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Nov 9, 2009

Truffle Potatoes

3 pounds red-skinned potatoes, cut into 2-inch pieces
1 1/2 cups light cream
6 tablespoons butter
2 garlic cloves, minced (1 tablespoon)
2 1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons truffle oil

Cook potatoes until tender, and drain. Mash potatoes with other ingredients. Serve warm.

Cajun Cheeseball

Cajun Cheeseball

16 ounces cream cheese
8 ounces shredded colby jack cheese
4 tablespoons Cajun seasoning spice

Mix and form into ball. Serve with crackers.


Serves 4

1/2 cup (125 mL) olive oil
1 tablespoon (15 mL) minced garlic
2 pounds (1 kg) large or extra-large shrimp, peeled, deveined
1 lemon, zest (grated rind) and juice
1/2 cup (125 mL) chili sauce
2 ripe tomatoes, diced
1/4 cup (50 mL) horseradish
1 tablespoon (15 mL) soy sauce
1 bunch fresh, flat-leaf parsley, minced
2 green onions, thinly sliced

In a large, heavy frying pan, heat oil over low heat. Add garlic and cook,
stirring occasionally, until golden but not browned. Raise heat to medium
and add shrimp.

Cook, stirring occasionally, until they begin to turn pink. Add lemon zest
and juice, chili sauce, tomatoes, horseradish and soy sauce. Turn heat to
high and bring mixture to a simmer. Remove from heat and stir in parsley and
green onions.

Antipasto Salad

1/2 cup green beans
2 cups water
2 pounds mixed salad greens (we use iceberg, greenleaf lettuce, romaine, radicchio, and mesclun)
1/2 cup tri-color diced peppers
1/3 cup thinly sliced and diced Provolone cheese
1/3 cup thinly sliced and diced Soppressata
1/3 cup thinly sliced and diced Genoa salami
1/3 cup thinly sliced and diced capocollo
1/3 cup thinly sliced and diced mortadella
1/3 cup quartered artichoke hearts
1/3 cup diced hearts of palm
1 cup Italian vinaigrette
12 Kalamata olives

1.Put water in a small sauce pan over high heat and bring to a boil. Drop the green beans in the boiling water and immediately strain off the liquid and rinse with cold water.
2.In a large mixing bowl, toss together the salad greens, the tri-color peppers and the blanched green beans.
3.In a medium mixing bowl, combine the provolone, the Soppressata, the salami, the capocollo, and the mortadella.
4.On 6 individual plates, mound the lettuce mixture into the middle.
5.Top each salad with 1/6 of the meat and cheese mixture. Arrange artichoke hearts and hearts of palm around the edge of each plate.
6.Drizzle each salad with Italian vinaigrette. Garnish each plate with 2 Kalamata olives. Serve immediately.
7.Makes 6 salads.

Cowboy Steaks in a Skillet

Serves 2.

2 tablespoons olive oil
1 teaspoon coarse salt
1 large onion, sliced
2 large garlic cloves, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon plus 1 teaspoon chili powder
1/4 teaspoon dried crushed red pepper
1 tablespoon water
2 poblano chiles, seeded and sliced
2 New York strip steaks, about 1 inch thick, trimmed
Additional chopped fresh cilantro

Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 tablespoons cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 tablespoon water. Cover skillet and cook onion mixture 5 minutes, stirring occasionally.

Uncover and continue cooking until onion is tender and golden, stirring frequently, about 3 minutes. Add chiles and saute until tender about 6 minutes. Transfer onion mixture to plate.

Rub each steak with 1/2 teaspoon chili powder. Season with salt and pepper. Increase heat to high and add steaks to same skillet. Cook as desired, about 6 minutes per side for medium-rare. Transfer to platter. Top steaks with cilantro. Surround with onions and chilies and serve immediately.

Snickers Salad

Snickers Salad

1 (5-oz.) package instant vanilla pudding mix
1 C. milk
1 (12-oz.) container frozen whipped topping, thawed
6 apples, peeled, cored, and chopped
6 (2.16-oz.) bars Snickers, chilled and sliced
1/4 C. seedless grapes (optional)

Prepare the pudding using 1 C. of milk; blend together with whipped topping. Add the apples, Snickers, and grapes. Mix together and refrigerate until chilled.