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We are pleased to share some of the recipes that we have prepared and served at the various wine trail events. Also included below are some recipes that we haven't served but that are our personal favorites, either because they utilize a Glorie wine in preparation or because they taste great when paired with a Glorie wine. Please feel free to email us feedback on your experience with our recipes or share one of your favorites for us to try!
Pasta Primo Vino! 2013 Pasta Pomodoro is a classic Italian dish made from few but fresh ingredients. It is best made with tomatoes picked fresh from the garden, but in the months when the only tomatoes available are the tasteless ones at the supermarket, you can get close to that fresh tomato taste by slowly simmering the sauce using canned tomatoes. It tastes light and fresh with just a touch of heat from the red pepper flakes. One bite draws you in for another and another. Enjoy with Glorie Red Monkey or Red Quartet. "Pasta Pomodoro" 1/4 cup extra-virgin olive oil 1 medium onion, diced 4 cloves garlic, minced 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon salt 1/2 teaspoon sugar 1-35 oz. can whole peeled plum tomatoes (You can cut into small pieces with kitchen shears or a knife prior to adding to the skillet or break them up later as they cook) 1/4 cup finely cut fresh basil (chiffonade) freshly grated parmesan cheese 1 pound Barilla thin spaghetti, prepared according to package directions Heat a large skillet over medium high heat. Add the extra-virgin olive oil. Once hot, turn the heat to medium low, add onions, stir to coat, then spread out and allow to simmer, stirring occascionally, until soft (about 10 minutes). Add garlic and cook, stirring, for 2-3 minutes. Add crushed red pepper flakes and cook for one more minute. Increase the heat to medium and stir in the tomatoes with their juice, sugar and salt. If you did not cut up the tomatoes prior to adding them, use a spoon to break them up into small pieces in the pan. When the sauce begins to boil, reduce the heat, cover the pan and simmer slowly for 20 minutes, stirring occasionally. Turn off the heat and stir in the basil. Place hot pasta in a large serving dish. Pour sauce on top and stir in to coat. Finish with an extra drizzle of olive oil. Serve with fresh parmesan on the side to add on top. Wreath Fineries at the Wineries 2012 We love pizza and all the stuff that can be put on top of it. We also love spreads and dips that are scrumptious and easy to make and serve. This recipe puts those two loves together. It's very flexible, so feel free to increase or decrease ingredients depending on how much you like or don't like them. (My personal preference is for extra onion, pepperoni, and garlic powder.) Also, consider going half red and half green bell peppers for added color during the holidays. It's great slathered on french bread slices and washed down with our Rumple Pumpkin. Merry Christmas! "Ultimate Pizza Spread" 1-1/2 cups chopped pepperoni 2/3 cup sweet onion, diced 2/3 cup green pepper, diced 1 - 3.8 oz. can sliced black pearl olives, chopped 1 - 6 oz. can mushroom stems and pieces, drained and chopped 1 - 14.5 can petite diced tomatoes, well-drained 1 - 8 oz. package shredded sharp cheddar cheese 1 - 8 oz. package shredded low moisture, part skim mozzarella cheese 1/2 teaspoon of garlic powder 1 cup Hellmann's mayonnaise Preheat the oven to 350 degrees. In a large bowl, combine all ingredients except mayonnaise; then stir in mayonnaise until well-blended. Transfer to a shallow baking dish. Bake, uncovered, for 10 minutes; then stir and return to oven for 15-20 minutes more, until lightly browned and bubbly around the edges. Serve on slices of french bread or crackers of your choice. Around the World 2012 For this year's event we adopted Spain. After poring over seven Spanish cookbooks obtained through our local interlibrary loan system, then listing enticing possibilities, followed by making and tasting more than a half dozen dishes, we finally selected two. These choices are typical tapas that you might be served at a bar in Spain. They burst with flavor and are so delicious! We share the recipe sources here so you can try them for yourself if you're so inclined. "Albóndigas en Salsa Español" (Meatballs in Onion and Carrot Sauce) Recipe source: The Cuisines of Spain by Teresa Barrenechea "Patatas Alioli" (Potatoes in Garlic Mayonnaise) Tapas: The Little Dishes of Spain by Penelope Casas "That Delicious Glorie Orzo Salad" (From 2012 Pasta Primo Vino) A refreshing pasta salad with lots of flavor and texture. Perfect for summer time parties because it's simple to put together, it makes a lot, and there's no mayo in it! I chopped all the ingredients very small so there are no big chunks of anything. You can leave larger pieces if you wish. Serve chilled or at room temperature. Salad: 1-16 oz. package Barilla orzo 3 to 5 oz. baby spinach leaves, chopped to small pieces 1 cup crumbled feta cheese, chopped to fine pieces 3/4 cup red onion, chopped to fine dice 3/4 cup toasted slivered almonds Dressing: 1/2 cup olive oil 1/4 cup balsamic vinegar 1/4 cup white balsamic vinegar 1/2 teaspoon dried basil 1/2 teaspoon garlic salt 1/4 teaspoon sugar 1/2 teaspoon black pepper Cook the orzo according to package directions. Shock with cold water and drain. When pasta is cool, transfer to a large bowl and stir in spinach, feta, onions and almonds. Place all dressing ingredients in a jar with a lid. Close lid and shake jar until all ingredients are well blended. Pour dressing over salad and toss to distribute and coat evenly. Serve immediately or refrigerate until ready to serve. "Holiday J-Pop Spread on a Sled" (From 2011 Wreath Fineries at the Wineries) A very flexible and forgiving recipe. Adjust amounts of jalapeno peppers and grated/shredded cheeses to your taste. 2 - 8 oz. packages cream cheese, softened 1 tablespoon olive oil 1/2 cup diced sweet onion 1/2 cup diced red bell pepper 1 - 4 oz. can chopped green chilies, undrained 1/4 cup canned jalapeno peppers, drained and diced 1 cup Hellmann's mayonnaise 1 cup grated Parmesan cheese 1/2 cup shredded Monterey Jack cheese with jalapeno peppers 1/2 cup shredded Mexican blend (or simply sharp cheddar) cheese French bread, sliced Preheat oven to 350 degrees. Saute onion and bell pepper in olive oil until soft. In a large mixing bowl, combine onion and pepper mixture with all remaining ingredients except French bread. Stir to blend completely. Transfer to a suitably sized baking dish and cover with aluminum foil. Bake 20 minutes. Remove from oven and stir the spread. Return to oven uncovered for another 10 minutes or until lightly brown around the edges. Serve hot with sliced French bread. Just a note: I didn't do it for this presentation because I had to make so much of the stuff for the Wreath Fineries event, but you might consider tossing some Panko breadcrumbs with a little melted butter and then spreading them on top for the last ten minutes of baking. Or sprinkle a little extra shredded cheese on top. After baking, stick the dish under the broiler for a few minutes just to brown the top. "Triple C Treat" (From 2011 Wreath Fineries at the Wineries) Crackers, "Caramel," and Chocolate. This recipe not only satisfies your sweet tooth but with only four ingredients, it can be a lifesaver when your life is too busy to whip up something fancier. The caramel isn't a true caramel, but I took "cook's license" here and labeled it as such. 40 saltine crackers 1-1/2 sticks (6 oz.) unsalted butter 1 cup packed light brown sugar 1 (12 oz) package semi-sweet or milk chocolate chips Preheat the oven to 400 degrees. Cover a 15" by 10" cookie sheet with aluminum foil. Place saltines in a single layer in cookie sheet. (You should be able to fit them easily if you put them in five rows of eight each.) In a heavy, medium saucepan over medium heat, melt butter, then add sugar. Stir constantly to combine thoroughly so butter does not sit on top of sugar, and scrape any sugar off the side of the pot so it doesn't crystallize there. Bring to a boil, then turn the heat to low. Boil for 5 minutes, giving the mixture a good stir occasionally. Pour the caramel carefully and evenly over the crackers. It begins to cool and harden as soon as you remove it from the heat, so you can't take all day with this step. (You also can't pour the caramel in one heap and then spread it around; you'll just end up with a mess.) Place cookie sheet in preheated oven and bake for 4-1/2 minutes. (If your oven runs hot, check at the four minute mark. Don't let the sugar burn!) When the bell goes off and you open the oven door, the caramel should be bubbling. Remove cookie sheet from oven, sprinkle the chocolate chips all over the caramel layer and wait three minutes. Using a skinny spatula or a knife, spread the melted chips to cover the caramel layer completely. Place the cookie sheet in the freezer for 30 minutes. Remove the cookie sheet from the freezer, peel the aluminum foil away from the back of the cookie/candy (which is it anyway?) and break the treat into pieces for serving. This "Triple C Treat" is lip smackin' good with Glorie Black Currant Wine. Farmer's Favorite Peach Dessert Fast! Easy! Delicious! Best when made with local peaches from our own Glorie Farms, of course! 1-9" refrigerated pie crust 4 medium, ripe but firm peaches 2 tablespoons sugar 2 tablespoons cornstarch 2 dashes ground cinnamon Preheat the oven to 400 degrees. Roll out the pie crust to 12" diameter. Center the crust in a 9" pie plate, allowing the edge to fall over the side. Peel and slice peaches into a medium bowl. Stir in sugar, cornstarch and cinnamon until peaches are evenly coated. Mound peaches in pie crust. Fold the edge over top of the filling, pleating (folding it over itself) and patting it down as you go. Using your fingertips, lightly brush the exposed crust with a little of water. Sprinkle with sugar and cinnamon, if desired. Bake for 25 minutes. Allow to cool on a wire rack. Serve warm or at room temperature. Porotos Granados / Beans with Vegetables From Around the World in 80 Miles - 2011 This national dish of Chile is traditionally made with cranberry beans called porotos which are pretty hard to find in our neck of the woods. The recipe I borrowed to use for this event suggested using navy beans instead. There are variations on this recipe out there, but I found the same exact recipe in two different cookbooks, so I went with this one. It's not only delicious but pretty simple, too. Recipe borrowed (and made with minor changes) from Cooking the South American Way by Helga Parnell 2 tablespoons vegetable oil 1 cup finely chopped onion 3 cloves garlic, minced 1 tablespoon paprika 1 teaspoon dried basil 1 cup zucchini, peeled and chopped 2 cans (15.5 oz. each) navy beans (strain liquid and save) 1-1/2 cups water, more or less as needed 1 can (14.5 oz.) stewed tomatoes, undrained (either plain or Italian style) 1 cup frozen corn salt and pepper to taste In a Dutch oven, heat the oil over medium-high heat. Add the onion, zucchini, garlic, paprika, and basil. Mix well and saute for about 3 minutes, stirring frequently. Add beans and mix well. Add enough water to the reserved bean liquid to make 1-3/4 cups. Add liquid to the Dutch oven, stir, and bring to a boil. Meanwhile, drain juice from stewed tomatoes into the Dutch oven and stir to blend. Then chop up the tomatoes. When stew comes to a boil, reduce heat to simmer and add the tomatoes, corn, salt, and pepper. Cook uncovered forabout 30 minutes, reducing the liquid but not allowing the stew to dry out. Adjust salt and pepper and serve as a main dish or as a side item with meat, poultry, or fish. "Sassy Peanut Pasta"(From 2011 Pasta Primo Vino) This year we decided to step off the beaten pasta path and go with something a little different. We hope you'll like our version of pasta with peanut sauce. At first glance, the ingredient list looks rather long, but note that the actual preparation is quite simple. Add more broccoli if you love it, and more or less hot sauce and chili oil to give it a sassiness level to your liking. We enjoy this dish with Glorie Riesling and hope you will, too. Preheat oven to 350 degrees. 1 lb. thin spaghetti, cooked just to al dente, shocked with cold water, drained well, and tossed with 1-2 tablespoons of olive oil 2-3 cups fresh broccoli florets, steamed just until done, drained, cooled and chopped 1/2 cup chopped fresh scallions 1/4 cup soy sauce 1/4 cup rice wine vinegar 2 teaspoons minced fresh ginger 2 teaspoons minced garlic 1 tablespoon granulated sugar 1/2 teaspoon salt 1/2 cup cold water 6 tablespoons creamy peanut butter 3 tablespoons peanut oil 3 tablespoons sesame oil scant 2 tablespoons hot sauce 1 teaspoon chili oil First, prepare spaghetti, broccoli, and scallions. and set aside in a baking dish. Then, place soy sauce, vinegar, ginger, garlic, sugar, salt and water in a blender and puree for one minute. Add the peanut butter and puree for another minute. Measure peanut oil, sesame oil, hot sauce and chili oil in a measuring cup and blend with a fork. Turn blender on low speed and drizzle into peanut butter mixture until incorporated. Pour peanut butter sauce over pasta. Use a large fork and spoon to turn pasta, broccoli, scallions and peanut sauce until well blended. Cover and bake immediately for 20 minutes or until heated through. Again, use the large fork and spoon to turn the pasta before serving. "Creamy Cheesy Bread Spread" (From 2010 Wreath Fineries at the Wineries) 1/4 cup finely diced red bell pepper 1/4 cup finely diced sweet onion 1 teaspoon olive oil 1/2 cup sour cream 1/2 cup Hellmann's mayonnaise 1 - 6 oz. package shredded swiss cheese 1 - .7 ounce Italian dressing mix 1/4 teaspoon garlic powder French baguette, sliced Preheat oven to 350 degrees. Saute pepper and onion in olive oil until soft. Set aside and let cool. In a medium bowl, combine sour cream, mayonnaise, cheese, dressing mix, and garlic powder. Blend in peppers and onions. Transfer to a small baking dish and bake for 15 minutes or until beginning to bubble and turn slightly brown around the edges. Spread on French baguette slices and enjoy with Glorie Riesling or Jumpin Jazz! "Double Chocolate Ecstasy" (From 2010 Wreath Fineries at the Wineries) 1 – 16.6 oz. package Oreo cookies 1-1/2 sticks butter 12 oz. package semi-sweet mini chocolate chips, divided 14 oz. can sweetened condensed milk 1 teaspoon pure vanilla extract Preheat oven to 350 degrees. Make crumbs of the entire package of Oreo cookies (most efficiently done with a food processor). Melt the butter in a medium bowl. Stir cookie crumbs into melted butter until all are moistened. Spread the crumbs in a 9x13 baking pan and press down evenly to form a crust. Reserve one cup of mini chocolate chips. Place the remaining cups in a medium bowl. Add vanilla extract and pour sweetened condensed milk over chips. Heat in a microwave oven for approximately two minutes, depending on the wattage of your oven. Stir briskly with a spatula, scraping the side of the bowl occasionally, until melted chips and milk are well blended. Pour evenly over the cookie crust. Sprinkle the reserved chips over the entire dish. Bake for 11 minutes or until edges begin to puff up. Chips on top should still maintain some shape. Cool on a cookie sheet. Place in a refrigerator for at least two hours or until firm. Slice and serve. Pair this with Glorie Black Currant Wine, and you'll be in heaven! "Sopa Seca de Fideo" (From 2010 Around the World in 80 Miles) Mexican Sopa Seca is a wonderful, home-style dish, yet most Americans have probably never heard of it. It's likely not on your local Mexican restaurant's menu, but it is a popular first course or side dish in Mexican homes. One taste might just have you putting it in your own pasta dish rotation. As always, you can substitute your own favorite vegetables or go vegetarian by swapping vegetable broth for the chicken broth. Also, you choose how much heat to give this dish by using more or less peppers. This dish is fast and delicious and cooks in one big pan on the stove while you're enjoying a first course salad and a glass of Glorie wine! 16 oz. vermicelli, broken into short pieces 1/4 cup butter 1/4 cup vegetable oil 1 medium onion, diced 4-6 cloves fresh garlic, minced 2 tablespoons finely diced jalapeno peppers; OR 1 - 4 oz.can diced green chiles 2 - 10 oz. cans Rotel diced tomatoes with green chilies, undrained 1-1/2 teaspoons South American oregano 1-1/2 cups frozen peas 3 cups chicken broth salt and pepper, to taste Heat butter and oil in a large frying pan over medium-high heat. Add onion, garlic, and chilies; cook, stirring occasionally, until onion is soft. Add vermicelli and slowly stir, turning over to coat. Continue cooking and stirring occasionally until vermicelli is "lightly toasted" or light brown in color. Stir in tomatoes, peppers, oregano, peas, and broth. Bring to a boil, then cover and reduce heat to low. Simmer until liquid is absorbed. Season to taste with salt and pepper. "Kicked Up Mac & Cheese" (From Pasta Primo Vino 2010) Three reasons to love our "kicked up" version of this popular dish: You don't have to make a white sauce, there's only one pot to wash, and it's distinctly flavorful and different! And not for nothin', but if you can't get the Rotel tomatoes with chopped green chiles, then use another brand, but I think you'll still have to add a 4 oz. can of diced green chiles separately. It's been my experience that other brands just don't pack the same zing as Rotel, and this dish just isn't the same without it. 16 oz. elbow macaroni 8 oz. Mexican blend shredded cheese 8 oz. sour cream 16 oz. cottage cheese 1/3 cup grated parmesan cheese 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper 10 oz. can Rotel diced tomatoes with chopped green chiles (NOT drained) 4 oz. evaporated milk 4 oz. shredded sharp cheddar cheese Preheat oven to 350 degrees. Cook macaroni according to package directions. Drain and place in 9x13 baking dish. Add all remaining ingredients except shredded cheddar cheese. Stir gently until all ingredients are thoroughly blended. Sprinkle entire dish with the cheddar cheese. Bake 30-40 minutes or until bubbly and lightly browned around the edges. Enjoy with toasted garlic bread and Glorie Seyval Blanc! "Cowboy Caviar" Delicious served with Glorie Seyval Blanc. (From Wreath Fineries 2009) If you google "Cowboy Caviar," you'll get a whole slew of options for recipes. This appetizer is easy, flexible, and fast! I offer a simple version here; you can make it your own - first by leaving out anything you don't like, then perhaps substituting fresh garlic and tomatoes, using green onions instead of sweet onions, or adding dashes of lime juice, cumin, red wine vinegar, or even avocado. Adjust the amount of jalapeno peppers for more or less heat, or add a few drops of hot sauce. If time permits, you can make your own dressing. I had to make enough to feed 400+ people for each day of this event, so I hope you'll forgive me but I took the easy road. :) You hit the trifecta with this recipe: You make it ahead of time, you don't have to turn on the oven, and it's not only delicious but healthy to boot! Have fun with it! 1 - 15 oz. can black beans 1 - 15 oz. can black-eyed peas 1 - 15 oz. can white corn 1 - 15 oz. can petite diced tomatoes 1/4 cup red bell pepper, small dice 1/4 cup green bell pepper, small dice 1/3 cup jalapeno peppers, small dice 1/2 cup sweet/yellow onion, small dice 1/2 teaspoon garlic salt 3/4 cup Italian dressing (I used Wishbone) Drain and rinse the black beans in a large colander. Drain the black-eyed peas, corn and tomatoes and add them to the colandar. Toss the vegetables in the colandar so you get rid of most of the liquid. Place green pepper, red pepper, jalapeno peppers and onion in a large bowl. Add the colander mixture. Sprinkle with garlic salt. Pour Italian dressing over all. Use a large spoon to gently turn the ingredients and coat everything with the dressing. This is best if you can refrigerate it overnight, stirring a couple of times to re-distribute the dressing. Serve with tortilla chips - and Glorie Wine, of course! MOROS Y CRISTIANOS (Literally translated to "Moors and Christians," this is Black Beans and Rice, Cuban Style) (From Around the World in 80 Miles - 2009) 5 tablespoons Spanish olive oil 1 medium, sweet onion, chopped 1 medium green bell pepper, chopped 3 cloves garlic, minced 1-29 ounce can black beans, undrained 2 cups uncooked long grain rice 4-1/4 cups water 2 teaspoons salt 3 tablespoons cider vinegar 2+ teaspoons cumin (or more, to your taste) 1 bay leaf 1 teaspoon freshly ground black pepper In a large saucepan, heat oil over a medium flame, then saute onion, green pepper and garlic, stirring, until onion is translucent. Add all remaining ingredients, stir well to blend, and cook over medium heat for 10 to 15 minutes, stirring just one or twice. Then cover, turn heat to low and simmer until rice is tender, another 10 to 15 minutes. Discard the bay leaf, season with salt and pepper to taste if desired, and serve. TORTICAS (Cuban Sugar Cookies) (From Around the World in 80 Miles - 2009) This makes a big batch!! 1-1/2 cups shortening 2 cups sugar 2 egg yolks 3 teaspoons lime juice 3 teaspoons vanilla extract 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder powdered sugar In a large bowl, mix flour, salt, and baking powder. Set aside. Cream the shortening and sugar with an electric mixer. Add the egg yolks, lime juice, and vanilla extract and blend thoroughly. Continue beating while slowly adding flour mixture. Once all the flour mixture has been added, remove bowl from mixer. Dough will be stiff and somewhat crumbly. This is ok! Use a heavy duty spoon to stir and make sure all flour mixture has been incorporated into the dough. Divide the dough into two or three portions and place each portion on a sheet of wax paper. Form each dough portion into a log approximately 2" in diameter. Roll the dough logs in the wax paper and twist the ends. Place logs in the refrigerator for 1 hour. (From personal experience, I know you can leave them overnight as well, and bake them the next day without any loss in quality.) Preheat the oven to 350 degrees. Unroll the dough logs and slice the cookies about 1/4" thick. Place the cookies on an ungreased cookie sheet and bake for approximately 10 minutes. Watch for the edges to just begin to brown. Let cookies cool for several minutes, then remove to a wire rack and sprinkle with powdered sugar. SPICY ELBONI ALLA BOOZKA (Our play on the more traditional "Penne alla Vodka") (From Pasta Primo Vino 2009) 1 box (16 oz.) elbow macaroni 1 tablespoon olive oil 1 cup diced sweet onion 2 cloves garlic, minced 1 jar (24 oz.) tomato & basil pasta sauce 1/2 cup heavy cream 1 can (10 oz.) diced tomatoes and green chilies (Rotel is best!) 1/4 cup vodka grated parmesan (optional) Prepare macaroni according to package directions. Drain pasta thoroughly. Set aside in a large bowl. Keep warm. Meanwhile, heat olive oil a medium saucepan, then saute onion until translucent. Add minced garlic and saute, stirring occasionally, just until garlic is fragrant. Add pasta sauce, heavy cream, tomatoes & green chilies, and vodka. Stir to blend completely, and bring to a boil over medium heat. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Sauce should thicken slightly. Add sauce to macaroni.Stir to blend. Sprinkle with grated parmesan, if desired. Serve with Glorie Seyval Blanc or Jumpin Jazz, two great whites to complement this dish! "ABC" DIP - Amazing Bean and Corn Dip Delicious served with Glorie Seyval Blanc. (From Wreath Fineries 2008) 2 (15 ounce) cans black beans, rinsed and drained 1 (15 ounce) can yellow corn, drained 1 (15 ounce) can white corn, drained 1 cup chopped onion 1 cup ranch dressing 1/2 cup Italian dressing 1 teaspoon Mexican chili powder 1 teaspoon hot sauce 1/2 teaspoon coarsely ground black pepper. Place beans, corn, and onion in a large bowl. In a small bowl, combine the dressings and seasonings, adding more or less of the spices to suit your (or your guests') taste. Pour dressing and spice mixture over vegetables and stir to thoroughly coat and blend. Refrigerate for several hours. Serve with tortilla chips. Direct your happy guests to this website for the recipe! SULLY'S SWEET ANGEL DIP - Also known as "Pumpkin Pie on a Stick" Scrumptious with our unique Sully's Cinnful Pearple (From Wreath Fineries 2008) 1 (15 ounce) can pumpkin 1 (3.4 ounce) package cheesecake instant pudding mix 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 (16 ounce) container whipped topping In a large bowl using an extra-large spoon, thoroughly blend pumpkin, pudding mix, and spices. Fold two large spoonfuls of whipped topping into the pumpkin mixture and blend until smooth. Add the rest of the whipped topping and continue to gently fold it into the pumpkin mixture until all ingredients are blended. Serve with graham crackers. (Other tasty dipping options include apple slices and ginger snaps.) For our Red Monkey fans, here is the recipe we keep telling you about. It's our favorite pairing with Red Monkey. GRILLED MARINATED FLANK STEAK 1 (1-1/2 to 2 pound) Angus flank steak 1/4 cup water 1/4 cup Glorie Red Monkey 1/4 cup soy sauce 3 tablespoons lemon juice 2 tablespoons vegetable oil 1 tablespoon honey 2 cloves minced garlic 1 teaspoon dry mustard 1 teaspoon dried oregano 1 teaspoon coarsely ground black pepper 1/4 teaspoon salt Using a whisk, combine all ingredients except flank steak in a small bowl. Score flank steak in a diamond pattern on both sides and place flat in a heavy duty, zip-top baggie. Pour marinade over steak and seal baggie. Place in refrigerator for 8 hours or overnight, but not longer than 24 hours. Turn bag over occasionally. Remove steak from baggie and discard marinade. Prepare grill rack. Place steak on grill over medium-hot coals. Cover and grill approximately 8 minutes on each side or to desired doneness. Remove steak from grill, cover, and allow to rest for 10 minutes before slicing diagonally across grain in thin slices. Serve with mashed potatoes and other side veggies, and the remainder of the Red Monkey, of course! HUSBAND'S DELIGHT, GLORIE STYLE (From Pasta Primo Vino 2008) 1 (16 ounce) package medium noodles 2 cloves garlic, minced 1-1/2 pounds lean ground beef 1 (28 ounce) jar spaghetti sauce 1 tablespoon sugar salt & pepper 1 cup 1% milkfat cottage cheese 1 (8 ounce) package cream cheese 1/2 cup sour cream 1/2 cup chopped onion 1-1/2 cups shredded Mexican style cheese blend Preheat oven to 350 degrees. Cook noodles according to package directions. Drain, rinse quickly with cold water, and set aside. Brown beef and garlic. Drain fat. Stir in spaghetti sauce, sugar, and salt & pepper to taste. Set aside. In a medium bowl, blend cottage cheese and cream cheese. Add sour cream and onion and blend all. Prepare a 9x13 baking pan with non-stick spray and layer as follows: 1st layer: 1/2 of noodles 2nd layer: all of the cheese & sour cream mixture 3rd layer: other 1/2 of noodles 4th layer: meat and sauce mixture Spread shredded cheese over all. Bake for 30 minutes. GLORIE SHAMELESS HOLIDAY SPREAD (From Wreath Fineries at the Wineries 2007) 2 cups sweet onion, chopped 1-1/2 cups mayonnaise (I used Hellmann's) 4 oz. cream cheese, softened 1/2 cup sour cream 1-1/2 tablespoons grated parmesan cheese 1/2 teaspoon garlic salt 8 oz. swiss cheese, shredded Fresh flat leaf parsley, minced Crackers or bread Preheat oven to 350 degrees. Combine the onion, mayonnaise, cream cheese, sour cream, parmesan cheese, and garlic salt in a large bowl. Blend in the swiss cheese. Transfer all to a 1-1/2 quart casserole baking dish. Bake uncovered for 20 minutes. Sprinkle minced parsley on top and then stir all to blend and distribute cheeses evenly. Bake for another 20-30 minutes, or until spread is browned on top to your perfection. Lightly sprinkle more minced parsley on top and serve immediately with crackers of your choice or chunks of good bread. SIMPLE & SCRUMPTIOUS STUFFED SHELLS (From Pasta Primo Vino 2007) 1 package (12 ounces) jumbo pasta shells, cooked and drained 4 cups (16 ounces) shredded mozzarella cheese 1 container (15 ounces) ricotta cheese 3 heaping tablespoons grated parmesan cheese 1 package (10 ounces) frozen chopped spinach, thawed, drained, and moisture lightly squeezed out 1 jar (28 ounces) spaghetti sauce Preheat oven to 350 degrees. Combine cheeses in a large bowl. Break up spinach and add to bowl. Combine all. Stuff into shells. Place shells in lightly greased 13 x 9 baking pan. Pour spaghetti sauce over shells. Cover and bake for 30 minutes or until heated through. More recipes: Recipes from 2006 Events |
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