Main Dishes

• Galic Salmon
• Golabki (Stuffed Cabbage)
• Chicken Marsala
• Broccoli de Rabe Con Linguine
  

Side Dishes

• Saltillo Zucchini
• Hazel’s Pumpkin Cornbread

Desserts

• Apple Crisp
• Apple Tart
• Mandarin Freeze
• Phyl’s Old-Fashioned Rice Pudding
• Walnut Cream Coffee Cake
• Strawberry Pretzel Dessert

Garlic Salmon    
submitted by "Peppysmom"
A large salmon filet, steamed in foil and cooked either in the oven or barbecue.  It’s seasoned with minced garlic, fresh baby dill, lemon slices, fresh ground pepper and green onions.

• 1 ½ pounds salmon fillet
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1 sprig fresh dill, chopped
• 5 slices lemon
• 5 sprigs fresh dill weed
• 2 green onions, chopped
• A handful of capers (optional)

1. Preheat oven to 450º F.  Spray two large pieces of aluminum foil with cooking spray.
2. Place salmon fillet on top of one piece of foil.  Sprinkle salmon with salt, pepper, garlic and chopped dill.  Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice.  Sprinkle fillet with chopped scallions and capers.
3. Cover salmon with second piece of foil and pinch together foil to tightly seal.  Place on a baking sheet or in a large baking dish.
4. Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

Golabki (Stuffed Cabbage)
Submitted by Linda

• Medium to large head cabbage
• 1 ½ to 2 lbs hamburger (uncooked)
• Medium onion (chopped)
• 1 or 2 eggs
• 2 bags Success rice (cooked)
• 32 oz. tomato juice
• 2 cans tomato soup
• About 6 slices crisp bacon
• Salt and pepper to taste

1. Preheat oven to 350°
2. Remove the center core of the head of cabbage.  Place in large pot of boiling water and boil until soft, removing each leaf as it softens.  Let leaves cool, then trim the thick rib on each leaf.
3. In a large bowl, combine hamburger, cooked rice, onion, salt, pepper and egg (add 1 at a time as both eggs may not be needed).
4. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or too small to use for rolling. 
5. On each separate cabbage leaf, measure the mixture with medium-sized ice cream scoop to make each roll the same size. 
6. Place 1 scoop of the meat mixture at the bottom of the leaf and roll tightly, tucking the sides to cover the mixture.  Place rolls in roasting pan.
7. Pour tomato juice over cabbage rolls, then both cans of tomato soup.  Crumble the bacon and sprinkle over the top.  If there are some extra leaves left over, slice into thin strips and sprinkle over the top.
8. Cover with foil and bake for 2 to 2 ½ hours. (They taste best the next day.)

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Chicken Marsala
Submitted by Linda

1. 4-8 chicken breasts (thinly sliced)
2. Flour for dredging
3. Salt & pepper to taste
4. Olive oil for frying
5. 1 yellow onion, peeled & sliced
6. 1 small can sliced mushrooms
7. 2 garlic cloves, crushed
8. ¼ cup dry white wine, Chablis type
9. ½ cup sweet Marsala wine

Dredge chicken breasts in flour seasoned with a bit of salt and pepper.  Set aside.  In a large frying pan, sauté the onion, garlic and mushrooms in a bit of olive oil.  Sauté only until the onions are clear, not browned.  Remove from the pan and deglaze the pan with white wine.  Pour the wine over the onion, mushrooms and garlic.  Rinse the pan and heat it again.  Add a bit of olive oil for frying and sauté the chicken pieces a few at a time, quickly, on both sides.

Cook until brown but don’t overcook.  Remove them to a warm plate and finish the remaining chicken pieces.  Add the onion, mushrooms and garlic to the pan and deglaze with the Marsala wine.  Allow the wine to reduce a bit and then pour the sauce over the chicken pieces.  Serves 4 to 8 (one piece per person).

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Broccoli de Rabe Con Linguine
submitted by "Peppysmom"

1. 1 broccoli de rabe bunch, cut 1 inch off bottom stem and discard
2. ½  cup olive or corn oil
3. 4 clove garlic, chopped or minced
4. 1 tbsp. fresh lemon juice
5. 1 tsp. red wine vinegar
6. ¼ tsp. ground black pepper
7. ¼ tsp. crushed hot pepper; optional
8. ¾ tsp. salt
9. 1 med. tomato, chopped small
10. 8 oz. water
11. Optional - add 1 pound of sweet sausage cut into half inch pieces

Wash broccoli well, do not dry.  Place into a 2-quart pot.  Add the rest of the ingredients.  Cover pot and cook on medium heat until broccoli is tender (fork must pierce broccoli easily), approximately 20 minutes.  Set aside.  Cook linguine according to instructions on package; drain and pour broccoli sauce over and serve.  Makes 4-6 servings.

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Saltillo Zucchini
submitted by "Peppysmom"

• ½ cup chopped onion
• ¼ cup sliced celery
• 2 T vegetable oil
• 3 ½ cups cubed zucchini
• 1 medium Tomato chopped
• ¾ tsp. Lawry’s Garlic Salt
• ½ tsp. Lawry’s Seasoned Pepper
• ¼ tsp. dried oregano, crushed

1. In medium skillet, heat oil.  Add onion and celery - cook over medium-high heat 5 minutes. 
2. Add remaining ingredients.
3. Options:  put in some garlic, a little nutmeg and some additional salt.
4.  Bring to a boil over medium-high heat; reduce heat to low and simmer, covered for 10 minutes.

Serve with any entrée and fresh bread.
Makes 4 servings.
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Hazel’s Pumpkin Cornbread

• 2 cups yellow cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 eggs, beaten
• ¼ cup corn oil
• 2 tablespoons honey
• 1 cup pumpkin puree
• 1 cup buttermilk

1. In a large bowl, stir together the cornmeal, baking powder and baking soda.  Make a well in the center and pour in the eggs, oil, honey, pumpkin puree and buttermilk.  Let the batter stand while you preheat the oven.
2. Preheat the oven to 425° F.  Heat in an 8 or 9 inch cast iron skillet on the stovetop until hot.  Coat with cooking spray, and then pour in the cornbread batter.
3. Bake for 20 to 25 minutes, or until cornbread starts to pull away from the sides of the pan.
4. If your pumpkin is on the wet side, reduce the buttermilk a bit.  It's a good idea to let the batter sit 10 to 20 minutes before baking to soften the cornmeal.  This can also be baked in a greased cake pan (9 in. square) at 400° F.
   

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Apple Tarte
submitted by Mrs. Fran Katz

• 2 cups unbleached flour
• ½ teaspoon sugar
• Pinch of salt
• 1½ sticks cold, unsalted butter, cut in small pieces
• 1/3 cup, plus 1 tablespoon ice water

Filling Ingredients:

• 4 golden, delicious apples, peeled and cored
• 2 tablespoons unsalted butter cut in small pieces
• 1 tablespoon sugar
• 1½ teaspoon rum
• 2 tablespoons apricot preserves

1. Combine the flour, ½ teaspoon sugar, and salt.  Add the butter and mix with tips of fingers about 3 minutes or until only small chunks of butter remain.  Add the water slowly and mix with a fork.  Form into a ball using the tips of the fingers.  Wrap in plastic wrap and let rest in the refrigerator for 15 minutes.
2. Cut dough in half and roll out one piece on a lightly floured surface until 1/8 inch thick.  Lay into an ungreased 10-inch tarte shell.  Press edges into pan and run the rolling pin over the top.  Remove extra crust.  Refrigerate shell 15-30 minutes.
3. Preheat oven to 400 degrees.  Halve apples and slice thin, but do not separate.  Fan out each half around the surface of the tarte shell, until the bottom of the shell is completely covered.  Dot apples with small pieces of butter and sprinkle with sugar.  Bake 35-40 minutes.
4. Combine run and apricot preserves in a small saucepan and set over low heat to warm.  When preserves soften, strain and reserve.  Remove tarte from oven and brush with preserve mixture.  Serve at room temperature.  Serves 10-12.

Note: This is best served the day it is made, but the dough can be mixed up to three days ahead and stored (uncooked) in the refrigerator.
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Walnut Cream Coffee Cake
submitted by Joanne Spence

• ¼ cup butter
• ½  cup firmly packed brown sugar
• 3 oz. pkg. cream cheese
• 1½ cups chopped walnuts or pecans
• ½ cup shredded coconut
• 10 oz. can Pillsbury Buttermilk Biscuits

1. Heat oven to 375º F. 
2. In small saucepan, melt butter, stir in brown sugar.
3. Cook over medium heat about 1 minute, stirring constantly until butter and sugar are blended. 
4. Add cream cheese; cook over low heat until cheese has melted, stirring constantly. 
5. Remove from heat; stir in walnuts and coconut.
6. Separate dough into 10 biscuits. 
7. Place in ungreased 9-inch spring-form pan or 9-inch round cake pan; press over bottom and 1 inch up sides to form crust. 
8. Spoon walnut mixture evenly over crust.
9. Bake at 375º for 22 to 27 minutes, or until crust is deep golden brown. 
10. Cool.  Store in refrigerator. 

Makes 10 to 12 servings.
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Mandarin Freeze
submitted by Nancy Tetro

Crust Ingredients:

• ½ cup butter or margarine
• 1 cup Flour
• ¼ cup sugar
• ½ cup coconut

 Filling Ingredients:

• 3 cups orange sherbet softened
• 3 cups vanilla ice cram, softened
• Mandarin orange segments

1. In large skillet melt margarine.  Lightly spoon flour into measuring cup; level off. 
2. Add flour, sugar and coconut to melted margarine.
3.   Cook over medium-high heat 3 to 4 minutes or until mixture is medium golden brown & crumbly, stirring constantly. 
4. Reserve ¼ cup crumb mixture for topping. 
5. Using spoon, press remaining mixture in bottom of 9 inch square pan. 
6. In a large bowl, combine sherbet and ice cream, swirling to marble. 
7. Spread filling on prepared crust.  Sprinkle with remaining crumbs. 
8. Cover; freeze several hours or until firm. 
9. Let stand at room temp a few minutes before serving. 
10. To serve, cut into squares.  Garnish with mandarin orange segments.    

Serves 9
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Phyl’s Old-Fashioned Rice Pudding
submitted by "Peppysmom"

This pudding turns out in a great custard texture.   We like it best because it is oven-baked and not made on the stove top.   I can remember my Mom and Nana making this and fortunately found it among their recipes.  Yield: 6 servings

• 2 eggs, beaten
• 4 cups milk
• ½ cup white sugar
• ½ cup uncooked white rice (Basmati)
• 1 tablespoon butter melted
• 1 teaspoon vanilla extract
• ½ cup raisins (optional)*
• ⅛ teaspoon ground nutmeg

1. Preheat oven to 300°F.  Grease a 2 quart baking dish.
2. Beat together the eggs and milk.  Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg.  Pour into prepared pan.
3. Bake for 2 to 2½ hours in the preheated oven.  Stir frequently during the first hour.

* In place of raisins chopped apples or dried apricots can be used. 
“Peppysmom” adds a pinch or two of cardamom to the rice, especially when adding raisins....it gives it a different, but delicious flavor.
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My Mother-in-Law's Apple Crisp
submitted by Charlene Langston

1. Pare six apples, cut into slices and put into buttered casserole dish.
2. Sprinkle with a pinch of salt.
3. Sprinkle with cinnamon.
   
4. Sprinkle on top 1 tablespoon sugar.

In a separate bowl, mix one cup sugar with one cup of flour with six tablespoons of butter.  Mix with fingers. Spread over apples in casserole dish.
Bake about 45 minutes in medium hot oven (350°F).  Serve with cream.
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Strawberry Pretzel Dessert
submitted by Nancy Rush

Pretzel crust:

1. 2 cups crushed pretzels
2. 2 tbsp. Sugar
3. ¾ cups melted butter
4. Mix together and press into 13” x 9” pan
5. Bake at 400 degree oven for 8 to 10 minutes

Second layer:

1. Beat 8 oz. Cream cheese (softened)
2. ½ cup sugar
3. Fold in 8 oz. Cool whip
4. Pour onto cooled cooked crust

Top layer:

1. Dissolve 6 oz. Strawberry jello in 2 Cups boiling water plus 1 ½ cups cold water
2. Add 2 (10 oz) packages strawberries
3. Pour over cheese mixture
   

Refrigerate at least 2 hrs.

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