Recipes Page 6

Recipes

Corn Chowder with Secret Low Fat Tip

6 ears of fresh corn -remove kernels and save cobs
6 cups water
1/2 cup minced onion
1 minced red pepper
1 cup cream, milk, or 1/2 and 1/2, or fat free milk
1 slice bacon

Heat the bacon until fat is rendered. Brown veggies in the bacon grease (should use only 1 tsp.)
Boil the corn cobs in water for 20 minutes. Remove the cobs, add the corn and veggies. Cook 30 minutes.
When ready to serve, add the dairy product of your choice, but don't let come to a boil
(Note: for the bacon-y flavor without the animal fat, substitute 1/8 tsp. of Bottled Hickory Smoke)

Giovanni's Grilled King Salmon with Strawberry Cucumber Salsa-October 26th show
Marinade:
1/2 cup strawberry or cranberry Juice from concentrate
1/4 cup red wine vinegar
2 Tbs. sugar 1/2 tsp. Salt, 1/4 tsp. ground black pepper; 1/2 Tbs. fresh chopped Ginger; Zest of an orange or 2 Tbs. orange juice
Salsa:
Finely dice:4 large Strawberries, 1/2 cucumber with skin, 2 Tbs. yellow bell pepper, 1/4 cup red onion, 1/2 tsp. ginger. Mix with 2 Tbs. each honey and lime juice, 1/2 tsp., salt, 1/4 tsp., black pepper, 1 Tbs. olive oil
Directions: In a large bowl whisk together all marinade ingredients and add salmon fillets. Let set 2 hours minimum. Combine all Salsa ingredients, blend and refrigerate 1 hour, stirring once. Remove salmon fillets and discard marinade. Grill Salmon on medium heat over briquettes or gas flame for approximately 6 minutes per side. Let stand 4 minutes and top with salsa. Plate a salad with fresh greens lightly tossed with olive oil and balsamic vinegar. Serve with toasted French Bread.

Aunt Edna's Chili Sauce from Paul Hill
Ingredients: for 7 pints
6 lb.. medium to large ripe tomatoes
6 large white onions (4 lb..)
6 large green peppers
1 1/2 small red hot peppers
1 lb. grown sugar
2 cups cider vinegar (5% acidity)
2 Tbs. pickling or canning salt
1/2 Tbs. black pepper
1/2 Tbs. allspice
1/2 tsp. ground cloves
Preparation: Peel, core and coarsely chop tomatoes, and onions. Seed and chop peppers a little finer.
Place all remaining ingredients in a pot, add vegetables. Bring to a boil, stirring often, reduce heat and simmer
uncovered about 3 hours. Stir occasionally until mixture is thickened.
Can according to reliable canning instructions, taking care to sterilize properly and process 15 minutes

Celebrity Stew from Leo Pearlstein-November 2 show

Chive Hangtown Fry
12 oysters
1/4 cup butter
6 eggs
1/4 cup light cream
1/4 cup chopped chives
salt and pepper
Directions: shuck oysters and sauté in butter until edges curl. Beat eggs and cream together, and pour over oysters. Sprinkle with chives. Cook over low heat, stirring constantly until the mixture is scrambled, but still moist. Season to taste with salt and pepper. Serves six (with a crisp salad and slice of hot toast.)

Frank Sinatra Jr.'s Sautéed Zucchini
1 clove garlic, chopped
2 Tbs. olive oil
8 small zucchini, cut into julienne sticks
1/2 tsp. dried parsley
1/2 tsp. dried basil
4 Tbs. grated Parmesan or Romano cheese
Salt and pepper to taste
Directions: Sauté garlic in oil until brown. Remove the garlic and discard. Add zucchini and sauté. Add parsley and basil, and stir. Add salt and pepper and top with 1 Tbs. cheese per serving.

Bill Cosby's Prune-Nut Dressing
12 oz seasoned dressing
1 cup butter
2 cups chopped prunes
2 cups chopped pecans
1 1/2 cups prune juice
10 whole prunes, and 10 whole pecan (halves) for garnish
Directions: Combine the dressing, butter, prunes and pecans. Add the liquid and place the mixture in a greased, 2 quart casserole. Stuff each whole prune with a pecan half. Top with the stuffed prunes and cover casserole with aluminum foil. Bake at 325 degrees for 45 minutes or until heated through. Serves 8-10

Carly Baker's Recipes for Easy and Elegant Entertaining-November 16th Show

Salumeria Italiana....Quick Tomato Sauce
28 oz can good quality peeled Italian Tomatoes
2/3 cup chopped yellow onion
8-10 fresh basil leaves
1 tsp. sugar
5 Tbs. extra virgin olive oil
3 cloves fresh garlic
1 tsp. salt
1 tsp. freshly ground pepper
Directions: In a heavy saucepan, sauté the garlic and onion in 4 Tbs. olive oil over medium high heat until the onion is translucent. Add the tomatoes, salt, sugar, and pepper, and stir with a wooden spoon to break up some of the whole tomatoes. Cook for 12 minutes uncovered. Add the basil leaves and cook for an additional 4 minutes. Remove from heat and add remaining olive oil. Best if made several hours ahead of time.

Risotto with Porcini Mushrooms-serves 6
1 cup canned beef broth + 4 cups water
2 Tbs. butter
2 Tbs. vegetable oil
2 Tbs. finely chopped onion
2 cups Arborio or other imported Italian risotto rice
1 oz dried Porcini mushrooms (reconstitute in 1 cup water and save the liquid)
Black pepper, salt, and 1/3 cup freshly grated parmigiano-reggiano cheese

Bring broth to a slow simmer. Put 1 tbs. of butter, oil, and the chopped onion, and cook until translucent. Stir in rice to coat grains. Add 1/2 cup simmering broth, and stir, adding 1/2 cup broth each time the liquid is absorbed. After 10 minutes, add mushrooms, and 1/4 cup mushroom water. Add the remaining 3/4 cup mushroom water a quarter at a time until completely absorbed.
Finish cooking rice until it is tender, adding more broth as needed.
Off the heat, add the remaining butter, cheese, and salt and pepper to taste

Shrimp Scampi with Risotto
2 pounds raw shrimp in shell (can use frozen)
4 cloves minced garlic
2 Tbs. snipped parsley
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried oregano
1/2 cup chicken broth
4 Tbs. butter
3 Tbs. dry white wine
2 Tbs. lemon juice
1 tsp. cornstarch
1 Tbs. cold water
Clean and devein shrimp. Butterfly by cutting through the center back. Place in shallow baking pan, tail up.
Combine salt, pepper, and oregano, and sprinkle over shrimp. Broil 4 minutes until tender.
Meanwhile, in small saucepan, combine broth, butter, wine, lemon juice and bring to boil. Stir cornstarch into cold water to dissolve and whisk into mixture. Pour wine sauce over shrimp and serve immediately.

Quick Hummus
2 cans Chick peas-save 1/2 can juice to use in recipe
3 Tbs. tahini
Juice of two lemons
salt, and pinch of chopped garlic
Blend in food processor and refrigerate until serving time.

Italian Stuffed Rigatoni-Serves 6
1 large onion, finely chopped
2 Tbs. olive oil
12 oz. tomato paste
1 can (28 oz) Italian plum tomatoes
4 cups water
1 Tbs. sugar
1 Tbs. salt
1/2 tsp. pepper
1/2 tsp. oregano
3/4 lb. rigatoni
1 lb. hot Italian sausage, chopped
3/4 cup dry bread crumbs
1/3 cup milk
1 large egg
1/3 cup grated Parmesan cheese
Directions: Sauté onion in oil until softened, Add tomato paste, tomatoes, and water. Stir in seasonings, and simmer one hour, stirring occasionally. While sauce is cooking, cook Rigatoni in 5 quarts of salted boiling water for 10 minutes. Rinse with cold water and drain. Remove casing from sausage, break up large chunks and brown well in a skillet. Add bread crumbs, milk, and egg, and mix well. Stuff each rigatoni with the sausage filling. Layer sauce and rigatoni into large casserole. Sprinkle with cheese. Bake in a 350 oven for about 40 minutes.
Serve at once.

Cup of Comfort Cookbook with Jay Weinstein-November 23rd show'
Onion Soup
2 Tbs. each, butter and olive oil
4 sprigs fresh thyme or 1 tsp. dried
6 large onions, thinly sliced
2 tsp. salt
2 Tbs. dry sherry or white wine
8 cups brown beef stock, veal or chicken stock
16 slices French bread, toasted
1 pound grated Gruyere cheese
Directions: Heat butter and oil in a large soup pot, add fresh thyme, or onions and dried thyme. Stir to coat. Cook over medium low flame until they start to caramelize. Lower flame and cook until onions are mahogany brown and nearly disintegrated. Add sherry or wine and let alcohol evaporate for 2 minute. Then add the stock and simmer 20 minutes. Remove thyme stems. Ladle soup into ovenproof bowls or crocks. Top each with bread and gruyere and broil until cheese melts. Serve at once. Serves 8

Super Easy Cinnamon Rolls -makes 16
Rolls: 3 cups all-purpose flour
1/4 tsp. salt
3 1/2 tsp. baking powder
1/2 cup sugar
1/2 cup milk
2 beaten eggs
1/2 cup melted butter or margarine
Filling and topping:
1/2 cup white sugar
1 tsp. cinnamon
1/2 cup melted butter divided
1/2 cup light brown sugar
1/4 cup chopped walnuts
Directions: Preheat oven to 375 degrees. Combine flour, slat, baking powder, and 1/2 cup sugar. In a separate bowl, combine milk, eggs, and 1/2 cup melted butter. Mix the two mixtures together.
Knead dough on a lightly floured surface, about 5 minutes, until smooth. Roll into a 1/2 inch thick rectangle.
Combine sugar, cinnamon, and 1/4 melted butter in a bowl. Spread mixture over dough and roll up jellyroll-style. Cut into 16 slices.
Combine remaining butter, brown sugar, and walnuts. Distribute into 16 greased muffin cups. Bake 25 to 30 minutes or until the rolls are slightly browned. Invert and serve.

Boston Brown Bread
2 cups whole wheat flour
1/2 cup all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 cups buttermilk
1/2 cup molasses
1 cup seedless raisins
Heat oven to 350 degrees. Combine all ingredients and mix well. Spoon into 3 well greased 1 lb. (now all you can find are 13 oz. but they'll work too). Let stand 30 minutes before baking
Bake 45-50 minutes or until a toothpick comes out clean when inserted into the center.

Crab Ball with Homemade Cocktail Sauce
1 1/2 tsp. Worcestershire sauce
2 tsp. minced onion
1 cup crab meat or a drained 7 oz. can
8 oz. softened cream cheese
Blend all ingredients. Line a small bowl with plastic wrap and press the cream cheese mixture firmly into the bowl. Cover with more plastic wrap and chill at least an hour. To serve, remove plastic and invert onto a serving dish. Serve with crackers and cocktail sauce made by blending together 1/2 cup ketchup, 2 Tbs. horseradish, 1 tsp. lemon juice, and Tabasco to taste.

Harbor House Recipes-November 30th show

Halibut Piccata
Dust one 8 oz. halibut steak in flour and sauté in 2 Tbs. unsalted butter until lightly browned.
Discard butter left in pan. Add 3 oz capers, 3-4 oz white wine, 1 Tbs. fresh lemon juice and 2 Tbs. garlic
butter. Saute until done-approximately 4 to 5 minutes. Salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Chicken Marsala
Lightly pound to flatten one 8 oz. boneless, skinless chicken breast. Dust with flour. Sauté in 2 Tbs. unsalted butter. Add 1/2 cup sliced mushrooms and 2 Tbs. chopped red onion. Saute until onions are translucent. Add 1 oz. marsala wine and 1 oz heavy whipping cream. Reduce 2-3 minutes. Salt and pepper to taste. Garnish with parsley and serve immediately.

Cookies Galore-December 14th show

Apricot Squares-from Ellie Malykont

8 oz. butter
1 cup sugar
1/4 tsp. baking soda
1/2 tsp. baking powder
12 oz apricot preserves
2 eggs-separated
1 1/2 cups flour
pinch of salt
1 tsp. vanilla
3/4 cup chopped walnuts

Directions: Cream the butter with 1/2 half of the sugar. Add two yolks and stir well.
Mix and sift dry ingredients, and add to the butter mixture with the vanilla.
Beat until smooth and stiff. Spread in greased jelly roll (15 by 10) pan.
Spread preserves over the top.
Beat two egg whites with remaining sugar until stiff. Spread over preserves. Sprinkle with nuts
Bake 350 degrees for 40 minutes until nicely browned. Cool and cut into squares.

Lemon Curd
2 egg yolks
2 eggs
1/2 cup sugar
1/3 cup fresh lemon juice.
Directions: Heat eggs over double boiler.
Add sugar and lemon juice and cook, stirring constantly for 5 minutes. Make sure mixture reaches 160 degree on an instant read thermomenter. Stir in butter until melted. Mixture will thicken in refrigerator.

Christmas Kisses Makes 5 dozen
4 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
3/4 cup sugar
Directions: Let egg whites reach room temperature. Line baking sheet with parchment and preheat oven to 200 degrees. Add cream of tartar to whites and beat until soft peaks form. Add sugar 2 tbs. at a time til stiff peaks form. Increase mixture to highest speed and beat 5 minutes more.Add vanilla.
Paint red and green stripes on opposite sides of a decorating (icing) bag, fitted with a rosette tip or a round tip with a 1/4 inch opening (#4 or #5). Use either food coloring paste or liquid.Fill bag with meringue. Pipe rosettes 1 inch apart, about 1 1/2 inches in diamemer and 1 1/4 inches high.
Bake 3 hours and let dry in the oven after it has been turned off. You can try baking for less time at a higher heat (e.g. 300 degrees for 30 minutes) just be careful they don't brown.

Cashew Butterscotch Bars (makes 36)

1/2 lb plus 5 1/2 tbs. butter
3/4 cup plus 2 tbs. packed light brown sugar
1 2/3 tsp. salt
10 oz. butterscotch chips
2 1/2 cups all purpose flour
1/2 cup plus 2 Tbs. light corn syrup
2 1/2 cups salted cashew pieces

Directions: Preheat oven to 350 degrees. Butter a 13 by 18 pan inculding sides.
For crust-beat 1/2 lb plus 2 Tbs. butter and brown sugar until smooth. Stir salt and flour and add to butter mixture until crumbly. Pat into bottom of pan, but don't pack down. Bake 5 minutes. Prick with fork and bake 7 minutes until dry to touch., Transfer to cooling rack.
Butterscotch topping: In a large saucepan, combine 3 1/2 tbs. butter, butterscotch cups, corn syrup and 2 Tbs. water. Cook over medium heat until spreadable (stir constantly), about 5 minutes. Spread on crust, and sprinkle with cashew pieces. Bake 11-13 minutes until topping is bubbly and cashews lightly browned.
Cool completely before cutting into 2X3 inch bars.

Jam Poinsettas-Makes 24

1 1/2 cups flour
2 tbs. sugar
3/4 cup butter
1/4 cup sour cream
1 egg white
1/3 cup coarse sugar
3 Tbs. jam
Directions: Mix flour and sugar. Cut in butter and sour cream. Refrigerate overnight.
Cut in 1/2. Roll out each half 20 by 7 inches. Cut into 2 1/2 inch squares and make 1 inch cuts at each corner. Fold in every other corner as if making a pinwheel. Brush with egg white. Sprinkle with sugar and dot the center with jam (Red sugar and red jam, or orange jam). Bake 14 minutes at 375 degrees.

Mexican Wedding Balls (a.k.a. Russian Tea Cakes)-Makes 60

4 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 cups softened butter
1 1/3 cups powdered sugar
2 tsp. vanilla
4 cups chopped toasted almonds or pecans
3 cups powdered sugar (for rolling in after baking)

Directions: Combine flour, baking powder and salt.
In separate bowl, beat butter, sugar and vanilla until light and fluffy (about 8 minutes)
Stir in flour and nuts.
Cover with plastic and chill 2-3 hours
Preheat oven to 325 degrees.
Roll into 1 inch balls and place on ungreased baking sheets about 1 inch papart. Bake 15 to 20 minutes until lightly browned.
Let sit 5 minutes, and then roll immediately in powdered sugar. Let cool and roll in powdered sugar again.

Mother's Spritz (I forgot who's mother, but it makes 120)

2 cups butter-room temp.
1 cup sugar
1 egg
3 1/2 cups alour
1/2 cup cornstarch
1 tsp. vanilla

Directions: Preheat oven to 350 degrees. Cream butter and sugar until light. Add egg and vanilla. Add lour and cornstarch until just blended. Transfer to cookie press. Form 2 inch round or 's' shapes. Bake about 10 minutes until lightly colored. You can decorate these before baking with colored sugar, or after baking dip in chocolate or candy coating.

Holiday Ribbons-Makes 60
3 1/2 cups all purpose flour
1 tsp. baking powder
1 1/2 cups butter
1 egg
1 tsp. vanilla
1/2 tsp extract (orange, lemon, almond, mint)
Red, yellow and green food coloring

Combine flour and baking powder and set aside. Cream butter and sugar. Add egg and extract. Gradually add flour mixture, beating until combined.
Tint 1/3 of dough red(dark pink), 1/3 green, and 1/3 yellow. Make a "sandwich" and pack into a cookie press with a ribbon disk. Do not chill. Force dough out onto ungreased cookie sheets to make long ribbons. Slice with a knife to make individual cookies. Bake in 400 degree oven for 6-8 minutes until edges are firm
Remove and cool on wire racks. Bananas and Strawberries Flambe from Claude at Central Coast Restaurant Supply ("takes less than 10 minutes to make")
First Prep your fruit: Slice 3 bananas and 1 pint basket of strawberries; and take ice cream of your choice out of the freezer.
Mix 2 Tbs. of butter, 1 shot of Kahlua (1/2 oz.), 1/2 tsp. vanilla, 2 Tbs. brown sugar.
Heat and add the fruit. Pour fruit over ice cream.

Chicken Involtini from Doug MacMillan at Rosa's Ristorante
Serves 6
6 10 oz. chicken breasts, pounded evenly
1 cup vegetable oil
2 cups chicken broth
Sauce: 2 med. red onions, sliced,
3 cups chicken broth
1 1/2 cups balsamic vinegar
2 oz. butter
1/2 cup olive oil
Filling:
1 lb. shitake mushrooms, sliced
10 oz. gorgonzola cheese, crumbled
1/4 cup olive oil
2 T. garlic, diced
1 T. fresh tarragon chopped
salt, pepper, and dried basil, to taste
1/4 cup parsley, chopped
To make the sauce-heat the olive oil over medium heat and sauté red onions until translucent. Add balsamic vinegar and chicken broth and reduce by 2/3. When ready, reheat and whisk in butter
To make filling-Heat olive oil, garlic and spices. Add mushrooms and sauté until they begin to brown, then add white wine. Continue cooking until mushrooms are tender. Set aside in bowl and refrigerate. When cool (approx. 10 minutes) add gorgonzola crumbles, fresh tarragon and parsley and mix together.
To stuff breasts-Place stuffing in center of each breast. Use cotton string to tie breasts around filling, and wrap around 6-12 times until filling is secure. In a medium non-stick pan, brown chicken in olive oil. Pour chicken broth over and bake at 400 degrees for 20 minutes. Take chicken out of the pan, and slice on the diagonal. Top with the sauce. At Rosa's they serve this with garlic mashed potatoes and fresh vegetables.

Polenta from Rosa's "A staple of Northern Italy"
2 cups yellow cornmeal
5 cups water, more if needed
2 tsp. salt, or to taste
1 cup heavy cream or milk
butter (optional)
Bring water to boil in a heavy 4 qt. saucepan. Add salt, butter, and milk, and once the water returns to a boil reduce heat and simmer. At this time, begin to slowly whisk in the cornmeal, stirring vigorously to avoid sticking or formation of lumps. Cook polenta for 40 minutes, stirring often. When it is cooked pour into a moistened platter Serve hot or allow to cool and cut into desired shapes and sizes.

Panna Cotta and Berry Coulis from The Park Restaurant (serves 6)
1 envelope unflavored gelatin
4T. milk
1 cup powdered sugar
1 vanilla bean, split lengthwise
1/2 tsp. salt
3 cups heavy cream
1 1/2 cups sour cream
Berry coulis (recipe follows)

In a cup, mix gelatin and milk together, set aside. In heavy bottomed saucepan, mix 2 cups cream, sugar and vanilla bean. Bring to boil over medium low heat, stirring occasionally. Remove from heat and scrape seeds from vanilla bean into cream. Add gelatin, pour in large bowl and cool.
In small bowl whisk sour cream till smooth. In a chilled bowl, beat 1 cup cream to stiff peaks. Fold in sour cream and cooled gelatin. Pour into custard cups and chill. To unmold, dip custard cups into small bowl of hot water, invert on plate and spoon berry coulis around the edges. Top with whole or sliced berries to serve.

Berry Coulis
1 pint of berries (blueberries, raspberries or blackberries
juice of each: 1 lemon, l orange; sugar to taste. Wash berries, remove stems, and puree berries and fruit juice in a food processor. Add sugar to taste, and process until sugar dissolves.

Grilled Scallops with Apples and Honey from the Park Restaurant of Megan Loring
2 Granny smith apples
12 large sea scallops
4 T. olive oil; salt and pepper
1/4 cup seasoned rice vinegar
1/4 cup honey
8 basil leaves, julienne
freshly ground pepper
Preheat gas grill to high. Slice apples crosswise into quarter inch thick slices. Brush apples and scallops with oil and season with salt and pepper. Grill apple slices on each side for 1 minute each side. Remove from heat and place three slices on each dinner plate. Grill scallops on each side for about 2 minutes and place a scallop on each apple slice. Mix rice vinegar and honey and drizzle on each scallop. Sprinkle with basil and serve with freshly ground pepper.

Clam Chowder from Fins
Ingredients:
3 sprigs fresh thyme
5 bay leaves
5 large leaves of fresh Basil, chopped
2 cloves garlic, minced
2 white onions, diced
3 celery sticks, diced
5 large potatoes, diced
1/2 lb. butter
50 oz. can arctic surf clams
2 cups heavy cream
Sauté all ingredients (can add bacon as optional flavoring). Add clam juice and 1 1/2 cans water. Bring to boil, add cream than turn down heat. Cook for one hour.

AHI POKE from Gardens of Avila
2 cups medium dice sashimi grade ahi tuna
2 ripe avocado
2 ripe mango
1 Tbs. wasabi root
1/4 cup tamari soy sauce
1/4 cup rice wine vinegar
2 Tbs. canola oil
1 Tbs. fish sauce
Dice avocado and mango the same size as tuna. Place half an avocado in a 3 inch ring mold. Place mango on top of avocado. Mix ahi with soy, wasabi, vinegar, oil, and fish sauce. Place ahi on top of mango and press down firmly. Remove mold and garnish with fish roe.

Crispy Salmon with Glass Noodles and Red-Onion Cucumber Salad-Serves 4
4 6 oz salmon filets
2 cups cooked cellophane noodles
1 large hot house cucumber
1 sweet red onion
Tamari soy sauce; red wine vinegar; rice wine vinegar; fish sauce; black pepper and canola oil.
Precook the noodles and marinate with equal parts soy, red wine vinegar, and oil for 30 minutes.
Slice cucumber and red onion and marinate with 1/4 cup each soy and rice vinegar, 1 T. fish sauce and 1 T. oil. Can marinate overnite.
Salt and pepper salmon and cook in preheated skillet until crispy. Flip and place in oven for 4 minutes until done.
To assemble: place glass noodles in center of bowl, forming a nest-top with salmon-top with cucumber salad. Use leftover marinade to cover the bottom of the bowl and garnish with lemon zest.

Schooner's Shrimp Scampi-Serves 2
2 oz. clarified butter
2 oz. minced garlic,
2 oz. horseradish
3 oz. capers
juice of half a lemon
White wine to deglaze
4 oz. cream
12 shrimp
salt and pepper to taste
Heat butter, garlic, capers and horseradish in a medium sauté pan until it sizzles. Deglaze with white wine and lemon juice. Reduce until capers are covered half way up. Add cream and reduce cream until large bubbles start to form. Add shrimp and cook another 2-4 minutes, until shrimp are cooked through.
Recommended wine-Pinos Gris; serve with wild rice and fresh seasoned vegetables.

Antonio Seafood Stew-Serves 2
2 oz. butter
2 oz. Garlic
3 oz. clam juice
white wine and lemon juice
6 Jumbo Scallops
8 Green-lip mussels
1/2 pound Little Neck clams
2 Alaskan King Crab Claws
6 Jumbo Shrimp
lobster meat or langostinos
8 oz. Marinara sauce
In a 4-quart pot heat butter and garlic until sizzle. Add scallops, clam juice, lemon and white wine. Add shellfish, cover and bring to boil until clams open in approx. 4-7 minutes. Add marinara sauce and return to boil. Add shrimp and langostinos and cook another 2-4 minutes until shrimp are fully cooked. Serve in bowls with fresh parsley, and Cabernet Sauvignon wine to drink.

Winners of the Old Vienna Best of the Wurst Potato Salad Contest
Mary Knaebel's Potato Salad-The Judges' Choice

8 oz. red potatoes, boiled in skins
1 8 oz. can water chestnuts, finely chopped
4 green onions, finely chopped
1 cup mayonnaise
1 Tbs. salt
dash of pepper
1 tsp. dill weed
1 tsp. Maggi seasoning
1/4 cup hot chicken broth
Mix all ingredients first and then add finely sliced potatoes.

The People's Choice-First Prize-Linda Canterberry
8-9 Warm cooked Russet potatoes
6 eggs, cut up
1 med. red onion diced
1/2 quart of dill pickles
1 qt. of Best Foods Mayonnaise (use enough to make salad creamy)
Mix all together and chill overnight before serving.

Runner-Up and Very Delicious-Karen and Marian Styler

10 lbs. Idaho Potatoes-boiled, peeled and sliced into 2 inch pieces
1 T. white pepper
salt to taste
1/2 tsp. cayenne pepper
Senfgurken (German Pickles) sliced and diced
]1/2 cup pickle (Gurken) juice
5 T. mayonnaise
4 T. Miracle Whip
toss gently-don't press; just lift and turn
1/2 cup olive oil
1/4 cup finely chopped parsley
Let sit overnight to blend flavors.
Serve at room temperature for best flavor

Mango Salsa from Kennedy's Julian Varela

2 large ripe mangoes
1 large red onion
1 bunch basil
juice of a lemon
5-7 roma tomatoes
1 clove garlic
1 tbs. red wine vinegar
Peel the mangoes and onion and garlic, and chop into small dice with the tomatoes, large bunch of basil, and the juice of a lemon. Season with the red wine vinegar. Delicious on broiled fish.

Poppyseed Orange Olive Oil Cake with Almonds-Willow Creek Olive Ranch

- Adapted from a recipe in the excellent book by Deborah Krasner, The Flavors of Olive Oil

Ingredients:
2 cups all purpose flour
1 ¼ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 large eggs, beaten
1 ½ cups whole milk
½ cup Pasolivo Orange Flavored Olive Oil
grated zest of 1 orange
1 teaspoon pure vanilla extract
½ cup sliced almonds
1 tablespoon poppyseeds

Instructions:
Preheat the oven to 350 degrees
Sift together the flour, sugar, salt, baking powder and baking soda
Make a well in the center of the dry ingredients and whisk in the eggs, milk, olive oil, zest and vanilla.
Add the almonds and poppyseeds to the batter, and mix with a spatula or wooden spoon.
Pour the batter into a greased Bundt cake pan. Bake for 55 to 60 minutes, until the cake is golden on top. Cook the cake, invert on a plate and dust with confectioners sugar if you like.

Chuck Hiigel's pick-Carbonnades a la Flamande-great with Belgian Beer

Flour for dredging
salt and pepper to taste
2 pounds boneless chuck, cut into 1 inch cubes
1/4 cup oil (salad or olive)
3 large onions, sliced
1 large clove garlic, minced
1 twelve-oz. can of beer
1 T. chopped parsley
1 bay leaf
1/4 tsp. thyme
Combine flour, salt and pepper. Dredge meet in seasoned flour.
Heat oil, in skillet, and cook onions until they start to color. Remove onions from skillet, add meat and brown on all sides. Add remaining ingredients, cover and cook until meat is tender, about 1 1/2 hours. Serve hot with boiled potatoes.

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