ARUGULA SALAD WITH OLIVES, PANCETTA & PARMESAN (DESMOND)

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  • 6 thin slices of pancetta (about 1/3 of a 3 ounce package                             

  • 1 ½ T. extra virgin olive oil

  • 1 T. fresh lemon juice

  • 4 cups (loosely packed) arugula

  • 1/3 cup Kalamata olives, pitted and halved

  • Parmesan cheese shavings

Arrange pancetta in a single layer in medium nonstick skillet.
Cook over medium heat until brown and crisp .  Do not turn.
About 8 minutes.  Transfer to paper towels to drain.  Wisk oil and
lemon juice in a small bowl.  Season dressing with salt and pepper.  Place
arugula and olives in medium bowl; toss with dressing.  Divide salad between plates.  Top with pancetta slices and Parmesan shavings.  THIS DOESN’T MAKE MUCH MORE THAN FOUR SERVINGS.

ARTICHOKE DIP

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  • 2 cans (14 oz size) artichoke hearts

  • 2 cups grated parmesan cheese

  • 1 cup mayo

  • 1 cup sour cream

  • 1 t Tabasco sauce

Smash artichoke hearts.  Mix with other ingredients.  Either spread on rye or pumpernickel
miniatures and bake or put in casserole dish and bake, then spread.  400 degrees for 10 minutes.

ALMOND CAKE

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  • 1 cup butter

  • ¾ cup sugar

  • 1 egg

  • ½ cup almond paste

  • 1 t. almond extract

  • 2 cups flour

  • ¼ cup sliced almonds.

 Mix butter and sugar at medium speed.  Separate egg.
Beat yolk into butter/sugar mix along with almond paste and
extract.  At low speed beat in
flour.  Press into an un-greased square
baking pan.  Beat egg white until
frothy.  Brush over top of cake batter
and cover with sliced almonds.  Bake at
350 degrees for 30-35 minutes.

Beans from Santa Maria, California

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  • 2 cans Ranch Style Beans
  • 2 cans Dennison Chili with Beans
  • 1 can Sun Vista Pinto Beans
  • 1/2 pound ground beef, fully cooked and crumbled
  • 1/2 red onion, diced

Place all ingredients in a crock pot on low for 5 hours. Add ground beef. Sauteé red onion in olive oil until carmelized a bit, add to crock pot. Continue cooking in crock pot on low for several more hours.

Bacon Spinach Roll-ups

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  • 6 bacon slices
  • 1 – 10 oz package frozen spinach, chopped
  • 4 oz. cream cheese
  • ¼ cup mayonnaise
  • 1 t. salt
  • ½ t. pepper
  • ½ cup chopped green onions
  • 3 – 9” flour tortillas

Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients.  Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side.  Transfer to work surface.  Spread 1/3 of filling over tortilla, leaving ½” border.  Roll up tightly, enclosing filling.  Wrap in plastic.  Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours.  Preheat oven to 400 degrees. Remove plastic, slice off unfilled ends of rolls.  Cut rolls crosswise on slight diagonal into ¾” thick slices.  Arrange on large baking sheet.  Bake until heated through, about 7 minutes.  Makes 30.

Beef Brisket

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  • 1 package Lipton onion soup mix
  • ¼ cup water
  • 1 cup catsup
  • 2 T. mustard
  • 2 t. grape jelly or raspberry jam
  • 4 – 5 # flat cut beef brisket

Mix all ingredients except beef.  Spread ½ mixture on a Pyrex baking dish.  Add brisket.  Pour remaining ½ mixture over brisket.  Cover and bake 3 ½ hours at 325 degrees.  Cool.  Slice thin.  Serve alone or on buns as a sandwich.