Sweet & Sour Slaw

Just a little bit different, easy and tasty. The sesame oil tastes really good with cabbage.

1 ½ teaspoons sugar

1/2 teaspoon salt
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
4 cups finely grated cabbage
1/4 cup onions, minced
1/2 cup finely grated carrot

¼ cup minced radish
2 tablespoons mayonnaise

In a bowl stir together the sugar, salt, sesame oil, vinegar until the sugar and salt are dissolved. Add vegetables and mayonnaise, and toss the salad well.


Pasta with Mushrooms & Artichokes

2 cups hot cooked pasta

2 tablespoons butter

8 ounces sliced mushrooms

2 cloves minced garlic

½ teaspoon salt

½ teaspoon pepper

6 ounces minced marinated artichoke hearts, with liquid

1 tablespoon olive oil

½ cup Parmesan cheese

¼ cup minced parsley

Melt butter in a saucepan and add mushrooms, garlic, salt and pepper. When mushrooms start losing their liquid stir in artichoke hearts and their liquid and heat until excess liquid evaporates slightly. Mix in olive oil and pour over hot cooked pasta and mix with Parmesan and parsley.

Prosciutto Stuffed Sirloin Steak

1 pound sirloin steak, 1 inch thick cut in 4 pieces

8 slices Prosciutto

8 ounces Manchego cheese, chopped

4 sun-dried tomatoes, minced

1 tablespoon capers, minced

1 teaspoon salt

1 teaspoon pepper

1 tablespoon olive oil

4 tablespoons softened butter mixed with 1 tablespoon minced parsley, 1 clove minced garlic and ¼ teaspoon cayenne pepper.

Mix cheese with tomatoes and capers and place ¼ of the mixture on a slice of prosciutto and wrap a second piece around it to keep the filling in. Make a slit it the middle of the steak to make a pocket to hold the prosciutto wrapped filling. Use toothpicks to secure the filling if necessary. Rub the meat with olive oil and sprinkle with salt and pepper. Cook meat under the broiler for 10 minutes, turn over and cook for about 5 minutes longer or until cooked to your liking. I like medium rare. Remove from oven and place a tablespoon of seasoned butter on top and serve.

Chicken, Shrimp and Mushrooms with Rice

½ pound boneless chicken, cut in pieces

¼ cup butter

2 cloves minced garlic

½ cup finely chopped onion

½ cup finely chopped red bell peppers

1 cup long grained rice

½ mushrooms, sliced

2 small tomatoes, finely chopped

1 teaspoon salt

½ teaspoon thyme

½ teaspoon pepper

2 cups chicken stock

½ pound medium shrimp, shelled

¼ cup minced parsley

½ cup grated Parmesan cheese

Heat butter in pot and add chicken and lightly brown it on both sides. Add garlic, onion, peppers and cook for about 5 minutes and stir in rice, mushrooms, tomatoes, salt, thyme and pepper and when mushrooms and tomatoes start losing their liquid stir in the chicken stock. Bring to a simmer and cover and cook for about 30 minutes, until rice is almost tender. Stir in shrimp and continue cooking until rice is tender and shrimp are cooked. Just before serving stir in parsley and cheese.

Shrimp, Green Chilies & Cheese Casserole

8 corn tortillas, softened in oil

½ pound medium shrimp, shelled

½ teaspoon salt

1 tablespoon olive oil

2 cloves minced garlic

½ cup chopped onion

½ cup chopped red bell pepper

1/2 cup sour cream

1/2 teaspoon salt

2 teaspoons chili powder

½ cup cream

3 ounces cream cheese

½ teaspoon salt & pepper

1 can diced green chilies, 4 ounces

2 eggs

1 cup grated Monterrey Jack Cheese

¼ cup minced green onions

Green chili salsa


Soften tortillas in oil, cut each tortilla into 8 wedges and layer half of them on the bottom of a baking dish. Heat olive oil in skillet and sprinkle half teaspoon salt on the shrimp and sauté them with the garlic, ½ cup onions and red peppers. Cook shrimp for a few minutes on each side and remove everything from pan. Mix sour cream with salt, chili powder, cream, cream cheese, ½ teaspoon salt & pepper, green chilies and eggs. In the baking dish layer half of the sour cream and egg mixture on top of tortillas, then layer the rest of the tortillas and the rest of the sour cream and egg, then add the shrimp and vegetables. Bake uncovered at 375 for about 30 minutes, or until the sour cream and egg mixture sets up. Top with grated cheese and green onions. Bake another 10 minutes or so until the cheese is melted and browned. Serve with salsa on the side.

Noodles and Peppered Beef with Horseradish Sauce

Noodles and Peppered Beef with Horseradish Sauce


 8 ounces oriental noodles

2 tablespoons toasted sesame oil

2 tablespoons sesame seeds

1 cup cooked green beans, cut into ½” pieces

8 ounce sirloin steak

2 tablespoons ground black pepper

1 teaspoon salt

1 tablespoon olive oil


Make horseradish sauce an hour before dinner. Cook noodles according to package directions and toss mix with sesame oil, sesame seeds and green beans and keep warm. Rub olive oil on steak and coat it with the pepper and salt. Broil the steak on each side for about 5 to 10 minutes, depending on how thick the steak is and how done you want it. Remove and thinly slice the meat and arrange on top of the noodles and green beans. Drizzle with some of the horseradish sauce and serve toe rest on the side.

Horseradish Sauce

1/4 cup buttermilk

1/4 cup sour cream

1/4 cup minced green onions

1 tablespoon fresh parsley, chopped

1 tablespoon fresh lemon juice

1 tablespoon fresh grated horseradish

1 tablespoon vinegar

1 teaspoon salt

1/2 teaspoon pepper


Mix all ingredients together and refrigerate.

Asparagus, Ham & Cheese Hot Potato Casserole

1/2 pound asparagus, trimmed to 2” pieces and steamed lightly

½ cup red peppers, minced

2 tablespoon butter

2 potatoes, cooked and cut into chunks

8 ounce smoked ham slice, cut into pieces

¼ cup green onions

¼ cup cream

3 ounce package cream cheese, softened

½ teaspoon salt

½ teaspoon pepper

¼ pound prosciutto, chopped

1/4 cup blue cheese crumbles

Heat butter and quickly sauté the red peppers in it. Place the potatoes in a glass dish and place the asparagus on top of them and drizzle the butter and peppers over them. Next sprinkle the ham pieces on top of the vegetables.  Mix the green onions with the cream, cream cheese, salt and pepper and drizzle this over the top of the ham and vegetables. Spread the prosciutto and blue cheese on top and place in the oven at 350 for about 15 minutes until heated through. Make sure you dish up all the flavor layers when you serve this.