Tomato Soup

Hands-on time: 10 minutes
Time-to-table: 15 minutes
Makes 5 cups for 4 servings

* 1 tablespoon unsalted butter
* 1/2 cup finely diced onion
* 1 tablespoon flour
* 1 pound perfectly ripe tomatoes
* 1/2 cup water
* 1 teaspoon sugar
* 1 teaspoon kosher salt
* 1/4 teaspoon baking soda
* 2 cups skim milk
* Bits of fresh basil or thyme

Heat a large pot on medium high and melt the butter. Add the onion, stir well to coat with fat and let cook for 2 – 3 minutes. Add the flour, let cook for about 1 minute, stirring continuously. Stir in the tomatoes, water and sugar, let cook until heated through, about 5 minutes. (If you like, prepare to this point and refrigerate or freeze. Reheat before proceeding.)

Stir in the salt and soda (don’t worry when the mixture foams up). Add the milk and heat through but do not allow to boil. Serve immediately topped with bits of basil or thyme.

Rustantl's Cheesy BBQ Meatloaf

2 pounds lean ground beef
1/4 cup quick cooking oats
1 cup bread crumbs
1 1/2 Tsp. salt
1 Tbls. sugar
1 egg beaten
1/2 cup tomato juice
1/2 cup water
4 tbs. BBQ sauce of your choice
3 dashes of liquid smoke
1 TBLS. vinegar
1/4 cup ketchup
1 TBLS. brownsugar
1 TBS. mustard
2 dashes liquid smoke
2 or 3 cups of shredded cheese

Mix together beef, bread crumbs, oatmeal, salt, sugar, egg, Tomato juice, water, BBQ sauce, 3 dashes liquid smoke, and vinegar.

Pat mixture on wax paper into a rectangle shape and sprinkle cheese all over it
then roll the meat like a swiss cake roll to layer the cheese through out the meatloaf...pinch together both ends to make sure cheese stays inside...put into a bread loaf pan.

Mix together Ketchup, Brown sugar, mustard and liquid smoke spread this mixture on top. Bake at 350 degrees uncovered for about a hour!

Chicken with Mole Negro

Ingredients
3 tablespoons corn oil
8 whole chicken legs with thighs attached
4 dried pasilla chilies, chopped
4 dried ancho chilies, chopped
4 dried mulato chilies, chopped
1 can (14 oz / 400 g) tomatoes or 3 large, fresh tomatoes, skinned and chopped
1 onion, chopped
4 garlic cloves, chopped
1 cup (2.4 dl) chicken broth
4 tablespoons raisins
4 tablespoons peanuts, shelled and skinned
1 corn tortilla
½ teaspoon anise seeds or ¼ teaspoon ground
½ teaspoon ground pepper
½ teaspoons cinnamon
½ teaspoon ground cloves
1 teaspoon salt
2 oz (60 g) bittersweet chocolate
3 tablespoons sesame seeds, toasted

Method
1. Cook the chicken legs until tender.
2. Roast the chilies, transfer to a bowl and add hot chicken broth. Soak until tender.
3. Roast onion, garlic and peanuts.
4. In a blender mix tomatoes, chilies, onion, garlic, raisins, peanuts, tortilla, chicken broth,
salt and spices, and puree on high speed.
5. Heat the sauce, add chocolate and mix well when the chocolate has melted.
6. Add more salt or spices as needed.
7. Cook the chicken legs in the sauce at low heat until cooked through while stirring, approximately 30 minutes.
8. Sprinkle with toasted sesame seeds and serve with rice and a salad.

Rustantl's Poppers

It is a version of poppers. all you will need is jalapeno peppers, Bacon, cream cheese and toothpicks,

1. cut the peppers in half and clean out the seeds (remember one pepper is going to make two poppers when you are buying them cause you only use half per popper)
**** PLEASE WEAR PLASTIC GLOVES IT WILL BURN YOUR HANDS****

2. Fill both halves of the pepper with cream cheese

3. Wrap each half with uncooked bacon

4. put a toothpick through it to hold the bacon and and keep the cheese from running out

5. put on the grill until the bacon is done... ( I prefer crispy but not every does)

7 Layer Bean Dip

1 16oz Can refried beans
1 package taco seasoning
1 package cream cheese (softened)
1 4.5oz can chopped green chiles
1 cup salasa
2 cups shredded lettuce
2 cups shredded cheddar or mexican cheese blend
1 2.25 oz can sliced ripe black olives (drained)
1 medium tomato (diced)

In a bowl, mix refried beans and taco seasoning mix. Spread mixture into 9"x9" pan or onto large platter.

In another bowl, mix cream cheese and chiles. Spread cream cheese on top of seasoned beans.

Top with salsa, lettuce, cheese, olives, and tomato. Refrigerate until ready to serve.
Serve with tortilla chips

Bean, Bacon, and Blue Cheese Dip

Great with warm chips or pita wedge

1/4 cup chopped onions
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (15 ounce) can navy beans, drained
1 garlic clove, chopped
1/2 cup crumbled blue cheese (2 ounces)
3 slices bacon, cooked, drained, and crumbled

Place first 7 ingredients in a blender or food processor and process until smooth.
In a small bowl, combine bean mixture, cheese, and bacon.

Bacon and Egg Bake

5 Hard Boiled Eggs, chopped
8 ounces Shredded Cheddar Cheese
1 - 10-3/4 ounce can Condensed Cream of Chicken Soup
2 Tablespoons Minced Dried Onion (or use 1/2 of a fresh onion, diced and sauteed)
1/4 Cup Milk
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
6 slices Bacon, fried and crumbled
Biscuits

Preheat oven to 350 degrees. In a medium bowl, combine eggs, cheese, soup, onion, milk and seasonings. Mix well. Place in a greased 8" baking dish. Sprinkle crumbled bacon over top. Bake for 20 minutes; serve over biscuits.

Tomato Florentine Soup

1 28 oz can chunky crushed tomatoes
1 large onion
1 large clove garlic
1 box frozen spinach
1 C diced green bell pepper
2 tsp dried basil
1 tsp dried oregano

The Recipe:

Tomato Florentine Soup
presented by The Brewster Inn

1 28 oz can chunky crushed tomatoes
1 large onion, chopped
1 large clove garlic, chopped
1 box frozen spinach, defrosted and minced in blender or food processor
1 C diced green bell pepper
2 tsp dried basil
1 tsp dried oregano

Saute onions and garlic until tender. Add remaining ingredients and
simmer until it smells so good you can't wait any more. Add salt and
pepper to taste.

Chocolate Cheese Fudge

1/2 lb processed cheese, sliced or cubed
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 16-ounce boxes confectioners' sugar
1/2 cup cocoa

The Recipe:

Directions:
Spray lightly the bottom of a 9x2 inch square pan with a nonstick spray.

Using a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.

In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.

Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.

To serve candy, cut into squares.

Yield: 6 to 8 servings
Preparation time: 30 minutes
Cooking time: 10 minutes
Ease of preparation: easy

Chocolate chip cookies

1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 2 teaspoons hot water
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Beef patties in onion gravy

Patties
1 lb ground beef
1 egg
1/2 cup dry breadcrumb
1/2 envelope dry onion soup mix
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper

Gravy
1/2 envelope dry onion soup mix
2 cups water
2 tablespoons flour

Directions
1) Combine all patty ingredients;mix thoroughly with your hands and shape into 4 patties.
2) Spray a non-stick skillet, and brown patties on both sides.
3) Add dry onion soup mix and 1 1/2 cup water.
4) Cover pan tightly and simmer for 20 minutes.
5) Remove patties to a plate.
6) In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
7) Stir flour and water into onion gravy.
8) Stir constantly with a whisk until it comes to a boil.
9) Boil 1 minute.
10) Return patties to pan.
11) Serve with mashed potatoes, rice or hot cooked noodles.

Apple Butter

Cut core apples, with peeling on. Cook until tender and run through colander. Mix together the following:

6 c. apple pulp
5 c. sugar
1/2 c. vinegar
1/4 c. red hots cinnamon candies

Cook for 20 minutes, or a little longer for a more firm apple butter. Cover with paraffin and seal while hot.

String Cheese

1 lb Mozzarella curd
Mahleb (Middle Eastern
-spice)
Black caraway seeds
Salt
Place cheese in a Teflon saucepan and add a dash of mahleb and salt
and a sprinkling of black seeds. Heat on low until cheese is melted
thoroughly. Remove from heat and drain excess water.
Pick up hot cheese in a lump, and make a hole in the center to
resemble a doughnut.
With both hands, stretch and turn the cheese to form a large loop.
Double the strand of cheese, making two strands of cheese of even
length. Repeat, stretching and looping; the more you stretch the
stringier the cheese becomes. Repeat stretching several times. Twist
ends in opposite directions and intertwine rope into a braid. Place
one end through the loop of the other to lock it.
Set cheese aside to dry thoroughly. Wrap in plastic wrap and
refrigerate or freeze.
To serve, open braid, cut one loop and pull cheese apart into thin
strands. Serve with pocket bread.

Jell-O Milk Sherbet

1 package (3 ox.) Jell-O Orange, Black Cherry, or Black Raspberry
Gelatin or flavor of choice
Dash of salt
1/2 cup sugar
1 cup boiling water
2 cups milk (+)

(+) or use 1 cup evaporated milk and 1 cup water.
Dissolve Jell-O gelatin, salt, and sugar in boiling water. Chill
until slightly syrupy. Then gradually add milk, stirring
contantly. Pour into an 8-inch square pan or freezing tray of
automatic refrigerator, setting control for fastest freezing.
Freeze until firm about 1/2 inch around edges -- about 1 hour.
Then pour into a chilled bowl and beat with rotary beater until
fluffy. Return to pan; freeze until firm -- 4 to 5 hours. Makes
3 1/2 cups, or 6 servings.

Orange-Pinapple Sherbet variation: Prepare Milk Sherbet, using
Jell-O Orange-pineapple Gelatin and substituting 2 cups pineapple
juice for the milk.

Cornflake Tilapia

4 tilapia fillets
2 cups corn flake crumbs
1 tsp dry mustard
1/2 tablespoon ground coriander
1/ tablespoon paprika
2 tablespoons extra virgin olive oil
salt and pepper

In a shallow dish combine cornflake crumbs, mustard. coriander and paprika. Season fish with salt and pepper, then coat them in the crumbs.
Preheat a large skillet with 2 turns of the pan of oil about 2 tablespoons over medium high heart.
Once the oil starts to ripple add the tilapia and cook 3-4 minutes on each side.

APPLE CIDER/APPLE JUICE

Unfermented apple juice is called 'apple juice' in most other countries, and
the term 'cider' refers to 'hard cider', it has been fermented and is an
alcoholic beverage.
Uses and Tips
• Heat apple juice in sauce pan with cinnamon and whole cloves (optional) for a
cold weather treat. Strain spices from juice before drinking.
• Blend apple juice with mashed fresh fruit, yogurt, and chopped ice to make a
fruit smoothie.
Nutrition Information
• Apple Juice provides less than 100 calories per serving and is low in fat and
sodium.
• One serving of apple juice provides 128% of your daily value for vitamin C.
• A ¾-cup serving of apple juice provides 1 serving from the FRUIT GROUP of the
Food Guide Pyramid.

Fried Dill Pickles

1 cup Flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup milk
1 egg
1 1/2 cups dill pickle slices, thin
Oil for frying
Mix
the dry ingredients in a bowl. Lightly whip the egg in a separate bowl.
Add the milk to the egg. Heat the oil ( about 2 inches) to 325 degrees.
Dip the pickle slices flour, then egg mixture and back into flour.
Place in hot oil and fry until golden brown (about 8 minutes) turning
once. Drain on paper towels and serve warm.

Stuffed Mushrooms

Take mushrooms and cut out the stem take the stems chop them up and put them
in a skille with olive oil, bread crums, cheese. then take the mushroom
heads put in sperate skillet with butter and fry then take the stuffing
and stuff your mushroom heads then put in a oven with cheese on top to
melt.

White Queso Dip

1 c. Monterey Jack cheese finely shredded
4 oz. green chiles chopped fine
1 Serrano pepper med. if fresh, blister skin in broiler for six to eight minutes then pull skin from flesh and chop fine
1/2 tsp salt
2 tsp ground cumin
1/2 T cilantro chopped very fine
1/4 to 1/2 half & half cream - add cream until you get the consistency you desire.
Put all in a double boiler on low to med. heat till all cheese melts.
Stir occasionally.

Rhubarb-Strawberry Pie

1 1/4-1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into 1/2" pieces
2 c. sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie

In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.
Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Bake at 350 degrees for 1 hour.