2 large heads of Romaine lettuce
1 pkg. frozen petite peas (store brand)
Mayonnaise (I use Hellman’s)
1 medium onion sliced (I use Bermuda for color and flavor)
10 slices of deli Swiss cheese (or grated swiss, if available)
1 lb. bacon, cooked and crumbled
Sugar
Salt
Pepper
Wash and dry lettuce. Place 1/3 of lettuce in bowl.
Dot with a teaspoon of mayo at 12-2-4-6-8-10 on imaginary clock .
Place 1/3 of onions over lettuce.
Sprinkle with 1 tbsp. of sugar.
Add dash of salt and pepper.
Add 1/3 of the peas.
Add one third of the chesse.
I cut the chesse into 1/3 inch slices, and peel them apart.
Repeat for 3 layers.
DO NOT TOSS!!
Cover and chill at least two hours. Best if done the night before.
Place cooked bacon in plastic baggie.
Crumble when chilled.
I put the bacon on top of the plastic wrap and put them together in the refrigerator. I have forgotten the bacon, and it is the best part!
Just before serving top with bacon and toss.
Chris McManama-From Forum Feasts Cookbook
Wednesday, November 25, 2009
Lena's Meatballs
Lena’s Meatballs
o 1 lb ground beef-85/15
o ½ C Italian bread crumbs
o ½ C Parmesian/Asiago cheese***
o 2 eggs
o Garlic powder-several shakes
o Italian seasonings-several shakes
o Salt and pepper to taste
Preheat oven to 350 degrees.
Mix all the dry ingredients together. Gently mix the eggs together. Mix everything gently with the ground beef, until all ingredients are within the ground beef. When making the meatballs, choose a size and make all the meatballs the same size. Do not pack the balls tightly. Place them on a cookie sheet and cooling rack that has been sprayed generously with Pam. Bake them for 25 minutes.
*****I use real fresh Parmesian and Asiago shredded cheese that is found in the deli department, not powdered, because they will be too compact.
o 1 lb ground beef-85/15
o ½ C Italian bread crumbs
o ½ C Parmesian/Asiago cheese***
o 2 eggs
o Garlic powder-several shakes
o Italian seasonings-several shakes
o Salt and pepper to taste
Preheat oven to 350 degrees.
Mix all the dry ingredients together. Gently mix the eggs together. Mix everything gently with the ground beef, until all ingredients are within the ground beef. When making the meatballs, choose a size and make all the meatballs the same size. Do not pack the balls tightly. Place them on a cookie sheet and cooling rack that has been sprayed generously with Pam. Bake them for 25 minutes.
*****I use real fresh Parmesian and Asiago shredded cheese that is found in the deli department, not powdered, because they will be too compact.
Gary’s Famous Pan Seared Scallops with Mushroom Cream Sauce
1 lb. Sea Scallops,the large ones, not Chinese Bay Scallops. If scallops are too large, cut directly in half, top to bottom.
1 cup diced mushrooms
Light Cream
Olive oil
½ Shallot
Brandy
Salt and pepper
1. Slice and dice mushrooms into small pieces (any kind, but preferably not Portobello unless you remove fins under cap). Salt and pepper and cook until done. Set aside.
2. Slice and dice 1/2 shallot. Set aside.
3. Large Bowl with flour to toss scallops. Rinse scallops in tap water, drain well, but do not dry. Toss scallops in flour; coat evenly.
4. In skillet or pan that can take a lot of heat. *Add* a touch of olive oil. Too much oil will draw flavor OUT of scallops. So, oil is used to coat bottom of pan and sear scallops, but not "sit" in too much oil. Salt & pepper pan. Pan should be hot enough to have a bit of grey smoke coming from the olive oil.
5. Add scallops, sear one side until brown, turn and sear other side. Sometimes, larger scallops can be turned on edge to get brown all over. Add oil as needed to make sure pan is still a bit wet looking every so often, but not too much oil.
6. When scallops are cooked and removed from pan, turn heat down to medium, add 1/2 chopped shallots into the pan just used to cook the scallops-add oil if needed- and cook until opaque (2-3 minutes), add cooked mushrooms from above. Add a good splash of Brandy or Whiskey (be careful of flaming here) to glaze the shallots. Cook for 1 minute. Add a bit of cream directly to pan and cook until consistency is acceptable to pour over scallops. Enjoy!
1 cup diced mushrooms
Light Cream
Olive oil
½ Shallot
Brandy
Salt and pepper
1. Slice and dice mushrooms into small pieces (any kind, but preferably not Portobello unless you remove fins under cap). Salt and pepper and cook until done. Set aside.
2. Slice and dice 1/2 shallot. Set aside.
3. Large Bowl with flour to toss scallops. Rinse scallops in tap water, drain well, but do not dry. Toss scallops in flour; coat evenly.
4. In skillet or pan that can take a lot of heat. *Add* a touch of olive oil. Too much oil will draw flavor OUT of scallops. So, oil is used to coat bottom of pan and sear scallops, but not "sit" in too much oil. Salt & pepper pan. Pan should be hot enough to have a bit of grey smoke coming from the olive oil.
5. Add scallops, sear one side until brown, turn and sear other side. Sometimes, larger scallops can be turned on edge to get brown all over. Add oil as needed to make sure pan is still a bit wet looking every so often, but not too much oil.
6. When scallops are cooked and removed from pan, turn heat down to medium, add 1/2 chopped shallots into the pan just used to cook the scallops-add oil if needed- and cook until opaque (2-3 minutes), add cooked mushrooms from above. Add a good splash of Brandy or Whiskey (be careful of flaming here) to glaze the shallots. Cook for 1 minute. Add a bit of cream directly to pan and cook until consistency is acceptable to pour over scallops. Enjoy!
Salmon Glaze by Gary Goltz
½ cup Orange juice
½ cup Soy sauce
½ cup white wine
Bake in oven at 425 degrees for 20 minutes
½ cup Soy sauce
½ cup white wine
Bake in oven at 425 degrees for 20 minutes
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