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Grilled Green Chile Steak - Santa Fe Style

Sauce

2 – tablespoon olive oil
1 – medium onion, finely chopped
2 – cans chopped green chiles, (4 oz.), drained
1/4 - teaspoon dried Mexico oregano
1/2 - teaspoon cilantro
1/4 - teaspoon ground pepper
1 – teaspoon Chipotle sauce

4 – large mushrooms, thinly sliced
4 – tablespoons butter
4 – (about 8 oz. each) sirloin steaks (also 2 16 oz. steaks are
fine, just cut in half)
1/4 - teaspoon Kosher salt

Sauce

Heat saute pan with a medium heat. Add oil and saute onion in until
clear. It should only take about 5 minutes. Now add in the green
chiles, oregano, cilantro, pepper, and Chipotle sauce. You want to
reduce heat to a simmer and cook for 5 minutes. You will want the
sauce kept warm. For a picnic, place in a thermal container. For
the home, keep warm under a 200-degree oven.

In a saute pan with a medium heat, add butter and melt. Now add the
mushrooms and saute until soft. This again should take you 5
minutes.

Prepare grill to a medium heat.

Place steaks on oil grill grid and cook for 15-20 minutes. This is
about medium doneness. Turn steaks only once or about 8 to 10
minutes on each side.

When you finish cooking the steaks, place them on a platter.
Sprinkle with salt. Now add your chile sauce and top with the
sauteed mushrooms.

your Picnicking & Tailgating

Make the sauce before and heat (on stove or in microwave) before
leaving. Sauté the mushrooms before hand and also heat before
leaving. Store both in thermal container to keep hot.

Makes 4 servings.

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Mixed Baby Greens with Bacon, Blue Cheese and Candied Pecans

This salad is so good, you could double the portions and serve it as
a main course for a light lunch or supper along with some good bread
and a bowl of favorite soup. It also makes a memorable salad course
to any meal.

The measurements in this recipe aren't crucially important -- a
little more or less of something isn't going to make or break it.
The measurements below are the approximate amount you'll need per
serving, multiply by the number of people you want to serve.

about 2 cups mixed baby greens
1/4 cup shredded carrots
1 slice crisp bacon, crumbled
1 tablespoon good quality blue cheese
2 tablespoons candied pecans (follow link for recipe)
about 2 teaspoons white wine vinegar
about 2 teaspoons good quality olive oil
freshly ground pepper to taste

Serves 1

Toss together all ingredients except the olive oil until well mixed.
Sprinkle with olive oil and toss to mix. Pile the center of serving
plate, season to taste with freshly ground black pepper and enjoy.

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Blue Crab Salad

2 oz canola oil
6 cloves garlic, minced
2 shallots, minced
1 pound blue crab, clawmeat, picked
1/2 cup sour cream
2 oz Boursin cheese
2 teaspoons green Tabasco® sauce
1 teaspoon Worcestershire sauce
1 tablespoon cilantro, chopped
2 tablespoons chives, chopped
juice of 2 limes
1 teaspoon kosher salt
cayenne pepper to taste

Serves 8

In a medium sauté pan, sauté garlic and shallots in canola oil until
translucent. Remove from heat and cool.

In a medium size bowl, whip together sour cream and boursin cheese.
When mixture becomes smooth, season with Tabasco, Worcestershire,
cilantro and chives Finish with lime juice, salt and cayenne pepper
to taste.

Mix in crabmeat, garlic and shallots, being careful not to break up
the crab meat too finely.

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Wild Mushroom Bruschetta

1 baguette loaf, cut into 18 (3/4-inch) thick slices
1/4 cup Extra Virgin Olive Oil
4 cloves garlic, divided
3 cups thinly sliced mushrooms such as cremini, oyster and shiitake
2 roasted sweet red peppers thinly sliced into 1-1/2-inch pieces
1/3 cup pitted Kalamata Olives quartered
1/6 teaspoon ground black pepper
3/4 cup shredded Fontina or Monterey Jack cheese

Preheat broiler. Lightly brush both sides of bread with a small
amount of olive oil. Broil bread under broiler until golden brown on
both sides, turning once. Meanwhile, in large skillet, in 1
tablespoon olive oil, sauté 2 cloves, minced garlic and mushrooms
over medium-high heat until lightly browned and slightly softened;
about 3-5 minutes. Add roasted peppers, olives and ground black
pepper; remove from heat. Rub top of toasted baguette slices with
remaining garlic cloves (cut in half). Top bread with mushroom
mixture and sprinkle with shredded cheese.

Makes 18 servings

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New Potatoes with Garlic and Cilantro

8 to 10 small new red potatoes, unpeeled, quartered
2 tablespoons butter
3 garlic cloves, finely chopped
1/2 teaspoon peppered seasoned salt
1/4 cup chopped fresh cilantro

Place potatoes in medium saucepan, add just enough water to cover.
Bring to
a boil. Cook over medium-high heat for 8 to 10 minutes or just
until tender.
Drain in colander or strainer.

In same saucepan, melt butter over medium heat. Add garlic; cook
and stir 2
to 3 minutes or until tender. Add potatoes, seasoned salt and
cilantro; toss
to coat.

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Grilled Chopped Steak Burger

1-1/2 - pounds ground sirloin
1/4 - cup onion, grated
1 - tablespoon roasted chile pepper, chopped
1 - teaspoon salt
1 - teaspoon pepper
1 - teaspoon Worcestershire sauce
1/4 - teaspoon red Tabasco sauce
4 - buns (your choice)

Prepare grill to medium-high heat.

In a bowl, add the ground sirloin, onion, chili pepper, salt,
pepper, Worcestershire, and Tabasco and mix. You do not want to
over mix! It toughens the burger.
Next, cut the prepared ground sirloin mixture into four sections.
Press the sections into patties. You want them to be 3/4-inch thick
evenly.
Broil steak in broiler 3 to 5-inches from heat, or grill over medium
coals. Cook burgers 5 to 7 minutes per side or to desired
doneness. When cooking, only turn one time.
When done, place burger on buns and serve.
Picnicking & Tailgating

Mix the ingredients at home and wrap in plastic wrap. Then place in
plastic container and cover. Put container in ice chest to keep
cool. Cook on the grill just as you would do at home.

Makes 4 steaks.

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Beef Tenderloin & Greens Dijon
1 lb beef tenderloin tips
1 T olive oil
8 to 10 oz. mixed salad greens
your favorite croutons

Dijon Dressing:
1/2 C olive oil
1/4 C Dijon-style mustard
1/4 C balsamic vinegar
1 clove garlic, crushed
1 tsp. sugar
1/4 tsp. pepper

Serves 4

In medium bowl, whisk together dressing ingredients until creamy,
set aside.

Cut Beef into 1" x 1/2" pieces. In large nonstick skillet, heat oil
over medium-high heat until hot. Add Beef, 1/2 at a time, and stir-
fry 2 to 3 minutes or until outside surface is no longer pink.
Remove from skillet and season with salt and pepper.

In large bowl, combine greens and 1/2 cup dressing, toss to coat.
Arrange greens on platter; top with Beef and croutons. Serve
immediately, passing remaining dressing.

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Broccoli Cheddar Soup

1/2 cup onion, chopped
1/2 cup butter or margarine
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups chicken broth
3 cups milk
2 cups fresh broccoli, chopped
1 cup cheddar cheese, shredded

In a Dutch oven or large saucepan, saute onion in butter until
tender. Stir
in flour, salt and pepper; cook and stir until smooth and bubbly.
Add broth
and milk all at once; cook and stir until the mixture boils and
thickens. Add
broccoli. Simmer, stirring constantly, until heated through.
Remove from
heat and stir in cheese until melted.

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Wild West Baby Back Ribs - From Kikkoman's

Yield: 6 servings

2/3 cup Kikkoman Teriyaki Baste & Glaze
1/3 cup beer
2 cloves garlic, pressed
2 slabs pork back ribs, each about 2 pounds

Blend together teriyaki baste & glaze, beer and garlic.
Cut each slab in half and brush thoroughly with baste & glaze
mixture.
Place 2 halves, meaty side up, in 9x13-inch microwave-safe baking
dish. Cover; microwave on Medium-high (70%) 17 minutes, turning ribs
over and rotating dish after 9 minutes. Remove ribs; keep warm.
Repeat microwave cooking procedure with remaining ribs.
Place ribs on grill 8 to 10 inches from medium-hot coals; brush with
baste & glaze mixture. Cook 10 to 12 minutes, turning over and
brushing frequently with remaining baste & glaze mixture.

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Lemon Wine Marinated Grilled Shrimp & Vegetables

After cooking, take the food off the skewers and mix together like
a tossed salad. Serve over rice or with pita bread.

1 lb. jumbo shrimp
2 small onions
8 oz. fresh mushrooms
2 bell (red, yellow and/or green) peppers

Marinade/Brush
1 shallot, minced
3 cloves garlic, minced
3/4 C dry white wine
2 tablespoons fresh lemon juice
1 teaspoon cracked black pepper
1-2 tablespoons olive oil
1/2 teaspoon crushed red pepper (optional)
1 teaspoon chopped fresh thyme

Serves 6

Mix the marnade ingredients together (a food processor makes this
task take seconds). Reserve 1/3 cup marinade to brush on veggies as
they grill, marinate shrimp in remaining marinade for 30 minutes to
1 hour.

Thread shrimp and veggies on skewers (see note above). Grill skewers
over a medium-hot fire, brushing shrimp and veggies with remaining
marinade every 10 minutes or so during grilling. The shrimp will
cook quickly, about 3-5 minutes per side. Veggies will take longer
depending on their size and thickness, so plan your cooking so
things come out more or less together (or else keep some ingredients
warm while others finish grilling). Serve over rice or with pita
bread.

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Southwest Marinated Beef Steak with Grilled Peppers

1 beef flank steak or top round steak cut 1 inch thick (about 1-1/2
pounds)
3 red, yellow or green bell peppers, quartered

Marinade:
1/2 cup prepared Italian dressing
1/4 cup fresh lime juice
1 tablespoon honey
1-1/2 teaspoons ground cumin (optional)

Combine marinade ingredients in small bowl. Place beef steak and 1/3
cup marinade in food-safe plastic bag; turn to coat. Close bag
securely and marinate in refrigerator 6 hours or as long as
overnight, turning occasionally. Refrigerate remaining marinade.
Remove steak; discard marinade. Brush bell peppers with some of
remaining marinade. Place steak and peppers on grid over medium, ash-
covered coals. Grill flank steak, uncovered, 17 to 21 minutes for
medium rare to medium doneness (top round steak 16 to 18 minutes for
medium rare), turning occasionally. Grill peppers 12 to 15 minutes
or until tender, turning occasionally. Brush steak and peppers
occasionally with remaining marinade; do not brush during last 5
minutes.
Carve steak across the grain into thin slices. Season with salt.
Serve with peppers.

Makes 6 servings.

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Tuscan Hummus

10 medium garlic cloves
3 cups drained canned cannellini beans or great northern, about two
15 ounce cans
1/2 cup sesame paste (tahini)
1/4 cup freshly squeezed lemon juice
1 tablespoon plus 1/2 teaspoon soy sauce
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cold water, if needed
Checca - A RECIPE FOLLOWS
2 tablespoons minced fresh Italian parsley

Fit a food processor with the steel blade. Process the garlic cloves
until finely minced, stopping the processor occasionally to scrape
down the sides of the work bowl. Add the beans and pulse the machine
a few times to chop them coarsely. Then, with the machine running,
puree them while you slowly pour the sesame paste through the feed
tube. Still with the motor running, pour the olive oil, lemon juice,
and soy sauce through the feed tube, stopping the processor
occasionally to scrape down the sides of the bowl. Stop the
processor, open the lid, and add the salt, cumin, coriander, and
cayenne. Process until thoroughly blended. If the puree seems too
thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold
water. Transfer the puree to a bowl, cover with plastic wrap, and
refrigerate to chill well before serving.

Preheat the oven to 250 degrees F.

Put the pita breads in the oven and heat until thoroughly warmed, 6
to 8 minutes.

Carefully remove and cut into wedges. Place the chilled hummus in a
serving plate or bowl and arrange the tomato Checca on top. Garnish
with the chopped parsley and surround with the pita triangles.
Serve immediately.

Checca
2 pounds Roma tomatoes, cut into 1/2-inch dice
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoons salt
1/2 cup extra-virgin olive oil

In a mixing bowl, toss together the Checca ingredients, mixing them
thoroughly. Cover with plastic wrap an refrigerate until serving
time.

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Creole Carnival Burgers

Makes 6 burgers

2 pounds ground beef
2 teaspoons Cajun seasoning
1/2 teaspoon salt
1 medium onion, chopped (1/2 cup)
1 small green sweet pepper, chopped (1/2 cup)
1/2 cup shredded Monterey Jack cheese (2 ounces)
6 hamburger buns, split
Accompaniments (optional)

In bowl, mix beef, Cajun seasoning, and salt. Divide into 12
portions. Shape into 3- to 4-inch-wide patties.
In bowl, mix onion, pepper, and cheese. Spoon 1/4 cup of cheese
mixture into the centers of 6 patties. Top with remaining patties.
Press edges to seal.
Grill directly over medium heat*, uncovered, 14 to 18 minutes or
until an instant-read thermometer inserted in the center of burgers
registers 160 degrees F., turning over halfway through grilling
time. Serve on buns. Add your choice of accompaniments such as
lettuce, sliced tomatoes, cucumber slices, pickles, and carrot, and
celery sticks, if you like. Makes 6 burgers.
*Note: For medium heat, you should be able to hold your hand over
heat at the height of food for 4 seconds.

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Onion Burger Melt

Makes 4 sandwiches
3 cups sliced onion
4 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 pound lean ground beef
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse ground pepper
2 cloves garlic, minced
3/4 cup shredded Swiss cheese (3 oz.)
4 3/4-inch-thick diagonally cut French bread slices
1 tablespoon olive oil

In a large skillet cook onion in the 4 teaspoons hot oil over medium
heat about 10 minutes or until golden brown; stir occasionally. Stir
in salt and 1/4 teaspoon pepper. Cover; keep warm.
Meanwhile, in a large bowl combine beef, Worcestershire sauce, the
1/2 teaspoon pepper, and the garlic. Divide into eight equal
portions. Shape each portion into a 4-inch diameter patty. Place one-
fourth of the cheese on each of four of the patties. Top with
remaining patties, pressing down lightly and sealing edges well.
Grill patties directly over medium coals for 14 to 18 minutes or
until done (160 degree F), turning once halfway through grilling.
(Or, place patties on the unheated rack of a broiler pan. Broil 3 to
4 inches from heat for 14 to 18 minutes or until done, turning once
halfway through broiling.)
Brush bread slices lightly with the 1 tablespoon olive oil. Add
bread slices to grill rack or broiler pan the last 2 to 3 minutes of
cooking time or until toasted, turning once. To serve, place patty
on a toasted French bread slice; top with onion mixture. Makes 4
sandwiches.

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Grilled Porcini Mushroom Burgers

Makes 6 burgers
1 ounce dried porcini mushrooms
2 pounds extra lean ground beef
1/4 cup snipped fresh basil
1 teaspoon snipped fresh thyme
1-1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 to 2 tablespoons purchased garlic-flavored olive oil
6 purchased thick olive focaccia bread wedges
1/2 cup shredded Asiago or mozzarella cheese
Tomato Relish (see recipe below)

Place mushrooms in a small bowl; cover with boiling water. Let soak
for 10 minutes. Drain, rinse well, and chop. Set aside.

Combine chopped porcini mushrooms, ground beef, basil, thyme, salt,
and pepper in a large bowl. Mix well. Shape into 6 patties about 3/4-
inch thick. Brush patties with garlic oil.

Place burger patties on the lightly oiled rack of an uncovered grill
directly over medium heat. Grill for 14 to 18 minutes or until an
instant-read thermometer inserted in centers registers 160 degree F,
turning burgers once halfway through grilling.

Place focaccia wedges on the grill rack; grill for 1 to 2 minutes or
until toasted. Remove burgers and focaccia from grill. Place each
burger on a wedge of focaccia; sprinkle immediately with cheese.
Spoon Tomato Relish on top. Makes 6 burgers.

Tomato Relish:

In a medium mixing bowl stir together 1/2 of a medium yellow tomato,
chopped; 1/2 of a medium red tomato, chopped; 1 cup cut-up cherry
tomatoes; 1/4 cup finely chopped sweet onion; 1 tablespoon olive
oil; 1 tablespoon white balsamic vinegar; 1/4 teaspoon coarse salt;
and 1/4 teaspoon freshly ground pepper. Cover and refrigerate until
serving. Makes about 2-1/2 cups.
Test Kitchen Tip:If dried porcini mushrooms are not available,
substitute thinly sliced and cooked button mushrooms.

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Texas Cow Patties
Yield: 2 dozen

2 cups margarine, softened
2 cups sugar
2 cups firmly packed brown sugar
4 eggs
2 teaspoons vanilla
2 cups quick-cooking oats
2 cups cornflakes
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 (6-ounce) package semisweet chocolate morsels
2 cups chopped broken pecans

Cream margarine, sugar, and brown sugar together until light and
fluffy.

Add eggs, 1 at a time, beating well after each addition. Stir in
vanilla. Add oats and cornflakes to creamed mixture, mixing
thoroughly.

Sift flour, baking powder, and baking soda together. Gradually add
to creamed mixture, beating slowly to mix. Stir in chocolate morselsand
pecans.

Drop by rounded tablespoons onto greased cookie sheets. Bake on top
rack of oven at 325 F for 17 minutes. Cool on wire rack.

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Joplin Sirloin Steak

3 - pounds Sirloin Steak
4 - tablespoons butter
2 - tablespoons dry mustard
2 - tablespoons paprika
1 - teaspoon salt
1 - teaspoon freshly ground pepper
2 - tablespoon olive oil
1 - tablespoon Worcestershire sauce
1 - tablespoon parsley, minced

Prepare Grill to Medium Heat.

Trim excess fat from steak, and wipe dry. Make a paste of butter,
mustard, paprika, salt and pepper. Rub on both sides of steak. Let
seat for 15 minutes.

Place steak on grill and cook for 5 minutes. Brush side with a
mixture of olive oil and Worcestershire sauce.

Turn, let cook for 5 minutes. Brush with oil and Worcestershire
sauce.

Turn and cook for 3 minutes, brush with oil. Turn again and cook
for 3 minutes, brush with oil.

To check for doneness: cut the center with a sharp knife.

Garnish with minced parsley.

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Grilled Chicken Sandwich

2 - tablespoons lemon juice
1 1/2 - tablespoons Dijon mustard
6 - boneless chicken breast, skin removed
2 - red bell peppers, seeded and cut in half
1/4 - cup mayonnaise or miracle whip
6 - sourdough French rolls, cut in half

Prepare grill to medium heat.

In a small bowl, combine the lemon juice and mustard. Put chicken
breast in a glass dish and spoon over lemon-mustard marinade. Cover
and refrigerate to 15 minutes.
Grill red bell peppers, keep turning until skin is blacken and
begins to blister. Remove and place in brown paper bag. Close
tightly and let stand for 10 minutes.
Remove chicken from marinade and place on grill. Cook for 10-14
minutes. Turn the chicken over one time during cooking. Remove
from grill and let cool 5 minutes.
Take peppers out of bag, drain, peel, and cut into 1/2 inch pieces.
On the diagonal, cut chicken breast into thin slices. Spread bottom
roll with 1 tablespoon mayonnaise or miracle whip. Add chicken
breast to rolls. Top with bell peppers. Spread the top half with
mayonnaise or miracle whip. Place top roll half onto bottom half.
Cut in half and wrap in aluminum foil, if you are serving later.
Sandwich can be served hot or cold.
Makes 6 sandwiches.

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Sausage & Pepper Hoagie - These are great done on the grill. Simply
put your Peppers and Onions in a big foil packet and poke with a
fork all over, so the steam escapes, or do on a grill wok over the
fire.

4 - hoagie rolls
2 - pounds assorted sausages, cut on diagonal
4 - bell peppers (red, green, yellow or mixed), julienne
1/2 - cup red onions, julienne
1/2 - cup Maui onions, julienne (substitute Vidalia)
1 - teaspoon salt
1 - teaspoon pepper
8 - tablespoons Dijon mustard
1 - tablespoon butter

In a large skillet, add butter and sauté peppers and onions. Cook
until peppers are limp. Remove from skillet. Add the onions and
cook until translucent. Remove from pan and set aside.

In skillet, brown sausages over medium-high heat. Reduce heat to
medium and cook until done. Add peppers and onions for about a
minute.

Slice rolls in half. Spread a tablespoon Dijon mustard on each half
slice. Place sausage on each half slice. Then layer the peppers
and then the onions. Season with salt and pepper.

Makes 4 sandwiches.

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Deviled Eggs with Parmesan Cheese

6 - hard-cooked eggs
1/2 - cup Parmesan cheese
1 - teaspoon horseradish
1/2 - teaspoon salt
1/2 - teaspoon dry mustard
1/4 - teaspoon pepper
3 - tablespoons salad dressing or mayonnaise
1/2 - teaspoon paprika
1/4 - cup black olives, sliced

This is how I like to hard-boil or hard-cook my eggs. I put my eggs
into a large pot and cover with cold water about an inch over the
eggs. Set the temperature to medium-high and heat until water
starts to rapidly boil. After the water begins to boil rapidly, let
boil 1 minute and, I turn off the heat, cover, and let stand for 30
minutes. When the timer goes off, pour out the water and add cold
water to stop the cooking. Crack the eggshell and remove the shell.

Take a knife and cut eggs lengthwise in half.
Next step is to remove yolk and put into a small mixing bowl.
With a fork, mesh egg yolks.
To the egg yolks, add Parmesan cheese, horseradish, salt, dry
mustard, pepper, and salad dressing (or mayonnaise).
Fill egg whites with yolk mixture and you want to have the mixture
heaping.
Garnish with paprika and add the olives to the top.
Picnicking & Tailgating

You may prepare Deviled Eggs ahead of time. When finished, take
plastic wrap and cover eggs or place in a plastic container and
seal. For the picnic, place eggs in a plastic container, seal, and
place in ice chest. You may take out of ice chest, just beforeserving.

Makes 6 servings.

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Creme De Menthe Squares

Bottom Layer:
1/2 Cup Butter
1/2 Cup Cocoa
1/2 Cup Powdered Sugar
1 Egg (slightly beaten)
1 tsp. Vanilla
2 Cup Graham Cracker Crumbs
Middle Layer:
1/2 Cup Butter
1/3 Cup Creme De Menthe Liquor
3 Cup Powdered Sugar
Top Layer:
1/4 Cup Butter
1 3/4 Cup Chocolate Chips
1/8 Bar Paraffin

Bottom Layer:
In small saucepan melt butter and cocoa, stir until well blended.
Remove from heat, add powdered sugar, egg, vanilla, and graham
cracker crumbs. Pat into 14x10 in. jelly roll pan. (Place into
refrigerator between layers)

Middle Layer:
In small saucepan melt butter - add Creme de Menthe. Remove from
heat and add sugar. Whip until all lumps are gone. Pour evenly over
bottom layer.

Top Layer:
In double boiler melt butter, chocolate chips and paraffin until
smooth and shiny. Pour over the top and cut when set.

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Cold Pea Salad

2 cups of frozen peas, thawed and drained
1/8 cup prepared mustard
1/8 cup mayonnaise
2 tsp sugar
1/4 cup each, red and green bell pepper, chopped
1 cup minced ham
2 oz. American cheese, cubed 3 Tbsp. finely chopped onion,
(optional)
2 boiled and peeled eggs
pepper to taste
Paprika

In a bowl, whisk the mustard, sugar and mayonnaise together until
well blended. Add the peas and gently stir to combine. Add cheese,peppers,
ham and onion. Chop one egg and add. Add pepper if desired.
Top with remaining boiled egg by cutting it into slices and placing
on top of salad. Finally sprinkle with a bit of paprika for garnish.

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Asparagus and New Potato Salad

1 lb. fresh asparagus
1 lb. small new potatoes
1/2 C diced red onion
3 hard boiled eggs, sliced
1/3 C white wine vinegar
1/3 C water
2 teaspoons Dijon mustard
1 teaspoon chopped fresh dill
1/2 teaspoon black pepper
salt to taste

Serves 4

Snap off tough ends of asparagus and steam until crisp-tender -
about 5 minutes. Drain and cool completely, cut into 2-inch pieces
and set aside. Wash potatoes and steam until tender, about 15
minutes. Drain cool completely. Mix asparagus, potatoes, sliced hard-
boiled eggs and diced onion together. In separate bowl mix remaining
ingredients. Pour dressing over vegetable mixture and combine well
(use less dressing if you don't need all of it). Cover and
refrigerate for at least a couple of hours. Serve chilled on lettuce
lined plates.

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Grilled Potato Ratatouille Salad

2 lbs. large Idaho Potatoes
1 med. eggplant
1 med. zucchini
2 med. yellow squash
4 portobello mushrooms, stems removed
1 green bell pepper
1 red bell pepper
4 Roma tomatoes, halved lengthwise
4 onions, peeled and halved from top to bottom
2 heads of garlic (optional)
1/2 C olive oil
1/4 C balsamic vinegar
salt and pepper to taste
2 tsp. fresh thyme leaves or snipped chives

Makes 8 servings

Wash and dry all vegetables except for onions. Cut potatoes into 1"
thick lengthwise wedges. Steam wedges on a rack over boiling water
(covered) for 10 minutes to pre-cook potatoes. Remove potatoes from
steam and pat dry with paper towels.

Prepare remaining vegetables: cut eggplant lengthwise into 1" thick
slices; cut zucchini and yellow squash in half lengthwise; seed and
quarter green and red peppers. Place potatoes and all other
vegetables on baking sheets and brush with olive oil to prevent
sticking during grilling. Prepare grill.

When grill is ready, lightly oil the grill tray. Place eggplant,
squash and mushrooms on the grill crosswise so they don't fall
through the grill tray. Place the tomatoes and the peppers in a wire
grilling basket or on a grilling tray suitable for small foods sothey don't
fall through into the grill. Place garlic heads directly
on grill.

With the grill lid closed, grill all vegetables for 5 minutes. With
tongs and a metal spatula, turn the vegetables and grill the other
side, with the lid closed, for another 5-6 minutes. If all
vegetables don't fit on the grill, cook in batches.

When vegetables are cooked, arrange on a large serving platter
(slice portobello mushrooms if they're large). Halve the grilled
heads of garlic crosswise, and squeeze out the soft pulp into a
small bowl. Whisk together the balsamic vinegar and the garlic, then
pour over the vegetables. If not using garlic, just drizzle vinegar
over vegetables. Sprinkle vegetables with the fresh thyme leaves or
chives, if desired. Serve salad warm or at "picnic" temperature no
need to chill.

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Cabbage Grape Salad with Honey Ginger Dressing

6 cups shredded green cabbage
1 1/2 cups seedless red grapes
1 1/2 cups diced tart apples (such as Granny Smith), peeled, cored &
sprinkled with lemon juice

Honey Ginger Dressing
3/4 cup plain nonfat yogurt
3 tablespoons nonfat mayonnaise
1-1/2 tablespoons honey
1/2 teaspoons ground ginger

Makes 8 Servings

Combine first three ingredients.

Mix dressing ingredients. Pour over salad and chill for 30 minutes.
Toss before serving.

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"The healthy, the strong individual, is the one who asks for help when he
needs it. Whether he has an abscess on his knee or in his soul."
-- Rona Barrett

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Roald Dahl, author of “Charlie and the Chocolate Factory” and other children’s books

“A little nonsense now and then, is cherished by the wisest men”

“And Charlie, don't forget about what happened to the man who suddenly got everything he ever wanted. He lived happily ever after.”

“We are the music makers, and we are the dreamers of dreams.”

“We have so much time and so little to do. Strike that, reverse it.”

“And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places.”

“Do you know what breakfast cereal is made of? It's made of all those little curly wooden shavings you find in pencil sharpeners!”

“It is preferable to incur a mild punishment than to perform an onerous task.”

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If one tends to take the road of least resistance, it is near
certain that the road goes downhill.

Happiness is when what you think, what you say,
and what you do are in harmony.

Mohandas Gandhi

Seek respect mainly from thyself, for it comes first from
within.

Steven H. Coogler

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A bad review is even less important than whether it is raining in Patagonia.

---------------

All art is a struggle to be, in a particular sort of way, virtuous.

---------------

Art is the final cunning of the human soul which would rather do anything than face the gods.

---------------

Being good is just a matter of temperament in the end.

---------------

Bereavement is a darkness impenetrable to the imagination of the unbereaved.

Blessings As Always ELLY
(SunniD N MistyLeaf)

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Justice

“Justice denied anywhere diminishes justice everywhere.” ~ Martin Luther King, Jr.

“Expecting the world to treat you fairly because you are a good person is a little like expecting a bull not to attack you because you are a vegetarian.” ~ Dennis Wholey

“The Negro's great stumbling block in the drive toward freedom is not the White Citizens Councilor or the Ku Klux Klanner, but the white moderate who is more devoted to order than to justice.” ~ Martin Luther King Jr.

“He reminds me of the man who murdered both his parents, and then when sentence was about to be pronounced pleaded for mercy on the grounds that he was an orphan.” ~ Abraham Lincoln

“Injustice anywhere is a threat to justice everywhere.” ~ Martin Luther King, Jr.

“The sentiment of justice is so natural, and so universally acquired by all mankind, that it seems to be independent of all law, all party, all religion.” ~ Voltaire

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Sandra Day O’Connor, first woman Supreme Court justice

“Slaying the dragon of delay is no sport for the short-winded.”

“Young women today often have very little appreciation for the real battles that took place to get women where they are today in this country. I don't know how much history young women today know about those battles.”

“Society as a whole benefits immeasurably from a climate in which all persons, regardless of race or gender, may have the opportunity to earn respect, responsibility, advancement and remuneration based on ability.”

“Yes, I will bring the understanding of a woman to the Court, but I doubt that alone will affect my decisions. I think the important thing about my appointment is not that I will decide cases as a woman, but that I am a woman who will get to decide cases.”

“The power I exert on the court depends on the power of my arguments, not on my gender.”

“The courts of this country should not be the places where resolution of disputes begins. They should be the places where the disputes end after alternative methods of resolving disputes have been considered and tried.”

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Politics

“You may fool all the people some of the time, you can even fool some of the people all of the time, but you cannot fool all of the people all the time.” ~ Abraham Lincoln

“Any 20 year-old who isn't a liberal doesn't have a heart, and any 40 year-old who isn't a conservative doesn't have a brain.” ~ Winston Churchill

“Those who are too smart to engage in politics are punished by being governed by those who are dumber.” ~ Plato

“Those who say religion has nothing to do with politics do not know what religion is.” ~ Mahatma Gandhi

“Politics is the art of looking for trouble, finding it, misdiagnosing it, and then misapplying the wrong remedies.” ~ Groucho Marx

“Politics is a pendulum whose swings between anarchy and tyranny are fueled by perpetually rejuvenated illusions.” ~ Albert Einstein

“Just because you do not take an interest in politics doesn't mean politics won't take an interest in you.” ~ Pericles

“In politics, stupidity is not a handicap.” ~ Napoleon

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Thomas à Kempis (1479-2471), German monk, Part 2

“Blessed are the ears that hear the pulse of the Divine Whisperer, and give no heed to the many whisperings of the world.”

“Simplicity is the intention, purity in the affection. Simplicity turns to God, purity unites with and enjoys him.”

“Set me free from evil passions, and heal my heart of all inordinate affections; that being inwardly cured and thoroughly cleansed, I may be made fit to love, courageous to suffer, steady to persevere.”

“Love makes everything that is heavy light.”

“He has great tranquility of heart who cares neither for the praises nor the fault-finding of men.”

“Occasions do not make a man either strong or weak, but they show what he is.”

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My message to the G8 leaders is that this is their chance to make a lot
of difference in the world to come back fulfiling their promises rather
than coming back with empty promises.
-Johnny Borrell

A broken promise is like smoke brightening into flame
and then flame sinking into smoke.
–Rosie Cash
,,,,,,,,,,,,,,,
Rose (((~_~)))

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A good writer is basically a story teller, not a scholar or a redeemer of mankind.
---------------
A story to me means a plot where there is some surprise. Because that is how life is-full of surprises.
---------------
Doubt is part of all religion. All the religious thinkers were doubters.
---------------
Every creator painfully experiences the chasm between his inner vision and its ultimate _expression.
---------------
For those who are willing to make an effort, great miracles and wonderful treasures are in store. ---------------
I am thankful, of course, for the prize and thankful to God for each story, each idea, each word, each day.
---------------
I did not become a vegetarian for my health, I did it for the health of the chickens.
---------------
I don't invent characters because the Almightly has already invented millions. Just like experts at fingerprints do not create fingerprints but learn how to read them.
---------------
If Moses had been paid newspaper rates for the Ten Commandments, he might have written the Two Thousand Commandments.
---------------
If you keep on saying things are going to be bad, you have a good chance of being a prophet.





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(SunniD N MistyLeaf)

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Motorola RAZR V3
Motorola RAZR V3

RAZR now available at T-Mobile

Free RAZR Phone with rebates at Amazon - limited time - Motorola RAZR Cell Phone Now at T-Mobile USA



Free RAZR Phone - Motorola RAZR Cell Phone Now at T-Mobile USA

RAZR

Free Motorola RAZR Phone (after all rebates.)

World Renowned Motorola RAZR Debuts at T-Mobile USA
One of the Most In-Demand, Design-Forward Mobile Phones is Now Available at T-Mobile USA

Appealing to fashionistas and techno-enthusiasts, Motorola, Inc. (NYSE: MOT - News), a global leader in wireless communications, and T-Mobile USA, Inc. today announced the introduction of the Motorola RAZR at T-Mobile retail stores and authorized dealers, as well as online at http://www.t-mobile.com .

Coupling a beautiful design with rich functionality including Bluetooth® wireless technology, integrated camera, impressive large color display and bold sound quality, the Motorola RAZR enhances consumers' mobile style with T-Mobile's Get More® wireless service.

"The ultra-slim silhouette of the Motorola RAZR has become a global symbol for mobile innovation," said Wayne White, vice president of sales for Motorola, Mobile Devices. "With impressive success in the marketplace to-date, it is our pleasure to work with T-Mobile to offer premium connectivity and design to T-Mobile customers."

John Clelland, senior vice president of segment marketing for T-Mobile USA said, "Consumers can now purchase the head-turning Motorola RAZR, and along with it, benefit from T-Mobile's Get More® promise of more minutes, features and service. We're excited to further extend our innovative device offerings with this stylish wafer-thin mobile."

The Motorola RAZR excels in design craftsmanship with luxurious metallic finishes and a chemically etched keypad made from a single sheet of nickel- plated copper alloy.

The Motorola RAZR has garnered praise and admiration from consumers and the design industry alike. Most significantly, the handset received a coveted Gold Award in the annual Industrial Design Excellence Awards (IDEAs). Sponsored by BusinessWeek and run independently by the Industrial Designers Society of America (IDSA), a nonprofit association representing the profession of industrial design, the competition encourages corporations from around the globe to showcase their most significant design innovations. This year's contest received 1,380 entries and gave out 148 awards, including only 38 of the honored Golds.



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Chile-Lime Wings

5 pounds chicken wings
1 cup lime juice
7 ounces green chiles, diced
2 tablespoons garlic powder
2 1/2 tablespoons paprika
1 tablespoon sugar
1 tablespoon salt
1 tablespoon lemon pepper
1 tablespoon dark soy sauce
1/4 cup olive oil
Cayenne pepper

Puree chiles in food processor.

Mix all ingredients together adding cayenne to your desired heat
level.

Marinade wings for 2 to 8 hours.

Grill and baste often with marinade.

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Grilled Scallops ala Chili

1 1/4 pounds scallops
Olive oil
Kosher (coarse) salt
Black pepper, freshly ground

Sauce
1 cup water
1 medium carrot
2 teaspoons dark soy sauce
1 teaspoon hot chili-garlic sauce
1/4 teaspoon cumin powder
1 tablespoon virgin olive oil
1 tablespoon rice wine vinegar
1 teaspoon fresh mint, chopped

Make the sauce by cutting the carrot into thin coins. Then add them
and the water, soy sauce, chili-garlic sauce and cumin into a pan.
Simmer this for 15 minutes.

While it is cooling, wash and pat dry the scallops. Set aside.

Puree the sauce in a blender and add the olive oil, vinegar and mint
while the motor is still running. This will produce a mixture with
the consistency of ketchup. Add water to thin it out or let it cook
down to thicken.

Toss the scallops with the olive oil, salt and pepper.

Grill over high heat for around 5-6 minutes.

Serve with the sauce drizzled over them or serve the sauce in
separate bowls for dipping.

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