FoodAskew |

Submitted by Vicki Johnson
Serves 6-8

Ingredients

Directions

1. On medium heat, melt butter & add flour.  Cook 2-3 minutes, stirring constantly to cook flour completely.
2. Add cream & broth together, blending well.  Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
3. Add salt & freshly ground black pepper to taste.

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Submitted by Alethea Bezuidenhout
Serves 6-10

Ingredients

Directions

1. Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
2. Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they’re done, stick a fork in and it should slide out easily and smoothly when done.
3. When the potatoes are done remove them from the bag carefully as they’ll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
4. Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic
   

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Submitted by Gary Floyd
Serves: Depends how large you make the meatballs

Ingredients

Directions

1. In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.
2. Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix the ingredients together. Take the mixture and form into balls. Set aside & cover with a towel.
3. In a large skillet, heat the cooking oil of your choice and butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown all sides evenly.
4. Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.

Chef’s Note: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.

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Submitted by RandallPMcMurphy
Serves 2

Ingredients

Directions

1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such. 
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste.  Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.

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Submitted by Ruth
Serves 2

Ingredients

Directions

1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off.  Once skinned, put them in the blender to crush them.  Add tomato paste to thicken it.  Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes.  Cook for about 1 hour on a very low simmer until reduced by about ¼.

Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.

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