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Multi-Purpose Meat Rub
1/4 Cup Paprika (Sweet Hungarian)
1/4 Cup Garlic Salt
1/4 Cup Brown Sugar
1/4 Cup Onion Powder
1/4 Cup Black Pepper
1/4 Cup "Cavender's" Greek Seasoning (a must!!!)
1/4 Cup Dry Ranch Dressing Mix (can buy the Tone Brand Cheap at
Sam's Club)
For my barbeque rub I add a package of "Butter Buds".
MY SECRET!!! For deep frying you may want to omit the butter
buds.
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Squash Bars
4 eggs, beaten
1/2 cups shredded Cheddar cheese (more if desired)
1/2 cup chopped onion
2 tablespoons parmesan cheese
1 cup Bisquick
2 tablespoons chopped dry parsley
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup oil
3 cups finely sliced squash (yellow, zucchini, or mixed)
In a large bowl, beat the eggs. Add all the remaining ingredients
except the squash. Stir until well blended. Fold in the squash and mix
well.
(It
will look awful at this point.)
Pour into a well-greased 13x9x2 baking pan. Bake in a preheated 350
degree oven for 35-40 minutes, or until the top is light brown. Let cool
5-10
minutes before cutting into bars of desired size.
Printable Version
Apple-Cinnamon Cake- Betty Crocker® 1 package Betty Crocker® SuperMoist® spice cake mix
1 can apple pie filling -- (21 ounces)
3 eggs
3 tablespoons sugar
1 teaspoon ground cinnamon
Whipped topping
Spice cake and apple pie filling combine to make one delicious cake!
1. Heat oven to 350ºF. Grease (or lightly spray with cooking spray) bottom
only of 13x9-inch rectangular pan.
2. Beat cake mix (dry), pie filling and eggs in large bowl on low speed 2
minutes. Spread half of the batter in pan. Mix sugar and cinnamon;
sprinkle
half of the mixture over batter in pan. Spread remaining batter in pan;
sprinkle with remaining sugar-cinnamon mixture.
3. Bake 32 to 36 minutes or until toothpick inserted in center comes out
clean; cool. Serve with whipped topping. Per Serving (excluding unknown items): 892 Calories; 14g Fat (13.5%
calories
from fat); 17g Protein; 182g Carbohydrate; 7g Dietary Fiber; 561mg
Cholesterol; 404mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 1
1/2 Fat; 11 1/2 Other Carbohydrates.
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Version
Crispy Salmon and Spinach Spring
Rolls
Spring Rolls:
8 Spring roll wrappers
1 bn Fresh spinach; rinsed
24 oz Fresh salmon; cut into
8 Finger-length pieces
Salt and pepper to taste
Vegetable oil for frying
Sesame Ginger Sauce:
5 oz fresh ginger, julienned
1/4 c soy sauce
1/4 c honey
1 ts Thai red-Chile paste
1/4 c sesame oil
2 ts white sesame seeds, toasted
2 ts black sesame seeds, toasted
Lay spring roll wrappers flat. Place 2 spinach leaves on the lower
part of each square and top with a piece of salmon. Season to taste.
Fold bottom and side corners toward the inside, over the salmon. Then,
holding the sides in place, roll tightly from the bottom up and seal
the top edge with a bit of water, applied with a finger.
To deep-fry, cook spring rolls approximately 2 minutes at 375 degrees.
To pan-fry, place with the folded side down in half an inch of
vegetable oil in a large skillet over medium-high heat, turning until
evenly golden brown, approximately 6 minutes or less.
Sesame Ginger Sauce:
Place sliced ginger, soy sauce, and honey in a saucepan and simmer
over medium heat until liquid is reduced by half; do not allow to
boil. Add Chile paste and cook for about 2 more minutes. Remove from
heat and allow to cool for approximately 10 minutes. Then gradually
whisk in sesame oil. Add black and white sesame seeds to sauce if
desired.
To serve, place several fresh spinach leaves (or other greens) and 2
spring rolls on each plate; slice 1 roll in half diagonally. Just
before serving, drizzle with sauce and sprinkle with black and white
sesame seeds. Provide additional sauce in small individual containers
for each person.
Recipe by: Frederick Perrier
From: 1998 TEXAS MONTHLY, INC.
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Version
Mediterranean Pasta Salad
1.
2/3 cup olive oil
2.
3 T. red-wine vinegar
3.
1/4 cup chopped basil (I use about 1/2 cup, though)
4.
2 T chopped green onion
5.
2 T grated Parmesan cheese
6.
12 ounces rotelle pasts, freshly cooked and drained
7.
1 each small red, green and yellow bell pepper, halved lengthwise and
cut in thin crosswise strips (I use whatever I have around)
8.
1/4 cup toasted pine nuts (I double and even triple this amount - you
can never have too many pine nuts!)
9.
1/4 cup Greek-style olives (I usually omit this)
10.
8 ounces cubed or crumbled feta cheese (I use about 12 ounces - see note
above for pine nuts - you can never have enough feta cheese)
Process oil, vinegar, basil, green onion, Parmesan cheese in a blender
or food processor until smooth. Put pasta, bell pepper strips, nuts and
olives (if used), into large bowl. Pour in dressing, toss to mix. Add
cheese to salad. Toss lightly. Serve at room temperature.
From: Women's Day Magazine, 9/3/85
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