Ranch Beans

10 servings

4 cups dried pinto beans, or combination of pinto and brown beans
4 cups minced yellow onions plus 1 1/2 cups diced
1/4-1/2 cup pure chile powder
1/4 cup kosher salt
1/2-1 bunch cilantro, stemmed and chopped
4 TB olive oil
2 cups diced red bell pepper
2 cups diced green bell pepper

Wash the beans, sorting through them to remove any foreign particles.  Cover the beans with cold water by 6 inches and soak 6 hours or overnight.

Drain beans and return them to the same pan.  Cover with fresh water of 1 1/2 inches.  Add the  minced onions, chile powder, salt, cilantro and stir to blend.

Bring the beans to a boil over medium heat, reduce heat, cover and cook until the beans are tender, about 2 1/2 hours.  Stir the beans occasionally and add water if needed.

Close to serving time, heat the olive oil in a large saute pan.  When oil is very hot, add the diced onion and peppers, cooking quickly, about 6 minutes, until crisp but tender.  Stir into beans and serve at once.

Serve with Cow Town Coleslaw (to be published next month)

Cowtown Coleslaw

6 servings

5 cups juliened green cabbage (about 1 head)
1 ½ cups julienned red cabbage (about 1/3 head)
2 carrots, peeled and julienned
3 jalapeno peppers julienned - no stems, no seeds
1 ¼ cup low-fat yogurt
½ cup malt vinegar

1/4 cup of sugar
2 TB Dijon mustard
1 ½ tablespoons freshly squeezed lime juice
1 Tablespoon celery seed
Kosher salt and ground pepper to taste

Place all the vegetables in a large bowl.  In another bowl, whisk together the yogurt (or mayonaise if you prefer), vinegar, sugar, lime juice.  Pour the dressing over the vegetables. season with salt and pepper, and toss to combine. Set aside in the chuck wagon or refrigerator until serving time. It is best made served on the same day.

Goes great with Ranch Beans (see last month's newsletter for recipe)

Pink Adobe Apple Pie

This is a famous dessert served at the Pink Adobe restaurant in Santa Fe. The Pink Adobe is the oldest restaurant in Santa Fe, it opened over 60 years ago. The pie is a delicious blend of apples, spices, nuts and raisins. It's a Santa Fe favorite - don't overlook the sauce.

Submitted by Bill Manns

Pastry for double-crust pie (9 inch double crust)
2 cups all-purpose flour
3/4 cup shortening (the Pink uses lard)
1 teaspoon salt
6-7 tablespoons water

Pie filling
5-7 cooking apples (peeled, cored, and sliced)
2 tablespoons lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup sugar
1/4 cup raisins
1 cup brown sugar
2 tablespoons all-purpose flour
1/2 cup pecans or walnuts (chopped)
1/4 cup butter (melted)
1/4 cup water
2 tablespoons milk

Sauce
1/2 cup butter
1 tablespoon water
1 1/2 cups powdered sugar
1 teaspoon brandy or rum

Preheat oven to 400° (you'll reduce to 350°F.).
Mix flour, shortening, and salt together, until dough resembles course meal.
Add water a little at a time until dough sticks together.
Divide dough in half and roll out and line the bottom of a nine inch pie plate.
Fill with apples and sprinkle with cinnamon, lemon juice, and nutmeg.
Spread 1/2 cup sugar and raisins over apples.
Mix brown sugar with flour and spread over whole mixture.
Sprinkle with nuts and dot with melted butter.
Sprinkle with 1/4 cup water.
Roll out remaining dough and seal edges and flute.
Brush with milk.
Bake at 400° F. for 10 minutes, then reduce to 350° F. and bake for 30 more minutes.
May cover edges with foil if they brown too quickly.

While pie is baking prepare sauce: In a sauce pan melt butter and mix with water.
Remove from heat and mix in sugar and brandy, may add more water if too thick.
Serve sauce over pie.

Route 66 Strawberry Cobbler

1 qt. fresh strawberries
1/4 lb. butter
1 c. milk
1 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/4 tsp. ground cinnamon
Whipped cream (optional)

Heat oven to 400 degrees. Hull the strawberries. Melt butter in an 8x12 inch baking dish in preheated oven about 4 minutes. Remove dish from oven. Add milk, flour, baking powder, salt, sugar and cinnamon to the baking dish and stir until just mixed. Arrange strawberries, tips pointed up, on top of the batter. Bake cobbler in oven until golden brown, about 25 minutes. Serve warm or at room temperature. Makes 4 servings.

Campfire Cookin'

Many of you have grown up eating S'mores by the campfire. Here is a slightly healthier (Ha!) variation of this old standard.

Banana Boats

1 banana
1 Hershey bar (milk or dark, whichever you prefer)
Marshmallows

Slit banana lengthwise but not all the way through.
Leave the skin on (do not peel).
Put marshmallows and pieces of chocolate into slit.
Wrap tightly in foil, being sure to seal ends.
Place on grill over campfire or coals, seam side up, or, bake in a 300 degree oven.
Takes 5-6 minutes to cook.

Variations:
Add 1-2 tablespoons of peanut butter before cooking - smooth or chunky.
Sprinkle chopped peanuts or toffee pieces over top after cooking.

Serve as is or with vanilla ice cream.

Margarita Pie

Contributed by Ruth McLeod

This is a great recipe from "Tastes & Treasures A Storytelling Cookbook of Historic Arizona." I purchased the whole book because it has some fascinating history of hospitality venues around the state that are 50 years or older. But then I found the recipes to be so good and easy to make. This one is so pretty to serve. The photos in the book are yummy. I got it at www.HistoricalLeague.org for $24.95 and free shipping. It is a non profit group so all funds raised go right to the Historical Society Museum for education. 

Pretzel Crust
1 1/2 cups finely crushed pretzels
1 cup sugar
1/2 cup (1 stick) butter, melted
 
Pie
1/2 cup fresh lime juice
1 (14 ounce) can sweetened condensed milk
2 tablespoons gold Tequila
2 tablespoons Triple Sec
2 cups heavy whipping cream, whipped
Green food coloring (optional)
 
For the crust, pulse the pretzels and sugar in a food processor several times to combine. Add the butter in a steady stream and process until well mixed. Press over the bottom and up the side of a 9 inch pie plate sprayed with nonstick cooking spray.
 
For the pie, combine the lime juice, condensed milk, Tequila and Triple Sec in a bowl and mix well. Fold in the whipped cream. Tint with green food coloring, if you desire a deeper color. Spoon into the crust. Cover with plastic  wrap and freeze for 4 hours or up to 1 week. Garnish with additional whipped cream and lime slices.
Note: Do not use fat-free or low-fat pretzels in the crust or the crust will not hold together when cutting. You may substitute graham crackers for the pretzels.
 
Serves 6 to 8

Roy Rogers Lemon Meringue Pie

Dusty Rogers (Roy Rogers Jr.) enjoyed the Margarita pie recipe so much last month that he made it for his entire museum staff! One word of advice from him, "When making the recipe, you may want to sample the ingredients as you go. Tasting the tequila with every step makes it more fun!"

It inspired him to share the recipe that brought his parents together. The story goes that Roy was performing in Ohio when an attractive fan offered to feed him and his singing group her mother's Lemon Meringue Pie. Pie lead to dinner, dinner to courting, courting to history being made!!!!!  

Please enjoy The Pie That Won Roy's Heart!

1 cup sugar
4 Tb flour
1 cup water
3 eggs, separated
Few grains salt
1 lemon, grated rind and juice
1 Tb margarine
1 baked pie shell

Combine sugar and flour. Add a little of the water: mix smooth. Add beaten egg yolks. Add remaining water. Cook over hot water stirring constantly until thick. Cover; cook 10 minutes. Remove from heat; add salt, grated lemon rind and juice, and margarine. Mix well. Cool slightly. Pour into baked (9-inch) pastry shell. Make a meringue of beaten egg whites and six tablespoons of sugar. Swirl on pie. Bake in moderately slow oven at 325° F for 20 minutes. Cool. Serve and win the hearts of your loved ones!  

Thanks, Dusty!

Linda’s Smokey Tomato Soup with Range Bacon

The bright flavors of tomato and smoked paprika make this soup perfect for the end of summer. It’s delicious chilled or hot. Serves 4. Be sure to continue tasting this soup while making it and give it your level of piquante!

8 slices of thick cut smoked bacon (8 ounces)
2 T light brown sugar
¼ c olive oil (you may add 2 T butter for more flavor)
1 medium onion, finely chopped
3 large garlic cloves, minced
1.5 T tomato paste
3 T brown sugar
1 tsp smoked paprika
1 tsp grated orange zest
½ tsp powdered hot pepper to your taste
Kosher salt and freshly group pepper
½ cup dry white wine
Two 15 oz cans chopped tomatoes
2 cups water
¼ cup fresh orange juice (optional)
4 T lowfat sour cream

Cook the bacon either in a pan on the stove or in a 400-degree oven on parchment paper. Either way, cook for about 8 minutes; drain the oil, sprinkle with the 2 T brown sugar and cook again for another 8 minutes until it is glazed and crispy. Cool.

Meanwhile in a saucepan, melt the butter and/or olive oil and soften the onions, about 5 minutes. Add the garlic, then the tomato paste for another 2 minutes. Stir in sugar, paprika, orange zest, hot pepper, salt & pepper, then wine and bring to a boil. Add the tomatoes with their juices, the water, orange juice and bring to a simmer. Remove from heat. Serve hot or cold.

You may choose to puree the soup until smooth, but I prefer it chunky. Serve in bowls or mugs, season with more salt and pepper if necessary, add broken bits of the bacon and a dollop of sour cream on the top.

A Halloween Treat:
Warm Pumpkin Salad with Polenta
and Candied Pumpkin Seeds

Yield: Makes 6 servings
Active time: 1 3/4 hr - (Read easy, time-saving suggestions in parenthesis)

Ingredients
1 1/2 cups yellow cornmeal (not coarse)
7 1/2 cups water
2 3/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (or pepitas)
1 tablespoon fresh pomegranate juice (or cranberry juice cocktail)
2 teaspoons Sherry vinegar
1 tablespoon minced shallot (or any strong onion)
6 tablespoons extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano (optional)
8 oz arugula, trimmed

Preparation:

Prepare polenta: (OR purchase Ready-Made Polenta- - otherwise the polenta can be spread on baking sheet and not yet fried and chilled up to 1 day in advance)
Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.

Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.

Candy pumpkin seeds: (No short-cuts - just make extra to use in other recipes or serve with cheese 'cuz they are yummy! Can be prepared up to 3 days ahead and kept in an airtight container at room temperature)
Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

Make vinaigrette:
Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.

Roast pumpkin: (OR substitute butternut squash - perhaps bake it with a touch of oil or maple syrup)
Preheat oven to 450°F. Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cut into bite-sized pieces and cover with foil to keep warm.

Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.

Assemble salad:
Shave 12-16 shaves from cheese with a vegetable peeler.
Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

*Serve with a meat dish like Pork Tenderloin

I Can’t Believe These are Lima Beans Dish

Wait! Stop! I thought everyone hated Lima Beans, too. But don’t pass judgment until you taste these! Plus they look beautiful along side turkey, stuffing and cranberries, so give Limas a chance!

Serves 4-6

2 Tablespoons olive oil
1 large onion, chopped
1 red pepper, chopped
2 cloves garlic
1 jalapeno pepper chopped with seeds removed
1 generous Tablespoon tomato paste
2-1/2 Tablespoons paprika + 1 teaspoon for top
Up to 14 oz can of chopped Italian tomatoes
3 cans of Cannelli beans or giant white limas

Saute the onion, red pepper and hot pepper in the oil and garlic.
When onions & peppers begin to soften, add tomato paste, paprika.
Add up to 14 oz of chopped tomatoes – don’t feel the need to use the whole can. Just use enough to let about 1/8” of the tomato-y liquid fill the bottom so it steams a little.
Remove from stove-top and transfer to a glass baking dish or iron pot.

Bake covered at 325 for 30 minutes.
Uncover, add the last 1 tsp of Paprika on the top and bake another 30 minutes or until top is browned.

Serve as a side dish with your turkey! You can make it the day before and re-heat. If this recipe converts you to become a Lima bean lover, please let us know!

Hats off to Holiday Cider!

A festive choice for any cowboy or cowgirl's cocktail hour, this tangy beverage may be made with or without vodka. Our Smoke Signals theory for cooking is always, Keep tasting until it's just right!

Serves 4

1/3 cup fresh cranberries
2 Tb sugar
1-1/2 cups fresh apple cider
2/3 cup chilled ginger ale
2 Tb fresh lemon juice
3-1/2 oz (1/4 cup plus 3 Tb) vodka if desired

Muddle (explanation below) the cranberries and sugar. Add the cider, ginger ale, lemon juice and alcohol. Divide over 4 glasses and serve chilled or over ice.

If you don't know how to muddle - it's easy because it's just a fancy term for crushing the fruit and sugar. Use a spoon or any hard utensil and squish the fresh fruit and sugar.

Cider means unfiltered apple juice. Fresh juice has the incomparable flavor but needs to be drunk within a day or two. When carbonated, sweet cider becomes a sparkling cigar. Cider pairs beautifully with cranberries, citrus and spices.  

Whether you're sitting outside a chuck wagon or at home in front of the hearth, this drink can cater to both children and adults, and hits the spot for the holidays! Enjoy!  

All of us here at High Noon toast to you and wish you and your families Happy Holidays!

Cheater Chili

Please don't gasp!
It's 20 minutes start to finish:

1-1/2 to 2 lbs ground beef
1 large can Ranch Style Beans
1 chopped onion
1 large can stewed tomatoes - diced
Season your chili - fire level thermometer to taste.

Brown the ground beef with onions, add tomatoes and ranch beans. Season to taste: i.e. red chili, lots of garlic, cumin, etc.

Simmer for a few minutes: 10 minutes works...

Serve in bowls with your favorite accoutrements

Toppings:
Cheddar Cheese
Gold Fish Crackers
Sour Cream
Cilantro
Jalapeños

by Peggy O'Neill
Sales Manager - Phoenix Marriott Mesa

Old Fashioned (reminds me of my childhood)
Grilled Cheese Sandwich

Makes 6 sandwiches - you may need more!

6 tomatoes, halved lengthwise (plum tomatoes are a perfect shape)
1/4 cup olive oil or butter - Quantity to be used at your discretion
Salt and Pepper
1 tsp thyme leaves (fresh if you can find them)
2 thick white loaves of bread, each loaf cut into twelve, 1/4-1/2" thick slices
1 pound sliced Provolone cheese (or any white cheese)
1 pound Fontina cheese (or any OTHER cheese), coarsely shredded
6 pieces of green chilies (optional but VERY taste-worthy) ***See note below***
6 slices of crisp bacon. Broken into tiny bits (optional)

1. Fry the sliced tomatoes with the olive oil or butter (leaving about 2 tbs for the bread) on a low heat until they are soft and starting to brown. Sprinkle with the thyme leaves and let them cook until they are very tender and slightly shriveled but still juicy. Let cool.
2. Brush the 12 bread slices with the remaining 2 tbs of olive oil or butter. Arrange them oiled side down in a big frying pan. Top 6 of them with the provolone, cover with the tomatoes, shredded Fontina, the green chilies (and bacon bits). Top with the remaining 6 bread slices, oiled (and browned) side up. Press gently on the sandwiches and cover the frying pan for 10 minutes more, until the bread is toasted and the cheese is melted.

Transfer to plates and serve with salad or hot tomato soup!

*** Green Chiles note. You can use canned chilies or fresh by heating whole chilies in a little toaster-oven until they brown. Peel off the skin, remove the seeds and slice into pieces that fit the bread shape.

Luscious Lemon Loaf

From Tastes & Treasures - A Storytelling Cookbook of Historic Arizona

Makes 1 loaf

1-1/2 cups all purpose flour

1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter
2 eggs
1/2 cup milk
1/4 cup grated lemon zest
1/4 cup fresh lemon juice
1 cup walnuts, chopped
1 tsp lemon extract

Preheat the oven to 350 degrees. Grease or line a 5" x 8" loaf pan with baking parchment paper. Sift the flour, baking powder, and salt together. Combine the sugar, butter and eggs in a mixing bowl. Beat using a mixer fitted with a paddle attachment until light and fluffy, scraping the bowl occasionally. Add the flour mixture alternately with the milk, mixing well after each addition. Stir in the lemon zest, lemon juice, walnuts and flavoring.

Spoon the batter into the prepared pan and bake for 55-60 minutes or until the loaf tests done. Cool in the pan for 5 minutes. Remove to a wire rack to cool completely.

Note: Enhances lemon flavor when you drizzle the top with a mixture of 1/4 cup confectioners' sugar, 1 tsp half and half and 1 tsp lemon juice. (Poke holes with a fork and let it soak in.)
 
www.HistoricalLeague.org

Ruth McLeod
ruthmcleod@earthlink.net

Blanca's
Mushroom Soup

Total time: under 45 minutes

1-1/2 pounds of the most different varieties of mushrooms you can find! (Fresh mushrooms are first choice. Dried mushrooms are second choice - soak in hot water for 30 minutes. Canned mushrooms, not so much of a choice if you want good flavor.)
2 Tb butter or olive oil
2 stalks celery chopped
1 large onion chopped
5 cloves garlic chopped
2 large carrots cleaned and chopped
3 zucchini chopped
8 chicken thighs
1-2 regular cans chicken soup (depends on how thick you wish to make the soup)
2-3 large tomatoes chopped - with juice
1/2 bunch cilantro chopped
1-3 Tb cumin to taste
S & P to taste

Serves 6 as main meal or starter for 10

While sautéing the onion, celery, tomatoes and mushrooms in the butter or oil for 2 minutes, put the chicken thighs in a little water (just to cover them) and poach the chicken until tender. Pull the chicken meat off the bones into 1" pieces and put in large pot with all the vegetables. Cook all together for 15 minutes to meld the flavors. Let sit for 15 minutes, then re-heat and serve with warm, crusty bread!

Salsa Verde

This month I wanted to bring a Salsa Verde recipe to your kitchen. It is different from a red salsa: not necessarily more spicy but it can be much more flavorful. (Plus you can always spice it up with more chilis if necessary). It can be served with tortilla chips of course, but you may want to try it on eggs or fish. It's tangy, sweet and spicy due to the fact that everything gets fire roasted before going into the salsa. You can always use canned tomatillos but the fresh ones are widely available! Warning: you may NOT have leftovers!

Time: About 30 minutes

Ingredients:

1 tablespoons olive oil
2 pounds tomatillos, papery husks removed, washed and cut in half. Score the bottoms of each with a knife
8 to 12 serrano chilies (depending on heat tolerance)
1/2 onion, peeled, minced
3 garlic cloves, unpeeled
10 whole sprigs cilantro, stems included, minced
Juice from one whole lime
1 teaspoon kosher salt

Directions:
Move the oven rack to the top position and turn on the broiler. Lay down a piece of foil onto the rack and turn up the edges to prevent juices from running off. Rub tablespoon of olive oil on foil then place the tomatillos, chili, onion and garlic on the foil and broil until the skins are charred. Flip everything over and char the other side. Add cilantro and puree with blender until smooth and creamy, adding a little water if needed to loosen. Season to taste with salt and lime juice. The sauce should be tart and spicy but rounded in flavor.

Yield: About 2 cups

Seared Ahi Tuna
(aka Yellowtail Tuna)

Our dish this month is fish. The secret to any good fish is FRESHNESS and high quality. The fresher it is, the better it tastes, no matter what you do with it. So spend a few more pennies and make it for a special occasion!

This month our recipe has a bit of Asian flair and can be served with white rice, thinly sliced cabbage (or bokchoy), toasted sesame seeds, some soy sauce (low sodium if it's available) and a few slivers of nori. What's nori, you ask? Now don't get weirded out here, but it is edible seaweed and can be found in the Asian section of the supermarket. It comes in sheets, looks like paper and is SURPRISINGLY tasty!!! Don't take my word for it, just try it. At least once. Or don't - it's ok.

Marinade:
2 (6-8 ounces) ahi tuna steaks (3/4 of an inch thick)
2 Tbsp dark sesame oil
2 Tbsp low sodium soy sauce
1-2 Tbsp peeled, grated, fresh ginger
1 clove garlic, minced
1 green onion (scallion) thinly sliced (reserve a few slices for garnish)
1-3 tsp lime juice

Recipe:
Mix the marinade ingredients together and coat the tuna steaks, cover tightly and refrigerate for at least an hour. Heat a non-stick pan over medium-high to high heat. When the pan is hot, remove the steaks from the marinade and sear them for a minute to a minute and a half on each side (even a little longer if you want the tuna less rare). Remove the pan and slice into ¼ in thick slices. Sprinkle with a few green onion slices and/or sesame seeds.

Serve with:
Rice
A little low sodium soy sauce
3-4 Tbsp toasted sesame seeds
Thinly sliced cabbage
Slivers of nori

From an anonymous "foodie"

Summer BBQ Burger
with Secret Pizzaz

Cook time:  7 minutes -  Serves 6

Ingredients:
2 ¼ lbs of lean ground beef (not the leanest - we want them juicy! Not the most fatty - we don't want them to shrivel up). Buffalo meat would be my favorite choice for flavor, and it's healthy!
Salt and Pepper
6 slices of Cheddar or Monterey Jack cheese
2 TB Olive Oil
6 Buns (whole wheat or the ones with seeds on top)

Secret Pizzaz (Chop and mix the Pizzaz into a bowl on the side):
2 chopped avocados (purchase 3-4 days in advance so they are ripe)
½ diced medium onion
1 minced jalapeno
2 limes, squeezed
6 TB chopped cilantro
2 TB Worstershire sauce

6 nice thick juicy slices of tomato
Watercress (instead of iceberg lettuce)

Season the meat with salt and pepper then shape approx 6 ounces (divide the whole into 6 parts) into uniform patties to fit the shape of the bun, no more than ¾ inch thick (don't manhandle the meat or overwork it!!!). Make a depression in the center with your thumb so the burger won't bulge. The indent will rise as the patty cooks. Preheat your grill to high! Brush the burger with olive oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium rare). Avoid pressing with spatula! Add cheese for the last minute of cooking.

Place the burger on the bottom half of the bun (with the cheese up), place a slice of tomato on each burger, scoop the Secret Pizzaz on the tomato and top with watercress, leaving the top of the bun on the side (for your guests to close up). Who wants to hide this presentation!

You don't even need ketchup for this one!

Serve with grilled corn. (Soak whole ears with husks attached for 30 minutes then cook them straight onto the grill. The silk will come away easily after it's done). Serve with softened butter mixed with lime zest, lime juice, a little minced jalapeno, chopped cilantro and a tiny shot of tequila. You heard right! Tequila! Happy Summer BBQ!

Soft Summer-Night
Pear Poaching

Looks Devine, Too Easy to Believe

Bring to a boil in a heavy-bottomed pan:
4 cups water
¾ -1 cup sugar

Turn down to a simmer and add:
Zest and juice of 1 lemon
½ cinnamon stick broken into pieces
2-inch piece of vanilla bean split in half lengthwise

Peel, leaving the stems intact:
4 medium pears (such as Bosc, Bartlett or Anjou - ask someone working in produce which is the sweetest)

Scoop out the small blossom end of each pear (so they stand up evenly) and put the pears in the barely simmering sugar syrup. Add more water if needed to cover the pears. Cook for 15 to 40 minutes depending on variety and ripeness, until tender and translucent but not soft and squishy. Test with a sharp paring knife at the thickest part of the pear. Remove from heat and cool. Serve warm or chilled with some of the poaching liquid, reduced or not.

Serve with whipped cream, vanilla ice cream, warm chocolate sauce or raspberry sauce with or without a garnish of fresh berries. Or serve with all of the above but we are trying to be healthy here!

Store in refrigerator submerged in the poaching liquid. Lasts for 3-4 days!

Variations:

Substitute 3 cups dry fruity white or red wine for 3 cups of water.

Cut the pears into quarters. Peel and core and cut into ¼-½" slices and poach for 45 minutes, until tender, for a faster desert (see photo).

Estee Roll's Semi-Home-Made, but Completely Wicked Triple Chocolate Bundt Cake

Wheew...that's a lot to say!

1 box of Duncan Hines Devils Food cake mix
1 small package of chocolate INSTANT pudding mix
1/2 cup canola oil
1/2 cup warm water
4 eggs
1 tablespoon of instant espresso powder
8 oz. carton of sour cream
6 oz. package each of milk chocolate AND semi-dark chocolate chips

Mix all ingredients for 3 minutes with an electric mixer. Fold in chocolate chips. Bake in a greased bundt pan @ 350 degrees for 45-50 minutes. Check with a toothpick at 45 minutes.

(High altitude adjustment: add 1/4 cup flour and bake at 365 degrees)

Icing/Glaze: Pillsbury's Ready-Made Creamy Supreme Dark Chocolate icing nuked on medium until it's pour-able, then drizzle it over the cooled cake.

Robin Ireland's "Black Cat" Enchilada Shells

1 2-oz pkg. dried jumbo shell macaroni
2 large green and/or red sweet peppers, chopped
1-½ cups chopped red onion
1 jalapeño chili pepper, seeded and chopped
2 Tbsp. vegetable oil

2 cups chopped cooked black cat
(...just kidding - use chicken)
½ cup cooked crumbled chorizo (or sausage)
1 16-oz can refried beans
1 cup black beans (drained)
½ cup corn
½ of a 1.25 oz package of taco seasoning mix (3 Tbsp)
2 10-oz cans enchilada sauce
1 8-oz package shredded Mexican style four cheese blend
1 2.25-oz can sliced olives
1 cup sliced green onions
2 cups nacho cheese Doritos
sour cream

1. Preheat oven to 350. Cook pasta according to package directions; drain. Rinse, drain and set aside.

2. In skillet cook peppers, red onion, jalapeño, and ¼ tsp salt in hot oil over medium heat 5 minutes or until tender. Stir in chicken, chorizo, beans, seasoning mix, corn, ½ can sliced olives and ½ cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4. Bake, covered, 30 minutes. Uncover; sprinkle with remaining cheese and olives. Bake 5 minutes more or until cheese melts. Sprinkle with chips and remaining green onions. Serve with sour cream. Makes 8-10 servings.

What Real Cowboys
do with the Leftovers...

Turkey, Pear and Blue Cheese Sandwich

The day after Thanksgiving, when everyone is still milling around the kitchen and you've already sworn off eating, try this tasty combination. You won't regret one calorie!

Ingredients for each sandwich
2 slices of a crusty bread
Slices turkey, enough for a manwhich
1/2 Sliced pear (preferably purchased along with the pre-Thanksgiving grocery spree so it is ripe)
Thick blue cheese dressing
Butter

Instructions
Start by sautéing the sliced turkey in a little melted butter. This is just to warm it up and add some flavor. You can skip this step if you are a cowboy who counts calories.

Slice and toast the bread.

Spread a generous amount of blue cheese dressing on the bread.

Top with turkey, pears and additional slice of bread.
We won't tell if you add a generous scoop of leftover dressing!

Cowboy Christmas
Old and New...

Molasses Candy

Even for the Western Settlers in the 1800s, Christmas meant small but savored treats. Here's one simple recipe that made one family's Christmas just a little bit sweeter.

Molasses Candy
(1800s version in the Wild West)

1 cup molasses
3 cups sugar
2 pans of clean snow

Boil molasses and sugar together until they form a thick syrup. Pour streams of thick syrup into pans of snow and stir. Spoon out balls of candy and let them rest until hardened.

Molasses Candy
(2010 version)

1 cup molasses
3 cups sugar
1/2 cup water
1 tsp cream of tarter

Mix sugar and cream of tarter together. Add molasses and water. Stir until sugar is dissolved. Boil without stirring until it hardens in cold water. Turn onto buttered pan: when cool, work and cut into sticks.

If you are heading to High Noon's Show & Auction in Mesa, AZ and need a quick bite to send you on your way, try this recipe from the Bice Family in Colorado:

Real Easy COWBOY SLOPPY JOE

My mother gave me this recipe over 53 years ago at a wedding shower held before I married my cowboy.  - Maril Bice
 
1 lb of hamburger, 93% is good
1/2 of a green pepper, diced
1/2 of an onion, diced
3 or more garlic buds, crushed
Chili powder
Salt and pepper to taste
 
1 can of Tomato Soup, and over 1/2 of a can of water
 
1 can of chili beans if desired
 
Brown the green pepper, onion and garlic in a little olive oil for about 5 minutes, and then add the hamburger. Brown and break it up with a wooden spoon, and add the soup and water. Next add salt and pepper, as much chili powder as you like, and stir and taste. If it needs more seasoning, be my guest!! If you want to have it feed even more people, add the can of chili beans. This is delicious and so easy to prepare, and tastes great over hamburger buns with added fresh chopped onion on top!

Bacon and Thyme Biscuits

Light a fire in the fireplace, turn on the music and relax by making biscuits. They taste great for breakfast along with soft butter or jam and good, strong coffee OR they make a invaluable companion to a bowl of steamy, hearty soup!

Servings: 12

Ingredients:
8 ounces smoked, thick sliced bacon (uncooked)
4 cups all purpose flour

1/4 cup baking powder
1/4 cup white sugar
2 tbsp fresh thyme
3/4 lb margarine
14 ounces buttermilk
1/2 cup all purpose flour (for rolling out biscuits)

Instructions:
· Preheat oven to 350 degrees F
· Cut the raw bacon into 1/2-inch pieces. Place the pieces on a baking sheet and cook in the 350 degree F oven for 18-22 minutes. The bacon should be cooked through, but not crisp
· Turn the oven up to 375 degrees F when you remove the bacon so it will be ready for the biscuits
· Combine the dry ingredients and thyme in a mixing bowl. Whisk thoroughly

· Cut the margarine into 1-inch cubes and add to flour mixture. Using a pastry cutter or a large fork, blend the butter and flour. The texture will be coarse with pieces of margarine still visible
· Add the buttermilk and stir until the flour and margarine are evenly moist. The key to flaky biscuits is to not over mix
· Sprinkle flour on a work surface or pastry cloth and then turn the biscuit dough out of mixing bowl
· Use a rolling pin to roll the dough into a rectangle about 3/4-inch thick. Fold the dough in half, bringing the two short ends together, turn it a half turn, and roll it again
· At this point layer half the bacon onto the biscuit dough
· Repeat the fold, turn and roll two times then add the rest of the bacon and turn and roll two more times, a total of four times. This may seem like extra work, but it's worth it. Your biscuits will melt in your mouth
· On the fourth and final roll, use the pin to roll the dough to a thickness of approximately 1/2-inch
· Cut the biscuits using a 2- or 3-inch round biscuit cutter. The dough should be layered with margarine and bacon
· Bake the biscuits at 375 degrees F for 20 minutes or until golden brown

Billy Bones BBQ Recipe for
Three Steps to Tri-Tip

In Billy's words, Beef Tri Tip is part of the sirloin and treated like steak. It will deliver the great taste of the best steak ever.

Beef Tri-Tip
Sweet red wine
4 TB granulated garlic
2 TB granulated onion
2 TB crushed black pepper
2 TB kosher salt
Ice
Chibata bread
Olive oil
Crushed garlic

FIRST STEP - Marinate in a sweet red wine to which you have added granulated garlic, granulated onion, crushed black pepper, kosher salt.

Allow tips to marinate 24-48 hours. Remove from brine solution and smoke (in a smoker or in your bbq with the top closed) at approx 245 degrees for approx 2-1/2 hours or until internal temp reaches 120 degrees. Billy's tip: The meat can be cooked on a charcoal or gas grill or even in the kitchen oven as long as the internal temperature does not exceed 125/130 degrees, as the meat tends to lose its tenderness if overcooked.

SECOND STEP - Remove from smoker/grill and cool in an aluminum pan placed on ice. 

THIRD STEP - When ready to serve...simply slice thickness of a nickel and briefly touch to the surface of a hot charcoal fired grill. Toast chibata bread after brushing with olive oil and crushed garlic. Pile on the tip-trip and open a cool one.  AHHHHHHHHHHHHHHHH!!!!!

If you all like this recipe, Billy suggests you also serve his Jalapeno Apple Cole Slaw.

Dressing:
1/3 cup red wine vinegar
1/4 cup kosher salt
1/4 cup granulated sugar
2/3 cup extra virgin olive oil
Whisk until blended, and add:

1 cup chopped apple of your choice (green would be his choice)
3 TB of favorite (canned) chopped jalapenos
1 small head of cabbage
Chopped red cabbage, carrots and green pepper for color

Add the dressing. Mix and chill for one hour before serving

Thank you, Billy! Check out Billy's website and his W.E.Wall Catering, since 1976, in the lovely state of MICHIGAN or online at:
http://www.billybonesbbq.com/

Cowboy Cavier

Ingredients:
1 15oz can corn, drained, or 1-1/2 cups frozen corn, defrosted
1 14oz can black beans, drained and rinsed
1 14oz can black eyed peas, drained and rinsed
2/3 cup fresh cilantro, chopped
2/3 cup green onion, chopped
2 large avocados, chopped
1 14oz can diced tomatoes, drained
Tortilla chips
 
Dressing:

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1-2 cloves fresh garlic, minced
1 tsp salt
1/2 tsp fresh ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp chipotle chili powder, or to taste
 
 
1. In a colander, drain and rinse the corn and beans. In a separate colander, drain the tomatoes.
2. Chop the cilantro and the green onions. Peel and chop the avocado.
3. Make the dressing: mince the garlic. In a small bowl, pour the olive oil and red wine vinegar - whisk to combine.
4. Add to the dressing the minced garlic, salt, pepper, cumin, coriander and chipotle chili powder. Whisk to combine.
5. Into a large bowl combine the corn, beans, cilantro, green onions, avocados and tomato. Gently toss with a large spatula.
6. Pour the dressing over the caviar mixture and gently toss to combine. Season to taste with salt and pepper.
7. Cover and chill until serving time. Can be made several hours in advance. Serve with your favorite tortilla chips.
 
Makes 6-8 cups

Submitted by Kay Holcombe from her Tastes & Treasures Cookbook - Recipes and stories from historic Arizona properties from the Grand Canyon's El Tovar to the Hermosa Inn to the Copper Queen Hotel. Visit her website: www.historicalleague.com or call 480-367-0746

Spring Forward with a Cheyenne BBQ Burger

Turkey Burger Recipe

For each burger:
½ pound ground turkey - turkey tastes great in this combo - just make sure to use a mix of white and dark meat (90 percent lean)
2 strips of crisp bacon
Onion rings (see recipe below)
1-2 slices sharp cheddar cheese
Bobby's BBQ sauce (see recipe below)

Cook burgers 5 minutes per side. Add bacon, onion rings, cheese and BBQ sauce.

Onion Ring Recipe

Vidalia onions (1/2 per person)
Quart peanut oil, 360 degrees in deep, heavy pot
Salt, black pepper, cayenne pepper
Buttermilk for coating
Flour for dredging

Cut onion into thin rings, and season with salt and pepper and a little flour. Dip in buttermilk then dredge in flour and fry in oil, turning once or twice, about 4 minutes. Drain on paper towels and season with a little more salt.

BBQ Sauce

2 tablespoons canola oil
1 Spanish onion, chopped
3 cloves garlic, chopped
1 cup ketchup
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons dark brown sugar
1 tablespoon honey
Kosher salt and freshly ground pepper

Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/4 - 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper). Simmer 10 minutes or until thickened, stirring occasionally.

Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a bowl and cool to room temperature. (Can be prepared the day before) Generously spoon onto burgers.

Lasagna Cupcakes
(are you serious?)

Makes 8 mini-lasagnas

4 TB unsalted butter plus more for buttering the ramekins
3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
1/2 pound fresh lasagna noodles (spinach noodles would also look beautiful and taste good)
1/2 cup all-purpose flour

2 cups milk
1 large egg
1/4 cup snipped chives
2 TB chopped parsley
4 finely chopped cloves garlic
8 oz Fontina cheese, shredded
6-9 oz thinly sliced prosciutto, finely diced
Fresh ground black and red pepper to taste
Fresh basil leaves for decoration

1. Preheat the oven to 350 degrees. Butter eight 6-oz ramekins and coat with parmigiano; tap out excess. Place the ramekins on a sturdy rimmed baking sheet.

2. In a large pot of lightly salted boiling water, cook the lasagna noodles until al dente. Drain and cool under running water (to stop the cooking process). Pat dry. Using a 3-1/4" biscuit cutter, stamp out 24 rounds (they are supposed to fit neatly inside the ramekins).

3. In a large saucepan, melt the 4 TB of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and whisk over moderate heat until the sauce is bubbling and thickened, about 5 minutes. Remove from the heat and whisk in the egg, chives, parsley, garlic and 1/2 cup of Parmigiano. Let cool slightly, then stir in the Fontina and prosciutto. Season with ground black and red pepper.

4. Arrange 1 pasta round in the bottom of each ramekin. Spoon 1/4 cup of the filling into each ramekin and top with another noodle. Press to flatten slightly. Top with the remaining filling and pasta rounds. Sprinkle the tops with the remaining 1/4 cup of Parmigiano and cover loosely with foil.

5. Bake the cupcakes for about 20 minutes until the filling is just bubbling. Remove the foil and bake for another 30 minutes until slightly puffed and the tops and sides are golden. Let cool for 20 minutes. Run a knife round the lasagna cupcakes, then invert onto plates, tapping firmly to release them. Sprinkle Parmiagiano cheese over top and decorate with basil leaves.

Serve hot or warm with a green salad on the side.

Can Cowboys Drink New York Egg Creams?

First of all, this drink has no egg and has no cream. Second of all, just because the tradition began in Brooklyn, New York, is no reason why it cannot be popular throughout the US. Cowboy boots are!

This old-time New York thirst-quencher is sweet and full of fizz. Its basic ingredients are milk, seltzer, and chocolate syrup. It is traditionally made in a small Coke-style glass and fun to serve at barbeques or special gatherings.

True aficionados insist that it is not a classic egg cream without Fox's U-Bet Chocolate Syrup. But any brand of chocolate syrup will do (although U-Bet has been used as early as 1904). It is perfectly proper to gulp down an egg cream. In fact, the egg cream will lose its head and become flat if it is not enjoyed immediately.
 
Each 10 oz glassful:

1-2 Tb cold, whole milk (splash)
Approx 6 oz cold seltzer water (or sparkling mineral water or club soda)
2 Tb chocolate syrup
 
Pour in 1-2 Tb cold milk.
The technique is in adding the seltzer water: Slowly pour into glass, drizzling it down the side until 3/4+ full.
 
Pour the 2 Tb of syrup in center. When it falls to the bottoms, it will begin to foam a little and there should be the beginnings of a creamy head. Take a spoon and along the bottom only (not the whole glass) gently stir the chocolate at the bottom. The top gets meringue-like at the top. Once it's mixed, with a creamy head, drizzle a little chocolate on the top. Some purists do not use a straw. They sip through the creamy head. I use a straw to prevent a milk moustache. But that's me.

Hill Country Salsa

This month, Judy Lee (Julianne Bartlett's mother) shares one of her favorite recipes. She first mentioned it to us at Kurt House's ranch, outside of San Antonio, and this salsa reminds me of the beautiful country seen there.
 
15 oz. can black beans, rinsed and drained
11 oz. can shoe peg corn, drained
1 avocado, peeled and chopped
1 large bell pepper, chopped
1 bunch green onions, chopped
2 garlic cloves, chopped
2 cans Ro-Tel (diced tomatoes green chili, and spices), drained (hot or mild, your preference). I use Original
1/3 c. chopped cilantro
1/4 c. lime juice
2 T. olive oil
1 tsp. salt
2 tsp. ground cumin
 
Mix all ingredients and let sit covered in fridge for at least 24 hours for best flavor. Serve with corn chips or crackers.

Sizzling Summer Cuban Pork Burger

Join in the September heat with the biggest, baddest burgers out there!

6 Servings

4 pounds ground pork

3 Tbs sweet pickle relish
1 (12 oz) jar spicy brown mustard, divided
1 pound bacon, diced
1 onion, diced
1 (14 oz) can sauerkraut, drained
1 cup butter, at room temperature
6 regular hamburger buns, halved
2 large sliced dill pickles
½ pound sliced Swiss cheese

1. In a large bowl, mix together the ground pork, relish and a tablespoon of mustard. (The relish keeps the pork moist.) Do not over-work, merely mix until ingredients are evenly combined. Divide the meat into 6 portions and form the burgers, matching the size to the buns (or slightly larger, as they tend to shrink).

2. Heat the grill or grill pan over medium-high heat until hot. Place the burgers on the grill to start cooking.

3. In a skillet heated over medium-high heat until hot (use a cast iron skillet if cooking on the grill), render the bacon, stirring frequently, about 6 minutes. Add chopped onion to the skillet and cook until the onion is softened, stirring frequently, 6 to 8 minutes.

4. Stir in the sauerkraut with the bacon and onions, cooking down the mixture to marry the flavors. Continue to cook until the hamburgers are grilled on both sides, an additional 12-15 minutes. Remove the burgers and skillet from the heat, setting all aside to keep them warm.

5. In a small bowl, whisk together the butter and remaining mustard, making about 2 cups of spread, slightly more than is needed for the remainder of the recipe. (It should keep 1 to 2 weeks, covered and refrigerated.)

6. Spread or brush the mustard butter over the cut halves of each bun, about 1 Tb. per half, depending on the size of the bun. Toast the buns on the cooler side of the grill or on the grill pan.

7. Assemble the burgers: Top each burger with the sliced pickle, kraut, bacon and onion mixture. Divide the sliced Swiss cheese among the burgers, covering each mound of toppings with cheese. Place the burgers back on the grill or on the grill pan, closing the grill or covering the pan with a top until the cheese is melted, 1-2 minutes.

8. Place the assembled burgers on the toasted buns and serve immediately.

Serve with very cold beer!

Curried Pumpkin Soup

This vibrantly colored, full-flavored soup will satisfy hungry goblins for Halloween and other guests throughout the autumn (it makes a great addition to Thanksgiving dinner, too). Depending upon their ages and tastes, you might want to leave out the curry and Tabasco if you're serving the soup to children. But even without the spicy accents, this soup is a winner - and it's quick to make, too. Be sure you use a good eating pumpkin rather than the roadside pumpkin-patch variety. Butternut squash or canned pumpkin is an able pinch hitter.

Ingredients:

1 pumpkin 4 to 5 pounds (equivalent to 6 cups of cleaned flesh)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large onion, finely chopped
5 cups chicken broth
1 baking potato, peeled and chopped
2 teaspoons grated orange zest
1 1/2 teaspoons curry powder (optional)
1//2 cup cream (optional)
Dash of Tabasco sauce (optional)
Salt and ground pepper to taste
2 tablespoons roasted pumpkin seeds (which have been sprinkled lightly with salt)

Serves 6

Serve in mugs as an appetizer or in a pumpkin at the dinner table.

Cut the pumpkin in half through the center and scoop out the seeds and strings (save the pumpkin seeds for roasting). Cut away the hard peel and chop the flesh. You should have about 6 cups.

In a large saucepan over medium-low heat, warm the olive oil with the butter. When the butter melts, add the onion and sauté, stirring occasionally, until translucent, 2 to 3 minutes. Add the broth, pumpkin, and potato, raise the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer until the vegetables are tender, 20 to 25 minutes.

Working in batches, transfer the vegetables with some of the liquid to a food processor or blender and puree until smooth. Return the puree to the saucepan and stir in the orange zest and curry powder. Place over low heat and stir in the cream and the Tabasco, if using. Season with salt and pepper, then heat to serving temperature.

Ladle the soup into warmed bowls or mugs and sprinkle with the pumpkin seeds. Serve at once.

Beans in a Hole

from our own Curtis Hill (Smoke Signal's Chief Graphic Designer)

The following recipe for cooking the beans in a hole is adapted from an old cowboy recipe that's been greatly embellished and can easily be done on top of the stove (if you don't want to dig a pit). If you do decide to dig a pit, let me know and I'll give you the directions and a shovel.

Ingredients:

2 pounds dried pinto beans (or any type you like)
2 - 2.5 pound pork shoulder, cut in pieces (no pork shoulder? Curtis often substitutes Mexican pork chorizo, grease and all - or 1 pound of chorizo in addition to the pork shoulder for extra flavor)
1 whole chopped onion
1 whole head of garlic, chopped
2-3 tablespoons dried oregano, crushed
1 teaspoon cumin
1-3 tablespoons chili powder or a few shakes of chili flakes (start with less and add more per your preference)
2 cans of chopped tomatoes (if you want it to be a little more like stew - but if you do, also add a pinch of sugar to cut the acid)
Salt and pepper to taste

Place beans in a deep 12-inch or larger Dutch oven, add the pork and the seasoning and fill almost to the top with water. If cooking on top of a stove, cover at this point and bring to a boil. Then reduce heat to simmer. Test after 3 or 4 hours for doneness, continue until done. Don't add salt until beans have cooked at least one hour, or they will be tough. Add more water if needed, or if too soupy, remove lid and cook until thicker.

It's great with good chewy bread, or hand-made corn tortillas.

Curtis' inspiration came from a Ranch & Reata Mike Oden recipe.  Then, like most good chefs, Curtis gave it his own twist. Feel free to give a little of yourself to it.

Hot Crab Dip 

For your next holiday party, why not bring something other than wine or flowers? How about bringing a dip that will knock their socks off? Purchase an inexpensive, colorful, 2-quart, ovenproof bowl and a new dish towel, both which your host and/or hostess can keep as a holiday gift.

This recipe can be halved for a smaller group.

Serves 12 to 16

3 tablespoons unsalted butter
1 cup chopped onions
1 cup chopped red bell peppers
1 tablespoon minced garlic
2 teaspoons coarse salt
1½ tsp dry mustard
1 tablespoon plus1 teaspoon flavor enhancer like Old Bay seasoning

1 pound low fat cream cheese, at room temperature
4 ounces sharp white cheddar cheese, grated on the large holes of a box grater (about 1 cup) (or buy a package of pre-grated cheese)
½ - ¾ cup chopped fresh flat-leaf parsley
1 tablespoon minced scallions
3 tablespoons fresh lemon juice
2 teaspoons Worcestershire sauce

1 pound lump crabmeat, picked through for shells and cartilage

½ teaspoon paprika
½ cup saltine or butter cracker crumbs
2 tablespoons unsalted butter, melted
LOTS of toast points or crackers, for serving

Preheat oven to 400 degrees (350 if you are only making half).
    
Heat butter in a large skillet over medium heat. Add onions, bell peppers, garlic, 1 teaspoon salt, dry mustard, 1 teaspoon seasoning. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Remove from heat and set vegetables aside.
    
Place cream cheese, cheddar cheese, parsley, scallions, lemon juice, Worcestershire sauce, remaining teaspoon salt, and remaining tablespoon seasoning in the bowl of a food processor; process until smooth. Transfer mixture to a large bowl; fold in cooked vegetables and crabmeat. Transfer to a 2-quart baking dish.
    
In a small bowl, mix together breadcrumbs, paprika and melted butter; stir to combine. Spread breadcrumb mixture over crabmeat mixture and bake until hot and bubbly, about 20-30 minutes. Garnish with another sprinkling of parsley and paprika (green and red for the holidays) then wrap in towel to bring to the party!
    
Serve with toast points or crackers.

Moroccan Lamb

Or you can call it Fantastic Lamb Stew with Noodles. Make some of this delicious stew and share it with your friends.

8 to 10 servings

Large pinch of saffron threads
5 tablespoons unsalted butter
3 pounds boneless lamb shoulder cut into 2-inch pieces
3 large red onions, sliced ½-inch thick
Two 2-inch cinnamon sticks
1 tablespoon ground ginger
1-½ teaspoons freshly ground black pepper
1-½ teaspoons ground tumeric
Kosher salt
½ cup salted water

NOODLES
1-½ pounds vermicelli or angel-hair pasta broken into 3-inch lengths
2 tablespoons extra-virgin olive oil
½ cup golden raisins
2/3 cup blanched sliced almonds (in 1-2 tablespoons of butter)
1/3 cup confectioners' sugar
1-½ teaspoons ground cinnamon

In a small skillet, toast the saffron over moderately high heat until fragrant, about 10 seconds. Transfer to a small bowl and let cool. Crumble the saffron threads and cover with 2 tablespoons of water over lamb and let sit for a couple of minutes.

In a large enameled cast-iron casserole, melt 3 tablespoons of the butter. Quickly, with high heat, brown the lamb. Remove from pan.  Brown the onions with cinnamon sticks, ginger, pepper, tumeric and 2 teaspoons of salt. Add the lamb back in, along with ½ cup salted water, cover and cook over moderate heat until lamb is tender, about 15 minutes, stirring occasionally. (It's so important that the lamb be tender, and how long it cooks will depends on your lamb. Occasionally take a piece and see if you can stick a fork in it easily - that's when it's ready!)

Blanche the almonds.

Prepare the noodles al dente adding a pinch of salt and oil into water.

To serve, pour the lamb mixture over the noodles. Right before serving, add the raisins and almonds on top, then sprinkle sugar and cinnamon combination.

Hidden Kisses

 
Cook Time: 10 min
Yield: 3-1/2 to 4-1/2 dozen cookies

Ingredients

1 cup (2 sticks) butter, at room temperature
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pure almond extract
1-3/4 cups all-purpose flour
3/4 cup finely chopped pecans
1 (9-ounce) package chocolate candy kisses
(recommended: Hershey's Kisses)
1-1/2 cups confectioners' sugar

Directions

In a large bowl, cream the butter, sugar, and vanilla and almond extracts. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour.

Preheat the oven to 375 degrees F.

Unwrap the candy kisses. Press a scant tablespoon of dough around each kiss, covering it completely; shape into balls.

Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, then transfer to a rack to cool completely. Roll the cookies in confectioners' sugar.  

Make sure all takers KISS THE COOK before consuming.