THE RECIPE GARDEN

The Secret Family Recipe Forever Remembered

2009-07-08T18:47:00.000-07:00

What family doesn't have a secret family recipe that is passed down from one generation to subsequent generations? Most family recipes are handed down and kept by one family member. The recipe might be written on a piece of scrap paper or it might be committed to memory and passed by word of mouth. A great recipe can be cooked and enjoyed, bringing back memories of picnics, family gatherings, or the person who created the recipe. If a person is in need of recipes there are various means of searching for one, as well as several methods for storing them.
Finding a recipe is easy these days. There are books that range on any topic for cooking. If a person struggles to get children to eat vegetables, there are recipes that sneak them into the foods that they will like to eat. Also, facilitated by the internet, recipes can be found on a plethora of websites dedicated to food aficionados.
The range of cooking websites is amazing. There is a website for any number of needs. Some websites will specialize in cooking with kids, while others may be dedicated to dietary needs, such as a gluten-free diet. Web searches can lead a person to the websites that he/she needs. On many websites, a person can print a recipe card.
Recipe storage is important. Computers have made sharing and getting recipes easier than in days past. People can print recipe cards from websites. Recipe software exists that allows a person to type in recipes, email them, or do various other things. The recipe software on the market ranges in price and in features.
Handwritten recipes can be typed onto a computer and organized using the recipe software. Some people still prefer recipe card organizers that allow access to recipes in a kitchen. Whether printing from the internet or using recipe software, having hard copies of recipes is made easier today than in days past.
Some people enjoy experimenting with food and ingredients. The adventurous cook may take an old family recipe and improve upon it by adding his/her own flare. The secret family recipe may evolve as times and tastes evolve. A person does not need to be a chef to enjoy cooking and creating unique culinary foods that will delight family and friends.

Remembering the recipes and storing them will help people in the future to cook and create family favorites, forever immortalizing their ancestors of the past.

About the Author:
If you are looking for recipe software, look no further than DVO Enterprises (http://www.dvo.com). Art Gib is a freelance writer.

Appetizers

2009-07-08T15:07:00.000-07:00

1..All-American Egg Rolls

You'll Need:
1 qt Cooking oil
15 ea Cloves fresh garlic, peeled
1/2 c Real mayonnaise
1/2 c Softened cream cheese
2 tb Prepared mustard
4 ea Polish sausages
1 Egg
1/4 ts Milk
8 lg Egg roll wrappers
Chopped parsely
Procedure:

Heat oil in frying pan to medium-high, about 350 degrees. Combine garlic, mayonnaise, cheese, and mustard in blender until smooth. Remove from blender. Cut each Polish sausage into two shorter halves and score lengthwise. Beat egg and milk with fork until smooth. Place each sausage half at end of egg roll wrapper, add a dollop of mustard sauce and roll sausage into wrapper, sealing ends with egg mixture. Fry in hot oil until lightly browned on all sides. Garnish with chopped parsley and serve with extra mustard sauce

2-Boscotakia (Salty Biscuits)
You'll Need:
3 c Flour
3 ts Baking powder
1 ts Coarse salt
1/2 c Kefalotiri cheese, grated
1/3 c Sweet butter or shortening
1 c Milk
Procedure:

Sift dry ingreds. into bowl. Add butter (or shortening) and work butter into flour with fingertips until mixture resembles coarse crumbs. Add cheese and milk, and work the whole together (dough will be soft). Lightly flour a marble-top table (or bread board) and your rolling pin. Roll out dough about 1/4 to 1/2" thick. Using small biscuit cutter (floured), cut dough into round shapes about 1 1/2" in diameter. Place on lightly greased (or buttered) baking sheet in preheated 375 F. oven for abt. 15 min., or until golden brown. Makes about 36 appetizer size biscuits.

3-Almond Dip

You'll Need:
5 slices bacon
1 1/2 cups whole almonds, raw
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon chopped green onions
1/2 teaspoon dried dill weed
pinch of freshly ground black pepper
1 teaspoon whole pine nuts (optional)
crackers
Procedure:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 300 degrees F (150 degrees Celsius). Arrange almonds on a baking sheet in a single layer. Bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. Remove from oven, and set aside to cool. In a bowl, mix together softened cream cheese, mayonnaise, green onions, dill weed, and black pepper until well blended. Form mixture into a pinecone shape, and carefully place on a serving dish. Beginning at the top of the "pinecone" with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above. If desired, press a few pine nuts randomly between some of the almonds. Serve with crackers for spreading.

4-Almond Mushroom Pate

You'll Need:
2 tb Margarine
1 x Sm Onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds(6 oz)
1 tb Lemon juice
2 ts Soy Sauce
1 ds White Pepper
2 tb Cream Cheese, opt. *
Procedure:

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: ~ Substitute other vegetables for the mushrooms (maybe broccoli.) ~ Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds ~ vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.

5-Baked Oysters with Egg

You'll Need:
1/4 pound butter
2 cups celery
1 onion chopped fine
1 pint Oysters
4 eggs hard-boiled grated
2 cups toasted bread crumbs
1 cup Oyster juice or water
Parsley
Procedure:

Melt butter, add onion and celery. Cook on slow fire until tender. Add oysters that have been cut up by scissors, and a little oyster juice. cook about 5 min. until oysters curl. Take off fire and mix, rolled toasted bread crumbs and grated eggs and parsley to season. Add salt, pepper, and dampen oyster juice or water. Put into oyster shells or greased pyrex dish; sprinkle cracker crumbs on top and dots of butter. Bake at 350 about 20 min.

Appetizers2

2009-07-07T15:39:00.000-07:00

6-Beef on Orange Slices

You'll Need:
4 large navel oranges
1/2 small onion minced
3 cloves garlic minced
1 tbsp water
1/2 tsp oil
8 oz. extra-lean ground round beef
1 small jalapeno pepper seeded and minced
2 tbsp packed brown sugar
1 tbsp reduced-sodium soy sauce
1/2 tsp cider vinegar
2 tbsp minced fresh cilantro
Procedure:

Peel the oranges. Cut each crosswise into 4 thick slices. Arrange on a platter. In a 10" no-stick skillet, combine the onions, garlic, water, and oil. Cook, stirring frequently, over medium-high heat for 3 minutes, or until the onions are soft but not browned. Add the beef. Cook and stir for 5 minutes, or until the beef is no longer pink. Add the peppers, brown sugar, soy sauce, and vinegar. Cook, stirring frequently, for 3 minutes, or until the liquid evaporates. Add the cilantro. Stir well to combine. Top each orange slice with the beef mixture.

7-Beefy Cheese Ball

You'll Need:
1 jar sliced dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1/4 cup dairy sour cream
1/4 cup grated Parmesan cheese
1 teaspoon prepared horseradish
Procedure:

Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes. Form into a ball and roll in remaining dried beef. Chill thoroughly. Serve with crackers.

8-Black Pepper Cheese Logs
You'll Need:
8 ounces cream cheese, softened
1 tablespoon milk
1 clove garlic, crushed
1 teaspoon chopped fresh chives
2 tablespoons dried parsley flakes
Coarsely ground black pepper
Procedure:

Combine first 5 ingredients. Shape mixture into two 5-inch logs. Roll in coarsely ground black pepper. Cover and chill at least 3 hours. Serve with assorted crackers. Makes about 1 cup.

9-Blueberry Brie
You'll Need:
1 (2.2 pound) wheel Brie cheese
1 (16 ounce) can blueberry pie filling
Procedure:

Preheat oven to 350 degrees F (175 degrees C). Place Brie cheese in a baking dish. Pour blueberry pie filling over the top. Bake until hot, about 10 to 15 minutes.

10-Bourbon Chicken

You'll Need:
1 lb chicken thigh meat cut into large bite size chunks
1/2 cup soy sauce
1/2 cup brown sugar
1/2 tsp garlic powder
1 tsp powdered ginger
2 tbsp dried minced onion
1/2 cup Jim Beam Bourbon whiskey
2 tbsp white wine
Procedure:

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate stirring often for several hours (best overnight). Bake chicken at 350 for one hour in a single layer basting every 10 mins. Remove chicken Scrape pan juices with all the brown bits into a frying pan. Heat and add 2 tbs wine. Stir and add chicken cook for 1 min and serve. I serve them on tooth picks for appetizer, plate is clean is seconds!!

11-Caramel Apple Cheeseball

You'll Need:
8 ounces cream cheese, softened
1 cup finely diced tart apples
1 (8 ounce) can crushed pineapple, drained VERY well
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup chopped pecans, divided
Procedure:

In a mixing bowl, combine cream cheese, apple, pineapple and spices. Blend well. Add 1/2 cup pecans; blend well. Form into a ball and roll in remaining pecans to coat. Refrigerate until firm. Serve with crackers or celery sticks.

12-Catfish Appetizer

You'll Need:
12 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Dash of garlic salt
1 small onion, finely chopped
1/2 cup water
1/4 teaspoon salt
1 pound catfish fillets
1/2 cup chili sauce
Paprika (optional)
Procedure:

Combine first 5 ingredients; beat at medium speed with electric mixer until smooth. Stir in chopped onion. On a serving platter, spread cream cheese mixture into a 6-inch circle, and pinch up a small rim. Cover and chill at least 3 hours. Combine water and salt in a large skillet; bring to a boil, and add fish. Cover, reduce heat, and simmer 10 to 15 minutes or until fish flakes easily with a fork. Drain and flake fish with a fork; chill. To serve, spoon chili sauce over cream cheese mixture; top with fish. Sprinkle with paprika, if desired. Serve with crackers. Yields 14 to 16 appetizer servings.

13-Celery Crunch Swirls
You'll Need:
1 whole bunch celery
8 ounces cream cheese, softened
1/2 cup grated American cheese
1 tablespoon minced onion
1 clove garlic, minced
Salt and pepper, to taste
1 tablespoon milk
Procedure:

Separate celery into ribs; trim and wash. Combine cheeses and blend until smooth. Add remaining ingredients and thoroughly blend. Spread mixture in center of each rib. Press 3 ribs together with cheese facing the center. This results in a center of cheese with celery completely surrounding it. Secure bundles with rubber bands. Chill for at least 1 hour. Remove bands and slice 1/2 inch thick. Serves 12 to 16.

kids

2009-07-06T16:00:00.000-07:00

1-Asian Steak
You'll Need:
1 1/4 lb. lean flank steak, fat trimmed
5 garlic cloves, minced
2 tbsp. ginger root, chopped
1/3 c. vinegar
2 tbsp. wheat-free soy sauce, light
1/2 c. onions, chopped and divided
3 c. watercress, cleaned and trimmed
1 medium carrot, grated
1/4 c. water
red pepper flakes (optional)

Utensils:

* knife (You'll need help from your adult assistant.)
* food processor (You'll need help from your adult assistant.)
* grill (You'll need help from your adult assistant.)
* measuring spoons
* measuring cups
* oven (You'll need help from your adult assistant.)
* saucepan
* large bowl
Procedure:

1. Place flank steak in a shallow glass dish. 2. Combine garlic, ginger, vinegar, soy sauce, red pepper (optional), and 1/4 cup onions in a food processor. Blend until smooth. 3. Pour half the marinade over the steak. Turn steak to coat both sides. Cover and refrigerate for at least 30 minutes. Store the remaining marinade in the refrigerator. 4. Grill the steak on each side for 5 to 7 minutes for medium rare. 5. Place remaining marinade into a small saucepan and add 1/4 cup water. 6. Simmer over low heat and cook for 3 to 4 minutes. 7. In a large bowl, toss watercress, remaining onions, and carrots with warm marinade. 8. Slice steak into thin strips and serve steak slices on salad.

2-Awesome Applesauce
You'll Need:
* 2 small red apples
* 2 tbsp. lemon juice
* 2 tsp. sugar
* 2 pinches of cinnamon

Utensils:

* knife (You'll need help from your adult assistant.)
* blender or food processor
* measuring spoons
* serving bowls
Procedure:

1. Peel the apples and cut them into small pieces. Throw out the core. 2. Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth. 3. Pour the mixture into two small bowls and stir in the sugar and cinnamon. 4. Enjoy your awesome applesauce!

3-Berry Good Popsicles
You'll Need:
30 oz. light fruit-flavored yogurt
1 c. strawberries

Utensils:

* blender
* measuring cup
* 6 paper cups (8 oz.)
* 6 popsicle sticks
* freezer
Procedure:

1. Put strawberries in a blender and mix until berries are cut into small pieces. 2. Mix yogurt and berries together in a large bowl. 3. Equally divide yogurt mixture in 6 paper cups. 4. Place a popsicle stick in the middle of the yogurt. 5. Put in the freezer and freeze overnight. 6. Before eating, remove paper cup.
4-Berry Smoothie
You'll Need:
1/2 c. raspberries
1/2 c. strawberries
1 c. fat-free vanilla yogurt
1/3 c. skim milk

Utensils:

* blender (You'll need help from your adult assistant.)
* measuring cup
Procedure:

1. Put all ingredients in a blender. 2. Blend until smooth. 3. Divide between two glasses.

5-Berry Tasty Muffins
You'll Need:
* 1 c. flour
* 1 c. oatmeal
* 3 tbsp. sugar
* 1 tsp. salt
* 4 tsp. baking powder
* 1 c. blueberries, washed
* 1 egg
* 1 c. milk
* 1/4 c. vegetable oil
* nonstick spray

Utensils:

* oven (You'll need help from your adult assistant.)
* mixing spoon
* 2 large bowls
* fork
* muffin/cupcake tin
* paper muffin/cupcake liners
* wire rack for cooling muffins
* measuring cups and spoons
Procedure:

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). 2. In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder. 3. Mix in blueberries. 4. In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix. 5. Add this mixture to the first mixture in the large bowl. 6. Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth. 7. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up. 8. Bake for about 20 minutes. 9. When muffins are finished baking, remove from muffin tin and cool them on a wire rack. 10. Enjoy your berry tasty muffins!

6-Boooo Pops
You'll Need:
2 bananas, cut in half
4 popsicle sticks
3oz. of white chocolate
chocolate chips for the eyes and mouth
plastic wrap and wax paper
Procedure:

Peel the banana and cut it in half. Push a popsicle stick in half way. Wrap each one in plastic wrap and put it in the freezer for 3 hours or until it is hard. Take the white chocolate and put it microwave safe bowl and put it in the microwave. Cook it for about one minute until it is melted. Make sure to stir it so there are no lumps. Take our your bananas and unwrap them. Dip the banana into the white chocolate. If you are having trouble you can use a extra popsicle stick to spread on some of the white chocolate to cover any bald spots. Lay them on wax paper. Take the chocolate chips and put them on to make eyes and a mouth. Put them at the freezer again until you are ready to eat them.

kids 2

2009-07-05T19:02:00.000-07:00

1--Strawberry Smoothie
You'll Need:
* 2 ice cubes
* 1 c. milk
* 1/3 c. cottage cheese
* 2/3 c. frozen strawberries
* 1 1/2 tsp. sugar
* 1 tsp. vanilla extract

Utensils:

* blender (You'll need help from your adult assistant.)
* serving glass
* measuring cups and spoons
Procedure:

1. Pour all of the ingredients into the blender. 2. Put the lid on the blender and blend for 45 to 60 seconds until smooth. 3. Pour your smoothie into a glass and enjoy.

2--Super Strawberry Bars
You'll Need:
* 1 c. flour
* 1 c. rolled oats
* 1/2 c. butter or margarine, softened
* 1/3 c. light brown sugar
* 1/4 tsp. baking powder
* 1/8 tsp. salt
* 3/4 c. strawberry jam

Utensils:

* oven (You'll need help from your adult assistant.)
* large bowl
* square (8" X 8") pan coated with nonstick spray
* large spoon
* knife
* measuring cups and spoons
Procedure:

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). 2. In a large bowl, mix everything together except the strawberry jam. 3. Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside. 4. Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan! 5. Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over. 6. Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly. 7. Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes. 8. Cut the bars into 12 squares to eat and share!

3--Homemade Peanut Butter
You'll Need:
* 1 1/2 c. unsalted roasted peanuts
* 1 tbsp. peanut oil

Utensils:

* food processor (You'll need help from your adult assistant.)
* bowl
* mixing spoon
* storage container
* measuring cups and spoons
Procedure:

1. Mix the peanuts with the peanut oil, and pour the mixture into the food processor. 2. Process the mixture until it's very smooth. 3. Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks. For chunky peanut butter: 1. Take about 1/4 cup out of your 1 1/2 cups of peanuts and set them aside. 2. Mix the rest of the peanuts with the oil, and pour the mixture into the food processor. 3. Process the mixture until it's very smooth, then stir in the peanuts that you had set aside. 4. Process a few seconds more to create the chunks in your chunky peanut butter. 5. Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

4--Hot Dog Clowns
You'll Need:
hot dogs
ketchup
mustard
Procedure:

After cooking your hotdogs, cut them into bite-size pieces and arrange at the top of a plate to make the clowns "hair". Then using catsup and mustard (whatever your child will eat) "draw" eyes, a nose, and a mouth. My daughter will even add eyebrows. Then the child simply dips the hotdog in the catsup or mustard to eat. This is so simple, but the first time I did it for the kids, they got such a kick out of it that they requested their hotdogs like this all the time.

5--Edible Garden
You'll Need:
a pound cake or other loaf-shaped cake (homemade or store-bought)
chocolate frosting
ladyfingers
chocolate wafer cookies
sugar
gumdrops
green toothpicks.
Procedure:

PREPARE THE FLOWER BED: Ice the top and sides of the pound cake with chocolate frosting. Then trim the top of each ladyfinger into a point to resemble a fence picket. Gently press the pickets against the frosted sides of the loaf cake. Seal a handful of chocolate wafer cookies in a plastic bag and crush them with a rolling pin. Sprinkle the crumb "soil" on top of the loaf cake. PLANT A ROW OF TULIPS: Sprinkle sugar onto waxed paper. Roll the gumdrops to a 1/4-inch thickness using a rolling pin on the waxed paper surface. With kitchen scissors, cut notches in the tops of the flattened gumdrops to create tulip shapes. Insert a toothpick stem into the base of each blossom. Make a pair of leaves for each tulip by trimming flattened green gumdrops into teardrop shapes. Spear the base of each leaf with the toothpick stem and push it halfway up the stem. Now plant the tulips in the cake. For a fun finishing touch, sprinkle coconut tinted with green food coloring around the garden to resemble grass.

Quick_And_Easy

2009-07-04T14:27:00.000-07:00

1--Cabbage Salad IYou'll Need:
1/2 medium head cabbage, chopped
2 carrots, shredded
1 green onion, chopped
1/2 cup mayonnaise
salt and pepper to taste
Procedure:

In a large bowl, combine the cabbage, carrots, green onion and mayonnaise. Salt and pepper to taste, toss and serve.

2--Cajun Crab SoupYou'll Need:
1/2 cup unsalted butter
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups clam juice
2 cups chicken broth
1 (10 ounce) package frozen white corn
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cayenne pepper
2 cups heavy cream
1 pound lump crabmeat, drained
4 green onions, chopped
Procedure:

Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.

3--Cajun Deviled Eggs
You'll Need:
6 eggs
2 tablespoons mayonnaise
1 teaspoon prepared Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
Procedure:

Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

4--Cajun Grilled CornYou'll Need:
6 ears corn, husked and cleaned
1/2 cup butter, softened
6 tablespoons Cajun seasoning
Procedure:

Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn. Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil. Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.

5--Cajun Pork Chops
You'll Need:
1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil
Procedure:

Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops. In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

6--Calabrese Style Spaghetti
You'll Need:
1 (6 ounce) package spaghetti
1/2 cup butter
2 tablespoons minced garlic
1 cup grated Romano cheese
Procedure:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Immediately place pasta in a large bowl and mix in butter, garlic and cheese. After butter has completely melted, serve.

7--Calves Liver with Lemon ThymeYou'll Need:
8 ounces calves liver, sliced
1 tablespoon olive oil
6 sprigs fresh lemon thyme, chopped
salt and pepper to taste
Procedure:

Rinse liver and pat dry. Heat oil in a large non-stick skillet over medium heat. Place the fresh thyme in a layer on the bottom of the pan, then lay the liver on top. Cook on medium heat for about 4 to 5 minutes on each side. Calves' liver may be eaten slightly pink, but be careful not to overcook it. Season with salt and pepper after cooking.

8--Camp Chili
You'll Need:
3 pounds ground beef
3 onions, chopped
10 cloves garlic, minced
3 (15 ounce) cans pork and beans
3 (15 ounce) cans kidney beans
1 (14.5 ounce) can stewed tomatoes
3 tablespoons chili powder
1 (12 fluid ounce) can or bottle beer
salt and pepper to taste
3 cups uncooked rice
Procedure:

In a large pot over medium high heat, saute the ground beef for 5 minutes. Add the onions and garlic and saute for 5 to 10 more minutes. Add the pork and beans, kidney beans, tomatoes, chili powder, beer and season with salt and pepper to taste. Stir thoroughly and reduce heat to medium low. Cover and simmer for 1 to 1 1/2 hours, stirring occasionally. Cook the rice according to package directions. Serve the chili over the rice.