Italian Beef

a long-time family favorite

1 jar (11 1/2 oz) pepperoncinis

3-4 1/2 lbs boneless beef chuck roast

1/4 c water

1 3/4 t dried basil

1 1/2 t garlic powder

1 1/2 t dried oregano

1 1/4 t salt

1/4 t pepper

1 large onion, quartered and sliced

Drain pepperoncinis, reserving liquid. Remove and discard stems. Set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt crock-pot. Add water.

In a small bowl, combine seasonings. Sprinkle half over beef. Layer half of the remaining meat, then onion, reserved peppers and liquid. Top with remaining meat and herb mixture.

Cover and cook on low for 8-9 hours or until meat is tender. Shred beef using two forks. Makes 10-12 sandwiches.

Winter Woods Chili

from Better Homes and Gardens

4 slices bacon

3 lb beef stew meat

1 large onion, sliced 1/2" thick

4 cloves garlic, minced

2 28-oz cans whole tomatoes

1 15.5-oz can navy beans, rinsed and drained

1 15.5-oz can red beans, rinsed and drained

2 to 3 T chili powder

2 T red wine vinegar

Shredded cheddar cheese

Snipped fresh oregano

Cooked bacon, crumbled

1. In a 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 T of the chili powder. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

Curry Powder

Out of curry? Here is a simple recipe for curry powder in a pinch:

2T ground cumin

2T ground coriander

2t ground turmeric

1/2 t crushed red pepper

1/2 t mustard

1/2 t ground ginger

Golden Chicken

1/4 c yellow mustard

1/2 c honey

4T butter

1t salt

1T curry

4 chicken breasts

Mix all ingredients (except chicken). Spray an oven-safe baking dish. Place chicken in dish and coat with mixture. Bake at 375 degrees for 30-40 minutes or until chicken is cooked through.

Peach Crisp

Courtesy The Art of Simple Food (Alice Waters)

Peel 4 pounds of ripe peaches (Dip peaches in boiling water for 15 seconds, slip off skins). Cut into 1/3"-thick slices. You should about 7 cups of fruit. (I used 6 cups of peaches and one cup of blueberries. Raspberries would also work well with peaches.)

Toss with 1 tbsp. sugar (if needed) and 1.5 tbsp. flour

Pile into 2-quart baking dish and top with 3 cups of Crisp Topping (see below).

Bake at 375 F for 40-55 minutes, until top is golden brown.


Crisp Topping
1.25 cups flour
6 tbsp. brown sugar
1.5 tbsp granulated sugar
1/4 tsp salt (omit if using salted butter)

Mix well, add 1.5 sticks of chilled butter, cut into small pieces. Work butter into flour mixture with fingers (or use a mixer with a paddle attachment) until mixture just comes together and is crumbly. Chill until ready to use. You can also add 2/3 cup of toasted and chopped pecans, walnuts, or almonds.

Asparagus Wrapped in Prosciutto

Super easy, yummy appetizer or side dish

1 tablespoon olive oil

16 spears fresh asparagus, trimmed

16 slices of prosciutto

1. Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil and coat with olive oil
2. Wrap one slice of prosciutto around each asparagus spear, starting at the bottom and spiraling up to the tip.  Place on baking sheet.
3. Bake for 5 minutes.  Remove from oven and shake pan back and forth to roll the spears over.  Return to over for another 5 minutes or until asparagus is tender.  Serve immediately.

Summer Garden Tortelloni

Courtesy of Gourmet Magazine

1 (8 oz) package of cheese tortelloni

1 large garlic clove, finely chopped

2 oz thinly sliced prosciutto, cut into strips

2 cups corn (from the cob but I have used canned or frozen))

1/2 stick unsalted butter

2 medium tomatoes

1/2 c. chopped basil

1. Cook tortelloni according to package instructions
2. While tortelloni boils, cook garlic, prosciutto, corn, 1/2 teaspoon salt and 1/4 teaspoon pepper in butter in a large skillet over medium-high heat for about 4-5 minutes
3. Meanwhile, chop tomatoes
4. Combine corn mixture and tomatoes in a large bowl.
5. Reserve 1/4 cup pasta-cooking water, then drain tortelloni and add to vegetables along with reserved cooking water and basil.  Toss well and serve.