Sunday, June 24, 2007

Cheese-Stuffed Zucchini

3 zucchini squash

¼ cup finely minced onions
2 Tbsp. butter
½ cup bread crumbs
¼ tsp. salt
¼ tsp. pepper
½ cup grated Swiss cheese

melted butter
Parmesan or cheddar cheese
fresh parsley

Wash zucchini and cut off ends. Drop into boiling water to cover for 10 minutes. Blanch in cold water. Drain and slice zucchini lengthwise. Scoop out pulp (with a grapefruit knife) and finely chop the pulp.

Sauté the onion in the butter until golden. Add the pulp, bread crumbs, salt and pepper and the Swiss cheese. Cook until soft and some of the moisture has evaporated.

Fill zucchini boats with mixture, dot with melted butter, cheese and bake in a 450º oven about 10 – 15 minutes, until hot and golden. Bake uncovered.

Sprinkle with chopped fresh parsley.

Lemon Bars

Cookie Crust:

2 cups unbleached all-purpose flour
½ cup plus 2-3 Tbs. confectioners’ sugar
pinch of salt
1 t. finely grated lemon zest
1 cup (2 sticks) butter, room temperature

Lemon Filling:

4 large eggs
2 cups granulated sugar
1 Tbs. finely grated lemon zest
6 Tbs. freshly squeezed lemon juice
2 Tbs. unbleached all-purpose flour
1 t. baking powder

Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan.

To make the cookie crust, combine the flour, confectioners’ sugar and salt. Add the lemon zest and butter, mixing until thoroughly blended. Using the heel of your hand or the back of a spoon, gently spread the mixture over the bottom of the pan. Bake for 20 minutes.

While the crust is baking, prepare the filling. Beat the eggs until light. Gradually add the sugar, beating until think and lemon colored. Add the lemon zest, lemon juice, flour, and baking powder, blending until well combined.

Pour the lemon mixture over the still warm baked cookie crust.

Bake for 20-25 minutes, until the top is golden brown. The filling should be soft.

To garnish, sift the remaining 2-3 Tbs. confectioners’ sugar over the cookies while they are still warm. Cook on a rack for at least 30 minutes before cutting into squares of bars.

Makes about 35 bars.

Sweet and Sour Meat Balls

1 bottle (12oz.) chili sauce
1 can (14.5 oz.) jellied cranberry sauce
¼ cup bread crumbs
3 eggs
3 lb. ground meat
3 Tbsp. mustard
5 Tbsp. ketchup
1 cup water

Put the chili sauce and cranberry sauce in a large, heavy pot; bring to a boil and let simmer.

In a wooden bowl chop bread crumbs, eggs, ground meat, salt and pepper to taste, mustard, ketchup and add the 1 cup of water.

Form the meat balls (the size depends on your preference); put in the above liquid and cook slowly or simmer for 2-3 hours.

Mushroom Phyllo Appetizers

2 medium onions, finely chopped
4 oz. butter
1½ lb. fresh mushrooms, chopped
6 Tbsp. flour
6 Tbsp. dry sherry
salt and pepper, to taste

16 phyllo sheets
½ lb. butter, melted

Sauté onions in the 4 oz. of butter over medium heat until tender, about 8 minutes. Stir in mushrooms, flour, sherry, salt and pepper. Cook and stir until mixture is thickened, about 3 minutes; cool slightly.

Cut phyllo leaves lengthwise into 5 strips; brush with melted butter. Place a second sheet on top; butter. Place a cylinder of filling (about 1 Tbsp.) diagonally on each strip. Fold in each corner and roll until closed. Brush with melted butter.

Bake 400º for about 15 minutes, or until brown.

Coconut Crusted Shrimp

12 tiger shrimp, with tails attached
1 ½ cups flour
3 large eggs, beaten
1 ½ cups Panko (Japanese bread crumbs)
1 ½ cups sweetened shredded coconut flakes
vegetable oil (for frying)

Peel, clean, devein shrimp and dust with flour. Dip shrimp into egg wash, then press shrimp into Panko and coconut; turn shrimp over and press into Panko and coconut again to coat both sides.

Refrigerate shrimp for about 2 hours prior to frying.

Pour enough oil into heavy large pot to reach a depth of 2 inches; heat to 350°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute.

Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter.

Tuesday, June 12, 2007

Easy and Festive Pizza Appetizers


  • 1 - container (8 ounces) dill dip or spinach dip
  • 1 - package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
  • 2 - cups chopped fresh vegetables
  • 1/2 - cup finely shredded Cheddar cheese (2 ounces)


  1. Spread dill dip over pizza crust within 1/2 inch of edge.
  2. Sprinkle with vegetables and cheese.
  3. Cut into 1 1/2-inch diamond shapes.

Brownie Footballs

1 - package brownie mix (with chocolate syrup pouch)
1/4 - cup water
1/3 - cup vegetable oil
3 - eggs
Football-shaped cookie cutter, 3 1/2x2 inches
1 - tub chocolate ready-to-spread frosting
1 - cup white baking chips
1 Tablespoon milk
1 Tablespoon butter

Preheat oven to 350°F. Line rectangular pan, 13x9x2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray.

  • Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended.
  • Spread in pan.
  • Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
  • Cool completely, about 1 hour.
  • Remove brownies from pan, using foil to lift.
  • Cut brownies into football shapes, using cookie cutter.
  • Frost footballs with frosting.
  • Place baking chips, milk and butter in small microwave-able bowl.
  • Microwave uncovered on Medium-High (70%) 1 minute; stir.
  • Microwave about 10 seconds longer or until chips are melted.
  • Drizzle melted chips over frosting to look like football laces.

South Philly Hamburger


1-1/2 - pounds ground chuck
1 - egg yolk
1/4 - cup grated onion
1 - large clove garlic minced
2 - teaspoons dried crushed basil
1/2 - teaspoon oregano
1/3 - teaspoon salt
1/4 - teaspoon pepper
2 - provolone slices
4 - hamburger buns


Prepare a medium fire in your grill.

While the grill is heating, mix the ground chuck, egg yolk, onion, garlic, basil, oregano, salt, and pepper in a medium mixing bowl.

Mix lightly, using your hands. (Remember wash your hands before and after handling the ground beef.)

Place the hamburger patties on an oiled grill grid.

Grill directly over the heat for 5 to 7 minutes per side for medium.

Adjust your times for rare to well done.

Toast buns split side down on the edges of the grill grid until lightly brown.

Place provolone on top of each burger 2 minutes before burger is done.

Grill with cover down until the cheese melts.

Grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly.

Crunchy Cole Slaw

2 bags angel hair coleslaw or you can use regular coleslaw if not available.
2 bags oriental flavor Ramen noodles uncooked and crushed
2 cups fresh broccoli flowerettes
1 cup sliced almonds
1 cup sunflower seeds
1 bunch green onions chopped


1 cup canola oil
1/2 c white vinegar
1/3 c sugar
2 pkgs. flavoring from Ramen noodles

Mix dressing and chill.

Toss all salad ingredients together. Just before serving add dressing and
mix well. Do not add crushed noodles until ready to serve.

Reuben Brat

1 pkg. (19.76 oz.) Fresh Original Johnsonville Bratwurst
5 dark rye hoagie rolls
5 thin slices Swiss cheese
1 tsp. butter
1 lg. onion, sliced
1 can (14 oz.) sauerkraut

Reuben Sauce (combine next 2 ingredients)
1/3 cup Thousand Island dressing
1/3 cup coarse ground mustard


Grill one package Johnsonville Fresh Original Bratwurst according to directions. Keep warm. Sauté sliced onions in a pan with 1 teaspoon of butter over medium low heat until they turn a light golden brown. Keep warm. Warm sauerkraut in a saucepan until heated through. Blend Thousand Island dressing and mustard together to make Reuben sauce.

To make 1 sandwich, place two tablespoons of Reuben sauce on an open-face hoagie roll and add 1 slice of Swiss cheese, onions, 1 bratwurst. Top with sauerkraut and serve warm. Yield: 5 sandwiches.