Recipes
Stuffed Sandwich - Makes 6 servings
 

1 loaf (1 pound) round sourdough bread
1/3 cup Italian dressing
8 fresh spinach leaves-stems removed
1 cup (4 ounces) shredded mozzarella cheese
divided 1 small red onion-thinly sliced
8 thin slices deli turkey
1 small tomato-thinly sliced
1/2 small cucumber-thinly sliced

Preheat the oven to 350°F.
Cut a horizontal slice off the top of the bread loaf then scoop out the center of the bread, leaving 1/2 inch of bread around the inside of the shell.
Brush the inside of the shell and inside of the bread top with Italian dressing.
Layer the shell with the spinach leaves, 1/2 cup mozzarella cheese, the onion, turkey tomato, cucumber slices, and the remaining 1/2 cup mozzarella cheese.
Replace the bread top; wrap sandwich in aluminum foil and place on a baking sheet.

Bake for 45 to 50 minutes, or until heated through and the cheese is melted. Remove the foil, slice sandwich into wedges, and serve.

Potatoe Pancakes
by: Jeff Sylvan
  1 small onion
625g potatoes (about 4 medium potatoes)
1 large egg
28g (2 tablespoons) self-raising flour
Salt and pepper
Oil, for pan-frying

Peel onion and grate into a small bowl.
Peel and grate potatoes into a large bowl. Remove excess moisture from potato by firmly squeezing handfuls of grated potato over the kitchen sink.
Add onion, egg, flour, pepper and a generous amount of salt to the potato and stir well to combine.

Mix and pour batter into hot pan, 3" to 4" pancake.
Cook till side is golden brown flip and repeat.

I like a brown, onion or pork gravy to top them off.
 
 
BLACKENED FISH
by: Capt. Dennis Darragh
Notice it is blackened fish. That is because you can use any fish. I personally love almost anything blackened. Believe it or not but I have even blackened hot dogs! There is the original version which is loaded with cholesterol or you can use the modified more healthy way. There are many different kinds of blackening spices out there so you just have to experiment and see which is to your liking. My favorite is Chef Prudhomes Blackened Redfish Magic. Its pretty spicy and adheres well to the fish. The secret to blackening is a HOT pan. As hot as you can get it. The original version calls for doing this outside because of the smoke. If you’re careful and have a good exhaust fan you can pull it off in the kitchen. You can use a cast iron pan and place it right in the coals of your barbeque or you can use a flat frying pan on the stove. Just get it HOT. The original method calls for dredging the fish thru melted butter then coating it with the spices and place it on the hot pan. Look at the sides of the fish. When the white starts to reach halfway up the fillet time to flip. This happens pretty quick and you want to make sure it doesn’t have a chance to stick. The more healthier way is to use a cholesterol fre cooking spray. Spray the pan then the fish, coat the fish with the spices and put on the pan.

TIP : use your spatula upside down to remove the fillet from the pan then flip it. Using the spatula that way will insure that the spices stay on the fish not the pan. Like I said in the beginning you can do any fiah just pay attention to the fish cooking by watching the sides of the fillet to be turning whitte and flip or remove. It may take some practice but its worth it for a great meal. SERVING SUGGESTION: serve on a bed of yellow rice with a side of stewed tomatoes.

 
 
MAGGIES FRUITY STUFFING
    Ingredients:
  • 18-24 slices of bread
  • 2 stalks celery
  • 1 small onion
  • ½ cup Craisins
  • ½ can sliced peaches
  • 1 small apple
  • 10 dried apricots
  • 4 cooked turkey sausage links
  • 2 scallions1-2 cans turkey or chicken broth
    • Dice all fruit and vegetables in equal sizes. Crumble bread and cooked sausage. Toss all together and add broth accordingly. Chill
     
     
    Apple Julep
    by: Danielle Baillie Posner
      Ingredients
  • 1 quart unsweetened apple juice, chilled
  • 1 cup unsweetened pineapple juice, chilled
  • 1 cup orange juice, chilled
  • 1/4 cup lemon juice, chilled

    If you plan to serve later in the day or the following day, combine the above ingredients and place the container in the refrigerator. Do NOT add ice. It will make it weak.

    Just before your guests arrive, pour into a punch bowl and garnish with fresh mint sprigs. Yields: 6 1/4 cups

    (I always double this recipe because it will fill a regular size punch bowl and everybody likes it.) I've never tried to spike it, but, would recommend Vodka because of the ingredients.

    •  
     
    Pumpkin Souffle
    by: Danielle Baillie Posner
  • 16 Oz. can of Pumpkin (Pure, solid packed - not Pumpin Pie Mix)
  • 1 3/4 tablespoons Pumpin Pie Spice
  • 3 eggs
  • 1/2 cup evaporated milk
  • 3/4 cup sugar
  • 1 yellow cake mix (brand doesn't matter)

    Mix above ingredients until smooth. Pour into 13 x 9 casserole dish. (spray lightly with Pam or non-stick spray of some kind before adding mixture to the dish.)

  • Sprinkle dry cake mix on top of the souffle and spread it evenly.
  • Place the pecans over the top of the cake mix
  • Melt 1 cup of butter - pour it over the cake mix evenly.
  • Bake at 350 degrees for 1 hour and let it cool.

    Some tips: I do not use a whole cake mix. I use 1/2. I use 1/2 cup of sugar and I mix the evaporated milk with skim milk. Not that it's helping, but, there are less calories and it tastes just as good. It's great served hot or for days for days following. Be sure to refrigerate after you're served it warm.

    • Lemon Squares
    by: Danielle Baillie Posner
      Crust:
  • 2 cups sifted all-purpose flour
  • 1 cup margarine (softened) - remove it from refrigerator several hours before preparation)
  • 1/2 c. sifted confectioners sugar
      Filling:
    • 4 eggs, well beaten
    • 2 cups of sugar
    • 1/2 cup of lemon juice
    • 1/2 cup of flour

      Sift flour, sugar; cut in butter with fork. Hand mix. (It will be all choppy and hard to handle.) Press into (sprayed with Pam or other non-stick spray) 12 x 9 x 2 inch pan. Bake at 350 degrees for 20 - 25 minutes, till lightly browned. Beat together eggs, sugar, lemon juice. Sift together 1/4 cup flour. Stir into eggs. Pour over baked crust. Bake 25 more minutes at 350 degrees. Remove from oven. Sprinkle with sifted confectioners sugar. (Don't overdo it - just lightly sprinkle.) Let cool completely. Cut into squares.

      Yields 4 dozen. This is VERY difficult to cut, sticks to knife. Be patient. It's definitely worth the sweat. Do not try to cut it while it's still hot.

    •   Coming Soon, Chicken wings on the grill or oven, Shrimp boiled and BBQ'd, Fish dishes and blackened.
    Spinach Dip in Pumpernickle
      recipe by Virginia Grover(mom)

    Order 1 or 2lb round loaf of Pumpernickle Bread from Publix. Spoon out chuncks of bread to use around loaf for dipping. Place finished spinach dip in hollowed out loaf and serve.

  • 2 pkgs Hidden Valley Ranch Dip
  • 2 sour cream 16oz
  • 2 cans weter chestnuts chopped
  • 2 chopped spinach "Bird Eye"
  • 6 or 8 chopped green onions (scallons)

    • Squeeze all the water out of the defrosted spinach and mix the ingredients together, well. Place in fridge and let sit for a minimum of 4 hours. Stirring once or twice. Serve in bread loaf.

    Clam Chowder
      by: Claudia Traywick
  • 3 large cans of the Chowder soup
  • 1 large can of clams (chopped)
  • 1 lbs of butter
  • 1 Gallon of milk
  • little salt and pepper to taste while it is cooking.

    Let it cook slowly for at least a couple of hrs. so it will be nice and creamy. P.S. If you add a little heavy cream it will be even better.

    		•
    Italian-Style Pasta Salad
     

    We loved this refreshingly different pasta salad made with vermicelli instead of the usual shells or twists. And the combination of artichokes, ham, and cheese make this attractive salad particularly rich and tasty. Yield: 4 to 6 servings

  • * 4 ounces vermicelli or spaghetti
  • * 1 jar (6 ounces) marinated artichoke hearts
  • * 1 very small zucchini, halved and thinly sliced
  • * 1 carrot, shredded
  • * 1/4 pound thinly sliced and chopped cooked ham
  • * 1 cup shredded mozzarella
  • * 2 tablespoons grated Parmesan cheese
  • * 2 tablespoons salad oil
  • * 2 tablespoons white wine vinegar
  • * 3/4 teaspoon dry mustard
  • * 1/2 teaspoon dried oregano
  • * 1/2 teaspoon dried basil
  • * 1 garlic clove, minced Cook the pasta according to the package directions and drain well. Drain the artichokes, reserving the marinade. Coarsely chop the artichokes.

    In a large bowl, combine the pasta, vegetables, ham, and cheeses. In a small bowl or jar, combine the reserved marinade with the oil, vinegar, mustard, and herbs. Mix well. Pour the dressing over the pasta and toss to mix. Chill for several hours.