Ingredients:
1/4 pound bleu cheese
3 pounds lean ground beef
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 hamburger buns
Crumble the blue cheese into a large mixing bowl, and then thoroughly combine with ground beef, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for 2 hours.
Heat an outdoor grill for high heat. Lightly press the meat into about 12 patties. Cook on preheated grill until browned on both sides and to your desired doneness. Serve on hamburger buns.
Per Serving: 459 Calories; 28g Fat; 26g Protein; 22g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 754mg Sodium
marți, 18 septembrie 2007
ABC Sandwich
Ingredients:
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.
1 cup mayonnaise
1/2 cup minced scallions
2 tablespoons brandy
1/4 teaspoon coarsely-ground black pepper
18 slices toasted whole-wheat bread
Leaf lettuce
12 ounces crabmeat, picked over well
to remove any shells
Tomato slices
12 slices slab bacon, cut in half,
cooked crisp and drained
2 avocados, sliced
In a small bowl, combine the mayonnaise, scallion and brandy, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half.
Serve the sandwiches immediately.
Amana Ox Yoke Rhubarb Custard Pie
Ingredients:
10 1/2 cups chopped rhubarb (or
5 1/4 cups strawberries and 5 1/4 cup rhubarb)
4 1/2 cups granulated sugar
9 eggs, beaten
3/4 cup half-and-half
3/8 teaspoon salt
Make crust for 2 pies. Put bottom crust into pans. Sprinkle each crust with 3/4 teaspoon flour. Mix above ingredients and pour into crusts. Bake at 375 degrees F for 1 1/2 hours or until set.
10 1/2 cups chopped rhubarb (or
5 1/4 cups strawberries and 5 1/4 cup rhubarb)
4 1/2 cups granulated sugar
9 eggs, beaten
3/4 cup half-and-half
3/8 teaspoon salt
Make crust for 2 pies. Put bottom crust into pans. Sprinkle each crust with 3/4 teaspoon flour. Mix above ingredients and pour into crusts. Bake at 375 degrees F for 1 1/2 hours or until set.
Acadian Rigatoni
INGREDIENTS
1 tablespoon cooking oil
1 pound andouille or other spicy sausage such as hot Italian, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 cloves garlic, chopped
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 pound rigatoni
RECIPE METHOD
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
1 tablespoon cooking oil
1 pound andouille or other spicy sausage such as hot Italian, casings removed, sausage cut into 1-inch pieces
1 onion, chopped
2 ribs celery, chopped
1 large green bell pepper, chopped
2 cloves garlic, chopped
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3/4 pound rigatoni
RECIPE METHOD
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.
In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.
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