoes, cored, or 12 Roma tomatoes, cut in half lengthwise.

Prepare in an indirect fire in a smoker. Place the tomatoes cut side-up in a disposable aluminum pan. Cover and smoke at 225 to 250° (use a grill thermometer) until the tomatoes have softened and the skins begin to crack, 1 to 1 ½-hours. Serve immediately. (Makes 4 servings)


Zucchini Latkes

Zucchini Latkes

3 large zucchinis, peeled
1 medium potato, peeled
1 egg plus 2 egg whites, beaten
2 tablespoons soy or whole-wheat flour
Salt and freshly ground black pepper, to taste
2 tablespoons canola oil, for frying

Using a hand grater or food processor, coarsely grate the zucchini and potato. Place the grated vegetables in a colander and squeeze well to drain. Transfer the grated vegetables in the center of a clean dish towel, wrap tightly and squeeze over the sink to remove more water.
In a medium bowl, combine the vegetables, eggs, flour, salt and pepper. Mix well. Use your hands to form the batter into 12-patties. Set aside.
Coat a large skillet with cooking spray, then add the oil and heat over medium high heat. Once the pan is hot, fry the latkes, a few at a time, until golden brown on the bottom and slightly firm, about 2 to 3-minutes. Flip and fry an additional 2 to 3-minutes, or until browned. Lower heat of needed. (Makes 12 servings)


Baja Chili
Chili Con Carne
Creamy Veggies
Hobo Vegetables
Roasted Vegetable and Feta Salad
Vegetable Salad
Vegetable Chili

Baja Chili

2 tablespoons olive oil
4 large boneless chicken breasts, cut into 1/2-inch chunks
10 ounces lean pork, cut into 1/2-inch chunks
1 cup onion, finely chopped
1/2 cup celery, de-stringed and chopped
1 large tomato, peeled and chopped
4 garlic cloves, pressed and chopped
4 poblano peppers (seeded and chopped)
8 ounces tomato sauce
5 teaspoons cumin
2 tablespoons masa harina
4 ounces tomatillos sauce or canned green sauce
1/2 teaspoon sea salt
1 teaspoon ground chipotle pepper (dried smoked jalapenos)
1/2 teaspoon white pepper
1 tablespoon hot sauce (a generic or your favorite)
2 tablespoons Worcestershire sauce
1/4 cup sherry, or to taste
1/2 cup chicken stock
1 to 2 quarts chicken stock
Yellow rice or couscous

1/2 cup cilantro, coarsely chopped
2 jalapenos, chopped, with seeds removed
1/2 cup goat cheese, crumbled

Sauté in olive oil the chicken, pork, onion, celery, tomato, garlic and peppers until lightly browned. Add tomato sauce, cumin, masa harina, tomatillos sauce, sea salt, chipotle pepper, white pepper, hot sauce, Worcestershire sauce, sherry and 1/2-cup stock and continue sautéing until more brown. Add 1-quart chicken stock and simmer for about 2 hours. Add more stock if necessary, then simmer slowly at least 1-more hour. Serve over yellow rice or with couscous, both cooked in chicken stock, and allow each guest to garnish. (Makes 6 to 8 servings)

Chili Con Carne

1 pound dried pinto beans, soaked according to package directions
7 tablespoons corn oil
3 1/2 pounds plum tomatoes (about 18)
2 1/2 medium yellow onions (about 7), stem ends trimmed, quartered with skins left on
10 garlic cloves (skins left on)
4 mulato chilies
3 ancho chilies
1 14 1/2-ounce can low-sodium beef broth
1 cup water
5 pounds ground round or ground chuck
1 tablespoon coarse salt
2 ounces Mexican chocolate or semisweet chocolate, chopped
1/2 teaspoon freshly ground pepper

Control the heat by increasing or decreasing the number of chilies. Be sure to have good ventilation over the stove when pan-roasting them. If you have two large cast-iron skillets, save some time by using both at once.
Drain and rinse the soaked beans, and place in a large saucepan with water to cover by 2-inches. Bring to a boil, reduce heat, cover, and simmer gently until beans are tender, about 11/2 hours. (You can prepare beans one or two days ahead; let cool, cover and refrigerate in their liquid.)
In a 12-inch cast-iron skillet, heat 2-tablespoons oil over medium heat; add tomatoes, and cook, turning occasionally, until skins begin to char, about 5-minutes.
Cover pan, reduce heat to medium-low, and continue to cook, turning, until tomatoes have softened, 7 to 8-minutes more. Transfer to a large bowl.
When cool enough to handle, peel and core tomatoes. Place tomato flesh in a clean bowl, and reserve.
While tomatoes cool, place two-thirds of onion quarters in same skillet with 2-tablespoons oil. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15-minutes. Transfer to a bowl to cool.
Repeat with garlic cloves, remaining onion and another tablespoon oil. When cool enough to handle, peel garlic and onion, cutting off and discarding roots and peels and adding flesh to bowl with tomato.
Transfer vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth. Set aside in a large bowl.
Tear the mulato and ancho chilies in half, and discard stems and seeds. In the same skillet over medium heat, toast chilies in remaining 2-tablespoons oil, turning with tongs, until smoky, about 3 minutes. Transfer to the blender.
Bring broth and 1-cup water to a boil, pour over chilies, and let stand until chilies are pliable, about 5-minutes. Puree chilies and broth, and stir into tomato mixture.
In a 7-quart Dutch oven over medium heat, cook one-third of meat, breaking it up with a spoon and stirring occasionally until nicely browned, about 8-minutes.
While meat is cooking, brown another third of the meat in the skillet. Then add that batch to the first in the Dutch oven. Stir tomato mixture into meat in Dutch oven.
Brown remaining beef in same skillet; add to Dutch oven. Drain cooked beans; add them to pot with salt.
Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until meat is tender and sauce is thick, about 1 1/2-hours. Stir in chocolate, and season with the pepper. Serve with garnishes. (Makes 12 servings)

Creamy Veggies

1 package (16 oz.) frozen mixed vegetables
1/4 pound (4 oz.) VELVEETA Pasteurized Prepared Cheese, cut up
4 ounces (1/2 of 8 ounce package.) PHILADELPHIA Cream Cheese cut up

Layer vegetables, prepared and cream cheese in 1 1/2-quart microwavable casserole, cover.
Microwave on high for 7-minutes rotating dish. Continue for an additional 6-minutes or until vegetables are thoroughly heated.

Hobo Vegetables

4 carrots, scraped
4 onions, peeled
4 potatoes, scrubbed
4 tablespoons margarine
Salt and pepper
Heavy Duty Aluminum foil

For each person place a carrot, a potato, and an onion on a square of foil. Add 1 tablespoon of margarine, and the salt and pepper. Wrap snugly and seal. Place over hot coals for 45 to 60 minutes, turning occasionally, until vegetables are done. (Makes 4 servings)

Roasted Vegetable and Feta Salad

12 ounce package of bowtie (farfalle) pasta
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 medium eggplant, cubed into 1 inch pieces
2 to 3 portebello mushrooms (tops only) sliced
3 small yellow squash (or a mixture of squash and zucchini)
1 1/2 ounces sun-dried tomatoes (soaked in 1/2 cup boiling water)
1/2 cup torn arugula or your favorite field greens
1/2 cup fresh basil
2 tablespoons balsamic vinegar
2 tablespoons garlic, minced
1/3 pound of Feta cheese, crumbled
1/4 cup and 2 tablespoons olive oil
*Chicken with White Wine Sauce
*Hawaiian Cheesecake

Preheat the oven to 450°. Line a cookie sheet with aluminum foil and spray with a non-stick spray. In a large bowl, combine all the vegetables, garlic and the 2-tablespoons of olive oil. Toss to coat. Bake for 25-minutes on the cookie sheet, tossing occasionally.
In a pot of salted water, cook the paste until al dente. Rinse under cold water and drain.
Drain the water from the tomatoes, saving the liquid. In a large bowl, combine the pasta, arugula, basil, tomatoes and vegetables. Add the remaining oil, reserved liquid, vinegar and Feta cheese. Toss to coat. Season with salt and pepper to taste.
Serve immediately with *Chicken with White Wine Sauce and *Hawaiian Cheesecake. Roasted

Vegetable Salad

1 medium head cabbage, thinly, sliced
3 tablespoons coarse or Kosher salt
1/2 pound carrots, sliced across to form thin circles
2 green peppers, diced in 1/4-inch cubes
2 cucumbers, thinly sliced
1 bunch radishes, thinly sliced
1/2 cup oil
1/2 cup vinegar
1/4 cup sugar
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika

Slice cabbage, put into a large bowl, and sprinkle with coarse salt. Add other ingredients and stir. Let stand about 15-minutes. Add oil, vinegar, sugar, pepper, garlic powder and paprika. Cover and refrigerate. This will keep for several weeks in the refrigerator. (Makes 15 servings)

Vegetable Chili

4 tablespoons olive oil
4 medium-sized onions, chopped
4 medium-sized carrots, cut into 1/2-inch pieces
2 tablespoons minced garlic
2 tablespoons chili powder
2 tablespoons cumin
1/2 pound red-skinned new potatoes, cut into 1/2-inch pieces
1 each red, green and yellow bell pepper, cut into 1/2-inch pieces
2 cans (28 ounces each) peeled plum tomatoes, chopped, with their juices
1 tablespoon tomato paste
1 tablespoon brown sugar
2 teaspoons dried oregano
1 teaspoon fennel seeds
2 each yellow squash and zucchini, halved cut lengthwise, seeded and cut into 1/2-inch pieces
1 can (15% ounces) garbanzo beans, drained and rinsed
1/2 cup chopped parsley
Salt and pepper, to taste
2 tablespoons fresh lemon juice

Place the oil in a large, heavy pot over medium heat. Add the onions and carrots; cook, stirring, for 7-minutes. Add the garlic and cook, stirring, for 3-minutes more. Reduce heat to low and stir in the chili powder and cumin. Cook 1-minute longer.
Stir in the potatoes, bell peppers, canned tomatoes, tomato paste, brown sugar, oregano and fennel seeds. Bring to a boil, reduce heat to medium and simmer, partially covered, for 25-minutes, stirring occasionally.
Add the yellow squash, zucchini, beans and parsley. Season with salt and pepper. Simmer, uncovered, for 20-minutes longer, or until the vegetables are tender, stirring occasionally. Stir in the lemon juice. Serve hot with a selection of garnishes. (Makes 10 servings)

Main Page | Features | FAQ | Special | Contact Us

For more information:
Mike Pristow
© Copyright 2011. All Rights Reserved.