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Happy Labor Day everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Well, Labor Day is just around the corner and here are a few recipes to tryout. Labor Day, if your working it’s a great Holiday, if not well, we have a few awesome recipes to make you at least feel better. There’s nothing like a great meal to make things better even if its for a little while and there’s nothing like those sweet tasty, awesome Desserts from Melody to really make you feel good, so let’s all give thanks and EAT!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com you’ll be glad you did and so will we!
Ride safe and always EAT WELL!
Chef Fat Boy, Melody and Family
Salad Recipes:
Grilled Chicken Salad
Submitted by: Gary H. NM.
Ingredients:
Boneless chicken breast, sliced into strips (approx. 1 lb.)
Romaine lettuce (or any other leafy lettuce)
1 can mandarin oranges (whole segments)
Slivered blanched almonds
Olive oil and raspberry vinegar
Salt & pepper
Directions:
Marinate chicken strips in a mixture of olive oil, raspberry vinegar and salt and pepper for 2 to 3 hours. Place chicken strips on grill and cook until done; set aside. Arrange freshly washed lettuce on a platter. Place chicken strips on lettuce and then add mandarin oranges. Make sure to allow some of the juice from the oranges to be sprinkled on the lettuce and chicken. Add the almonds, sprinkling them across the salad. Drizzle with a dressing of oil and vinegar. Salt and pepper to taste.
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Corn, Sweet Onion, and Tomato Salad
Submitted by: rexcydice, Pa.
Ingredients:
3 (11 ounce) cans whole kernel corn
2 large tomatoes, diced
1 large sweet onions, cut into thin strips
4 green onions, chopped
1 bunch cilantro leaves, minced into tiny strips
2 limes, juiced
1/3 cup rice vinegar
kosher salt to taste
Directions:
In a large bowl, combine corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt. Cover, and chill for 45 minutes to an hour. Stir before serving.
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Almond Strawberry Salad
Submitted by: gapeach28, Ga.
Ingredients:
3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup sliced honey-roasted almonds
1 tablespoon cider vinegar
1 tablespoon honey
1 1/2 teaspoons sugar
Directions:
In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.
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Crunchy Romaine Strawberry Salad
Submitted by: sweetdaddybob, FL.
Ingredients:
1 (3 ounce) package ramen noodles
1 cup chopped walnuts
1/4 cup butter
1/4 cup vegetable oil
1/4 cup sugar
2 tablespoons red wine vinegar
1/2 teaspoon soy sauce
8 cups torn romaine
1/2 cup chopped green onions
2 cups fresh strawberries, sliced
Directions:
Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool. For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently.
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Summer Steak Salad
Submitted by: Lynn Konopka, FL.
Ingredients:
1 1/2 lbs flank steak
1 tsp. Italian seasoning
1/2 tsp. each garlic powder and salt
1/4 tsp. pepper
a pinch of cayenne pepper
2 tsp. olive oil
2 (5 oz pkgs) baby arugula greens
1/2 lb bing cherries, pitted
1/2 cup blue cheese, crumbled
1/2 cup bottled reduced-fat blue-cheese dressing
Directions:
In a small bowl, combine Italian seasoning, garlic powder, salt, and cayenne pepper. Coat steak with oil, then rub spice mix into steak. Grill for about 6 minutes per side. Put steak on cutting board and allow to cool. In a large bowl, combine baby arugula, Bing cherries, crumbled blue cheese. Toss gently with dressing. Slice steak against grain into thin slices. Toss with salad mix.
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Green and White Macaroni Salad
Submitted by: yugenis, Tn.
Ingredients:
1/2 lb. elbow macaroni
2 stalks celery, diced
1/2 large white onion, diced
1/2 green pepper, diced
2 eggs, hard boiled, remove yolks, dice
1 large pickle, diced
1/4 block white sharp Cheddar cheese, diced
1/2 can of peas
8 black olives, diced
2 garlic gloves, minced
1/8 cup grated Parmesan cheese
1/2 cup bottled Italian dressing (or see below)
1/4 cup soy milk
Directions:
Cook elbow macaroni in salted water, drain and rinse under cold water. Combine macaroni in glass bowl with remaining ingredients. Mix together thoroughly, chill in refrigerator at least 4 hours.
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Cheddar Macaroni Salad
Submitted by: Jes Miller, Tx.
Ingredients:
3 c. shell macaroni
2 c. cubed Cheddar cheese
1 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped onion
1 c. dairy sour cream
1 c. mayonnaise or salad dressing
1/4 c. milk
1/2 c. sweet pickle relish
4 tsp. vinegar
1 1/2 tsp. prepared mustard
3/4 tsp. salt
Directions:
Cook macaroni in a large kettle in a large amount of boiling, salted water until tender; drain. Cool to room temperature. Toss with celery, cheese, green pepper, and onion. Combine sour cream, mayonnaise, or salad dressing and milk. Stir in relish, vinegar, mustard, and salt. Toss with macaroni mixture. (Salad will appear quite moist.) Cover and chill for several hours before serving.
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Macaroni and Veggie Salad
Submitted by: Karen Sims, CT.
Ingredients:
1 can kidney beans, drained
1 can diced carrots, drained
1 can French style green beans, drained
1 box ring macaroni, cooked
Minced onion to taste
1/2 pt. whipping cream
1 c. salad dressing
1/4 c. sugar
Directions:
Soak kidney beans in cider vinegar for 1 hour. Drain. Gently mix kidney beans, carrots and green beans, macaroni and onion. Mix whipping cream, salad dressing and sugar until smooth. Pour over vegetables and mix well. Chill thoroughly.
Recipes:
Pork Chops with Orange Sauce
Submitted by: Bob Kelly, NJ.
Ingredients:
4 lean loin pork chops
2 teaspoons dry mustard
1 tablespoon honey
1 teaspoon water
2 tablespoons brown sugar
2 tablespoons orange juice
black pepper
Directions:
Grill pork chops until well browned. Combine the mustard and water and spread mixture on to the chops. Combine honey, brown sugar and orange juice and brush over chops. Grill for a few minutes under a moderate heat to glaze the chops. Serve with boiled potato and green vegetable or carrots.
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Phil’s Bourbon Steak
Submitted by: Phil Reece, WVa.
Ingredients:
1-1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
Directions:
Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night. Grill to desired doneness. This recipe is good with any cut of steak you like.
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Grilled Rib-eye Steaks
Submitted by: Ted Carpenter, OH.
Ingredients:
Rib-eye steaks (3-4 inch to 1-inch in thickness)
Celery salt
Onion salt
Garlic salt
Kitchen bouquet
Butter or margarine (use 1 stick or
1/2 cup for 6 steaks)
Directions:
Sprinkle generous amounts of the three salt-mixes on the steaks. Use each in amounts to suit individual tastes. Pour some kitchen bouquet over the steaks, each side, and rub salt and liquid well into the meat. Wrap in foil together until ready to grill. Grill steaks until of desired doneness, basting with the butter or margarine as needed. Remove from grill when ready to wrap back in the foil to take to table. The juices which come from the steaks are very good to pour over the steaks from the foil.
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Grilled Tony’s London Broil
Submitted by: Tony Ierna, FL.
Ingredients:
1/2 c. red wine vinegar
1/2 c. soy sauce
1/2 c. vegetable oil
1/2 tsp. black pepper
4 cloves of garlic, sliced
1 (3 1/2 lb.) London Broil
Directions:
Combine first five ingredients in a large shallow dish, mixing well. Add steak. Turn to coat each side. Cover and refrigerate 12 hours. Remove steak from marinade. Grill covered over medium hot coals on each side until desired degree of doneness, basting occasionally with marinade. Remove from grill, wrap in foil after pouring excess marinade over steak. Let stand in marinade 5 minutes slice and serve.
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Grilled Marinated Cutlets
Submitted by: Barry Roos, Pa.
Ingredients:
1/2 c. oil
1/4 c. vinegar
Salt and pepper
1 tbsp. oregano
12 (3 oz.) cutlets (beef, veal or lamb)
Directions:
Mix oil, vinegar, salt, pepper and oregano. Flatten cutlets. Pour marinade over cutlets for 1 hour, turning occasionally. Drain the cutlets; lay on a very hot grill and brown them on both sides. Turn down the heat and continue cooking, brushing them with the marinade.
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Honey Mustard Steaks with Grilled Onions
Submitted by: George “Mouse” Newcomb, NY.
Ingredients:
4 boneless beef top loin steaks, cut 1inch thick
1/3 c. Dijon-style mustard,
coarse-grain
1 tbsp. parsley, chopped
1 1/2 tbsp. honey
1 tbsp. each cider vinegar and water
1/4 tsp. hot pepper sauce
1/8 tsp. coarse grind black pepper
1 lg. onion, cut into 1/2 inch thick slices
Directions:
Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place steaks and onions on grid over medium coals*; brush both with glaze. Grill 9 to 12 minutes for rare (140 degrees) to medium (160 degrees), turning once and brushing with glaze. 4 servings. Recipe may be prepared using boneless beef top sirloin steak or rib eye steaks cut 1 inch thick.
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Grilled Hamburgers
Submitted by: Dillon McGeorge, Ga.
Ingredients:
1 lb. hamburger
1 c. mushrooms, chopped
1/2 c. onions, chopped
1/4 c. Bullseye Barbeque Sauce
Salt & pepper to taste
Directions:
Mix all ingredients together then make patties. Grill to taste. Medium recommended.
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Grilled Chuck Steak
Submitted by: bayrunner 49, NC.
Ingredients:
1/2 c. chopped onion
1/2 c. lemon juice
1/4 c. salad oil
1/2 tsp. salt
1/2 tsp. celery salt
1/2 tsp. pepper
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1 clove garlic, minced
2 1/2 lbs. chuck steak, 1/2 inch thick
Directions:
Combine ingredients except steak. Marinate meat in mixture 3 hours in refrigerator, turning several times. Drain. Broil steak on grill over hot coals. Cook steak to doneness you like (about 30 minutes total time), turning once. Baste with marinade during broiling. Makes about 4 servings.
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Grilled Steak with Lemon
Submitted by: fxrryder, Ill.
Ingredients:
4 lbs. flank steak
1/2 c. + 3 tbsp. fresh lemon juice
2 tbsp. olive oil
2 tbsp. fresh minced rosemary
2 tbsp. fresh minced thyme
1 1/2 tbsp. whole black peppercorns
2 tsp. grated lemon peel
1/2 tsp. salt
Mesquite chips soaked 1 hour
Directions:
Place meat in large shallow baking dish just large enough to accommodate in single layer. Drizzle 1/2 cup lemon juice over. Set meat aside. Add remaining 3 tablespoons lemon juice, oil, rosemary, thyme, peppercorns, lemon peel, and salt to processor and blend until paste forms. Rub paste on both sides of meat. Marinade 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Prepare barbecue (medium-high heat). Add chips. Place meat on grill. Cover and cook 6 minutes. Turn meat over. Cover and cook to desired degree of doneness, about 6 more minutes for medium-rare. Transfer steaks to platter. Let stand 10 minutes. Cut steaks diagonally into thin slices and serve.
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Grilled Shish Kabobs
Submitted by: dogbone2, RI.
Ingredients:
2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon squares
2 zucchini, cut in slices
MARINADE:
1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice
Directions:
MARINADE: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed. SHISH KABOBS: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.
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Grilled Sweet & Sour Chops
Submitted by: rayjham, La.
Ingredients:
1 sm. can crushed pineapple
3 tbsp. soy sauce
8 pork chops
2 tbsp. dry minced garlic
3/4 c. brown sugar
Directions:
Make marinate of UNDRAINED pineapple, garlic, soy, and sugar. Place chops in airtight container and cover with marinade. Refrigerate 24 hours. Grill over low fire.
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Grilled Boneless Pork Chops
Submitted by: lou Fosmire, NY.
Ingredients:
4 pork boneless chops, cut about 1- 1/2 inches thick
2 cups dry red wine
4 bay leaves
2 tablespoons fresh minced rosemary
2 teaspoons sugar
1 1/2 teaspoons thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
salt to taste
pepper to taste
olive oil
Directions:
In a re-sealable plastic bag, make the marinade mixture by combining the red wine, bay leaves, rosemary, thyme, coriander, nutmeg, and cloves. Place in the plastic bag each pork and marinate about 8 hours in the refrigerator, turning occasionally. Preheat grill to medium heat. Remove each pork chop from the plastic bag; drain and pat dry. Discard marinade. Season each pork chop with with salt and pepper and lightly brush with the olive oil. Grill the each pork chop for 6 to 8 minutes on each side. Remove from grill and serve. 4 servings
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Marinated Grilled Flank Steak
Submitted by: 1down4up 74, Ct.
Ingredients:
Juice of 1 lemon
1/2 c. soy sauce
1/4 c. dry red wine
3 tbsp. oil
2 tbsp. Worcestershire sauce
1 lg. clove garlic, sliced
Pepper to taste
Chopped green onion (optional)
Chopped dill weed (optional)
Celery seed (optional)
1 1/2 lbs. flank steak
Directions:
Mix all ingredients except steak in a shallow glass pan. Score steak and add to the pan. Marinate in the refrigerator, for 2 to 12 hours, turning steak over occasionally. Broil over hot coals for 5 minutes (or more) per side. Slice meat on the diagonal across the grain and serve.
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Grilled Pepper Steaks
Submitted by: Steve McKiernan, OH.
Ingredients:
3/4 c. olive oil
1/3 c. red wine vinegar
4 1/2 tbsp. Dijon mustard
4 lg. garlic cloves, minced
2 lg. shallots, chopped
1 tbsp. + 1 tsp. coarsely ground
black pepper
1 tbsp. minced fresh thyme
1 tbsp. minced fresh rosemary
1 tsp. salt
3 flank steaks (about 1 1/4 lb. each)
Fresh thyme sprigs
Fresh rosemary sprigs
Directions:
Whisk first 9 ingredients in medium bowl to blend. Place steaks in single layer in large baking dish. Pour marinade over and turn steaks to coat. Cover and refrigerate overnight. Prepare barbecue (medium-high heat). Place steaks on grill and season all sides with pepper. Grill steaks about 4 minutes per side for medium-rare. Thinly slice steaks diagonally across grain. Arrange slices on platter and garnish with thyme and rosemary sprigs. Serves 8.
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Grilled Red Snapper with Lime
Submitted by: Capt’n Crusty, FL.
Ingredients:
1 med. Bermuda onion, thinly sliced & separated into rings
1 lb. of red snapper, or salmon fillets
1 tbsp. coarse mustard
Lime wedges, chopped orange sections
and chopped papaya
Slices for garnish
6 tbsp. lime or lemon juice
2 tbsp. honey
Directions:
Prepare the grill or preheat the broiler. Place onion on a large no-stick frying pan heated on medium high. Saute without oil until soft and lightly burnished, about 8 to 10 minutes. (Use Pam spray for pan.) While onions are cooking, fry fish on both sides until cooked through, about 4 1/2 minutes on each side. Transfer to a heated serving platter. Add the lime juice and honey to the frying pan. Bring to a boil, and cook until reduced by half, about 3 minutes, stirring frequently. Watch closely so it doesn't boil away. Drizzle over fish and serve immediately. Serves 4.
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Grilled Chicken
Submitted by: Karen Franks, KY.
Ingredients:
Chicken for grilling
2 sticks butter
1/2 c. cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp. Worcestershire sauce
1 tsp. hot pepper sauce (optional)
Directions:
In a stainless steel pot, melt butter slowly. Add vinegar, ketchup, horseradish, lemon juice, salt, Worcestershire sauce and pepper sauce. Simmer, uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on chicken. Sauce may be frozen.
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Paula’s Marinade for Chicken
Submitted by: Paula Zappone, Ct.
Ingredients:
1 c. oil
2 c. vinegar
2 tbsp. salt
4 tbsp. poultry seasoning
1 tsp. pepper
Directions:
Bring all ingredients to a boil; let cool. Doesn't need to be refrigerated. This is enough for about 4 chickens. For one chicken, with or without skin, place chicken in plastic zipper bag, or marinating container, and pour in enough marinade to coat, about 2/3 cup. Marinate 2 to 24 hours; grill or broil until done.
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Grilled Dijonnaise Chicken
Submitted by: Nancy Wilson, Ca.
Ingredients:
1/4 c. vegetable oil
1/4 c. fresh lemon juice
1/2 tsp. freshly ground pepper
6 skinless boneless chicken breast halves
3 tbsp. tarragon vinegar
2 tbsp. dry white wine
1 tsp. dried tarragon
4 tbsp. butter or margarine
2 tbsp. Dijon style mustard
Directions:
In a shallow dish. Combine oil, lemon juice and pepper. Add chicken and turn to coat with marinade. Marinate, turning occasionally, for 30 minutes. Meanwhile, combine vinegar, wine and tarragon in saucepan. Boil until reduced to about 2 tablespoons. Reduce heat to low, add butter and mustard and stir until butter melts. Set sauce aside; keep warm. Drain chicken well, grill or broil over medium heat, turning once and basting frequently with mustard sauce, until just cooked through about 5 minutes aside. Be careful not to overcook chicken. Serves 6.
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Pete’s Grilled Chicken
Submitted by: Big Jim Denis, FL.
Ingredients:
2 sm. cans frozen orange juice concentrate
1/2 c. Worcestershire sauce
Chicken pieces
Directions:
Blend orange juice concentrate (undiluted) and Worcestershire sauce in blender. Do not add any other ingredients. Marinade chicken pieces about 1 hour. Cook over low flames, turning occasionally and basting often with marinade.
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Momo’s Grilled Chicken Breasts
Submitted by: Bob “Momo” Kenny< SC.
Ingredients:
2 tsp. Dijon mustard
4 chicken breasts halved & skinned
1/4 tsp. ground black pepper
1/3 c. butter or margarine
2 tsp. lemon juice
1/2 tsp. garlic powder
1 tsp. dried whole tarragon
Directions:
Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 hours. Melt butter, stir in lemon juice, garlic powder and tarragon. Cook over low heat for 5 minutes, stirring occasionally. Place chicken on grill over medium coals or heat. Baste with sauce and grill 50 to 55 minutes or until done, turning and basting every 10 minutes.
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Veggie Recipes:
Bean Casserole
Submitted by: megamamma, GA.
Ingredients:
1 1/4 pounds ground beef
1 large onion, chopped
1 large green pepper, diced
1 garlic clove, minced
1 (16 ounce) can pork and beans, un-drained
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 cup ketchup
3 tablespoons brown sugar
3 tablespoons vinegar
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
3 bacon strips, cooked and crumbled
Directions:
In a Dutch oven, brown ground beef; drain. Add onion, green pepper and garlic; cook until tender. Stir in all of the beans. Combine ketchup, brown sugar, vinegar, mustard, salt and pepper; add to bean mixture and mix well. Pour into a greased 2-1/2-qt. casserole. Top with bacon. Bake, uncovered, at 350 degrees F for 45 minutes or until heated through.
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Bean Casserole
Submitted by: lisalisaz, Del.
Ingredients:
2 tablespoons chopped onion
1/3 cup butter
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
2 cups milk
1 1/2 cups shredded Swiss cheese
1 (16 ounce) package frozen French-style green beans, thawed and drained
1/4 cup slivered almonds, toasted
Directions:
In a large saucepan, sauté onion in butter until tender. Stir in the four, salt, pepper and mustard until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low; stir in cheese just until melted. Stir in beans until coated. Transfer to a greased 2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly.
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Corny Green Bean Casserole
Submitted by: pegmoore, Mass.
Ingredients:
1 (16 ounce) package frozen French-style green beans, thawed and drained
2 cups frozen corn, thawed
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 cup chopped onion
1 cup sour cream
1 cup shredded Cheddar cheese
salt and pepper to taste
1 1/2 cups crushed butter-flavored crackers
1/2 cup French-fried onions
Directions:
Combine beans, corn, soup, onion, sour cream, cheese, salt and pepper. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with crackers and french-fried onions. Bake, uncovered, at 350 degrees F for 25-35 minutes or until heated through.
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Country Pineapple Casserole
Submitted by: sweetk, FL.
Ingredients:
1/2 cup butter or margarine, softened
2 cups sugar
8 eggs
2 (20 ounce) cans crushed pineapple, drained
3 tablespoons lemon juice
10 slices day-old white bread, cubed
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 325 degrees F for 35-40 minutes or until set.
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Garden Casserole
Submitted by: Deedeeh27, Me.
Ingredients:
2 pounds eggplant, peeled
5 teaspoons salt, divided
1/4 cup olive oil
2 medium onions, finely chopped
2 garlic cloves, minced
2 medium zucchini, sliced 1/2-inch thick
5 medium tomatoes, peeled and chopped
2 celery ribs, sliced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1/2 teaspoon pepper
1/2 cup grated Romano cheese
1 cup dry Italian bread crumbs
2 tablespoons butter, melted
1 cup shredded mozzarella cheese
Directions:
Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels. Cut eggplant into 1/2-in. cubes; saute in oil until lightly browned. Add onions, garlic and zucchini; cook 3 minutes. Add tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. Pour into greased 13-in. x 9-in. x 2-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375 degrees F for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
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Tuna Garden Casserole
Submitted by: Pam Meece, FL.
Ingredients:
8 ounces penne pasta
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
2 cloves garlic, crushed
salt, to taste
ground black pepper, to taste
1/4 cup sherry
1/2 pound kale, stems removed and leaves coarsely chopped
1 (14.1 ounce) can potato leek soup
1 cup vegetable broth
1 (6 ounce) can tuna packed in water, drained
1 cup shredded mozzarella cheese
1/3 cup herb seasoned bread crumbs
Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish. Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain. Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted. Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.
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Picnic Beans
Submitted by: Ray Konopka, Fl.
Ingredients:
1 can tomato soup
1 tablespoon Worcestershire sauce
3 strips bacon, cooked, diced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper or use pimiento, optional
1/4 cup finely chopped celery
1 tablespoon prepared mustard
1/2 cup molasses
2 cans pork and beans, (16 oz each)
Directions:
Combine all ingredients; mix well. Spoon into a greased 2-quart baking dish. Bake at 325° for 1 1/2 hours.
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Gingered Peach Baked Beans
Subvmitted by: megamamma, Ga.
Ingredients:
1 cans (1 pound each) baked beans
1/2 cup dark corn syrup
2 tablespoons finely chopped onion
1 teaspoon ginger
1 can peach halves, drained
Directions:
Combine beans, all but a tablespoon of the corn syrup, onion, and ginger. Spoon into a 2-quart casserole. Top with peach halves then drizzle with reserved corn syrup. Cover and bake at 400° for 1 hour and 15 minutes.
Serves 6.
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Savory Baked Beans
Submitted by: sweetdaddybob, FL.
Ingredients:
1 can (16 to 18 ounces) baked pork and beans
2 tablespoons light brown sugar
1/4 teaspoon dry mustard
1/4 cup ketchup
2 strips bacon, cut in 1-inch pieces
Directions:
Combine all ingredients; transfer to a greased casserole. Cover and bake at 350° for 20 minutes. Uncover and continue baking for 20 minutes longer.
Serves 4.
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FatBoy’s Veggies, Squash, Zucchini and Green Tomatoes
Ingredients:
8 c. squash, sliced
2 c. onion, sliced
1 tbsp. salt
1/2 c. green pepper, diced
1 c. cider vinegar
1 3/4 c. sugar
1/2 tsp. celery seed
1/2 tsp. mustard seed
Directions:
Combine squash and onion; sprinkle with salt. Let stand 1 hour. Combine green peppers, vinegar, sugar, celery seed and mustard seed, and bring to boil. Add squash and onions to hot mixture, and return to a boil. Pack in hot jars and seal. Makes 2 quarts. Do green tomatoes and zucchini same way.
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Desserts from Melody:
Summer Fruit Pudding Cake
Ingredients:
1 1/2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon vanilla
1/3 cup butter or shortening
2 eggs
1/2 cup milk
1 large (1 lb 4 oz. approx) can fruit pie filling
Directions:
If using butter, allow to sit at room temperature for at least 30 minutes or until softened before making cake. Cherry, peach, lemon, apple or blueberry are good choices for the fruit filling, but nearly any kind may be used. Preheat oven to 350°F. Butter or spray (with non-stick spray) a 13x9 inch baking pan. Lightly dust the pan with flour, then shake out any excess. Combine flour, sugar, baking powder and salt in mixing bowl. Whisk for 1 minute or until well combined. Add remaining ingredients (except for fruit filling). Beat at medium speed for 2 minutes. Spread batter in baking pan. Spoon the can of fruit pie filling here and there over batter, without spreading thinly, but leaving the filling in clumps. Save a few spoonfuls of the filling for a serving garnish. Bake at 350°F for 45-50 minutes or until cake springs back when touched lightly in center. Serve warm or cold, plain or topped with whipped or ice cream. Ladle a few spoonfuls of the reserved fruit filling over the top. Variations: If a can of pie filling isn't available, fresh or frozen fruits may be substituted by weight; make a syrup using 1 cup water and 1 cup sugar boiled for 10 minutes with 1 tablespoon cornstarch and 1 teaspoon dark rum (optional). A large can of peaches in syrup may be substituted for the can of pie filling; thicken the syrup by boiling for 10 minutes with 1 tablespoon cornstarch. Puree 1-2 peaches to add richness to the syrup, if desired.
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Cherry Summer Cake
Ingredients:
1 box white cake mix
1 can cherry pie filling
3 egg whites
1/3 c. oil
1 1/4 c. water
Directions:
In bowl add cake mix, egg whites and water and oil. Stir for 3 minutes. Grease and flour 9x12 inch sheet pan. Pour cake mix into pan. Pour cherry filling on top. Bake 40 to 45 minutes at 350 degrees. Test for doneness with toothpick. While this attractive dessert is delicious you can try a variety of pie filling of your choice. You can add Cool Whip on top.
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Pina Colada Cake
Submitted by: Susan Barnes, OH. .
Ingredients:
1 (18 1/2 oz.) pkg. yellow cake mix
1 (3 1/4 oz.) pkg. instant vanilla pudding and pie filling mix
1 (15 oz.) can Coco Lopez Cream of Coconut
1/2 c. plus 2 tbsp. rum
1/3 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, well drained
Whipped cream
Pineapple chunks
Maraschino cherries
Toasted coconut for garnish
Directions:
Preheat oven to 350 degrees. In large bowl, combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed 2 minutes. Stir in pineapple. Pour into well greased and floured 10 inch tube pan. Bake 50 to 55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish. Store in refrigerator. If cake mix with "pudding in" is used, omit pudding mix.
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Cherry Chocolate Cake
Submitted by: Sharon Miller, KY.
Ingredients:
6 egg whites
1 (18.5 oz.) chocolate cake mix
1 (21 oz.) can cherry filling - pie mix
Directions:
CAKE: Combine 6 egg whites, chocolate cake mix, and 21 ounce can cherry filling. Pour into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 35 to 40 minutes. Cool and top with 7 minute frosting. FROSTING: Combine 2 egg whites, sugar, cream of tartar, and water in top of a double boiler. Beat with electric mixer on high speed 1 minute. Place over boiling water, and beat on high speed 7 minutes. Remove from heat and add vanilla, beat 2 minutes longer on high speed. Frost the cooled cake.
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Melody’s Sour Cream Rhubarb Pie
Ingredients:
1 1/4 cups white sugar
1 cup sour cream
3 eggs
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 cups chopped fresh rhubarb
1 (9 inch) unbaked pie shell
1/3 cup white sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup butter, softened
Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat 1 1/4 cups sugar, sour cream, eggs and 2 tablespoons flour in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell. Bake for 30 minutes in the preheated oven. Meanwhile, combine 1/3 cup sugar, 1/3 cup flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside. Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes.
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Strawberry Rhubarb Cream Pie
Ingredients:
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb
3 cups halved fresh strawberries
1 recipe pastry for a 9 inch double crust pie
1 egg white
Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam. Brush egg white on top crust. Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.
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Ginger’s Rhubarb-Raspberry Crunch
Submitted by: Crissy “Ginger” Mc Farland, Tx.
Ingredients:
1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
1/8 teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup butter, chilled
Directions:
Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan. In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan. In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture. Bake in preheated oven for 45 minutes, or until rhubarb is tender.
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Rumbleberry Crisp
Submitted by: megamamma, Ga.
Ingredients:
1 cup chopped rhubarb
1 cup fresh blackberries
1 cup raspberries
1 cup fresh blueberries
2 cups thinly sliced apples
2 cups white sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 pinch ground nutmeg
2 cups rolled oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup butter
1/2 teaspoon ground cinnamon
Directions:
Preheat oven to 400 degrees F. In a large bowl, mix together rhubarb, blackberries, raspberries, blueberries and sliced apples. In a separate bowl, combine the sugar, cornstarch, cinnamon and nutmeg together and blend with the fruit. Pour fruit mixture into a 9x13 inch glass baking dish. For the topping: In a large bowl, mix the oatmeal, flour, brown sugar and 1/2 teaspoon cinnamon together. Add the butter in little pats and cut into the flour mixture until it looks crumbly, (no big chunks). Sprinkle over the fruit. Bake at 400 degrees F (175 degrees C) for 30 to 35 minutes, or until topping is brown.
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