NEOPOLITAN LEG OF VEAL

Posted on by

Rub a leg of veal with cut garlic.  Insert garlic in slits in the veal.  Sprinkle the surface with:

  • 1 t. oregano

  • 2 t. salt

  • ½ t. pepper

  • 1 t. parsley

  • 2 T. grated Romano cheese

Drizzle ¼ cup melted butter and 1 cup of crushed tomatoes over veal.
Roast at 300 degrees for 35 minutes per pound.  Baste often – even drizzle with more melted butter.  Keep adding hot water or stock to drippings to keep them from sticking.

MARDI GRAS TUNA (OR CHICKEN OR TURKEY)

Posted on by

  • 3 T. flour

  • Dash pepper

  • ¾ t. salt

  • ¼ cup melted butter

  • 1 2/3 cup evaporated milk

  • 1 ½ cups grated cheddar cheese

  • 2 T. parmesan cheese

  • 1 1/3 cup minute rice

  • 1 T. chopped parsley

  • Dash cayenne pepper

  • 1/3 t. oregano

  • 1 small can tomatoes

  • 1 medium onion chopped

  • 1 can tuna fish

Stir flour, pepper and salt into melted butter.  Add milk and stir until thick.  Add cheese and melt.  Put cooked rice, parsley, cayenne, oregano into a 9 x 12 Pyrex dish.  Stir in tomatoes to moisten rice.  Cover with onions and tuna.  Spread on cheese
sauce.  Bake at 375 degrees for 30
minutes.

TUNA (OR WHATEVER) TETRAZZINI

Posted on by

  • 6 T. chopped onion

  • 2 T. olive oil

  • 2 cans cream of mushroom soup

  • 1 ½ cups water

  • 1 cup grated parmesan cheese

  • 2  7 oz cans tuna drained

  • 2/3 cups sliced pitted ripe olives

  • 2 T. chopped parsley

  • 2 t. lemon juice

  • Pinch of thyme, marjoram

  • ½ # spaghetti

Sauté onion in oil until golden and tender. Add soup mixed with water and ¼ cup of cheese.  Break tuna into bite-sized pieces and add to sauce along with olives.  Mix gently and heat thoroughly.  Sprinkle with herbs and  lemon juice.  Cook spaghetti.  Drain well. Mix with the sauce and put into a greased 3 quart casserole.  Top with remaining cheese and heat until broiler until dish is hot, bubbling and golden brown.

TOMATO – WARM SLICED WITH CHEESE

Posted on by

This is more a directional on how to put this composed hot tomato than an actual recipe.  It makes an excellent side on a plate for color and variety.

Slice tomatoes about ½ inch thick.  Put a dollop of garlic
herb goat cheese on each.  Spread some grated parmigiano cheese on top.  Place
in a 350 degree oven for a few minutes to warm the tomatoes and melt the
cheese.  I would say, about 5-8 minutes.  Place a serving of greens –
either a leaf lettuce leaf, bibb lettuce leaf, or a little patch of arugula on
the dinner plate (or salad plate if you are serving this as a first
course).  Sprinkle the slice with some pine nuts and drizzle balsamic vinegar over the top.  Lay a few strips of grilled or roasted red pepper on top for garnish.

TARRAGON TOMATO SALAD

Posted on by

  • ½ cup parsley chopped fine

  • 1 T. fresh tarragon chopped fine

  • 1 medium clove garlic

  • 1 egg

  • ½ cup oil

  • 3 T. red wine vinegar

  • ½ t. salt

  • Pinch of sugar

  • Pepper to taste

  • Sliced tomatoes

Chop parsley, tarragon and garlic in food processor.  Add egg, oil, vinegar, salt,
sugar, and pepper.  Pour over fresh sliced tomatoes.

TOMATO SALAD FROM PARIS – SERVES 4

Posted on by

This is more a directional recipe than anything to be measured out.

Place a leave of leaf lettuce (or bibb or mache) on each salad plate.

Place about 5 kalamata olives sliced on top of the lettuce leaf.

Spread a ½ inch thick slice of tomato with herb goat cheese and place it on top of the olives

Fry a ½ inch thick slice of egg plant about the diameter of whatever your tomato slice is.  I fry it in a dry non stick skillet until it is brown on both sides and a little soft.
Leave the skin on.  Cool it.

Spread the egg plant slice with herb goat cheese and place it on top of the tomato slice.

Top the eggplant slice with another 2/3 inch thick tomato slice.
Drizzle Barefoot’s French viniagarette dressing over salad and garnish
with fresh chopped basil and parsely.

This salad is pretty and delicious and very easy to make.  Can be assembled at least and hour before serving.

Tiramisu Pie from Southern Living

Posted on by

  • 1 ½ t. instant coffee

  • ¾ cup warm water

  • 1 10.75 frozen pound cake thawed

  • 1   8 oz. package of mascarpone cheese (or cream cheese) softened

  • ½ cup powdered sugar

  • ½ cup chocolate syrup

  • One12 oz. container of frozen whipped topping thawed and divided

  • One (1.4 oz) Heath Bars coarsely chopped

Stir together coffee and water.  Cool.  Cut cake into 14 slices.  Cut each
slice in half diagonally.  Place triangles in bottom and up sides of a 9” deep dish pie plate.  Drizzle coffee mixture over cake.  Beat cheese, sugar and syrup until
smooth.  Add 2 ½ cups of topping and beat until fluffy.  Spread over cake.  Dollop remaining whipped topping around edges.  Chill 8 hours.

TEX MEX DIP

Posted on by

  • 1 can Frito Bean Dip

  • 2 small or 1 large avocados

  • 1 package of Taco seasoning

  • 1 cup sour cream

  • 1-2 tomatoes chopped

  • ¾ cup chopped olives (black/green or both)

  • ¾ cup chopped green pepper

  • ½ cup chopped onion

  • 1 ½ cups cheddar or Monterey jack cheese shredded

In a 10” Pyrex pie dish or circular casserole, layer bean dip, mashed avocado (mixed with a little lemon juice), mixture of Taco seasoning and sour cream, chopped vegetables.
Top with shredded cheese and serve with Taco chips.