BBQ Chicken Tacos

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Yield: 6 servings
1 contnr (2 pounds) prepared shredded chicken in barbeque sauce*, warmed
1 pkg (12)Taco Shells, warmed
1 cup (8 ounces) prepared coleslaw
Fancy Shredded Monterey Jack Cheese (optional)

Procedures:
FILL taco shells with chicken.
Top with coleslaw and cheese.
* Note: Available fully cooked in your grocer's refrigerated meat case.

Mexican Tortilla Appetizers

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Yield: 12 appetizers
6 (6-inch) fajita-size flour tortillas
1 3/4 cups (1-pound can) Refried Beans
1/2 cup Thick & Smooth Taco Sauce
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup (about 3) sliced green onions
1/4 tsp crushed red pepper (optional)
2 cups (8 ounces) 4 Cheese Mexican Blend Shredded Cheese

Procedures:
PREHEAT oven to 400° F.
Place tortillas on baking sheet(s).
BAKE for 3 to 4 minutes or until crisp.
SPREAD refried beans evenly on tortillas.
Spread 1 tablespoon taco sauce over beans.
Top with bell peppers, green onions and crushed red pepper.
Sprinkle with cheese.
BAKE for 7 to 8 minutes or until cheese is melted.
Cut into wedges.

Shrimp and Feta Cheese Salad

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Yield: 6 servings
1 lb Small Shells, Ditalini or other small pasta shape, uncooked
2 tbsp margarine
2 tbsp flour
2 cups milk
2 med tomatoes, chopped
1 cup cubed feta cheese
1 lb small shrimp, cooked
1 green bell pepper, chopped
1/2 cup drained black olives, pitted and sliced
1 tbsp chopped parsley
2 cloves garlic, minced
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
Topping:
1/2 cup sliced almonds
1/4 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
2 tbsp melted margarine

Procedures:
Prepare pasta according to package directions; drain.
Melt margarine in saucepan; whisk in flour.
Cook until mixture is bubbly. Whisk in milk.
Cook over medium-low heat for 20 minutes, stirring often.
Toss together pasta, sauce and remaining ingredients except topping.
Spoon mixture into a 2 1/2-quart casserole dish.
Cover and bake at 350 F for 20 minutes.
While pasta is baking, toss together almonds, bread crumbs and Parmesan cheese. Mix in margarine.
When pasta is done, remove from oven, sprinkle topping over and serve.
Each Serving Provides:
547 Calories , 33.7 g Protein , 61.4 g Carbohydrates , 18.1 g Fat , 195 mg Cholesterol , 1216 mg Sodium , Calories from Fat 30 percent

Osso-Buco a la Milanaise

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Yield: 4 servings
3 1/2 lbs veal knuckles, cut into 3/4 inch slices
1 tbsp flour
4 tbsp butter
1 tbsp oil
1 large onion, peeled and chopped
1 tsp tomato paste
1 cup white wine
1 cup water
x bouquet garni
1 x garlic clove, chopped
x salt and pepper
3 x tomatoes, peeled and quartered
1 tsp grated lemon zest

Procedures:
NOTE: You will need a pressure cooker for this recipe.
Dust veal knuckles with flour; season with some salt and pepper.
In the pressure cooker, melt butter with oil over high heat. Add the veal knuckles, then saute for 3 minutes, until the edges are brown.
Add the chopped garlic and onion and cook for another 2 minutes.
Add the tomato paste and continue sauteeing for another minute. Deglaze with the white wine, then bring to a quick boil. Let it reduce for 2-3 minutes.
Pour in the water and add the bouquet garni. Cover, seal, then cook under pressure for 20 minutes.
Remove the cover and add the peeled tomatoes and lemon zest, then cover and cook under pressure for another 5 minutes.
Serve with risotto or steamed rice with grated parmesan cheese on the side

Italian Tomato Salad

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Yield: 4 servings
4 x large tomatoes, ripe
1/2 lbs fresh mozzarella cheese
12 x fresh basil leaves
1 tbsp white wine vinegar
5 tbsp olive oil
1/4 cup black olives
1/4 tsp dried oregano
salt and pepper

Procedures:
Wash the tomatoes well. Cut crosswise to make 1 cm slices.
Cut the fresh mozzarella cheese to make 1/2 cm slices. Wash the basil leaves.
In a small bowl, mix vinegar, olive oil, and dried oregano. Season with salt and pepper to taste.
On serving plates, arrange tomato slices and black olives. Top with sliced mozzarella cheese, and sprinkle dressing over the salad.
Garnish with basil leaves.

Cabernet Beef Jubilee

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Yield: 4 servings
1 2/3 top blade steaks, 5 oz. each
1/4 cup balsamic vinegar
1 cup Cabernet Sauvignon wine
1/2 cup sugar
1/2 tsp mustard seed
2 strips lemon zest
2 sticks cinnamon
1 cup dark sweet cherries (fresh, frozen or canned)

Procedures:
Cherries and beef - a surprising, but delightful combination.
Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan.
Simmer over medium heat for 10 minutes.
Pour 3/4-cup of the sauce mixture into a resealable bag.
Add steaks to bag, seal well.
Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours.
Strain remaining wine mixture, pour back into sauce pan and add cherries.
Place mixture in refrigerator while steaks marinade.
Place steaks on grill over medium high coals.
Grill for 4 minutes per side for medium-rare, turning once.
While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat.
Serve steaks with sauce.
Suggested wine: Cabernet Sauvignon
If you prefer a thicker sauce, dissolve 1 Tbsp. corn starch in 1 Tbsp. of cold water and add to the sauce while reheating.
Other recommended cut:
Sirloin steak, strip steak, ribeye steak.
Shoulder steaks may be used if you increase marinating time to 6-8 hours.
Prep: 20 minutes, Refrigerate: 30 minutes to 2 hours, Cook: 10 minutes

Chocolate Truffle Tart

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Yield: 8 servings

CRUST
2/3 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup ground walnuts

6 tbsp butter or margarine, softened
1/3 cup Baking Cocoa

FILLING
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
2 tbsp seedless raspberry jam
Sweetened whipped cream (optional)
Fresh raspberries (optional)

Procedures:
FOR CRUST:
BEAT flour, sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms.
Press dough onto bottom and up side of ungreased 9- or 9 1/2-inch fluted tart pan with removable bottom.
BAKE in preheated 350° F. oven for 12 to 14 minutes or until puffed.
Cool completely on wire rack.
FOR FILLING:
BRING cream and sugar in medium saucepan just to a boil, stirring occasionally.
Remove from heat.
Stir in morsels and jam; let stand for 5 minutes.
Whisk until smooth.
Transfer to small mixer bowl.
Cover; chill for 45 to 60 minutes or until mixture is cooled and slightly thickened.
BEAT for 20 to 30 seconds or just until color lightens slightly.
Spoon into crust. Chill until firm.
Remove rim of pan; garnish with whipped cream and raspberries.
NOTE: May be made in 9-inch pie plate.
Skill Level: Average

Herbed Lamb Salad

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Yield: 24 servings
4 1/2 lbs American lamb top round, cut into 3-ounce pieces
1 oz fresh rosemary, finely chopped
2 oz fresh parsley, finely chopped
1 oz dill leaf, dry
1 tbsp garlic powder
2 tbsp coarse ground black pepper
2 heads romaine lettuce
2 heads red leaf lettuce
2 med bermuda onion, sliced
1/4 cup sliced almonds, toasted
48 pcs sweet cherry peppers
4 oz honey
1 oz balsamic vinegar
1 oz Dijon mustard
1/2 tsp Worcestershire
1 tsp garlic powder
1 tbsp salt
1 tsp pepper
2 tbsp poppy seeds (optional)
8 oz sour cream
4 oz mayonnaise

Procedures:
Mix all herbs together.
Press lamb into mixture until it is thoroughly encrusted.
Grill or broil lamb (finish in oven if well done is desired).
Clean, chop and mix together greens.
Slice lamb thin and fan out over top of greens.
Garnish with onions, cherry peppers, and toasted almonds.
Serve with honey mustard dressing.
Mix together until smooth: honey, vinegar, mustard, Worcestershire and all spices.
Add in sour cream and mayonnaise and chill.
Prep Time: 15-30 Minutes , Cooking Time: 15-30 Minutes
Fat: 11g , Calories: 212 , Cholesterol: 57mg , Sodium: 511mg
Season: Summer-Fall-Spring
Courtesy of: American Lamb Council - lambchef.com

Cabernet Beef Jubilee

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Yield: 4 servings
1 2/3 top blade steaks, 5 oz. each
1/4 cup balsamic vinegar
1 cup Cabernet Sauvignon wine
1/2 cup sugar
1/2 tsp mustard seed
2 strips lemon zest
2 sticks cinnamon
1 cup dark sweet cherries (fresh, frozen or canned)

Procedures:
Cherries and beef - a surprising, but delightful combination.
Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan.
Simmer over medium heat for 10 minutes.
Pour 3/4-cup of the sauce mixture into a resealable bag.
Add steaks to bag, seal well.
Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours.
Strain remaining wine mixture, pour back into sauce pan and add cherries.
Place mixture in refrigerator while steaks marinade.
Place steaks on grill over medium high coals.
Grill for 4 minutes per side for medium-rare, turning once.
While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat.
Serve steaks with sauce.
Suggested wine: Cabernet Sauvignon
If you prefer a thicker sauce, dissolve 1 Tbsp. corn starch in 1 Tbsp. of cold water and add to the sauce while reheating.
Other recommended cut:
Sirloin steak, strip steak, ribeye steak.
Shoulder steaks may be used if you increase marinating time to 6-8 hours.
Prep: 20 minutes, Refrigerate: 30 minutes to 2 hours, Cook: 10 minutes

French Potato Sausage Salad

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Yield: 6 servings
2 lbs small red potatoes, cooked, pared, sliced
3 tbsp white wine vinegar
1/3 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1 1/2 lbs Natural Casing Smoked Sausage, grilled, sliced in 1/2-inch pieces
1/3 cups sliced green onions, including tops
2 tbsp capers Lettuce leaves

Procedures:
Toss cooled potatoes gently with vinegar, oil, salt and pepper.
Add sausage to potatoes.
Sprinkle with green onions and capers.
Serve on lettuce leaves.
Sausages: Courtesy of the International Natural Sausage Casing Association