http://azalmanac.com/ArizonaRecipesArchives.shtml

Midnight Eggs
A poached egg over mixed greens is a great midnight snack idea.
3 cups mixed baby greens
3 poached eggs (see poaching tip*)
Sliced tomatoes

Warm Herb Yogurt Sauce (see next recipe)
Edible flowers for garnish.

DIRECTIONS

Place one cup of greens in the middle of plate—creating a nest. Slice tomatoes and arrange attractively around the 'nest.'
Poach eggs (you can do this ahead of time—chill and re-warm by gently placing in hot water for 15-30 seconds). Place a poached egg in each greens nest, pour sauce over egg, sprinkle with edible flowers, and serve.
*If you are like me and your poached eggs are not stellar in appearance, an egg poacher is a life saver (the microwave kind work very well—just remember to put some water in each bowl and prick the egg yolk to permit steam to escape).

Warm Herb Yogurt Sauce
1 cup of plain yogurt, gelatin-free
Squeeze of fresh lemon juice
1 tablespoon olive oil
1-2 teaspoons corn starch
1 tablespoon water
2 tablespoons of Fennel Parsley Condiment (see next recipe)

DIRECTIONS

Place yogurt in a sauce pan and very, very gently warm—stirring regularly (using a double boiler may be easier). Add in lemon juice and olive oil. Mix corn starch and water together and pour slowly into warmed yogurt—stirring to desired thickness. Add condiment and stir in well.

Fennel/Parsley Condiment
1 teaspoon fennel seed, ground
1/2 cup fresh parsley leaves
1 tablespoon olive oil
2 tablespoons water

DIRECTIONS

In a mini-processor or with mortar and pestle, mix fennel and parsley, add oil, and add enough water to make a paste. Store in refrigerator for up to 1 week.

OTHER USES for the condiment:
As a sandwich spread with sliced chicken; make tuna salad with 1 tablespoon Fennel/Parsley Condiment, 6 oz. tuna, mayo and a bit of salt and pepper; or, toss with 1 cup chopped tomatoes and a bit of salt and pepper if desired; or, 1 tablespoon mixed into scrambled eggs.

MARINATED CHEESE*

Recipe from Catherine the Herb Lady

INGREDIENTS
A nice addition to the appetizer or party table.
1 cup cubed cheese (hard cheeses like monterey jack, or swiss work well)
1/2 teaspoon dried oregano** (or 1 tablespoon fresh finely chopped)
Zest of 1 tangerine (or orange)
1 tablespoon tangerine juice
Olive oil
*Can substitute firm tofu, but 1/4 teaspoon of salt is needed-use half of the salt during the ‘tossing stage" and the rest when the olive oil is added
** Substitute the herb savory or myrtle if you have it.

DIRECTIONS

Place cubed cheese in bowl, gently toss with zest, savory, juice. Take a clean 12 oz. jar and pour a little olive oil in bottom. Pile mixed tofu in jar (being sure to scrape bowl juices and spices into jar). Cover with additional olive oil, cap tightly and turn jar to mix well. Turn several times over one hour and serve or refrigerate — will keep for approximately 4-5 days. Allow to come to room temperature before serving.
Serve over mixed greens, or on crackers or slices of apple, or skewer with toothpick and an olive.

HOLIDAY LOG "RECIPE"

Recipe from Catherine the Herb Lady

INGREDIENTS

A wood burning fireplace, fire pit or chiminea

white glue (like Elmer's)

rosemary, lavender and sage sprigs

orange peel
a potato peeler

star anise, juniper berries, cloves, allspice, cinnamon sticks or pieces.

an attractive bow

DIRECTIONS

A wood burning fireplace, fire pit or chiminea is the motivation for a holiday log created from your own garden. Yule Logs are burned on Christmas Eve or Christmas morning. Tradition says the longer the log burns the greater the good luck in the New Year. Also consider adapting the log as a menorah for Hanukkah, a Kinara for Kwanzaa, by gluing candles to the log (remove the candles or candle deposits before burning - wax burns, but leaves a residue). Choose a piece of hardwood for the fireplace or metal/concrete fire pit, softwood for a clay chiminea.

Use white glue (like Elmer's) only, decoratively glue on rosemary, lavender and sage sprigs.

Using a potato peeler or like, cut long strips of orange peel from two oranges (this should be done a day ahead of time, so the peel can air dry). Arrange the orange peel among the herb sprigs.

Now fill in any gaps with whole spices: star anise, juniper berries, cloves, allspice, cinnamon sticks or pieces.

Top with an attractive bow (remove bow before lighting, unless the bow is paper). And admire the log until it is time to light it on Christmas Eve, or Christmas morning.

STUFFED PUMPKIN

Recipe from Catherine the Herb Lady

INGREDIENTS

1 small pumpkin about 6 + pounds (wide rather than tall).
2 cups each diced celery and onion
3 cups dried bread, cubed
2 tablespoons each olive oil and butter, unsalted
2 tablespoons mixed herbs, minced finely (Ex: sage, rosemary, thyme, oregano, parsley), or 1 teaspoon poultry seasoning
1/2 - 1 cup warm water
1/2 cup fresh cranberries cut in half
1/4 cup dried cranberries
1 small apple diced
Salt to taste (but taste first)
Optional for Vegetarian Thanksgiving: 1 cup frozen green soybeans (shucked), thawed to room temperature

DIRECTIONS

Cut pumpkin top off at angle (so it won't slip in while baking), remove all seeds and strings.
Pre-bake pumpkin for 30-40 minutes at 350 -it should still be firm, but a knife will pierce easily. Keep hot.
While pumpkin is baking heat oil, butter and add herbs or poultry seasoning, add celery and onion, cover and simmer for approximately 25 minutes until onion and celery is cooked, stirring occasionally.
Mix fresh and dried cranberries, apple, soybeans and bread into celery mixture. Add enough warm water to moisten, it should not be soggy.
Remove pumpkin from oven, carefully pack with stuffing, replace top of pumpkin. Raise oven temperature to 375 and bake for additional 30-40 minutes. Pumpkin will be soft, but should not collapse. Remove carefully. Serve making sure to cut some pumpkin into stuffing mixture.

CHOCOLATE CHILI PUDDING

Recipe from Catherine the Herb Lady

INGREDIENTS

1/4 cup cornstarch
7 tablespoons sugar
5 ounces of unsweetened chocolate (I liked the Hershey's brand-richer)
2 cups milk
1 tablespoon butter
1 teaspoon Vanilla
1+ teaspoon chili powder (or to taste and strength!), plus more for topping

DIRECTIONS

This pudding takes no longer to make from scratch than commercial cooked puddings, and is great tasting too! Both chili and chocolate are herbs! Modest amounts of these great tasting gems also have all their nice health benefits (antioxidants, nutrients etc.).

Combine cornstarch and sugar in heavy sauce pan. Whisk in milk until smooth. Add chili powder. Bring to boil over medium-high heat until thickened—stirring constantly. Remove from heat. Add butter and vanilla. Pour into bowls or pan. Cool, just before serving dust very lightly with more chili powder if desired, and enjoy.

LENTILS AND SMOKED TURKEY

Recipe from Catherine the Herb Lady

INGREDIENTS
1 carrot
2 inner (tender) stalks and leaves of celery
1 medium onion
2 cloves garlic
2 tablespoons olive oil
1/4 cup chopped mixed fresh herbs (ex: thyme, oregano, rosemary, basil, parsley (or 1 tablespoon Ms. Pinch)
1/2 teaspoon turmeric
1 smoked turkey leg
1 lb of lentils
Water

DIRECTIONS

Rinse and pick over lentils, set aside. Finely chop carrot, celery, onion and garlic. Heat oil in large pot. Add carrot, celery, onion and garlic, saute for 2-3 minutes stirring regularly. Add herbs (or Ms. Pinch) and turmeric, stir to coat. Add turkey leg and enough water to cover, bring to boil and reduce to simmer cooking for 1 hour. Add lentils adding enough water to cover. Simmer until lentils are tender - about 25 minutes. Add water as necessary to keep all covered. Remove turkey leg and pick off all meat, dicing or shredding, return to pot, add salt if desired. Serve with rice or crusty bread.

SPAGHETTI SALAD

Recipe from Catherine the Herb Lady

INGREDIENTS

2 ounces dry angel hair BarillaPlus spaghetti, broken into 1-inch pieces
1/2 cucumber peeled and diced
1-2 stalks of celery diced
1 tomato diced
1/2 yellow pepper diced
1 medium tomato diced
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves, finely chopped
1 tablespoon balsamic vinegar
1 teaspoon spicy mustard
3 tablespoons olive oil
Salt and pepper to taste
Parmesan Cheese

DIRECTIONS

I enjoy cold pasta salads and I just found a great pasta which has more protein and fiber. BarillaPlus makes great hot meals and this tasty salad. Serves 2.

Cook spaghetti in salted boiling water for 6-7 minutes, drain and plunge in cool water, drain, and place in bowl for mixing.
Prepare all vegetables and herbs, add to cooled, drained spaghetti.
Make dressing of vinegar, mustard and olive oil. Dress salad and taste for salt and pepper. Sprinkle with Parmesan cheese and serve.

LEFT OVER TIP: Use remaining salad as a stir fry with eggs. In a large pan, heat a small amount of olive oil and add spaghetti salad. When heated through, make a well in center of pan, and add beaten egg, gradually stirring bites of salad into egg as the egg cooks. Ratio: 1 egg for each cup of salad.

LAYERED CUCUMBER SANDWICH

Recipe from Catherine the Herb Lady

INGREDIENTS

Cucumber
Basil Leaves
Mozzarella Cheese, cut 1/8 inch slices
Onion (optional), thin sliced
Cherry Tomato, cut in half

DIRECTIONS

Cut cucumber slices 1/4 inch thick. Layer in order: Cucumber, slice of onion, 1 leaf basil, slice of cheese, 1 leaf basil, half cherry tomato, cut side down.

Options:
Substitute shallot or peeled lemon slices for onion
Substitute:
Feta cheese for the mozzarella and mint leaves for the basil
Brie cheese for the mozzarella and sage leaves for the basil

QUINOA SALAD w/ MEXICAN OREGANO AND BASIL

Recipe from Catherine the Herb Lady

INGREDIENTS

1/2 cup quinoa
1 cup water
pinch of salt
1/2 cucumber chopped small
1/2 medium onion, diced small
thin pat of butter
3 tablespoon fresh lemon juice
6 tablespoons olive oil
1 stalk celery, sliced thinly
1 sprig of Mexican Oregano, leaves rinsed and stripped from stem
small handful of basil leaves, rinsed and shredded
Ground black pepper

DIRECTIONS

Quinoa is an ancient grain, from the same family as spinach and the herb Epazote and is one of two vegetable sources of complete protein (the other is soy bean). Quinoa is cooked similar to rice, where the water is absorbed.

Rinse measured quinoa in two changes of water. Bring salted water to boil, and cook quinoa according to package directions. Cool quinoa.

This step can be done ahead of time. In a pan melt butter and saute onions until starting to brown, add basil and oregano, stirring for 2 minutes.

Mix lemon juice and olive oil, add sauteed onion mix. Add cucumber and celery to quinoa, add a grind of black pepper and juice dressing, toss, chill and serve.

DRYING EDIBLE FLOWERS AND HERBS

Recipe from Catherine the Herb Lady

Here is a 'recipe' for drying to maintain color and flavor.

1) Take a tray and line with paper towels.
Lay out fresh cut whole flowers (pansies, stock, calendula, dianthus etc.) and herbs. Keep flowers in one layer, but herbs can be placed in small, loose bundles.

2) Place tray in refrigerator, where it can be kept for 1-3 weeks.

DIRECTIONS

What is happening?
The frost-free environment of our modern refrigerators mimics the commercial freeze-drying technique, where the moisture is constantly removed. This maintains maximum essential oils and color and as a result the herbs have more flavor when dried and the flowers retain their color.

When completely dried, place in baggies and store in a dark, cool place or return to store in the refrigerator. Stored whole they stay flavorful, longer.

Use the flowers in teas where they reopen for a visual treat, or add to dips and butters. Crumble the herbs as needed for flavoring foods.

GRILLED PEACHES WITH CHILI AND BASIL BUTTER

Recipe from Catherine the Herb Lady

INGREDIENTS
Peaches, Cut in half, pit removed
Mild to Spicy chili powder, spread out on a plate
Basil compound butter
1/4 cup finely chopped fresh basil leaves
2 sticks softened butter, unsalted

DIRECTIONS

Basil and peaches are in the last part of their season. Make compound butter by mixing butter with basil leaves. Keep chilled.

When BBQ is ready, dip each peach half, cut side down in chili powder, and place on grill, cut side down. Watch carefully, grilling 3-5 minutes until done, don't let burn.

Place peach halves on serving place, cut side up, add half pat basil butter to peach half pit well, to melt. Serve immediately.

IMITATION CRAB WITH TARRAGON BUTTER

Recipe from Catherine the Herb Lady

INGREDIENTS

1 package (8 oz) imitation crab
1-2 lemons squeezed to give you 1/4 c juice
3 tablespoons of salted butter melted
1 tablespoons of fresh tarragon finely chopped
1 teaspoon of fresh chives or onion tops finely chopped
pepper to taste.

DIRECTIONS

Mix lemon juice, melted butter tarragon, chives and pepper to taste. Adjust for salt if needed.
Dip crab pieces and enjoy!
A green salad on the side, with a light vinaigrette dressing and you have a great lunch or light dinner.

NO BAKE LAVENDER "KEY LIME" CHEESECAKE

Recipe from Catherine the Herb Lady

INGREDIENTS

6 Ginger snap cookies
1-2 tablespoons of lavender flowers
2 ½ cups of yogurt cheese (cream cheese can be substituted)
2 tablespoons of honey
Juice and zest of one lime (if lime is particular small use 2)
Dash of salt
½ water
½ package of knox unflavored gelatin

DIRECTIONS

This is a tangy, cool dessert, that is not as sweet as some. Using the yogurt cheese instead of cream cheese ups the nutrition aspect.
Use a 9" pie shell or square brownie pan (can also be made into 4 ramekins or pretty goblets)
Grind ginger snaps to coarse crumbs. Mix crumbs, lavender and 1/2 cup cheese to form a "dough" - press into pie plate and refrigerate.
Bring water just to a boil and add honey, make sure it dissolves completely. Add salt and gelatin and stir to completely dissolve gelatin. Cool in a water bath. When cool, add lime juice and zest. Fold this mixture into the remaining yogurt cheese, and pour into pie shell. Garnish with lime zest. Refrigerate until set.
Options: the use of edible or food as containers is a fabulous way to serve this dessert-- if you wanted something a little more light, omit the crust and chill the lime/cheese mixture in hollowed out lime shells-you may need to cut a thin, thin, sliver from the bottom of each shell so it sits flat.

SMOKED OYSTER TARRAGON SALAD

Recipe from Catherine the Herb Lady

INGREDIENTS

1 can of smoked oysters, drained*
3/4 cup of tarragon leaves
3/4 cup of parsley leaves
3 tablespoons of grapefruit juice
5 tablespoons of olive oil
salt and pepper
Colorful edible flower petals for garnish

DIRECTIONS

Salads made of herbs, where the herb serves as the 'green' are common in Provence, but not as well known here in the U.S. This is a small-helping salad--the flavors are meant to be strong and out front.
This is a great first course, snack or can be a side to your entree of salmon or other firm fish.

Rinse and pick over tarragon and parsley leaves, making sure they are good and dry.
Make dressing of grapefruit juice**, olive oil and salt and pepper to taste. Once whisked or shaken this dressing will stay mixed for a while.
Toss tarragon, parsley and dressing. Immediately place 1/2 cup of salad on each plate.
Arrange 4-6 smoked oysters in a petal-like display on top of greens. Garnish center or all over with edible flower petals.

*Don't like smoked oysters? Use shrimp, chicken, or tofu pieces instead.

**If you are on certain medications substitute another citrus or vinegar for the grapefruit juice.

ALMOST EMPTY MUSTARD JAR RECIPES

Recipe from Catherine the Herb Lady

INGREDIENTS

SALADS:
1 Almost Empty Mustard Jar
2 Tbls vinegar or citrus juice
4 Tbls oil
Dash of salt and pepper
1 Tbls fresh herb of choice.
Place all ingredients in jar, cap and shake well.

Options: For a chopped salad to the dressing add 1-2 cups of finely chopped salad
greens (lettuces, kale, escarole, etc.) and pour over coarsely chopped vegetables.

MARINADE/SAUCE:
1 Almost Empty Mustard Jar
2 Tbls white wine
2 Tbls olive oil
4 Tbls vinegar, citrus juice or other fruit juice (Pineapple, apple, etc.)
4 Tbls finely chopped thyme, basil, or 2 Tbls finely chopped oregano, or 1 Tbls of finely chopped rosemary.
Salt and pepper to taste.

DIRECTIONS

...ah, the possibilities...frugal cooks once routinely saw the almost empty mustard jar as
an opportunity for a salad dressing or sauce. Even 1 tablespoon left over could be turned into a tangy dinner enhancement.

Mix well and pour over boneless chicken or sturdy fish (tuna, shark, halibut, swordfish). Marinate for at least 2 hours or overnight. Grill until cooked through, about 10-15 minutes per side depending on thickness and heat of grill, basting with marinade periodically during grilling.

CHICKEN SALAD LETTUCE WRAP

Recipe from Catherine the Herb Lady

INGREDIENTS

1 cup of diced cooked chicken
1 small apple, cored and diced (dunk cut apple in water with a bit of lemon juice to keep from browning)
1/4 cup of slivered basil leaves
1/2 cup chopped walnuts
1 large or 2 small shallots finely minced
Mayo or Yogurt
Romaine lettuce leaves
Salt and pepper to taste

DIRECTIONS

Toss chicken with shallots, apple, basil, walnuts and taste for salt and pepper adjust seasoning. Add enough mayo or yogurt to bind. Place 1/4 approx of salad in a long line down romaine leaves, roll, and serve.

CUCUMBER VINEGAR SALAD

Recipe from Catherine the Herb Lady

INGREDIENTS

1 quart mason jar with lid
1-2 cups thin sliced cucumber (the English or Armenian are nice for this salad).
1 small to medium white, red or yellow onion thinly sliced into rings, then cut in quarters
1 tablespoon fresh rosemary leaves, or 2 tablespoons thyme or oregano leaves
1 garlic clove, finely slivered
White vinegar
Chilled Water

DIRECTIONS
Many families grew up with layered thin sliced cucumbers and onions in diluted vinegar water. Here is an herbal variation. This is a great side salad on a hot day.
In a quart jar place a bit of the herb and garlic in the bottom of the jar. Then alternate layers of the cucumber, onion and the rest of the herbs and garlic, finishing up with the cucumber slices-pack tightly and the final layer of the cucumber will help hold the mass down.
Slowly fill the jar with white vinegar to the quarter or half-way point (depending on how acidic you like). Top off with chilled water. The salad is ready immediately, but tastes better if you refrigerate it for an hour before serving. Use up within 3 days.

BBLT

Recipe from Catherine the Herb Lady

Ingredients

Per sandwich
4-6 strips of bacon
crisp lettuce like romaine
Perfectly ripe tomatoes - try some of the yellow or orange ones
Bread of choice
Mayo or yogurt for the spread
Basil leaves.
Salt and Pepper if desired.

Directions

My basils are in full glorious growth and I like varying the basil for this old standby, but I have to say it is fun to use the mammoth or lettuce leaf basil in a sandwich--the leaves are bigger than the palm of my hand so you don't need many.
Jazz up the good old Bacon Lettuce and Tomato by layering with basil leaves for a BBLT.

Toast the bread if desired, spread with mayo or yogurt, layer bacon, basil, tomato and lettuce. And enjoy.

HERBED WATER

Recipe from Catherine the Herb Lady

Ingredients

1 Gallon of water/ice combined
1/4-1/2 Cucumber, very thinly sliced
3 5-inch sprigs of Rosemary
1/2 Lemon, lime or orange thinly sliced
Pansies, Dianthus or Calendula flowers can be added.

Directions

Drink more water! And here are refreshing ideas to make that glass of water tastier.
This is very pretty in a large glass container with a spigot or punch bowl. It is important to remember you are not trying for a juice taste, but merely a hint of freshness provided by the ingredients.
In a container place 1/3 of ice, and decoratively arrange 1/3 of cucumber, Rosemary and citrus (and flowers if available) between ice and container wall, repeat until container is filled to top. Top off with water. Allow to sit for at least 1 hour before serving.

Other Herb Waters or Ices:
- Lemon or lime, fresh Mint, celery pieces and flowering Lime Basil sprigs.
- Any citrus and Rosemary - very pretty if you take the zest of an orange off in one long spiral and wind it around the rosemary sprig
- Any berries and Basil, Rosemary or Thyme
- Freeze any of these combinations in ring mold with edible flowers for punch
- Large piece of Lemon Grass or Lemon Verbena, bruised slightly and frozen into tall cup of ice - un-mold into clear pitcher containing lemonade
__Fill glasses with frozen cubes of watermelon and then add the herb water - drink the water and eat the frozen fruit - double the pleasure!

GREEN TEA WITH HERBS AND FLOWERS

Recipe from Catherine the Herb Lady

Ingredients

24 ounces cold water
4 green tea bags
small handful of mixed lemon verbena and mint leaves**

Directions

These can be done as Sun Teas* or brewed hot.

Green tea is enjoyed now as much for its healthful benefits, as for its mild taste. While the regular variety has caffeine*** most of the information I have read indicates it has more anti- oxidants than the de-caffeinated variety. But use whichever you like, both are delicate tasting beverages.
I have been having fun with making different combinations of my herbs, edible flowers and the green tea--make your own combinations for parties and then add fruit juice to make up a tea punch.

The health experts suggest that highest amounts of antioxidants can be released from the green tea by allowing to steep 30 minutes if brewing hot.
*Making Sun Tea is a time-honored Valley tradition BUT some care is needed to avoid contamination. Use a perfectly clean glass jar. Do not put any sweeteners (except you can add stevia leaves in while sunning) or fresh fruits in the tea while 'sunning' - wait until you have cooled, strained and refrigerated the tea for this step. Cap the jar and allow to sun for 6 hours. Release the lid (to keep from vacuum sealing) while cooling, strain and refrigerate. Cool as quickly as possible. Use within 3 days.
Frozen cubed watermelon, cantaloupe or frozen berries can be added to the chilled tea for added flavor
** Variations are only limited to the fresh mints, fruit-flavored herbs and edible flowers you have on hand. Try pineapple mint and true jasmine flowers.
***All caffeinated beverages act as diuretics (expelling water) and as such they are tasty beverages but should not be relied on for hydration.

WARM LEMON THYME POTATO SALAD

Recipe from Catherine the Herb Lady

Ingredients

2 lbs frozen diced potatoes
1 lb frozen 1 inch cut green beans, or shelled green soy beans (Edamame)
1/3 cup of fresh thyme leaves (or 3 tablespoons dried)
1/4 cup of fresh lemon juice
Olive oil (approximately 1/2 cup)
Salt and Pepper to taste

Directions

I have a faster way for potato salad when I do not have a lot of time to boil, cut etc. I use frozen diced potatoes (Potatoes O'Brien will also work and sometimes the diced are sold as "Southwest style hash browns"). The addition of green beans of soy beans adds color, and crunch. The lemon juice brings out the real flavor of the potatoes.

Bring large pot of salted water to boil and add potatoes and beans - If frozen cook 7 minutes, if thawed 4-5 minutes. Drain. While hot add olive oil and toss to coat well. The hot potatoes will absorb a lot of the oil. Add thyme and lemon juice and toss. Add salt and pepper to taste.

Variations: Change the herb and acid to create different taste combinations: Rosemary, Oregano and basil with red wine vinegar; Cilantro, ginger and scallion with rice wine vinegar; Savory and horseradish with orange juice.

Grilled Cheese and Eggplant with Basil

Recipe from Catherine the Herb Lady

Ingredients

1 Sweet bell pepper, halved, cored and seeded, and each half pressed flat
1 Small eggplant, sliced length-wise or sandwich length, approx 1/4 inch thick
6 Ounces cheese of your choice (try Swiss, Gruyere or Colby for a change), thinly sliced
French, rye or wheat bread (or Portobelo mushrooms)
Olive oil
1/2 Cup approximate fresh basil leaves, rinsed and dried

Directions

Grilled cheese sandwiches are the kind of homey, comfort food that just plain makes you feel good. The addition of grilled eggplant (good for you, leave the skin on) and/or sweet peppers and herbs (in alternate layers with the cheese) makes this a satisfying meal. Doing the low-carb thing? Grill Portobelo mushrooms instead of buns or bread for the "wrapper."

First Step:
Lightly brush eggplant strips and peppers with olive oil. Sear vegetables 1 minute each side on grill or in pan, then cook, turning often until desired doneness. If using Portobelo mushrooms instead of bread for the "buns," grill mushrooms in the same manner.
Second Step:
Lightly brush bread with olive oil and assemble sandwiches, alternating layers of vegetables, cheese, and basil leaves beginning and ending with cheese. Toast sandwiches on grill or in pan, turning at least once, until cheese is just melty.

STOP LIGHT SALAD

Recipe from Catherine the Herb Lady

Ingredients
1 lb frozen green soy beans (Edamame)
1 each medium size sweet yellow, red and green pepper, cored and seeded, and minced or small dice
1/3 cup minced shallot
1 sprig of rosemary
1/4 cup slivered basil leaves
2 tablespoons red wine vinegar
6 tablespoons olive oil
½ teaspoon salt

Directions

Cook soy beans in salted boiling water for five minutes, drain and cool.
Strip leaves from stem of rosemary and mince very fine. Mix vinegar, oil, salt and rosemary to make a dressing. Toss together soy beans, peppers and shallot. Add dressing and toss to coat well. Serve as a side or in a bread bowl.

RASPBERRY HERB LEMONADE

Recipe from Catherine the Herb Lady

Ingredients
1 12-ounce can of Raspberry Juice Concentrate (no sugar added)
1 1/2 cups of fresh lemon juice
1/2 cup of sugar
1/2 cup boiling water
1 4-inch sprig each of fresh mint and rosemary, broken into small pieces
6 cups of mixed water and ice

Directions

This recipe takes advantage of the natural sugars in fruit juices to reduce the usual amount of sugar in lemonade. Vary the juice concentrate and herbs to create other great tasting combinations. Add sugar and broken herbs to boiling water and let steep at least 15 minutes, to create a syrup, stir well. In a gallon pitcher or jug mix thawed raspberry juice and lemon juice. Strain herb sugar syrup into juices and stir well. Add water and ice and serve. Optional: more sugar and/or water will sweeten or dilute the flavor as desired.

GRILLED LONDON BROIL

Recipe from Catherine the Herb Lady

Ingredients

1 1-2 pound London Broil

For each pound of meat:
1/4 cup white or red wine
1 tablespoon soy sauce
1/4 teaspoon honey
1 teaspoon each finely chopped rosemary, thyme, oregano or marjoram, and basil
1 teaspoon minced onion or garlic

Directions
1 to 2 hours before grill time: Using a zip-lock bag place in meat and all the ingredients, close securely, squeezing out excess air. Massage, gently, the ingredients into the meat. Lay flat on plate or tray and refrigerate, turning the bag regularly to allow marinade to work into both sides of meat.

Grill on indirect heat (pour remaining juices over meat). Grill 6 minutes on first side, turn and grill on other side until done to desired state (about 5-6 minutes on second side for medium rare). Remove from grill and let rest 5-10 minutes before cutting.

ROSEMARY GRILLED PINEAPPLE

Recipe from Catherine the Herb Lady

ROSEMARY GRILLED PINEAPPLE

3 6-six inch pieces of woody rosemary stems
12 1-inch cubes or chunks of pineapple

(canned without sugar or fresh)

Directions

Using woody herbs as "kabob" skewers is a great way to use up herb stems otherwise too hard to eat directly. Hint: another use it so through the soaked herbs on the grill fire in the last 15 minutes of grilling to add their smoky flavor to the food.
Grilling fruits imparts a smoky flavor as the heat draws more sugar out. One hour before grill time, soak the woody stems in water--this prevents the herbs from bursting into flame on the grill. Drain stems, thread 4 pieces of pineapple, separately slightly, onto the stems. Grill, approximately 5-6 minutes, turning so each side is grilled some. Some browning or charring is okay on the edges of the fruit, but do not let them burn. Serve immediately.

TOASTED CAULIFLOWER

Recipe from Catherine the Herb Lady

Ingredients

1 head of cauliflower, cut into small florets
3 tablespoons butter
2 tablespoons fresh lemon juice
1/4 teaspoon fresh garlic, minced
1 teaspoon parsley, minced
1 teaspoon thyme, leaves

Directions

Toasting adds a wonderful flavor to cauliflower. Hint: Look for the new 'colored' varieties "Violet" and "Cheddar" are a beautiful lavender of dark orange - more anti-oxidants.

In a non-stick pan, toast the cauliflower on medium heat, stirring regularly, approximately 10 minutes.

Melt butter, add garlic, herbs, and lemon juice, stir and pour over cauliflower. Serve immediately.

TOFU SALAD SANDWICH

Recipe from Catherine the Herb Lady

7 oz. firm tofu, drained and diced fine
1 small apple diced, and acidified*
1/3 cup diced celery
1 tablespoon drained capers
1/4 cup finely chopped mix of fresh mint, parsley & thyme
pinch of salt
Enough mayonnaise to bind together
Mix all well and serve.

Substituting tofu for tuna in a blend of ingredients gives you a tasty and satisfying sandwich 'salad' that can be served in a pita pocket or a hollowed tomato, avocado, or with crackers.
NOTE: Press tofu with a weight for several hours to force out more of the moisture.

Mix all well and serve.
*Placing diced apple in lemon water keeps the apple from turning brown.

BASIL/MINT MOJITO (Virgin)

Recipe from Catherine the Herb Lady

Ingredients

2 fresh mint sprigs, chopped
2 fresh basil sprigs, chopped**
1/8 teaspoon of Dried Stevia Leaf (or 1-2 tablespoons sugar)
3 tablespoons fresh lime juice
Ice Cubes
Chilled club soda or seltzer water
1 leaf each of basil and mint**
1 Slice of Lime

Directions

In a tall glass with back of a spoon crush chopped mint and
basil with Stevia and lime juice blending well (or if using sugar until sugar is dissolved).* Add ice cubes and top off drink with club soda or seltzer water.
Stir drink well and garnish with mint, basil, and lime. Makes 1 drink.

Optional: 1 1/2 ounces (3 tablespoons) light rum
* (A more traditional variation called "muddling" calls for
taking a half of lime, place in bottom of sturdy glass, sprinkle with the sugar and add chopped mint and basil and use a citrus reamer or the end of a wooden spoon to 'muddle' or press all the flavors together. The essential oils in the lime peel add additional flavor)

** for a more exotic combination substitute 1 sprig of lavender for the basil, and a lavender flower stem for the basil leaf.

FUN IDEAS FOR SCENTED GERANIUMS

Recipe from Catherine the Herb Lady

Ingredients

Some scents to choose from: Almond, apple, apricot, chocolate, cinnamon, coconut, ginger, lemon, lime, nutmeg, peach, peppermint, rose and strawberry.

Flavored Sugar for teas, lemonade and other beverages: Layer rinsed and dried rose, orange, lime or other flavored leaves with sugar in a tightly closed container. In 2-3 weeks you sugar will be deliciously ready to use.

Directions

Serving wonderful but sticky finger food like Buffalo Wings: Make scented finger bowl water by soaking 1 cup of leaves in 2 cups of cool water for several hours, strain and place one new leaf in each finger bowl, cover with water

Bake a cake in a time-honored tradition: lay rinsed and dried leaves in bottom of greased and floured pan, cover with cake batter. Bake as usual, un-mold cake, remove leaves and ice or sprinkle with powdered sugar (more of the scented sugar will add to the scent and flavor of the cake).

Make your own potpurri with a mix of scented geranium leaves and flowers.

GREEN DEVILED EGGS

Recipe from Catherine the Herb Lady

Ingredients

6-12 hard boiled eggs, shelled
1/4 - 1/2 cup Basil Pesto (email me if you do not have a pesto recipe handy)
6-12 small basil leaves for garnish
Citrus leaves*, rinsed and dried

Directions

Arrange citrus leaves in an attractive pattern on a plate or tray.
Cut the eggs in half length wise and place yolks in bowl. Add enough pesto to mash yolks to a spreadable consistency. Fill the white halves and place on a tray or plate. Top each deviled egg with one basil leaf.

*Make sure the leaves have not been treated in anyway. Citrus leaves are edible, but are mostly used as a garnish.

MASHED COLCANNON

Recipe from Catherine the Herb Lady

Ingredients

4 good size baking potatoes, scrubbed and cut into 1 inch pieces (I leave the skin on)
1/2 head of Green Cabbage, shredded
4 leeks, cleaned and sliced into fine shreds
Enough broth to cover (can be vegetable, chicken or any other broth except fish)
1 cup of plain yogurt (full, low or no fat) - make sure you use live culture - it is better for you.
3/4 cup finely cut fresh dill (or 4 tablespoons dried leaf)
2 Tablespoons dried onion

Directions

Not just for St. Patty's Day! Really tasty and as low-fat as you care to make it.

Boil the potatoes, cabbage and leek in the broth until potatoes are knife tender (about 30-40 minutes).
Drain and reserve the broth for soup or stew (If you make this recipe the day before St. Patty's - you can use the broth to cook your cornbeef).
Add yogurt, dill, and dried onion, mashing as you go. Add salt to taste. This refrigerates well and is easy to reheat (gently).

Egg Salad with Basil and Walnuts

Recipe from Catherine the Herb Lady

Ingredients

Egg Salad with Basil and Walnuts
5 extra-large eggs, hard boiled, shelled and diced
2 Tablespoons chopped walnuts
1/2 Cup loose pack, shredded Basil leaves
Mayonnaise (or yogurt) to bind
Salt and Pepper to taste

Directions

Mix all together and chill. The flavors will marry even more if made a day ahead of time. Serve as a sandwich or on apple slices

Easy Cobbler

Biscuitflats Chuck Wagon

Dave McDowell

biscuitflats.az@cox.net

Ingredients

2 - cans fruit (sliced peaches are always a favorite or you can use any flavor of pie filling)

I box Lemon or Yellow Cake Mix

1 can Sprite

Directions

Put fruit and juice in greased dutch oven.

Sprinkle cake mix over fruit.

Pour sprite over mix.

Bake 30 - 45 minutes until crust is golden brown serve topped with ice cream or whipped cream.

Cow Camp Stew

Biscuitflats Chuck Wagon

Dave McDowell

biscuitflats.az@cox.net

Ingredients

2 lbs. cubed stew meat

4 medium potatoes, quartered

2 fresh tomatoes, quartered

3 teaspoons of oil

1 or 2 cans of beer

1 onion, sliced thick

4 carrots, cut in 1" slices

2 tablespoons of flour, seasoned with salt, pepper, cayenne, to taste

Directions

Rope that old steer, drag him close to camp, peel the hide, cut him into chunks, and you're all set for some good eatin. Or save yourself all that work and pick up a couple pounds of lean stew beef at the store.

Dip meat in seasoned flour, brown in hot oil in Dutch oven. Add rosemary, onions and 1 beer, simmer 1 hour, adding more beer as needed. Add vegetables and simmer another 30 - 40 minutes. Just before serving, add leftover seasoned flour to thicken broth. Serve with hot biscuits or bread.

Recipe from Catherine the Herb Lady

Lavender and Lime Sugar Cookies

Ingredients

1/2 cup sugar (lavender colored optional)
2 tablespoon lavender flowers (divided

2 1/4 cups flour
1/4 tsp salt
2 teaspoons of baking powder
1/2 cup shortening (or softened butter)
1 cup sugar
2 eggs, beaten
1 to 1 1/2 tsp fresh lime juice & zest of 1 lime
1 tablespoon milk

Directions

Grind together 1/2 cup sugar and 1 tablespoon lavender flowers. Reserve stored in tight container (if you do not use all of this lovely sugar for the cookies, you can add to teas and beverages).

Sift together flour, salt and baking powder. Cream shortening and sugar, adds eggs, lime juice, lime zest, and remaining tablespoon of lavender flowers. Add sifted ingredients and milk, mix, and refrigerate for at least 30 minutes. Roll out to 1/4 inch and cut our cookies. Place on cookie sheet, sprinkle with lavender sugar, and bake at 375 for 12 minutes. Do not over bake.

Recipe from Catherine the Herb Lady

TABOULI WITH EDAMAME

Ingredients

1 cup Couscous
2 cups of Edamame (frozen green soy beans-thawed)
1 to 1-1/2 cups mixed parsley and mint
Leaves stripped from one large piece of oregano
About two scallions very finely minced
1/2 cup Fresh squeezed lime or lemon juice
1-3 garlic cloves pressed
1/2 cup Olive oil
Salt and Pepper

Directions

Fast and salad that is rich in flavor, protein and good things.

Finely chop parsley and mint. Add leaves of oregano and minced scallions. Set aside.
Bring 2 quarts of water to a boil, to which you have added 1/2 teaspoon salt. Add couscous and Edamame all at once, stir several times, cover and remove from heat and let sit 5 minutes.
Meanwhile mix lime juice, olive oil and garlic together to make a dressing.
Strain the couscous and Edamame, run cold water over to cool, let drain well and place in large mixing bowl. Layer chopped herbs over, add dressing and fold in carefully, trying not to break the couscous up. Add salt and pepper to taste. Chill before serving if desired.

Recipe from Catherine the Herb Lady

COMPOUND BUTTERS

Ingredients

1 Stick of butter (½ Cup), softened
1/4 Cup fresh herbs, flowers, onion, garlic, or combination

Directions

Compound or blended butters have been around for awhile and make wonderful use of herbs and other edibles.

Blend herbs completely through softened butter. Spread in thick long strip on wax paper. Using paper to push into roll, roll up, twist ends, and store in refrigerator for up to 3 days, or store in freezer.
Suggestions:
a. Cilantro and Jalapeño butter for grilled corn on the cob
b. Dill and onion for fish
c. Basil and Red Rose Petals for chicken (place under or over skin), or tea sandwiches
d. Garlic and Rosemary for steak
e. Berries (raspberry, strawberry, blackberry or blueberries) and Red Rose Petals or Lavender for pork or chicken roast, or tea sandwiches
f. Society Garlic leaves and flowers, Parsley and chopped celery leaves

Two other versions, including a vegetarian spread are found in my book "Edible Landscaping"

Recipe from Catherine the Herb Lady

Fruit and Herbal Drinks

Ingredients
Fruits and herbs that go together well

Apple: basil, cinnamon basil
Berries: basil
Blackberries: thyme
Blueberries: Rosemary
Cherries: thyme
Cranberries: cilantro
Lemon: lavender
Mango: cilantro
Orange: rosemary
Papaya: cilantro
Peach: Basil
Peach: chamomile
Peach: cinnamon basil
Pears: Rosemary
Pineapple: cilantro
Raspberry: basil
Tangerine: rosemary

Directions
3 sprigs (4-6 inch pieces) herb of choice
1/2 cup boiling water
2 1/2 cup fruit juice, chilled
Steep herb in just boiled water for 10 minutes, strain liquid into pitcher, add juice, stir and serve.
Optional: add a tea bag of choice (chamomile, green, black etc.) to the steeping herbs, add 1 cup of water to pitcher in addition to the juice. Chill and serve.

Recipe from Catherine the Herb Lady

HERB CRUSTED CHICKEN

Directions
Pre-Heat oven to 425 degrees. Arrange chicken in roasting pan, place lemons and olives in cavity.
Mix butter and oil together, add salt and blend very well. Add herbs and mix to form a paste. Pat paste all over top of chicken, covering completely. Roast at 425 degrees for 30 minutes. Reduce temperature to 350 and roast until done. Approximately 25 minutes per pound total cooking time. The broth from this is incredible!

Can also be done on grill on indirect heat - approximately 35 minutes per pound total cooking time - be sure to catch the broth if grilling!
***Fast Chop tip: Place rinsed whole herbs (not woody) in blender with 1 and one half cups of water. Grind until chopped about 15 seconds. Strain immediately - reserve water for soups and stews. Damp herbs can be added to butter mixture.

Ingredients

1 5-6 pound whole chicken
1 Tablespoons softened butter
1 Tablespoon olive oil
1/2 Teaspoon kosher salt
1 cup of combination of finely chopped herbs (thyme, rosemary, basil, oregano or marjoram, lavender, mint - or any combination you like)***
2 Lemons, quartered
10 green olives

Recipe from Catherine the Herb Lady

FISH STEAMED IN LEMON GRASS & THYME

Directions
One of my signature dishes - I frequently demonstrate this at the Boyce Thompson Arboretum.
An note about sustainability the Monterey Bay Aquarium maintains a seafood watch on their site at www.mbayaq.org. Sustainability means the fish are harvested in an environmentally supportive manner.

On the grill create an envelope of aluminum foil. Place half the lemon grass on bottom, top with half of the thyme. Add fish in single layer across herbs. Sprinkle with pepper. Top with remaining thyme and then remaining lemongrass - herbs should cover fish. Add enough wine for steaming, but do not let fish sit in the liquid. Fold up aluminum to create sealed envelope. Grill on indirect heat for 20 minutes. Can be done in covererd roaster in oven at 350 degrees for 20-25 minutes.

Ingredients

1-3 Sturdy fish steaks - swordfish, shark, halibut
Large bunch of lemongrass stalks, rinsed
Large bunch of thyme, rinsed
1/2 to 1 cup of white wine
Ground pepper
Optional: Salt

Recipe from Catherine the Herb Lady

CONFETTI COLE SLAW

Directions

This is prettier if you shred the kale finely along with the carrots and jicama. Toss the carrots, kale and jicama together with dressing. Then gentle fold in the flowers. Add the garnish flowers on top and serve.
Salt and pepper to taste

Ingredients
Take advantage of what is seasonably available:
Carrots
Standard and Ornamental kale and cabbage (get the white and purple)
Broccoli, cauliflower and/or sugar pea flowers (NOT ornamental sweet peas)
Jicama
Optional Ingredients: (zucchini, celery, apple, pears, cranberries, radishes)
Edible flowers (pansies, dianthus, nasturtiums, calendula, day lilies, etc.) whole or snipped for garnish.

Vinaigrette dressing

Recipe from Catherine the Herb Lady

TRIPLE "T SALAD

A classic Italian salad plate is made of sliced tomatoes and mozzarella cheese.
Substitute sliced tofu for the cheese in this recipe.

Drain the tofu. Slice tofu and tomatoes in equally thick slices. Alternate layers of tofu and tomatoes attractively on a plate. Crush thyme and sprinkle all over. Drizzle with olive oil, add salt and pepper to taste.

Ingredients

1 package of firm tofu
3-6 meaty tomatoes
4 teaspoons fresh thyme leaves
olive oil
salt and pepper to taste.

Recipe from Catherine the Herb Lady

PRE-PESTOS

Directions
If you are searching around for ways to preserve the herbs you have just harvested pre-pestos are the answer
Pre-Pestos are simply herbs ground with oil of choice. Freeze these paste bases for later use. Do not put cheese, nuts or garlic in these until ready to use.
If the pre-Pesto is stored in the refrigerator ensure a slight film layer of oil is on top to keep the paste from oxidating and turning color.

Ingredients
Examples:
Traditional basil and olive oil
Rosemary and walnut oil
Cilantro and sesame oil
Dill with sesame or grape seed oil
Sage with walnut oil
Up to 2/3 of the oil can be substituted with water during the grinding process, if you desire a lighter paste.

Recipe from Catherine the Herb Lady

GRILLED SALMON WITH DILL

Directions

To grill you will need either a removable small hole grill designed for fish or an aluminum "boat" pierced through.
Slice lemons very thin. You will need enough slices to cover (overlapping like scales) the salmon on both sides.
Create a bed of lemon slices on the grill or aluminum foil large enough to fit the salmon. Place salmon skin side down on this bed. Arrange the Dill on the salmon to cover the entire surface. Take remaining lemon slices and arranging like scales over Dill.

Grill for 20 minutes over indirect heat. Do not turn.
The lemon and Dill creates an "envelope" of flavor in which the salmon is steamed/grilled. A delicious dish that can be served hot or chilled and served on a salad.

Ingredients

One 2-4 pound piece of salmon, skin on one side.
1 large bunch of Dill, rinsed but not chopped
1-3 lemons

Recipe from Catherine the Herb Lady

CHUNKY SALAD, WITH GREEN GODDESS VINAIGRETTE

http://www.bobstahlhomes.com/index.html

The "greens and lettuces" are in this delicious dressing. Optional: cooked and cooled green soy beans.

In a blender mix first four ingredients. With blender running start adding lettuces and herbs a little at a time. If you need more liquid add acid and oil at a 1:2 ratio. When completely pureed, add salt to taste.
Toss, serve and enjoy.

Ingredients

1/4 cup acid (vinegar, lemon or lime juice)
1 tablespoon of mustard such as Dijon or country
½ cup olive oil
1/4 tsp of ground black or white pepper
2-3 cups of chopped lettuces and/or greens
1/4 cup chopped fresh* herbs (single or mixed)
Salt to taste
4-6 cups of mixed chopped (1/2 inch pieces) salad ingredients (any favorites: tomatoes, onions, apples, carrots, celery, jicama, peppers, and cucumber)

*if using dried use 2/3 less herbs

Recipe from Bob Stahl of Bob Stahl Homes

Peppermint Bark

Place candy canes in plastic bag and hammer into 1 inch chunks or smaller. Melt chocolate in a double boiler. Combine candy cane chunks with chocolate. (add peppermint flavoring at this point if desired) Pour mixture onto a cookie sheet layed with parchment or waxed paper. Place in refrigerator for 45 minutes or until frim. Remove cookie sheet and break candy into pieces.

Ingredients

1 cup crushed candy canes

2 pounds white chocolate

Peppermint flavoring (optional)

Recipe from Catherine the Herb Lady

Two Flower Side Dish

My original recipe was a soup, and you can still puree this into a smooth soup, but we liked it as a side dish. Have everything cut, to keep the dish moving along. Cauliflower is the new "pasta substitute" for the low-carb folks, too.

Bring water to boil with chamomile, simmer for 5 minutes and then add cauliflower, stir, reduce heat, cover and cook for 15 minutes.
Meanwhile melt 1 tablespoon butter in pan add onion, celery, salt and pepper, and sauté while cauliflower is cooking.
Remove cauliflower, celery and onion to a bowl, keep warm. Add ½ cup of chamomile/cauliflower water to sauté pan, bring up to boil and reduce by half. Add thin slice of butter, melt, stir and pour over vegetables, toss to coat and serve.

Ingredients

3 cups water
3 Tablespoons fresh chamomile flowers, crushed
3 cups of cauliflower cut, or shred, into very small flowers (no stalks)
1/4 cup chopped onion
2 stalks celery, finely chopped
1 tablespoon, plus 1 thin slice of butter
Salt and Pepper to taste

Recipe from Catherine the Herb Lady

BAKED POTATOES, SAGE AND EGGS

http://www.irenelevitt.com

Preheat oven to 350 . Have casserole or other pan ready, spray lightly with Pan if desired.

If using leftover mashed potatoes fluff up so they will spread easily. Fold sage into potatoes and spread the potatoes thickly in the center of the oven dish-to about 1 inch thick. Using a small juice glass make 4 depressions in the potatoes. Evenly distribute the shredded greens in the depressions, crack and place an egg on top of each "well." Salt and pepper to taste. Bake 20-25 minutes or until the eggs are just set (poached) but not hard.

Serve as a breakfast entree or a side dish. Enjoy.

Ingredients

3 cups of Mashed Potatoes (leftover or freshly made)
4 eggs
½ cup of finely shredded spinach, kale or arugula
1 tablespoon fresh sage, finely chopped
Salt and Pepper to taste.

Irene Levitt, Handwriting Expert

Best Potato Salad

Directions

combine dressing, milk, mustard and sugar. add bacon, onion, celery, salt to potatoes and eggs. stir, then add salad dressing.

Refrigerate immediately.

Ingredients

2 1/2 lbs. potatoes

6 hard boiled eggs

6 slices cooked bacon

3/4 c. finely diced onion

1/2 c. finely diced celery (about 2 stalks)

2 tsps. salt

1 1/2 cup salad dressing

3 tbsps. yellow mustard

1 tsp. sugar

Recipe from Catherine the Herb Lady

Pesto Tepanade

Make this in batches for large groups. If Basil leaves are large, tear first. Put basil leaves in food processor and add 1/4 inch of olive oil. Process to paste, adding more oil as needed. Add cheese and start adding olives, adding oil as needed to permit everything to be processed to fine paste. Optional: substitute up to half of oil with water for less fatty pesto, making sure not to finish with too loose a paste or it will separate immediately. This pesto can be instead of (or mixed with) mayonnaise to flavor cold pasta sandwiches made with ham, turkey, or chicken. To store without it turning dark, either place plastic wrap directly in contact with top of pesto or add a thin layer of olive oil, capping the container. This can be frozen.

Ingredients

1 cup fresh basil leaves (flowers and soft stems can be used--loose pack by cup)

1 cup pitted green olives (can use pimento stuffed kind) equal amount of (by cup) olives to basil leaves

1 teaspoon Parmesan cheese

Olive Oil

Recipe from the Farm and Robert Beachler

Directions

Combine salad dressing, yogurt, and Shamrock Farms Fat-Free Sout Cream with sweetener in a large bowl. Mix well with electric beater until sugar is dissolved. Add cabbage, carrot, and onion, and toss well. Be sure cabbage and carrot are chopped into small pieces. Cover and chill for at least two hours before serving. Serves 8.

Ingredients

1 cup fat-free dressing

1 cup low fat yogurt

1/2 cup Shamrock Farms Fat-Free Sour Cream

1/4 cup Splenda brand sweetener

8 cups cabbage, shredded

1/4 cup carrrot, shredded

2 tablespoons minced onion

Recipe from the Farm and Scott Uehlein

Thousand Island Dressing

Combine all ingredients in a blender container and mix well. Serving size 2 tablespoons. Serves 16

Ingredients

1/4 cup canola oil mayonnaise

2/3 cup Shamrock Farms Fat-Free Sour Cream

1/3 cup Shamrock Farms mmmmilk

1 tablespoon minced shallots

3/4 cup chili sauce

3/4 cup sweet relish

pinch of salt

pinch of black pepper

Recipe from the Farm and Shona Germino

Strawberry-Banana Sherbet

Place berries in a large bowl. Using a potato masher, mash berries and set aside. Place the peeled bananas and sugar in a bowl. Using a potato masher, mash until smooth. Add banana mixture into four metal ice cube trays, about 2 cups per tray. The sherbet can also be poured into a 9" x 13" glass baking dish and placed in freezer, Stir every 30 minutes until they are frozen. (about 4 hours) serves 4.

Ingredients

4 cups strawberries steamed

4 very ripe bananas

1/2 cups sugar

1 cup freshly squeezed lemon juice

2 cups Shamrock Farms whole mmmmilk

Recipe from the Farm and Mary Racoma

Cottage Salad

http://www.georgenelockwood.com/

In a large bowl, sprinkle dry cherry gelatin mix over cottage cheese. Whip the heavy cream in a cold bowl with 2 tablespoons of powdered sugar. Blend into cottage cheese. Cut cherries in half and add to mixture. Refrigerate and serve cold. Can use variation of gelatin flavors and fruit, e.g., orange/mandarin oranges. Serves 6-8.

Ingredients

24 oz of Shamrock Farms Cottage Cheese

1 large package of cherry gelatin

1 pint
Shamrock Farms Gourmet Heavy Cream, Whipped

2 tablespoons powdered sugar

maraschino cherries

Georgene Lockwood

Author of the complete Idiot's Guide to Beading

Georgene Lockwood

Pork Barbecue

Mama Corselli's Linguini with Clam Sauce

Sprinkle pork with salt and pepper and place in crock pot.

Pour vinegar over the meat and sprinkle sugar on top.

Cover and cook on the low setting for at least 8 hours (if I'm having a party I do this the night before and let it cook while we sleep!). Remove pork from the crock pot and shred the meat with a fork. Add your favorite bottled BBQ sauce or make your own favorite recipe and add. Serve on rolls with cole slaw and baked beans on the side.

Ingredients

3 to 4 pound pork loin

salt to taste

pepper to taste

2 cups cider vinegar

2 tsp. sugar

Recipe from AZ Gubernatorial Candidate John Greene

Prepare the linguini el vente. Then saute the onions, fresh garlic, parsley, and clams in white wine and good olive oil until the onions and garlic are a golden brown. You can add Parmesian cheese to the mix as you saute or as a garnish to taste.When the saute is nearly done add the white wine for taste, too. Add the sauteed mix to the linguini and serve.

Ingredients

Linguini

Olive Oil (The Good Stuff)

Chopped Clams

Fresh Garlic

Fresh Onion

Parsley

White Wine

Parmesian Cheese

Recipe from the Farm and Dottie Hawk

Fluffy Eggs

Spray a pan with non-stick spray and set on low heat. Beat the eggs with a fork until mixed thoroughly. Stir in Shamrock Farms Cottage Cheese, Shamrock Farms mmmmilk, and shredded cheese. Pour into pan and stir occasionally until cooked through. Serve with a side of salsa or fruit. We like these better that heavier breakfasts in the summer. Serves 3 to 4.

Ingredients

6 eggs

1/2 cup Shamrock Farms Cottage Cheese

1/4 cup Shamrock Farms mmmmmilk

1/2 cup shredded cheddar cheese

Recipe from the Farm and Michelle Saari

From the Victory Farms, Inc. Web site

Cool Lime Guacamole

Directions:

In a medium bowl, mash avocado until almost smooth. Add freshly squeezed lime juice and mix well. Add seasoned salt, garlic powder, black pepper and a few dashes of hot pepper sauce. Mix well. Add Shamrock Farms Sour Cream and combine until smooth. Season with salt to taste. Chill for at least and hour. You can serve this with potato chips, corn chips, as a vegetable dip, or you can team it with pico do gallo on hamburgers or hot dogs. Serves 8-10.

Ingredients

1-16 oz container of Shamrock Farms Sour Cream

2 large or 3 medium avocados, halved with pits removed

1 regular or 2 small lines juiced

1 teaspoon seasoned salt

1 teaspoon garlic powder

hot pepper sauce (Tabasco or Tapatio)

1/4 teaspoon black pepper

salt (optional)

From Mary Ann and Matt Fazio and Dennis Alfonso of http://www.chefsauces.com

Barbeque Cream of Coconut Sauce

Directions:

Mix all ingredients in a bowl, until well blended. Keep refrigerated. This is a great sauce for ribs and chicken.

Ingredients

1/4 cup Cream of Coconut

4 Tbsp. White Vinegar

1/2 ground ginger

1/2 cup tomato sauce

1/2 tsp. onion powder

2 crushed garlic cloves

3 Tbsp. oil

1 tsp. salt

From Steve Johnson of Macayo' Mexican Kitchen

Shrimp with Green Sauce Enchiladas

Directions:

Place 1 ladle of honey citrus marinade in a stainless chip bowl and add 4 ounces of specialty fajita veggies.
Place on flat top and cook for 3 minutes, mixing the veggies to make sure they are evenly cooked and coated with the marinade.
Place 1/2 -oz of liquid butter in a sauté pan.
Put the 5 whole shrimp on in the pan, flipping occasionally.
When the shrimp are nearly done, add the chicken max mix and green sauce and cook until the shrimp are done. Do not over cook.
Place the cheese enchiladas on the plate and top with the cooked shrimp, chicken max and green sauce mixture.
Sprinkle with 1 oz. of jack cheese.
Place the plate in the Lincoln oven to melt the cheese.
Remove the plate from the oven and add 3 ounces of rice and 4 ounces of grilled veggies to the plate

Ingredients

2-each Jack Cheese Enchiladas

5-each Whole Shrimp (approx 1.5-oz)

2-oz Chicken Max Mix

6-oz Macayo's Green Sauce Can

1-oz Shredded Jack Cheese

4-oz Specialty FajitaVeggies

1-oz Honey Citrus Marinade

3-oz Rice

Pet Points for Health

From Debra Ligeros of Pet Points for Health

Chicken, Spinach and Pesto Pasta

Directions:

Chop onions, garlic and basil into small pieces and place into separate bowls.

Cover the bottom of large fry pan, on medium heat with olive oil and ½ the dry spices. Cover the bottom with frozen chicken, sprinkle with tamari; cook covered for 10 minutes. Turn over chicken pieces; continue cooking until all liquid is gone and chicken is brown. (About 10 minutes) Turn again, reduce heat and cook another few minutes. Remove chicken from pan and place on a plate.

Pre-heat oven to 400 degrees.

Add onions, remaining spices; cook for 1-2 minutes; add garlic, pine nuts and simmer a few more seconds. Add frozen spinach, chopped basil and mix all ingredients well. Sprinkle with tamari and half of the feta cheese. Cover and cook on medium-low heat for 2-3 minutes or until warm and all spinach is thawed. Mix all ingredients well and set aside.

Remove crust from package and spread pesto evenly, then the spinach mixture; cover that with chicken and sprinkle with remaining feta cheese. Bake on foil or a flat pan 20-25 minutes or until bubbling and brown. Remove carefully and cut into serving size pieces .

Ingredients:

1 large pizza crust

½ lb. frozen chicken tenders

½ lb. frozen spinach

½ lb feta cheese

Fresh basil, 4-6 large leaves

2-3 tbls. Pine nuts

8 oz. Genovia pesto

½ red onion or 1 shallot

2 cloves of fresh garlic

½ tsp. cayenne pepper

1 tsp. Spike

2-3 tsp. tamari

Olive oil to cover bottom of pan

From Catherine, "The Herb Lady"

Visit her web site: http://www.herbs2u.net

Hot and Sour Soup

Directions:

Zest a few strings of lime skin. Roll ans squeeze the limes, reserver half of the juice and put ther other half of the juice into the soup pot with broth, ginger and cilantro. Bring to a boil, then reduce to simmer, covered for 10 to 15 minutes. Broth should be very fragrant. Strain and add other half of the lime juice. Place one cup of clear broth into each soup bowl, float several thin slices of scallion, cilantro leaves and blossoms in each bowl. Serves three.

Hint: I call this Natures. penicillin. When you remove the scallions it is wonderful when you have a cold, flu or allergies. Cilantro has some anti-bacterial qualities, finger is a natural anti-inflammatory and the chicken broth and citrus juice have been helping people with colds for centuries.

Ingredients:

3 cups of chicken broth

1 large or two small limes

3- quarter inch slices of ginger

1 or two scallions sliced (reserve some for garnish)

Handful of coarsely chopped cilantro

Cilantro or chive blossoms for garnish

From Roxie, Shamrock Farms official Spokescow

Visit her web site: http://www.shamrockfarms.net

Roxie's South of the Border Dip

Directions:

Blend all ingredients together in a mixing bowl. Serve chilled with tortilla chips or crackers.

Ingredients:

1 pound Shamrock Farms® Cottage Cheese
1/3 pound grated cheddar cheese
1 1/4 cups mayonnaise
2 tablespoons grated onion
1 teaspoon multi-purpose seasoning
1 teaspoon dry mustard
2 teaspoons sugar
1 can chopped green chilies

From Catherine, "The Herb Lady"

Visit her web site: http://www.herbs2u.net

Black Bean Hummus

Directions:

Grind everything except three of the beans, three epazote leaves, and use 3 to 7 Tbsps of the liquid to give it the consistency of a dip. (A mini-processor works well)

If you wish, toast the tortillas in a frying pan and break them into pieces.

Pour the bean mix in a in a bowl, garnishing with the 3 beans centered in the middle of a "rosette" of some whole epazote leaves. If you don't have Epazote substitute more cilantro or fresh basil.

Ingredients:

1 can of Black Beans,drained and save some of the liquid

Zest of 1 lime

1/2 of the juice of a lime to taste

1/4 tsp of Cumin

Handful of fresh Cilantro

Handful of fresh Epazote

10 green olives(pitted and you can use the pimento stuffed kind)

2-7 Tbsp of Bean liquid

Flour tortillas of tortilla chips

From Nonnie of Nonnie's Kitchen

Visit her web site: http://www.nonnieskitchen.com

"Southwest Pillows"

Directions:

Combine the flour, baking powder and salt in a bowl. Blend in the shortening. Add enough water to make the dough soft

Roll out the dough to 1/4 inch thickness. Cut into 3 inch squares.

(Grownups only) deep fry the squares in hot oil until golden brown. Remove with tongs and drain onto paper towels. Dust with powdered sugar and server with honey, flavored syrup or jelly.

Ingredients:

4 cups of sifted flour

1 tablespoon of Baking powder

1 teaspoon of salt

3 Tablespoons of Shortening

Vegetable Oil

Water

Powdered Sugar

From Ken Gablin, the King of Sweet Onions

Visit the sweet onion web site: http://www.sweetonionfestival.com

CARAMELIZING

GRAND CANYON SWEET ONIONS

Directions:

1. Preheat oven to 450 degrees
2. Line bottom of heavy duty baking pan with unbleached parchment paper. This eliminates scorching and the need to grease the pan. If you don’t use parchment paper be prepared to spend time cleaning the baking surface.
3. Clean Grand Canyon Sweet Onions by cutting off the roots and tops. Cut through the outer layer of onion to get a good clean onion.
4. Cut onions into 2/4 to 1 inch slices.
5. Place onions side by side (do not layer) on the parchment paper.
6. Cover pan and bake for 45 minutes.
8. Turn onions with a spatula and repeat steps 6&7. Total baking time should be about 90 minutes.
9. For the last 30 minutes, remove cover so liquid evaporates.
10. Remove and serve immediately, or keep warm at a low temperature until serving time.

What you will need:

Baking Pan

Parchment paper

Grand Canyon Sweet Onions

NOTE: Onions may look dark brown or even black.
To freeze caramelized onions, de glaze with water. Remove onions. Add a little water on top of the parchment paper to loosen the residue, and scrape residue from parchment paper into a small bag to freeze Put onion slices in freezer bags. To remove fat: Pour de glazing liquid into a separate container and chill until the oil can be removed. Then freeze remaining liquid.
Caramelized onion slices also can be pureed in a blender and frozen. Use the puree (and any de glazed liquid) in small amounts to enliven and dish, from chili to soups to omelets to salad dressings

Robin Hackett and Sally Long

from

Two Perfect Jewelry

Sally Long 's

Peppered Strawberries

Place berries and sugar in bowl TOSS

Add pepper TOSS

Add liqueurs MIX

Add cream MIX

Garnish with cantaloupe and fresh mint

ENJOY!

1 pint strawberries stems removed

1 tsp. coarse ground pepper (or to taste)

1/4 cup sugar

4 tsp. Pernod or Sambuca

4 tsp. Grand Marnier

1/4 cup heavy cream

cantaloupe

fresh mint leaves

Matzo Rolls

By Deborah Haase

(Ed's Mother-in-law)

Directions

Combine matzo meal with salt and sugar. Bring oil and water to a boil. Add matzo meal mixture and mix well. Beat in eggs thoroughly one at a time. Allow to stand 15 minutes. With oiled hands, shape into rolls and place on a well greased cookie sheet. Bake in oven at 375 degrees for 50 minuites or until golden brown. Makes about 12 rolls.

Ingredients:

2 cups matzo meal

1 Tsp. Salt

1 Tbsp. Sugar

1 cup water

1/2 cup oil

4 eggs

Pickled Radishes

By Eric Stover of Rancho Pinot Grill

This beautiful use of all kinds of radishes and other assorted vegetables also keeps well in the fridge for 3 weeks.

Directions

In a skillet over medium-high heat, toast mustard seed, fennel seed, peppercorns, chilies, and bay leaves for 2-3 minutes until fragrant. Add these ingredients to a medium saucepan containing the water, vinegar, thyme, salt and garlic. Over high heat, bring mixture to a boil, then reduce heat to low and simmer for 15 minutes. While simmering, combine all remaining ingredients. When the water/vinegar mixture is finished, remove from heat and add vegetables. Allow mixture to cool, then pour into large jar or airtight container and refrigerate for at least 24 hours. Enjoy.

Ingredients

6 dried arbol peppers

4 bay leaves

2 teaspoons black peppercorns

6-8 trimmed and quartered baby carrots

one stalk (peeled and sliced 1/8" on bias) celery

1-1/2 cups champagne vinegar

one (sliced 1/8", outer stalks removed) fennel bulb

2 teaspoons fennel seed

6 cloves (peeled and sliced thin) garlic

2 tablespoons mustard seed

1 medium (peeled and sliced 1/8") white onion

one small red, yellow, or orange (sliced 1/4") pepper

12 pieces (trimmed and halved) radish

6 tablespoons kosher salt

1 cup sherry vinegar

4 sprigs fresh thyme

6 cups water

Linda Bilque

Singer Songwriter

Order Linda's "Twists of Fate" CD

More about booking Linda for a performance

Mock Chile Relleno

Mix eggs with sour cream. Add dill and garlic powder to season. Grate whole brick of sharp cheddar and whole brick of Monterey Jack. Clean all of the whole chilies and layer cheese, chilies, and egg mixtures in a flat baking dish. Cook 40 min at 350 till top is Golden brown. Serve with salsa!

Ingredients:

6 eggs

1 pint sour cream

1 brick sharp cheddar cheese

1 brick Monterey Jack cheese

2 cans whole chili's

your favorite salsa

dill powder

garlic powder

Susan Bitter Smith

Co-Host of

The Arizona Almanac Show

susan@azalmanac.com

Susan's Green Bean Casserole

Here is a great holiday recipe that works well with ham or a roast - or even hamburgers!

Melt butter in a small pan, blend in flour, salt, sugar, and pepper. Add milk, blend, cook for 1 minute. Remove from heat and stir in grated onion and sour
cream. When well blended, mix sauce with heated and drained french style green beans. Mix with shredded mozzarella cheese and pour
into a greased casserole dish. Top with a layer of canned french fried onions (there are several brands to choose from) and bake at 400 degrees
for 20 minutes.

Ingredients

2 Tbsp. butter

2 Tbsp. flour

1 tsp. salt

1 tsp sugar

1/4 tsp. pepper

1/2 cup mile

2 Tbsp. grated onion

1 cup sour cream

4 cans french style green beans

3 cups shredded mozzarella cheese

1 can french fried onions

Suzi Killman

Singer/Songwriter

from the Wagon Box Ranch

"Out Wickenburg Way"

For performance bookings:

(928) 684-5729

Disappearing Brownies

Melt butterscotch pieces and butter over medium heat. Cool to lukewarm then add flour, salt, brown sugar, baking powder, vanilla and egg. Mix all ingredients well. Add mini marshmallows, semisweet chocolate chips and chopped nuts.

Fold in and spread into a greased 9 inch square pan and bake at 350 degrees for 20 to 25 minutes.

Cool and eat

Ingredients

Half cup of butterscotch pieces

quarter cup butter

3/4 cup flour

1/4 tsp salt

1/3 cup brown sugar

tsp. of baking powder

1/2 tsp. vanilla

one egg

1 cup mini marshmallows

1 cup semisweet chocolate chips

1/4 cup chopped nuts (pecans or walnuts)

Fresh Gourmet to Go

Camelback Center
1650 E Camelback Road
Phoenix, AZ 85016

(NE Corner of 16th Street and Camelback Road)

Phone: 602-265-8646

http://www.freshg2g.com

Roasted Rack of Lamb with Provencal Coat,

Confit of Vegetables with Honey, Cumin & Mint

To prepare the confit, put the Honey, Olive Oil, Herbs, Cumin and Black Pepper in a large bowl. Cut the vegetables in half and add to the honey mixture, turning well to coat. Place in an ovenproof dish and cook slowly at 200F for 1.5 hours. Sprinkle with salt before serving.

Preheat oven to 400F. In a bowl, mix the Mustard, Garlic and Parsley. Add Salt & Pepper to taste. Heat the Olive Oil and Butter in a frying pan, then sauté the Lamb until it is golden brown. Transfer the Lamb to an ovenproof dish, and spoon the Mustard mixture evenly over the Lamb. Sprinkle Breadcrumbs on top of coating. Cook for 10-15 minutes in the oven to serve medium rare. Rest the Lamb before carving each rack into two portions and serve with the Vegetable Confit and a fresh green salad.

Serves 4

2 Racks of Lamb

4 tbl Dijon Mustard

4 cloves Garlic

4 tbl Parsley, finely chopped

1 tbl Olive Oil

1 tbl Butter

4 tbl fine breadcrumbs

Salt & Pepper

For the Confit

2 tbl Honey

2 tbl Olive Oil

1 stem each of Rosemary and Thyme Chopped

20 leaves fresh Mint

2 tsp ground Cumin

2 Zucchini

2 Portabello Mushrooms

4 Tomatoes

Freshly ground Black Pepper

Renee's Gourmet Web Site

Baby Back Ribs

Rinse and pat dry ribs. Marinate for several hours, or overnight with glaze. Heat coals to 350 degrees. Cook two to three hours with lid on, turning ribs over every half hour. Wrap ribs in foil and place in a paper bag for one hour. This will improve the flavor and tenderness by trapping th steam and giving the ribs a chance to rest.

Ingredients

Baby back ribs

Renee's Desert Glaze

Charcoal grill

paper bag

Ken Clemmer

and

The Back Porch Bandits

Back Porch Bandits.com

BLACK BEANS FOR BEGINNERS

Since the other ingredients are already cooked, if you can brown and crumble sausage you can DO this. And in a hurry.

Directions:

In a heavy skillet - I like cast iron - crumble and brown the sausage. And I mean BROWN it, as it will limber up a little when combined with other ingredients. Remove from heat and set aside.

Put beans in a large pot or saucepan, including liquid. Add tomatoes, including liquid. Drain and add corn. Add the diced green or jalapeno chiles, if you wish. (Remember that the sausage is a little spicy-hot, the tomatoes are a little hot, and jalapenos will make it all a LOT hot.) Add sausage, drained if you're worried about cholesterol, or include the small amount of drippings for extra flavor. Add other favorite spices or vegetables - this is hard to ruin. Cover and simmer on medium-low heat for 10-15 minutes or so. Remember that the ingredients are all cooked, so you're warming and blending flavors at this point.

Enjoy it with corn bread, tortillas, or even Fritos. It can be a simple, one-dish meal.

For purists: Begin with dried black beans, follow instructions on package.

For obsessive/compulsive purists: Grow your own vegetables, raise your own hogs, grind your own sausage, smelt your own iron, cast your own skillet, fish only with dry flies.and seek counseling.

Ingredients (quick 'n easy version):

Three-15 ounce cans cooked black beans

(any brand: several store brands are good)

One-14.5 ounce can diced Mexican Style Tomatoes with Jalapenos & Onions

(or with green chiles, for milder taste - most store brands OK)

One-15 ounce can cooked whole kernel corn

(any brand; I like Del Monte Gold & White for appearance)

One-12 to 16 ounce roll hot sausage

(Owens or Jimmy Dean OK, but Safeway Select is good and a full pound)

One 4 ounce can diced green chiles (or diced jalapenos, HOT! this is optional, for more chile taste than the tomatoes by themselves)

From Reed Booth

The Killer Bee Guy

Killer Bee Guy.com

Honey Mustard Burgers

and

Honey Mustard Salad Dressing

For Honey Mustard Burgers, take about a teaspoon of any of the flavors of Killer Bee Whole Seed Honey Mustard and mix into each hamburger and grill as you usually do.

For the Honey Mustard Salad Dressing, mix a large spoonful of any of the Killer Bee Whole Seed Honey Mustard flavors and mix well into the olive oil.

Ground Hamburger

Killer Bee Honey Mustard

(Chipotle, Jalapeno, Garlic or Smokey)

Olive Oil

Prickly Pear Cactus bearing fruit From Cactus Candy's President Amelio Casciato

Cactus Candy Company

PRICKLY PEAR MARGARITA

Combine all the ingredients except the 1/2 lime and mix well. Prepare the margarita glasses by rubbing the 1/2 lime along the rim and dipping the glasses into salt or sugar as desired. Add ice as needed after pouring drinks into the margarita glasses.

4 and 3/4 cups of water

2 and 1/4 cups of Cuervo Tequila

1 cup fresh lemon juice

1 cup triple sec

3/4 cup fresh lime juice

3/4 cup "Cactus Candy Company" prickly pear syrup

1/2 cup sugar

1/2 Lime

Peter Longo

PGA Life Member and Golf Trick Shot Artist

"The King Of Clubs"

Favorite dessert recipe, made by my wife, Sarah

Peter Longo's Golf Show web site

THE BIG DIVOT

(A chocolate cake delight)

Heat oven to 350 degrees. Coat bottom of a 13x9 inch or 15x11 inch pan with non-stick spray. Spread coconut on bottom of pan. Spread pecans on top of coconut. Prepare cake mix and pour batter over the nuts. Mix butter, cream cheese, confectioner's sugar and vanilla. Drop spoonfuls on top of batter. Do not stir, mix or press down. Bake 45 to 50 minutes. Let cool in pan for 30 minutes. Serve as is, or drizzled with melted chocolate.

1 cup coconut.

1 cup chopped pecans.

1 box (2 layer) German chocolate cake mix.

½ cup (1 stick) butter, softened.

1 package (8 ounces) cream cheese, softened.

1 pound confectioner's sugar.

1 teaspoon vanilla extract.

Robson's Mining World

Real Fudge

How to Make It

What You Will Need

In a double boiler, mix all of the ingredients thoroughly. Take off the stove and pour into a shallow pan and allow to cool or cool in the refridgerator.

2 sticks of real butter

1 can of sweet condensed milk

14 oz of Light Karo Syrup

12 oz of chocolate chips

Mama Rose's Gourmet Foods

DESERT CACTUS

CHICKEN SOUP

How to Make It

What You Will Need

Boil 2 chicken breast in water (enough to cover chicken) cook until tender. Shred into pieces. In a stock pot add cactus salsa. Bring to a low boil. Add chicken and heavy cream. Stir until hot and remove from heat. Serve with a dollop of sour cream and a sprig of cilantro.

2 Jars Mama Rose's Desert Cactus Salsa

2 Chicken Breasts (Cooked And Shredded)

1 Cup Heavy Cream

Sour Cream

Fresh Cilantro

Peggy Goldwater's

"Ranch Style Frijoles"

Recipe is from 1968 Senate Campaign Placemat

Click to see the full placemat and more about it

1/2 tsp. black pepper

1 can taco sauce

1/2 tsp. cumin seed (cumin)

1 can roasted green chiles

1 can tomatoes

Soak the pinto beans in cold water overnight. Drain, wash, cover with about 2" of water. Add salt and boil over moderate heat for about an hour. Add water as needed. Dice onion and garlic. Chop green chiles. Mix the garlic, onion and chili with the taco sauce and tomatoes. Stir this into the beans. Cook over reduced heat for one and a half hours or until beans are tender. If spicier beans are desired, this may easily be achieved by the addition of a tsp. or two of red chili powder. This a matter of preference. Those who have lived in the Southwest very long do prefer the beans with the additional flavoring.

This recipe for Mexican-style frijoles is very simple and the dish is extremely delicious. The beans may be reheated the next day or frozen for eating weeks of months later. When reheating, add a small quantity of water or a small can of tomato sauce and stir to prevent burning.

(This recipe is from the Goldwater campaign placemat pictured above)

Anne Phillips

Potato Latkes

Traditional Chanukah Dish

How to Make It

What You Will Need

Shred the potatoes alternately with the onions to prevent darkening. Squeeze excess liquid from the potatoes and onions. Mix in the eggs, salt, pepper and matzo meal. In a large skillet over medium high heat , heat oil that is about 1/8 to 1/4 inch deep till it is very hot, but not smoking. Transfer a large spoonful of the mix to the oil and flatten.

Fill the skillet with latkes and cook until they are browned on both sides. Drain well on paper towels and repeat the process till all the latkes are fried. Serve as soon as possible with applesauce, sour cream, and/or yogurt.

Makes about 30.

2 1/2 lbs baking potatoes

1 large onion

3 large eggs lightly beaten

1 tsp. salt

1/8 tsp. black pepper

1/4 cup matzo meal or 2-3 tbsp. all purpose whit flour

Vegetable oil

applesauce

sour cream or yogurt

http://www.cookiesfromhome.com

Butterscotch Drops

What You Will Need

How to Make It

1 cup margarine

2 cups dark brown sugar (firmly packed)

2 eggs (large, not extra large)

1/2 cup buttermilk

3 1/2 cup sifted flour (I like pastry flour)

1 t baking soda

1 t salt

1/2 cup butterscotch chips

mix margarine, brown sugar and eggs

stir in buttermilk

sift together flour, soda and salt and add to first mixture

chill 1/2 hour

drop by teaspoon on lightly greased sheet pan (about two inches apart)

Bake 400 degrees for about eight to ten minutes

http://www.carolynsclassics.com

Apricot Peanut Chicken

From Carolyn Feller

of Carolyn's Classics

What You Will Need

How to Make It

4 Chicken breasts de boned and deskined

Combine:

1/2 cup Carolyn's Classics Apricot Preserves

Crunch 1/2 cup salted peanuts and mix into jam

Add 1 TBSP Worcestershire Sauce

Add 1 TBSP yellow sharp mustard

Coat chicken with the ingredients

Bake 40 minutes at 325 degrees F.

http://www.kokopelliskitchen.com

KOKOPELLI'S

CRANBERRY & WALNUT BREW BREAD STUFFING

What You Will Need

How to Make It

3 Tbsp. Onions

2 tsp. Jalapeños

1 tsp. Salt

½ tsp. Pepper

1 tsp. Celery Flakes

1 tsp. Chives

1 tsp. Chicken Broth

1 tsp. Sage

1 tsp. Poultry Seasoning

1 tsp. Parsley

2 Tbsp. Oil

1 Egg

1/2 cup Water

Cut loaf of brew bread into 1/2" cubes & dry out overnight. Mix above ingredients into 5½ cups of the dried-out cubes. IF COOKING OUTSIDE OF TURKEY : Cook the stuffing in a greased loaf pan, that has been covered with aluminum foil, at 350° for 30 minutes.

Thai West Spicy Chicken

Here's What You Will Need

Joanne Goldwater of Goldwater's Foods of Arizona gave us another recipe to share and she thinks you will really like it.

http://www.goldwaters.com

2 Tbsp Canola oil

1 1/2 lbs. of boneless skinless chicken breasts

1/4 tsp. salt

1/2 cup each of green, yellow and red pepper strips

1/2 cup water chestnuts, diced

1/2 cup bamboo shoots, diced

3-4 Tbsps. Goldwater's Sedona Red Hot Salsa

3 Tbsps. Goldwater's Paradise Pineapple Salsa, drained

1 Tbsp. soy sauce

1/3 cup chicken stock

3 heaping Tbsps. chunky peanut butter, softened

3 ounces or 1/2 cup whole peanuts

To prepare, marinate the whole chicken breasts in half a jar of Goldwater's Paradise Pineapple Salsa and cover for several hours or overnight. Drain and cut the chicken into strips or cubes. Heat oil in a wok or large fry pan. Toss and stir the chicken in it for about 3 minutes. Sprinkle with salt. Add the bell peppers, water chestnuts and bamboo shoots. Mix together the next four ingredients, pour over chicken/vegetable mixture. Stir fry quickly for a few minutes. Toss in peanuts and serve over pasta or rice. Serves 4 to 6.

Joanne Goldwater's Bisbee Loaf

Joanne Goldwater is the founder of Goldwater's Foods of Arizona

http://www.goldwaters.com

3 pounds ground beef

4 carrots coarsely chopped

1 red, yellow or green pepper chopped

1/2 red onion, chopped

1/2 jar of Goldwater's Bisbee Barbeque Sauce

1/4 cup Italian bread crumbs

Pepper to taste

Mix all the ingredients together. Put in a large loaf pan or 3 small loaf pans. Bake 1 hour at 350 degrees.

Bill Bielmaiers Upside Down Pumpkin Pie Recipe

1/2 cup of chopped pecans

Bill Bielmaier is Mary Contreras' Father. Mary is a State Farm Agent in Gilbert

1 15 oz can of pumpkin

1 can evaporated milk

1 box yellow cake mix

2 stick butter, melted

Cool Whip or whipped cream

Mix the pumpkin with the milk, eggs, sugar and spices. Grease and flour a 9 by 13 inch pan. Pour pumpkin mixture in pan and sprinkle with dry cake mix. Drizzle butter on top and sprinkle withe pecans. Bake at 350 degrees for 60 to 70 minutes. Check with a toothpick. Serve with Cool Whip or whipped cream if desired.

Dan Trimble's "Magic Bean Recipe"

A third generation recipe as told by his brother Marshall and Dan's son Walker

Dan Trimble

Pinto Beans from Western Colorado

Garlic Powder

Ham hocks or ham bone

Put the pinto beans garlic powder and the ham hocks or ham bone in a large pot and boil. The let simmer for at least an hour or so. Make a big batch because it reheats and tastes even better!

"Donna Knopf's Everything But the Cow Chili"

2 cups Diced White Onions

Donna Knopf's Vegetas Web Site

2 cloves Garlic

3 Tbsp. Olive Oil

1/2 lb. Poblano Peppers Roasted

1/2 lb. Anaheim Chilies Roaste

2 lb. Boca Burgers Original

1/2 lb. Smart Ground Original

1/2 lb. Smart Ground Taco Style

1 can Golden Hominy. Drained

2 cans Black Beans, drained

2 cans Chili Beans

2 cans Sweet Corn w/Juice

2 lb. Vegetas Restaurant Style Salsa

4 cans Diced Tomatoes

1 lb Roma tomatoes

3 Tbsp. Chili Seasoning

1/2 tsp. Mexican Oregano

2 tsp. Chipotle Puree

1 Tbsp. Six Pepper Spice

Check the chili and add the peanut butter and tortilla chips to thicken.

2 Tbsp. Peanut Butter

1/10 lb. Tortilla Chips

Serve with chopped white onions, Fritos, Shredded cheese, Vegetas Avocado Tomatillo Salsa

Saute the onions and garlic in olive oil. When the onions are translucent, add the chilies and fresh roasted peppers. Cook for 5 to 10 miuntes. Add the rest of the ingredients except the tortilla chips and peanut butter. Cook for 30 to 45 minutes to combine the flavors. Check the chili and add peanut butter and tortilla chips to thicken. Serve with chopped white onions, Fritos, Shredded cheese, Vegetas Avocado Tomatillo Salsa.

Bucky's Bean Bag Chocolate Habanero Sauce

Lee Baldwin the Co-owner of Bucky's gave us this recipe.

Your favorite ice cream, pudding or brownie mix

Bucky's Chocolate Habanero Sauce

Pour Bucky's Chocolate Habanero Sauce and put in on top of your favorite ice cream, or pudding.

Or

Take your favorite brownie mix and and some before you bake. Of course you can always add the sauce to taste after you bake them!

Roger Saba's Avocado Dip

1 small can of diced green chilis

http://www.sabaswesternwear.com

6 Ripe Avocadoes

1 lemon

1 cup Pace salsa

1 small can diced olives

1 bag tortilla chips

Mash up the avocadoes in a mixing bowl and squeeze in the juice of the lemon. Add all the other ingredients except the tortilla chips. Mix up the dip in the bowl and serve with the tortilla chips. Don't forget to warm up the chips in the microwave.

Bill Heywood's Turkey Burgers

1 can of Chopped mild green chilis

Bill Heywood

Host of Headin Home with Heywood

1 lb. of Ground Turkey

chopped onions

chopped green peppers

Mustard

Make the plain ground turkey into larger, but thinner patties than normal. Put a tablespoon of each of the above ingredients in the center of the pattie. Place a second patty on top and seal the edges well. Put all of the uncooked patties on a plate, cover with foil and chill for an hour. Cook or grill the patties to the desired doneness and serve on a bun with your favorite condiments. This will work with any ground meat just as well.

Preston Westmoreland's Grilled Pork Medallions with Herb Marinade

6 TBSP Fresh Lemon Juice

Preston Westmoreland

Talk Show host

4 Pork Tenderloins

4 TBSP Olive Oil

4 TBSP Dijon Mustard

2 C. Dry White Wine

2 Tsp Ground Cumin

4 Tsp Chopped Garlic

2 TBSP Sage

2 TBSP Rosemary

2 Tsp Pepper2 TBSP Butter

4 Tsp Salt

Make marinade by blending oil, lemon juice, wine, mustard, garlic, cumin, rosemary, sage, salt and pepper in flat dish or Tupperware to hold chops in flat layer.

(Set aside half of marinade in container and refrigerate until ready to mix with butter to make serving marinade)

Add pork tenderloins and turn them in marinade. Cover with foil or Tupperware lid and refrigerate until ready to grill.

Place tenderloins on grill. Cook 3 minutes per side then continue cooking for approximately 10 minutes until completely cooked. (Discard this half of marinade)

Take reserved marinade and add butter and blend well cooking over low heat until hot. Put tenderloins on plates and serve warm marinade over the meat and cover with foil for 5 minutes before serving.

Desert Sweet Shrimp Recipe for Ceviche

1 lb of Desert Sweet Shrimp
6-8 Lemons (Juice of Lemons)
1 lb Tomatoes - 1/4 Inch Diced
1/4 Cup of Celery - Finely Diced
1 or 2 Jalapenos - Small Diced
1/2 Cup of Red Onion - Finely Diced
2 Tablespoons Minced Garlic
2 Tablespoons Chopped Cilantro
1/4 Teaspoon Black Pepper
1 Tablespoon Salt

Desert Sweet Shrimp

Thaw shrimp under cool running water, drop into boiling water for 1-2 minutes.
Place in ice water, remove and mince.
Mix the above ingredients and chill for 3-4 hours before serving.
Goes great with fresh corn chips or on a tostada shell topped with sliced avocado. Serves 8

Our Producer Kathy Collins'

"Arizona Rough Rider Flank Steak"

1 Flank Steak (scored across the grain)
2 cloves garlic (pressed)
1/4 cup green onions chopped
1 Tbsp crushed sesame seeds
2 Tbsp sugar
1 cup soy sauce
1/2 c water
1 Tbsp sesame seed oil
Hot Pepper Flakes (the kind you use on pizza)

Kathy Collin's Arizona Entertainers

Set aside a small amount of marinade for heating to a low boil when you grill the steak. Mix all ingredients together in a large flat tupper ware container. Place flank steak in container and put in refrigerator from 4 hours to overnight. When you are ready to grill: discard the marinade the steak has been in.

Pre-heat grill. Grill on one side for about 3-5 min. depending on doneness you want. Flip the steak and do the same. The steak will be medium on the ends and medium rare in the middle.

Slicing: place the grilled steak on a cutting board and follow the scoring lines and cut angled slices (across the grain) making thin slices. Warm the marinade you saved, ladle over the steak on a serving plate and serve. IF there is any left it makes great steak sandwiches the next day!

Serves 4. For more guests add an extra flank steak and double the marinade recipe. To Take on your camping trip. Keep the tupperware steak and marinade on ice til time to cook

Mary Hunt's Recipe for

"Corn Bread and Gravy"

The Pine Strawberry Schoolhouse

1 Box of Cornbread Mix

Several Strips of Bacon

Bake the corn bread according to the recipe on the box.

Chop the bacon into small pieces and fry in a skillet until done. Add a small amount of flour to the bacon and stir. Then add milk and stir and simmer until the gravy is the desired thickness. Chop up hard boiled eggs and add them to the gravy. Cut cornbread into individual portions. Serve corn bread topped with gravy. Salt and pepper to taste

Tony and Carole LaConte of Stargazing for Everyone "Tea Cakes"

Three 8-ounce bars of cream cheese

http://www.stargazingforeveryone.com

For the cakes...

1 cup sugar

4 eggs

1 1/2 Tsp. of Vanilla extract

72 Teacake cups

For the Topping...

1 pound of Sour Cream

1/2 cup of sugar

1/2 Tsp. Vanilla Extract

Mix the cake ingredients together until smooth. Use a fork to crush the cream cheese, do not use a beater. Fill the teacake cups 3/4 full with the mix and bake 30 minutes at 300 degrees.

Mix well all the topping ingredients and top the tea cakes. Then bake the tea cakes 5 minutes more.

Garnish with sprinkles, cherries, walnuts or one of your favorites.

This makes 60 to 72 tea cakes or up to 100 if you make them petit-four size. You can also freeze them to enjoy later.

Cindy Reinhardt, General Manager of Desert Princess II

"Filet of Salmon with Roasted Red Pepper Sauce"

6 ounces of Filet of Salmon

http://www.desertprincessii.com/

Lemon Pepper Seasoning

1 Medium Red Bell Pepper

6 oz. Chicken Stock

1 oz. Heavy Cream

Salt and Pepper

Bake the salmon at 350 degrees for 10 to 12 minutes in a small amount of butter.

Roast the red pepper for 15 minutes at 450 degrees the remove the skin and puree. Put the puree in a sauce pan with the chicken stock and simmer till it is reduced by half. Then add the heavy cream and salt and pepper.

Serve the salmon with the Roasted Red Pepper Sauce.

This recipe is from Personal Touch Catering and they serve the salmon on the Desert Princess II with Cabernet rice, medley of fresh vegetables and fresh baked rolls and butter. They are at: http://www.personaltouchcatering.com

Cheryl Naumann President and CEO of the Arizona Humane Society

"German Sweet Rice"

1.5 cups long-grain white rice

http://www.azhumane.com

Ingredients :

4.5 cups water

2 cups milk (2% or whole milk - don't use skim)

1 1/4 cups sugar

2 tsp cinnamon

This wonderful German recipe is reminiscent of rice pudding, but is meant to be served chilled as a side dish rather than as a dessert item.

Requires minimum of 4 hours total "standing" and "chilling" time before serving - ideally, make the night before serving!!

Put water and rice into saucepan, bring to a boil, then reduce heat to low. Cook uncovered, stirring occasionally, until water is almost gone (make sure the rice is softening - if it isn't, turn the heat up to "medium" for a short time).

Add the milk and mix thoroughly - add sugar and ½ of the cinnamon (1 tsp.) and mix again. Cook over low heat until "mushy" (consistency of cooked oatmeal), then pour into a bowl and allow the rice to sit at room temperature for about 1 hour.

Sprinkle with the remaining ½ cinnamon (1 tsp.) on top and refrigerate for a minimum of 3 hours, or overnight, (covered with saran wrap) to chill before serving.

Doug Nintzel of ADOT

"Roadside Tortilla Pie"

1 (16-ounce) can refried beans

http://www.az511.com

1 teaspoon chili powder

½ teaspoon ground cumin

8 (8-inch) flour tortillas

1 cup chunky salsa

2 (4- or 6-ounce) cartons guacamole

1 (8-ounce) package shredded Mexican cheese blend

Garnishes: sour cream, additional salsa and guacamole

Combine the first 3 ingredients, stirring well.

Place 1 tortilla in a lightly greased 9-inch round cake pan; spread with half of bean mixture, and top with another tortilla. Spread with ½ cup salsa and top with another tortilla. Spread on half of your guacamole and top with another tortilla. Sprinkle with half of cheese and top with another tortilla. Repeat layers with remaining ingredients, except cheese. (Pan is likely to be full.) Cover and bake at 350 degrees for 20 minutes, uncover and sprinkle with remaining cheese. Bake, uncovered for 3 to 5 more minutes. Cut into wedges to serve.

(Recipe can be found in "Southern Living: Our Best Easy Weeknight Favorites)

Speaker of the Arizona House Jake Flake's

"Forest Ranger Stew"

Trimmings from the beef after the slaughter: Heart, liver, tongue sweet breads and parts of the beef.

One Large cooking pot

A campfire

and

Rocky mountain Oysters

Speaker Flake says this is the recipe they cooked up during the beef slaughter each year. Take all the beef trimmings and place them in a pot over a campfire. Cook them all together and add vegetables and the like as desired. Cook everything up until it is a stew.

For the Rocky Mountain Oysters, place them in the hot coals of the campfire for a few minutes until they are done. The cowboys consider it a delicacy!

Rex Allen Junior's

"Almost Fat Free Lasagna"

1 large white onion - chopped

http://www.rexallenjr.com

2 large cloves garlic, crushed

2 TBSP parsley flakes

1 tsp sugar

1 tsp dried basil leaves

½ tsp salt

1 (24oz) can whole tomatoes (undrained)

3 (8oz) cans tomato sauce

Cheese Mixture

1 (24oz) carton of fat free Ricotta Cheese

¼ c. grated Parmesan cheese

1 ½ tsp dried oregano

2 TBSP parsley flakes

2 large garlic cloves

Cook all ingredients (except for the cheese mixture) in 12-in. skillet. Heat to boiling, stirring occasionally; reduce heat and simmer until slightly thickened, about 45 min. While sauce is cooking, boil and cook 12 uncooked lasagna noodles (about 12 oz)

Mix together.

Spread approximately 1-C sauce mix in ungreased rectangular baking dish, 13x9x2; top with 4 noodles. Spread approximately one-cup cheese mixture over noodles; spread with approximately one-cup sauce. Sprinkle with 2/3 cup fat free mozzarella cheese. Repeat with 4 noodles, cheese mixture, sauce and top with 2/3 cup Mozzarella. Continue layers and top with Mozzarella nd ¼ cup Parmesan cheese. Bake uncovered in 350-degree oven for 45 minutes. Let stand 15 minutes before cutting. Serves 6-8

Marshall Trimble's

"Cowboy Chili"

5 pounds of javalina, elk, deer, goat meet or beef, cut into ½ inch cubes

http://www.marshalltrimble.com

2 Cups hot water

½ pound green chilis peeled and diced

2 TBSP red chili powder

2 Clove garlic, minced

1 TSP oregano

1 TBSP cayenne pepper

2 Large Onions chopped

1 horseshoe, cleaned

Combine the meat, water, chili's, chili powder, garlic, oregano, cayenne pepper, and onion in large cooking pot and bring to a boil. Lower heat and simmer for 1 hour. Drop in the horse-shoe, simmer for another hour or until horse-shoe rises to the top. If using javalina, this is ready to eat when horseshoe is tender enough to cut.

Skim off the grease serve. Serves 10.

(Skip the horseshoe--Marshall is just kidding)

Hannagan Meadow Lodge

"Hannagan Meadow Muffins"