Ingredients
1 small onion (sliced very thin)
1-2 CU julienned green beans

Instructions
1. Saute onion in 1 TBL olive oil
2. Cook green beans in salt water from cold to boil, then remove and strain
3. Toss both together
4. Plate and top with EVOO

Ingredients
½ cucumber (peel/deseed & chunk ½ moon)
½ tomato
strips green pepper
strips red onion
salt/pepper
black olive (calamata)
feta cheese
oregano
olive oil
red wine vinegar

Toss in dressing then arrange.

Title Greek Salad

Ingredients

Instructions Handwritten notes to this recipe are scanned in PDF document at

http://www.xml3.com/family/Recipes/Greek_fest.pdf

Title Greek Salad

Ingredients
Romaine lettuce
1 pt cherry tomatoes/halve
8 oz. Feta cheese
½ red onion-slice strips
lg cucumber (remove seeds)
Kalmata olives
Red wine vinegar
3 tbl olive oil
garlic
oregano (dried and crushed)

Instructions
1. Halve lettuce longwise, cut into 1” segments and float in water.
2. Mix tomatoes, red onion, cucumber and kalamata olives.
3. Mix with dressing

Special Steps Dressing; red wine vinegar, olive oil, garlic, oregano, shake injar to emulsify.,

Ingredients
1 CU chicken stock or broth
1 stalk chopped green onion (chives)
2 cloves garlic – finely chopped
1 egg raw – stir into broth
2 TBL mushrooms
2 TBL shredded meat
2 TBL corn starch (dissolved in 1/4 CU water)
1 TBL grated ginger
1 TBL cayenne pepper (or 1 packet red peppers)
1 TBL soy sauce
1 TBL sesame oil
1 TBL rice vinegar
1 TBL fresh water chestnuts (optional)
1 tsp Tabasco
1 tsp red wine

Instructions
1. Saute dry ingredients in the oil for two minutes
2. Add remaining ingredients (except cornstarch and egg)
3. Bring to a boil
3. Cook ten minutes
4. Stir beaten egg lightly into the soup
5. Add cornstarch and stir until it thickens

Here is another recipe. Click for an enlargement.

(J) Julienne

Ingredients
New York or Sirloin strip steak
½ head Chinese cabbage
½ head romaine
2 tbl baby lima beans
2 tbl red bell (J)
2 tbl carrots (J)
1 cu jicima (J)
½ cu shitake
½ cu bean sprouts
1 cu fried egg noodles
8 oz. Koun chun diluted red vinegar
soy oyster sauce
fresh chopped ginger (skinned)
kikoman soy
cooking wine
mitshu
chicken stock
2 tbl sugar
2 tbl lemon juice
2 oz. Scallions

Instructions
1. Salad- ½ head Chinese cabbage, ½ head romaine, 2 tbl lima beans(baby), 2 tbl red bell (J), 2 tbl carrots (J),
1 cu jicima (J), ½ cu shitake, ½ cu bean sprouts, 1 cu fried egg noodles.
2. Mix w/ desired amount of dressing and toss.
3. Steak-very hot wok & oil, cook strips of steak with wok sauce. Wok sauce-kikoman soy, mitshu, cooking wine, soy oyster sauce, chicken stock. Top salad with steak strips.

Dressing
1. 8 oz. Koun chung diluted red vinegar, 4 oz. Kikoman soy,1 tbl fresh chopped ginger (skinned), 2 tbl sugar, 2 tbl lemon juice, 2 oz scallions.

Ingredients

• 1 CU Pace (or other) salsa
• 1 CU Fire-roasted tomato salsa
• 1 TBL Tabasco sauce
• 1 TBL Cayenne pepper sauce
• (Frank’s Red Hot or Hot Wing sauce)
• 1 TBL Sriracha sauce
• OPTIONAL: 1 finely diced roma tomato
• OPTIONAL: 1 jalapeño or serrano pepper – deseeded
• OPTIONAL: 1/2 bunch finely chopped cilantro

Step by Step
1. Mix all together, and that’s it!
Better if mixed and allowed to sit overnight.

Notes This is as easy as it gets to make what easily passes for salsa made from scratch. It’s a bit on the warm side, so if you wish, eliminate the Tabasco.

The Optional Ingredients add a great fresh taste to the salsa, but are not necessary.

Ingredients
Meat
Starch
Vegetable

Instructions
1. Cut potatoes, squash, etc into bite-sized pieces and toss in oil
2. Put tab of butter on vegetables (peas, beans, onion, etc)
3. Put in metal or pressed aluminum bowl – the kind you get from restaurants.
4. Cover with foil, then bag for freezer

To cook

1. Cook on lowest heat (covered) 1 hour
2. After 1 hour, turn up heat to about 250 C
3. in ten minutes, remove foil and baste meat and toss vegetables
4. Cook uncovered 10 minutes more

Ingredients
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Soy sauce,(dark/light/usual)
2 tb Peanut butter/black bean pas
1 tb Honey/molasses
2 ts White vinegar
1/8 ts Garlic powder
2 ts Sesame seed oil
20 dr Chinese-style hot sauce
1/8 ts Pepper

Instructions *Simply mix together. At first it does not appear like it will mix but keep at it just a bit longer and you have Hoisin.

Letting it rest does not appear to improve the taste noticeably.

Fish Sauce
Hoisin Sauce
Oyster Sauce
Mirin is rice wine sweetened with a large amount of sugar
Soy sauce is naturally fermented and aged up to two years.

Variations *EXPERIMENT! Now you have control of the taste. Lighter for chicken and pork, stronger for beef and game. Sweeter for Dim Sum.

*The commercial recipe is presumably the black bean paste. I presume they are the same as Mexican/Spanish black beans.

*Different types of soy, molasses, some of the oil being hot pepper oil,other styles of pepper sauce. All kinds of variations. However, with light soy and honey, the taste of peanut dominates.

Notes
*The original without the variations stolen by Matt Giwer from AP Recipes credited to Dee Wang who advised peanut butter.

1. 1. First, make your broth.  Bones only – no onion, no garlic, no salt – these three ingredients are toxic to dogs.
   2. If you are making broth from leftover turkey, put the heart, liver and lungs into the pot to cook along with the broth.
   3. Set your strained broth aside (no organs) to cool – you don’t need as much as you might think.
   4. Run cooked meat scraps in a food processor – chop very fine
   5. Chop other leftovers (as long as they don’t have onion, garlic or salt)
   6. Add yogurt, milk, cottage cheese, and so forth
   7. Add spent remainder from juicer meals, and vegetables starting to go bad- you get the idea
      –
   8. When you are ready to cook put the following into your KitchenAid (or mixing bowl)
      1. Five cups of AP flour
      2. One cup whole wheat flour
      3. Pulverized ingredients (body organs, food scraps, etc)
   9. Mix all ingredients together
      Add 1 C of your broth and mix to incorporate
   10. Add more broth 1/2 cup at a time, until your batter has the consistency of cookie dough.
   11. Save left-over broth for your own soups, spaghetti sauces, etc.
   12. Cover cookie sheet with greased waxed paper or parchment paper.
   13. Roll dough out thickly on a cookie sheet
   14. Cover the food with another sheet of GREASED waxed paper
   15. Use a second baking sheet to press the mixture flat
   16. For TRAINING TREATS:  Score the dough into sticks about 1/4 inch wide and 1/2  inch long making them easier to break apart after baking
   17. For HEALTHY DENTAL TREATS:  Score the dough into sticks about 1/2 inch wide and 1 – 2  inches long making them easier to break apart after baking
   18. Cook at 300 degrees for 60 minutes
   19. Take out of oven, let cool, break apart and put back on cookie sheet upside down.
   20. For TRAINING TREATS:  Cook another 30 minutes at 300 degrees
   21. For DENTAL TREATS:  Cook another 60 minutes at 300 degrees

Keep in mind: the following foods are TOXIC to dogs.  For a complete list, visit THE ASPCA WEBSITE.

These foods are bad for dogs:  Grapes and raisins, onion, chives and garlic, avocado, citrus, raisins, wine, salt, chocolate, aspirin, all nuts except peanut and peanut butter (however peanut butter with Xylitol is toxic) plus any dough made with yeast (including pizza crust).

This was originally posted by AllCopyCatRecipes.com so I will keep their title, although I have modified the ingredients a bit to make what I feel is a tangier dip that has a bit of a kick on the back of the throat.

This can be a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread.

Here’s my version that makes a pint jar full.

1 cup Miracle Whip Salad Dressing
1/4  cup Heinz ketchup (or a very THICK ketchup)
1/4 cup Grandpa’s chili sauce  ( SEE RECIPE THIS SITE )
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tsp cumin
1 TBL Worcestershire sauce
1 TBL white vinegar
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon

Ingredients

Potato, tomato, garlic
Chicken stock
Cut top off entire head of garlic, nest in foil, and drizzle with olive oil
Use fork to poke numerous holes in potatoes
Sprinkle tomatoes with olive oil and salt and thyme

Turn oven to 450°F
Garlic will roast 10 minutes
Potato will roast 45-60 minutes
Tomato will roast 45-75 minutes . Cook until skins burst

Remove flesh of potatoes. Use skin for an appetizer at another time
Squeeze garlic cloves into the potatoes
Mash tomatoes in a colander, keeping the juice and meat separate
Add 2 tablespoons butter and tomato juice to potatoes and garlic and mix well
After mashed together, add basil leaves and meat from tomato
Add chicken stock to desired consistency
Heat on low heat 20 to 60 minutes

2 large poblano peppers (plus 1 below)
1/2 CU chicken (cooked and chopped) – Leftovers work well
1/2 CU Monterey Jack cheese (grated)
1/2 CU Cheddar cheese (grated)
1/2 sweet onion (chopped)
1 egg

BATTER
2 Eggs
1 CU milk
1 CU flour

Panko bread crumbs (see special stsps)

SAUCE
1 can Macayos red enchilada sauce
1/2 sweet onion (chopped)
1 Poblano pepper (minced)

Put combined sauce ingredients on stove at very low simmer while everything else is going on.

1. Cut slit into peppers and remove seeds and veins
2. Combine chicken, egg and grated cheese
3. Stuff into pepper (Any leftovers can later be used for Chicken Cakes)
4. Secure pepper seam (if necessary) with toothpicks
5. Pour batter into a vessel that is narrow, but still allows the poblano to be dipped into it
6. Put Panko crumbs into heavy duty paper bag
7. Dip Poblano pepper into dipping sauce, remove and let drip 10 seconds.
8. Put into paper bag and shake
9. Repeat steps 7 and 8
10. Place on baking sheet and bake 35 minutes at 350 degrees
11. Remove from oven and sprinkle more cheese over the top
12. Put back in oven for 10 more minutes

To serve, ladle sauce onto bottom of plate and set cooked chili on top.

Panko Bread Crumbs
1. Cut 4 pieces of french bread into thin slices
2. Place on bread rack overnight
3. Next morning crush as fine as possible
4. Put through medium sized sieve
5. Recrush anything remaining in sieve
6. Repeat until bread crumbs are all crushed to fine crumbs.

Serve with Easy Bean Dip (see recipe) and taco chips on the side
Add a fresh touch with a small salad topped with shredded cheese, fresh sliced tomato and mandarin orange slices.

5 LB picnic shoulder (ground – see note)
2 LB veal shoulder chop (ground – see note)
1 tsp marjoram
1/2 tsp allspice
1 tsp nutmeg
2 tsp salt
2 tsp pepper

Grind meat with electric or hand grinder.
Do not, under any circumstances, trim the fat.
If necessary, put through a meat grinder twice.
Mix with all other spices by hand to taste.
Add more spices if you like a real flavorful brat.
Stuff into hog casing and twist to segment.

Stuff the meat into intestines. Gotta go to a butcher that sells enough meat that he has enough trimmings to make his own sausage. I use a meat grinder attachment on my Kitchenaid mixer with a sausage addition (really just a tube off the end that you feed the casing over) tie a knot on the end of the casing and run the ground meat mixture through the grinder and out the tube into the casing. You don’t want it too over packed because you twist the sausage every 8″ to make the individual links.

2 large eggs
1/2 pound ground grass-fed beef
1/2 large onion, any kind (julienned)
1/2 pound spinach (chopped leaves only)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper

1. In a bowl, lightly beat the eggs
2. Season with salt and pepper.
3. Set aside.
4. In a large, heavy skillet, heat 1 tablespoon of the olive oil over medium- high heat.
5. Crumble the beef into the pan and cook, stirring, until some of the red is gone but not a minute longer.
6. This will take only a few minutes (keep it pink).
7. Pour off the excess fat and transfer the meat to a bowl.
8. Set aside and keep warm.
9. Turn heat to medium
10. Add the remaining olive oil to the pan
11. Add the garlic and onion, and cook, stirring occasionally, until the onion is translucent, 3 to 4 minutes.
12. Add the spinach and cook, stirring occasionally, until it wilts and is tender, 3 to 5 minutes.
13. Season with salt and pepper.
14. Return the meat to the pan
15. Add the oregano, and taste and adjust the seasoning.
16. Reduce heat to low.
17. Add the eggs, and cook, stirring constantly, just until the eggs are set, another minute or two. Be careful to NOT overcook the eggs.
18. Top with Parmigiano-Reggiano and serve with English Muffin

A little bit of red pepper gives this a good “heat”

Serve with cinnamon apple wedges or hot spiced applesauce

1 cu whole-wheat pastry flour
½ cu granulated sugar
½ cu brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp. Baking powder
¾ tsp baking soda
1 ½ cu peeled and grated carrots
4 large eggs
½ cu canola oil
2 tsp pure vanilla
1 cu (8oz) canned crushed pineapple in juice (not heavy syrup)
½ cu chopped toasted walnuts
powdered sugar, for garnish

1. Preheat oven to 350°. Grease a 9X3 inch round cake pan and line the bottom w/ parchment paper.
2. Combine the flour, sugars, salt, cinnamon, baking powder and baking soda in a bowl. Stir until well blended.
3. Combine the carrots, eggs, oil & vanilla in a large bowl.
Whisk well, then whisk in the pineapple and walnuts.
4. Add the dry ingredients and stir just to blend. Pour the batter into the prepared cake pan and bake in the center of the oven for 55 to 60 minutes, until the top feels firm and a toothpick inserted in the center comes out clean.
5. Cool in the pan on a rack. Remove cake from the pan and dust the top with sifted powdered sugar just before serving.