Ingredients:
3 pounds large shrimp, peeled and deveined
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped shallots
1/2 cup tarragon vinegar
1/2 cup white wine vinegar
1 cup olive oil
8 Tablespoons Dijon mustard
4 teaspoons red pepper flakes
2 teaspoons salt
Freshly ground pepper, to taste
1 Tablespoon fresh lemon juice

Procedure:
1. Cook shrimp in boiling salted water until pink.
2. Drain and transfer to a large bowl.
3. Combine remaining ingredients and pour over warm shrimp.
4. Toss well so that every shrimp is coated.
5. Cover and refrigerate for at least 8 to 10 hours (overnight is best).
6. Drain excess sauce from shrimp before serving.
7. Serve in a large bowl lined with lettuce and kale.

Serves eight people.

Chicken Provincale

Ingredients:
5 pounds of chicken
1/2 cup butter
1 large onion, chopped
1 large green pepper, chopped
1 pound fresh mushrooms, chopped
1 clove garlic, crushed
28 ounces tomatoes
1/3 cup flour
1/2 teaspoon paprika
Salt and pepper
1/4 cup melted butter

Procedure:
1. Simmer chickens until tender.
2. When cool, bone and cut into large pieces.
3. Melt butter in Dutch oven; sauté onion, green pepper, mushrooms and garlic until tender.
4. Add tomatoes and simmer briefly.
5. Mix flour, paprika, salt and pepper.
6. Dip chicken pieces in flour mixture and brown quickly in melted butter.
7. Mix chicken pieces with the tomato mixture and serve over rice.

Serves eight people.

Chocolate Pecan Cake

Ingredients:
Cake:
12 ounces semisweet chocolate
1 cup unsalted butter
8 egg yolks
1/2 cup bourbon
1-1/2 cups sugar
8 egg whites
1-1/2 cups whole shelled pecans, ground

Frosting:
1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream

Procedure:
Cake:
1. Preheat oven to 300 degrees.
2. Melt the chocolate and butter in a saucepan, stirring to blend.
4. Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler.
5. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.
6. Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form.
7. Fold in the egg yolk mixture.
8. Fold in the melted chocolate and the pecans.
9. Spoon into a 10-inch springform pan.
10. Bake for 1-3/4 hours.
11. Let cool in the pan.
12. Remove the pan side.

Frosting:
1. Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth.
2. Let stand until thick enough to spread, stirring frequently.
3. Level the cake top, using a serrated knife.
4. Frost the cooled cake.
5. Decorate with pecan halves.
6. Serve topped with whipped cream.

Serves twelve people.

Ratatouille

Ingredients:
1 medium eggplant, peeled and cubed
2 zucchini, cut in 1/2-inch slices
2 teaspoons salt
1 cup olive oil
2 onions thinly sliced
2 green peppers cut in thin strips
2 to 3 fresh garlic cloves, pressed
3 tomatoes peeled and diced
Pepper to taste
1/4 teaspoon fresh basil
1/4 teaspoon thyme
1/4 teaspoon parsley

Procedure:
1. Toss eggplant and zucchini with 1 teaspoon salt and let stand 30 minutes.
2. Drain and dry on paper towels.
3. Heat 1/4 to 1/2 cup olive oil in large skillet and lightly brown eggplant and zucchini slices.
4. Remove with slotted spoon and set aside.
5. Add remaining oil to skillet; cook onions and green peppers until tender.
6. Stir in garlic.
7. Put tomatoes on top; cover and cook 5 minutes.
8. Gently stir in eggplant, zucchini, and remaining seasonings.
9. Simmer, covered, until desired tenderness.
10. Uncover and cook 5 minutes, basting with juices from bottom of pan.
11. Serve hot or cold.

Serves eight people.

Heartland Pasta

Ingredients:
1 to 1-1/2 pounds fettuccine, cooked
3 Tablespoons olive oil
6 Tablespoons cooked diced bacon
1 Tablespoon chopped garlic
1 large onion, chopped
1 Tablespoon fresh rosemary
1 pound fresh spinach, torn
1/4 cup white wine
Salt and freshly ground pepper, to taste
Red pepper flakes, to taste
Pecorino cheese, to taste

Procedure:
1. In a large saute pan, add olive oil followed by bacon, garlic, onion and rosemary.
2. Saute until tender.
3. Add spinach and continue to saute.
4. Remove mixture and deglaze pan with white wine.
5. Return mixture to pan and add salt, pepper and red pepper flakes.
6. Toss with fettuccine and serve with freshly grated Pecorino cheese.

Serves six people.

Blueberry Muffins With Yogurt

Ingredients:
1/4 cup butter, room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained

Procedure:
1. Preheat oven to 350 degrees.
2. Line muffin tins with paper cups.
3. In a large bowl, cream butter and sugar.
4. Add egg, cinnamon, nutmeg and vanilla.
5. Add flour, baking power and salt alternately with milk and yogurt.
6. Do not over mix.
7. Carefully fold in blueberries.
8. Spoon into paper-lined muffin tin.
9. Bake in a 350-degree oven for 20 to 30 minutes.

Makes twelve muffins.

Pork Chops with Apple Sauce

Ingredients:
6 pork chops
1 large can or jar apple sauce
1/2 cup sherry wine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and pepper to taste

Procedure:
1. Brown chops in skillet.
2. Remove to baking dish.
3. Mix applesauce, spices and sherry.
4. Spoon 1/2 of this mixture on chops.
5. Bake 20 minutes in a 350 degree oven, turn chops and spoon on remainder of sauce.
6. Return to oven for another 20 minutes.

Serves six people.

Minestrone with Parmesan Soup

Ingredients:
1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste

Procedure:
1. Heat oil in a large stockpot and saute onions, garlic, cilantro and smoked ham until onions are soft.
2. Add boiling beef broth and simmer on medium-low heat for 20 minutes.
3. Add tomatoes, carrots, celery, corn, potatoes and garbanzo beans all at once.
4. Cover and barely simmer until vegetables are tender.
5. Add pasta and spinach and cook until pasta is al dente.
6. Season with pepper.
7. Stir in freshly grated Parmesan cheese and serve hot.

Serves twelve people.

Classic Quiche

Ingredients:
1 9-inch pie shell
1/4 cup red bell pepper, seeded, deveined and chopped
1/2 cup green bell pepper, seeded, deveined and chopped
1 cup Cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup cooked chicken, cubed
1/4 cup butter
1/2 cup onion, coarsely chopped
1 Tablespoon all-purpose flour
1/2 cup half and half
1/2 cup sour cream
4 eggs, beaten
1/4 teaspoon ground nutmeg
1 Tablespoon parsley, chopped

Procedure:
1. Preheat oven to 350 degrees.
2. In a pie shell, layer chopped peppers, cheeses and chicken.
3. In a saute pan, melt butter and saute onions until soft.
4. Whisk in flour thoroughly.
5. Stir in half and half and simmer until thickened, about 3 to 5 minutes.
6. Let cool.
7. In a large bowl, combine sour cream, eggs, nutmeg and parsley.
8. Stir into sauteed onion mixture.
9. Pour filling into pie crust. Bake 35 to 40 minutes or until set.

Serves six people.

Green Bean Casserole

Ingredients:
4 cups fresh green beans, cut into 2-inch pieces
3 to 6 slices bacon
1/2 cup chopped onion
4 large tomatoes, peeled and chopped
2 large whole pimientos, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded American cheese

Procedure:
1. Cook beans, uncovered, in boiling salted water for 2 to 3 minutes.
2. Reduce heat, cover and cook 20 to 30 minutes more.
3. Drain and set aside.
4. Fry bacon until crisp.
5. Remove from pan and crumble.
6. Saute onion in bacon drippings until tender.
7. Combine everything except cheese, tossing gently.
8. Spoon into greased 2-quart casserole dish.
9. Sprinkle with cheese.
10. Bake for 15 minutes at 350 degrees until cheese is slightly browned.

Serves six people.

Fish With Lemon and Thyme

Ingredients:
6 fish steaks, 1/2-inch thick, skin removed
Juice of 2 lemons
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse mustard
1/4 cup olive oil
4 sprigs of fresh thyme, minced
Freshly ground pepper

Procedure:
1. Place the swordfish in a shallow bowl.
2. Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl.
3. Season with the pepper.
4. Pour over the swordfish.
5. Marinate, covered, at room temperature for 30 minutes, or in the refrigerator for several hours.
6. Fire up the grill.
7. Brush the grill rack with oil.
8. Arrange the swordfish on the rack.
9. Grill for 3 to 4 minutes per side or until seared on the outside and cooked through.

Serves six people.

Chevre Mushrooms

Ingredients:
24 large fresh mushrooms, caps reserved, stems minced
1/3 cup unsalted butter
2 teaspoons minced onion
3/4 cup bread crumbs
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon salt
3 ounces chevre, crumbled (3/4 cup)
2 ounces blue cheese, crumbled (1/2 cup)
unsalted butter, melted

Procedure:
1. Place mushroom caps, hollow side up, in a 9 by 13-inch baking dish.
2. Set aside.
3. Melt butter in a medium skillet.
4. Add minced stems and onion.
5. Saute over medium heat until soft.
6. Remove from heat and add bread crumbs, parsley, lemon juice, and salt.
7. Mix well, then cool to room temperature.
8. Stir in cheeses until combined.
9. Preheat over to 450 degrees.
10. Spoon cheese mixture into mushroom caps.
11. Brush with melted butter.
12. Bake 5 to 7 minutes until lightly browned.

Serves eight people.

Skinless Longganisa | Longanisa

Ingredients:
2 lbs ground pork
2 cloves garlic, crushed until pasty
1/2 cup bread crumbs
1/2 cup pineapple juice
1 teaspoon salt
Ground black pepper
8 tbsp sugar

Procedure:
1. Mix all the ingredients in a large bowl.
2. After thorough mixing, divide into four portions.
3. Place each portion in a sandwich bag.
4. Close the sandwich bag flap and using fingers and palm, press the meat to flatten it to 1/4 inch, making all areas even in thickness.
5. While in the plastic sandwich bag, create grooves using the back of a knife to make Longganisa shapes.
6. Put the bag in the freezer to harden a little, about 10-20 minutes.
7. Slice the meat following the groove marks.
8. Remove plastic skin.
9. Grill Longganisa or fry in a skillet

Serves six people.

Beef Stew

Ingredients:
1/2 cup olive oil
3 pounds top round, cubed
3 cups full-bodied red wine
2 cups beef broth
1 Tablespoon tomato paste
3 garlic cloves, minced
1/2 teaspoon thyme
1 bay leaf
Salt

Procedure:
1. In a large stockpot, heat oil.
2. Add beef and brown evenly on all sides.
3. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt.
4. Bring to a boil.
5. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.
6. If broth needs additional thickening, mix 3 Tablespoons water with 1 to 2 Tablespoons flour and whisk until smooth.
7. Add to stew and stir.

Serves six people.

Zesty Gazpacho

Ingredients:
1 can diced tomatoes
1 can tomato juice
1 cup red wine vinegar
1/4 cup olive oil
3 Tablespoons Worcestershire sauce
1 teaspoon freshly ground pepper
4 cloves garlic, minced
2 red bell peppers, sliced
1 cucumber, peeled, seeded, diced
4 ribs celery, diced
1 medium red onion, minced
salt and Tabasco sauce to taste
1 avocado, sliced

Procedure:
1. Combine the tomatoes, tomato juice, vinegar, oil, Worcestershire sauce, pepper, garlic, bell peppers, cucumber, celery and onion in a large bowl.
2. Season with the salt and Tabasco sauce.
3. Stir gently until mixed.
4. Chill, covered, in the refrigerator for 3 to 4 hours.
5. Ladle into individual soup bowls.
6. Garnish with avocado slices.

Serves twelve people.

Blue Cheese Quiche

Ingredients:
9-inch pastry shell
6 ounces each cream cheese, softened
3 ounces blue cheese
2 Tablespoons butter, softened
3 Tablespoons heavy cream
2 eggs, slightly beaten
1/2 teaspoon minced onion
Salt and pepper

Procedure:
1. Mash and blend cheeses.
2. Add butter, cream, eggs, onion, salt and pepper and mix well.
3. Pour into pastry shell.
4. Bake at 375 degrees for 30 minutes.
5. Serve hot for hors d'oeuvres or first course.

Serves six people.

Classic Cornbread

Ingredients:
1 cup white cornmeal
1/2 cup flour
1-1/2 teaspoons salt
1 teaspoon sugar
1/2 cup milk
1/2 cup boiling water
3 Tablespoons corn oil
1 egg
1-1/2 teaspoons baking powder

Procedure:
1. Combine cornmeal, flour, salt, sugar and corn oil in mixing bowl.
2. Use a cutting motion with spoon so that oil will be well blended with other ingredients.
3. Stir in the boiling water. Mix well.
4. Add cold milk.
5. Stir and let stand, if necessary, until batter has cooled to at least room temperature.
6. Mix in egg and then baking powder.
7. Beat briskly.
8. Pour into preheated greased pan and bake at 425 degrees for 20 minutes.

Makes a 9-inch square cornbread.

Peanut Oatmeal Chocolate Chip Cookie

Ingredients:
1 cup butter
1-1/3 cups sugar
1-1/3 cups brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups flour
1 teaspoon soda
3-1/2 cups quick-cooking oats
1-1/2 cups salted peanuts
6 ounces chocolate chips

Procedure:
1. Cream together butter and sugars.
2. Beat in eggs.
3. Stir in vanilla.
4. Add flour and soda.
5. Stir in oats, nuts and chocolate chips.
6. Drop onto ungreased cookie sheet by teaspoonfuls.
7. Bake at 350 degrees for 12 minutes.

Makes 5 dozen cookies.