Goulash

Makes 6-8 servings

• 1 lb ground beef
• 1 medium onion chopped
• 1 medium green bell pepper, chopped
• 2-4 garlic cloves, diced and smashed
• 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
• 1 (15 1/4 oz) can whole kernel corn
• 1 (15 oz) can tomato sauce
• 8 oz elbow macaroni
• 1-2 tbsp chopped parsley
• Salt and pepper

1. Prepare elbow macaroni according to directions on package until al dente. 
2. Save a little of the pasta water in case you need it later to loosen the sauce. 
3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 

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Tomato-Crab Bisque

Makes 2 servings

• 1 can (19 oz) tomato basil soup
• 1 can (7 oz) chopped green chiles
• 1 cup whipping cup
• 1/2 cup drained refrigerated pasteurized crabmeat (about 3 oz), flaked
• 1 tbsp chopped fresh Italian (flat-leaf) parsley

1. In 2-qt saucepan, heat soup and green chiles over medium heat to boiling.  Reduce heat to low; beat in whipping cream with wire whisk until blended.  Cook just until thoroughly heated (do not boil). 
2. Meanwhile, in small microwavable bowl, microwave crabmeat on high 30-45 seconds or until thoroughly heated. 
3. Ladle soup into individual soup bowls.  Top each serving with 1/4 cup crabmeat and parsley. 

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Down Home Pulled Pork

Makes 8-10 servings

• 5 lbs boneless pork loin
• 1 tbsp black pepper
• 1 tbsp garlic salt
• 8-10 rolls or hamburger buns

Sauce:

• 1/4 cup butter
• 2 cups chopped onion
• 2 cups ketchup
• 2 cups BBQ sauce
• 1 12 oz can beer or 1 1/2 cups water
• 1/4 cup light brown sugar
• 2 tbsp chili powder
• 2 tbsp ground cinnamon
• 2 tbsp Worcestershire sauce
• 1 tbsp prepared mustard
• 1 tbsp vinegar

1. Preheat grill for indirect cooking over medium heat. 
2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.

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Two-Timing Short Ribs

Makes 4 servings

• 4-5 lbs beef short ribs, cut into pieces
• 1 tsp salt
• 1 tsp black pepper
• 1 12 oz bottle chili sauce
• 1/2 cup beer or orange juice
• 2 tbsp minced onion
• 2 tbsp cider vinegar
• 2 tbsp Worcestershire sauce
• 1 tbsp chili powder
• 2 tsp sugar

1. Sprinkle ribs with salt and pepper. 
2. Combine remaining ingredients in a medium saucepan.  Bring to a boil over high heat; reduce heat and simmer 5 minutes.  Set aside. 
3. Preheat grill to medium-high heat. 
4. Grill ribs for 20 minutes, turning frequently.  Baste ribs liberally with sauce and continue to cook another 20 minutes.

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Berry Cakes with Cinnamon Whipped Cream

Makes 9

• 1 stick (4 oz) unsalted butter, softened
• 3/4 cup plus 1 tbsp granulated sugar
• 2 large eggs, at room temperature
• 2 tbsp plus 1 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 1 cup flour
• 1 cup mixed fresh berries, plus more for garnish
• 2 tbsp confectioners’ sugar
• 1/2 tsp ground cinnamon. 

1. Preheat oven to 350°F.  Lightly grease a muffin pan.  Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl.  Add the eggs and beat until fluffy, about 2 minutes.  Add 2 tbsp cream, the vanilla and the salt and mix until combined, scraping as necessary.  Beat in the flour until incorporated.  Using a spatula, gently stir in the berries. 
2. Spoon the batter into each muffin cup, about three-quarters full.  Top each cake with a few berries and sprinkle the remaining 1 tbsp granulated sugar over the cakes.  Bake until a toothpick inserted in the center comes out with only a few crumbs, 30-35 minuts.  Let cool in the pan, then run a knife around the edges and remove. 
3. In a small bowl, whip the remaining 1 cup cream with the confectioners’ sugar and cinnamon until soft peaks form.  Serve with the cakes.

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Peanut Butter Fritters

Makes 20 – 24

• 3/4 cup flour
• 1/3 cup packed brown sugar
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1/4 cup buttermilk
• 3 tbsp creamy peanut butter
• 1 large egg
• 1 tsp pure vanilla extract
• Peanut oil, for frying
• Whipped cream and raspberry jam for serving

1. Preheat oven to 200°F.  Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl.  In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla.  Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick. 
2. Pour enough oil into a small, deep saucepan to reach a depth of 1 1/2 inches and heat over medium-high heat until the oil registers 310° on a deep-fry or candy thermometer. 
3. Working in 3 or 4 batches, drop the batter by rounded tsp into the hot oil and cook, turning once, until lightly browned, about 1 1/2 minutes per side. 
4. Using a slotted spoon, transfer the fritters to paper towels to drain.  Keep the fritters in the oven as you continue frying.  Serve hot wil the whipped cream and jam. 

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Zucchini Fritters with Roasted Red Pepper Dip

Makes 4 servings

• 4 zucchini (about 1 1/2 lbs total)
• Salt & pepper
• 2 large eggs
• 1/2 cup flour
• 3 tbsp extra-virgin olive oil, plus more as needed
• 1 jar (12 oz) roasted red peppers, drained
• 1 clove garlic, smashed and peeled
• Hot pepper sauce

1. Preheat the oven to 300°F.  Place a cooling rack on a baking sheet and set aside.  Using the large holes on a box grater, grate the zucchini into a large colander.  Toss with 1/2 tsp salt and let stand for 10 minutes.  Place the colander in the sink and press the zucchini firmly with paper towels to remove all excess moisture. 
2. In a large bowl, whisk the eggs with 1/2 tsp salt and 1/2 tps pepper until light and frothy.  Using a whisk, stir in the zucchini, then the flour. 
3. In a large nonstick skillet, heat 2 tbsp olive oil over medium-high heat.  Working in 3 batches, drop in th efritter batter by rounded tbsp, gently flattening the back of the spoon, and cook, turning once, until the fritters are browned, 1 1/2 to 2 minutes per side.  Transfer to the prepared baking sheet and keep warm in the oven while cooking the remaining batches; add more olive oil to the skillet as needed. 
4. Using a food processor, puree the red peppers with the garlic, the remaining 1 tbsp olive oil, 1/2 tsp salt and hot pepper sauce to taste.  Serve the dip with the warm fritters.

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Italian-Style Marinated Steak

Makes 4 servings

• 1/2 cup Zesty Italian Dressing
• 2 boneless beef sirloin steaks (1 lb.)
• 1/2 cup Steak Sauce

1. Pour dressing over steaks in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks with dressing. Refrigerate 30 min. to marinate.
2. Preheat grill to medium-high heat. Remove steaks from marinade; discard bag and marinade.
3. Grill steaks 4 to 5 min. on each side or until medium doneness (160°F.) Brush steaks with steak sauce; let stand 10 min. Cut into thin slices to serve. Garnish with grilled cherry tomatoes, if desired.

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Garlic Steaks with Nectarine-Onion Relish

Makes 4 servings

• 4 boneless beef top loin steaks, cut 1 inch thick (about 1-1/2 to 2 pounds total)
• 6 cloves garlic, thinly sliced
• 2 medium onions, coarsely chopped
• 1 teaspoon olive oil
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• 1 medium nectarine, chopped
• 2 teaspoons snipped fresh applemint, pineapplemint, or spearmint
• Fresh applemint, pineapplemint, or spearmint (optional)

1. Trim fat from steaks. With the point of a paring knife, make small slits in steaks. Insert half of the garlic into slits. Wrap steaks in plastic wrap; let stand at room temperature up to 20 minutes. (For more intense flavor, refrigerate up to 8 hours.) Sprinkle with salt and pepper.
2. Meanwhile, for relish, in a large nonstick skillet cook onions and remaining garlic in hot oil over medium heat about 10 minutes or until onions are a deep golden color (but not brown), stirring occasionally. Stir in vinegar and honey. Stir in nectarine and the 2 teaspoons mint; heat through.
3. Grill steaks on the rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Serve the relish with steaks. If desired, garnish with additional mint.

Make-Ahead Tip: Up to 8 hours ahead insert garlic slices into meat. Wrap and refrigerate.

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Grilled Pesto-Stuffed Tenderloin Steaks

Makes 2 servings 

• 2 (1-inch-thick) beef tenderloin steaks (about 3/4 lb.)
• 2 tablespoons purchased pesto
• 1 teaspoon oil
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon pepper

1. Heat grill. With narrow sharp knife, make a 1-inch slit in one side of each steak. Make a pocket in each steak by moving knife around inside of steak. DO NOT ENLARGE THE 1-INCH OPENING.
2. Spoon half of pesto into each steak, spreading it around the inside of the steak. Brush all sides of steaks with oil; sprinkle with salt and pepper.
3. When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 7 to 11 minutes or until of desired doneness, turning once.

Note: To broil steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

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