Tapenade...

I had this recipe for ages, but never tried it. Finally, the last time Ashley came for a visit, she talked me into making it as I had all the ingredients. One of the reasons I had never made it was because I knew nobody in my house,but me, would like it. Well, since I had help to eat it and had all the ingredients, Ashley and I made it. It was so good, she and I just stood in the kitchen with a bagette, eating out of the food processer! I used a can of olives I had in the pantry, but, I thought they were pitted...they weren't. Even having to pick out all the pits while we ate, didn't stop us!!

Tapanade

1/2 cup pitted kalamata olives

1/4 cup chopped fresh parsley

2 tbsp. olive oil

1 clove of garlic, chopped

1/4 tsp. of both salt and pepper

Anchovy fillets (2 or 3) or more, to taste

1 tbsp. drained capers or more or less to taste

Process to desired consistancy, either chunky or smooth.

Serve on slices of bagettes.

Easy Baklava..

I love Baklava, but a most times when you buy it, it's a dry, tasteless lump. I came across this recipe on-line, tried it, and my whole family fell in love with it. It is the best recipe ever, and it's pretty easy to whip up.

Easy Baklava

1 lb. walnuts (roughly chopped)

1 tsp. ground cinnamon

1 (16 ounce) pkg. frozen phyllo dough (thawed)

1 cup butter, melted

1 cup white sugar

1 cup water

1/2 cup honey

1 tsp. vanilla extract

1 tsp. grated lemon zest (optional)

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish.

Toss together cinnamon and walnuts. Unroll the phyllo and cut whole stack in half to fit baking dish. Cover phyllo with a damp cloth while assembling baklava, to keep it from drying out.

Place 2 sheets of phyllo in baking dish. Brush generously with butter. Sprinkle 2 - 3 tbsp. of nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut all the way through to the bottom of the dish into four long rows, then diagonally (9 times) to make 36 diamond shapes.

Bake for 50 minutes or until golden brown and crisp.

While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.

Remove the baklava from the oven and immediately pour sauce over baklava. Let cool before serving.

Home-made Bar-B Que Sauce

This Bar-B-Que sauce is very tasty. I got it off the back of a ketchup bottle years ago. If you prefer it a little spicier, feel free to add some hot sauce or pepper flakes.

Home-made Bar-B-Que Sauce

2 tbsp. butter or margarine
1/2 cup chopped onion
3/4 cup ketchup
1/2 cup beef stock, beer or water
2 tbsp. worsteshire sauce
2 tbsp. lemon juice
2 tbsp. red wine vinegar
1/4 cup brown sugar
1 1/2 tsp. dry mustard
1 1/2 cracked black pepper

Brown onions in margarine. Add all ingredients. Bring to a boil and simmer for 20 - 25 minutes.

Glazed Cottage Roll

This is very nice for Sunday dinner.

1 Pork, cottage roll

1 bay leaf

6 whole cloves or about 1/2 tsp. ground cloves

1 onion, quartered

1 clove of garlic, crushed

potatoes, carrots, green cabbage wedges

3 tbsp. prepared mustard

3 tbsp. brown sugar

Cover cottage roll with cold water. Add baly leaf, onion, cloves and garlic to the water. Bring to a boil, lower heat, cover and simmer for about 1 1/2 - 2 hours. Add veggies for last 20 - 30 minutes, until tender. Take netting off of roast and put in roasting pan. Mix mustard and brown sugar. Spread over meat. Bake 425 deg. for 15 minutes or until glaze is set.

Chicken Korma

This is another of Bambi's recipes which I've been using for years. It is very tasty and not too spicy. I call it chicken korma, but you can use any meat. It really begs to be eaten with basmati rice.

1 lb. chicken, (or any meat) cut into about 1 inch pieces

1 pint of plain yogurt

1/2 tsp. salt

Marinate meat in yogurt and salt while preparing the rest.

1 8oz. can of plain tomato sauce

1 tbsp. ground coriander

1 tbsp. ground cumin

1/2 tsp. ground ginger

6 whole cloves

2 cardamon pods, peeled

1/4 tsp. red pepper flakes

mix together

1 large onion, sliced

2 cloves garlic, sliced

3 tbsp. butter plus one tbsp. oil

Brown onion and garlic in oil and butter until onion is golden brown. Add yogurt/chicken and tomato sauce mixture to pot. Stir well, cover and simmer until meat is cooked, approx 30 min. Uncover for last few minutes of cooking to thicken up a bit.

Hummus

Hummus is a very nutritious and yummy dip. It can be served with crackers or veggies as a dip, or even spread on bread. I don't recall where I got this recipe from, but it's very good. Actually, it's addictive.

Hummus

1 can chick peas

1/3 cup oil

3 tbsps. lemon juice (Fresh makes all the difference)

2 garlic cloves, sliced

2 tbsp. tahini (mid eastern sesame paste)

1/2 tsp. salt

chopped parsley, fresh to taste about 1/4 cup

1/2 diced chopped onion. (optional)

1 tsp. dried dill (optional)

a handfull of green olives (optional)

drain chickpeas

add all ingredients to food processor. Process until smooth. If too thick, a little water can be added to desired thickness.

Roasted Chicken and Pan Gravy

I got this recipe from Reader's Digest about 6 years ago. It makes the nicest, juiciest chicken ever and the pan gravy turns out perfectly every time.

Roasted Chicken and Pan Gravy

1 whole chicken

salt and pepper

2 tbsp. melted butter

Wash chicken and dry with paper towel. Sprinkle inside and out with salt and pepper. Put in roasting pan. Brush with melted butter.

Roast uncovered for 30 minutes @ 400 degrees. Reduce temperature to 350 degrees. Baste every 20 minutes. Cook for about 1 hour and 15 minutes or until juices run clear.

Remove Chicken from pan and keep warm.

Skim all the fat from roasting pan.

Pan Gravy

2 cups chicken stock, divided

3 tbsp. flour

Place roasting pan over moderate heat. Add 1/2 cup of stock. Scrape and cook stock in pan for 1 min. to losen brown bits in bottom of pan. Blend flour with 1/4 cup stock in small bowl. Add to pan, (I usually add it through a small sieve to avoid lumps) Whisk until well blended. Slowly add 1 1/4 cup stock whisking until boiling and thickened. Salt and pepper to taste.