Flourless Chocolate Cake

This is like a cross between a brownie and a truffle. Serve with fresh raspberries or strawberries for garnish. It is very rich.

1/2 c. water

1/4 tsp. salt

3/4 c. sugar

18 ounces bittersweet chocolate

1 c. unsalted butter

6 eggs

1. Preheat oven to 300F. Grease one 10 inch round cake pan and set aside. I like to use the kind with a removable side and bottom.

2. In a small saucepan over medium heat, combine water, salt and sugar until dissolved. Set aside.

3. In a double boiler, melt the chocolate gently. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

4. Pour batter into prepared pan. Place this pan into a larger pan and fill larger pan with hot water half way up the cake pan.

5. Bake at 300 F for 45 minutes. The center will still look wet. Allow cake to chill for several hours.

6. Unmold cake and invert onto a serving plate.

Lamb/Beef Spiedies

Spiedies are a traditional, Italian kebob that is a specialty where my husband is from in Binghamton, NY. They have an annual Spiedie fest, which is like a county fair. This recipe makes a huge batch. I usually make the whole batch, and then freeze half for a later time. This is a great summer meal to serve for company at a back yard BBQ. When the kebob is done, pull the meat off of the skewer with a piece of white bread and eat like a fold over sandwich with ketchup.

5 lbs lamb stew meat or beef (beef tenderloin is really good and not too expensive if you buy the whole tenderloin from House of Meats)

1/2 c. red wine vinegar

1/4 c. each- balsamic vinegar, red wine, beer

1/4 c. each- minced fresh garlic, fresh oregano, fresh basil

1/4 c. each- onion powder, Montreal steak seasoning

1/2 c. minced mint

Combine meat and marinade. Let marinate 2 days. Skewer and grill over hot coals.

Easy Coconut Custard Pie

3 eggs

1/4 c. plus 2 T Bisquick

1/2 c. sugar

3/4 tsp. vanilla

3/4 c. coconut

1.5 c. milk

dash of salt

Beat eggs and add rest of ingredients and mix. Pour into a greased pie pan and bake for 35 minutes at 350F.

I like this with toasted almond slivers and dark chocolate drizzled on top.

Spaghetti Ham Pie

6 ounces dried spaghetti

2 cloves minced garlic

1/2 an onion, chopped

2.5 T. olive oil

1/4 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. dried Italian herbs

1.5 c. milk

3/4 c. half and half (I use the fat free kind)

3/4 c. chopped ham

3/4 c. grated Parmesan

1 medium chopped tomato, drained

1. Cook spaghetti according to directions and drain and set aside.

2. Saute onions in olive oil until soft. Add garlic and saute. Add salt, pepper and flour. Cook one minute, stirring constantly until oil is absorbed by flour. Gradually add milk and half and half. Stir until thickened. Stir in Italian herbs, ham, spaghetti, tomato and 2 tablespoons of the Parmesan.

3. Spoon mixture into a greased pie pan. Top generously with remaining Parmesan. Bake uncovered at 425 for 20 to 22 minutes.

Makes 6 servings.

Dutch Baby

This is a super easy, favorite Saturday or Sunday morning breakfast. I make two for my family.

3 large egg whites

2 large eggs

1 c. flour

1 c. milk

2 T. sugar

2 tsp. vanilla

1/2 tsp. salt

1 T. melted butter

1. Blend together all ingredients except melted butter until smooth. I use a hand mixer. Does not need to be beaten long, just until smooth.

2. Melt butter and pour into an oven proof 10-12 inch skillet or pan. Tilt pan to apply evenly.

3. Pour batter into pan and bake at 425 for 20 minutes until puffy.

Serve immediately. For toppings, drizzle fresh lemon juice with powdered sugar on top or maple syrup.

Easy Make Ahead Salsa

This salsa is good in the winter when you don't have as many good, fresh tomatoes.

1 14.5 oz can of chopped tomatoes

1/2 onion, chopped

4 to 6 chopped serrano chilies

1 tsp. sugar

2 T. chopped fresh cilantro

1 tsp. fresh squeezed lemon juice

1 clove garlic, minced

dash of celery salt

salt and pepper to taste

2 tsp. toasted cumin seeds (I toast mine in the toaster oven) or skip the toasting

1. Drain tomatoes and place all ingredients in a blender.

2. Pulse a few times until desired chunkiness.

3. Let sit in refrigerator a day or two to let flavors meld for optimal taste.

Mar-a Lago Turkey Burgers

These are from one of Donald Trump's restaurants. Oprah made these on one of her shows, and Oprah and I agree, these are the best turkey burgers ever!

This recipe has been cut down from the original significantly.

1/8 c. scallions, chopped

1/8 c. finely chopped celery

1 small to medium Granny Smith apple

1 lb. ground turkey breast

1/4 tsp. salt and pepper, each

1/2 tsp. Tabasco sauce (these do not come out too spicy for kids)

1/4 c. lemon juice mixed with the zest of one lemon

2 T. chopped parsley

2 T. mango chutney

Optional Topping

1 ripe pear, chopped and peeled

1 tsp mango chutney

1 tsp vinegar

dash of garam masala or allspice

1. Saute the scallions, celery and apple in olive oil until soft. Let cool.

2. Mix turkey and rest of ingredients, add the sauteed apple and vegetables.

3. Shape into 4-6 burgers and place on wax or parchment paper in the fridge. Burgers need to be refrigerated for 1-2 hours to firm up, or else they will crumble.

4. Grill or pan fry burgers until done, about 7 minutes on each side.

For optional topping, in a sauce pan, cook the pears and remaining ingredients until just soft and thickened slightly.

Serve burgers on buns with slices of cheddar cheese, optional fruit topping and lettuce.

Chicken Pizza Roll Ups

3 whole chicken breasts

1/2 c. olive oil

1/2 c. Italian bread crumbs

1/4 c. grated Parmesan cheese

6 mozzarella cheese sticks

18 slices of pepperoni

1 jar of store bought tomato pasta sauce

1. Butterfly each whole breast into 2 pieces. Pound out until thin. Salt and pepper the chicken.

2. Mix the bread crumbs and Parmesan cheese in a shallow bowl. Put olive oil in another shallow bowl.

3. Slice each cheese stick in half, lengthwise.

4. Into each of the 6 flattened chicken pieces, put one of the cheese sticks and about 3 slices of pepperoni.

5. Roll up chicken breasts and use toothpicks to secure.

6. Dip the roll into the olive oil to coat the outside and then dip into the bread crumbs.

7. Bake the 6 chicken rolls for 20 minutes at 400F.

8. Serve with the pasta sauce for dipping.

Brazilian Black Bean Soup

This recipe is from the Moosewood cookbook. It has been halved from the original and modified slightly.

6 Servings

Ingredients:

2 cans black beans

4 c. water

1 T. olive oil

1 c. chopped onions

3 medium cloves of garlic

2 t. cumin

2 t. salt

2-3 medium carrots, chopped

1 diced bell pepper

3/4 c. orange juice

black pepper to taste

2 chopped, medium tomatoes

3/4 c. chopped cilantro

Suggested garnishes: sour cream, salsa, crushed tortilla chips, crumbled goat or cheddar cheese

1. Add entire contents of cans of beans to a large pot with the 4 cups of water. Add carrots and bell peppers to pot. Bring to a simmer.

2. Meanwhile, saute onions until tender, then fry garlic and add cumin and salt. Cook an additional 1-2 minutes. Add onion and garlic mixture to pot of beans. Add pepper to taste and cilantro. Continue simmering around 20 minutes until all vegetables are soft.

3. Turn off heat, add OJ and tomatoes.

4. Very carefully, puree about half to 3/4's of the soup in blender or until desired thickness, pureeing about a cup at a time, or use an immersion blender.

5. Simmer pureed soup an additional 10 minutes. Serve with desired garnishes.