Kathryn loves international cuisines and in this show, enjoys preparing Filipino delights with her friend and fellow chef, Marie Dunaway. Enjoy these episodes where they prepare Green Mango Salsa, Green Mango shakes, Beef bone marrow soup (Bulalo), and lastly, Buko Pandan.

Green Mango Salsa

Servings: 4 people

Ingredients

  • 4 green mangoes peeled and cut spears or diced. (1 per person)
  • 12-15 cherry tomatoes diced
  • 1 bunch scallions sliced thin
  • 2 Tbsp lime juice
  • 1 tbsp vinegar
  • salt/pepper to taste
  • 1-3 tsp shrimp paste (bagoong) sauteed (This is optional. Available in most Asian stores.)
  • Few cilantro leaves (Garnish)

Instructions

  • Toss all the dry ingredients together EXCEPT the cilantro (Save). Next, drizzle with the liquid ingredients. Arrange on a platter with the shrimp paste on the side and garnish with cilantro

Notes

Recipes by Marie A. Dunaway

GREEN MANGO SHAKE

Course: Beverage
Servings: 1 serviing

Ingredients

  • 1 green or yellow mangoes sliced or diced
  • 12 oz can evaporated milk (can substitute regular milk or yogurt)
  • 1 cup crushed ice
  • 1 Tbsp sugar

Instructions

  • Put mangos into a blender. Add chilled evaporated milk, ice, and choice of sweetener. Blend until smooth. Enjoy!

Notes

Recipes by Marie A. Dunaway

BULALO (beef bone marrow soup)

Course: Main Dish
Cuisine: Philippine
Servings: 4 Servings

Ingredients

  • 2 beef bones (or oxtail bone marrow) cut to expose marrow
  • 1 lb beef shank with meat
  • 1 Vidalia or white onion Quartered
  • 3 cloves garlic
  • 1 tsp black peppercorns
  • 2 corn cobs cut into 2 inches
  • 1 pear squash (chayote) peeled and cubed
  • 1 bunch bok choy (baby or normal) separated
  • 1 Napa cabbage cut into bite sized pieces
  • 2 tablespoons fish sauce (patis)
  • Salt
  • Black Pepper

Instructions

  • 1. Boil bone marrow bones and beef shank in a pressure cooker for about 1-1/2 hours or less with a pressure cooker (until the meat is tender and bone marrow is no longer red) 2. Skim off the scum as it floats toward the top. Carefully take out the bones and meat with a wide strainer spoon. 3. Strain the broth for a clearer soup base. Some would discard the broth and start over with fresh water and add beef flavoring. Combine the strained broth with the bones and beef in a deep skillet and add onion, garlic, and peppercorns. 4. Bring back to a boil and skim off excess fat as it accumulates, however, leave some for the flavor. 5. Reduce heat to low. Add corn cobs and chayote. Simmer until corn is done and chayote is tender. 6. Add salt/pepper/fish sauce to taste. 7. Add the bok choy and napa cabbage last to keep it bright green but cooked enough for serving. 8. Serve over hot rice.

Notes

Recipes by Marie A. Dunaway

BUKO PANDAN

Course: Dessert
Cuisine: Philippine
Servings: 4 servings

Ingredients

  • 1 - 1/2 cup buko strips or coconut gel (nata de coco)
  • 7 oz condensed milk
  • 8 oz table cream
  • 3 oz powdered gelatin
  • 1-1/4 cup coconut juice
  • 6 drops pandan flavor
  • 1/2 cup tapioca pearls cooked
  • Vanilla ice cream

Instructions

  • 1. Dissolve gelatin powder in coconut juice. Add pandan flavoring and stir. 2. Heat saucepan and boil mixture, stirring continuously. 3. Transfer to a mold and chill in fridge till firm. 4. Combine condensed milk, table cream, tapioca pearls, and coconut gel/strips and mix well. 5. Thicken in the fridge. 6. Slice up gel into cubes then toss with cream mixture. 7. Serve in dessert cups/bowls and top each with vanilla ice cream. Enjoy on a hot summer's day!

Notes

Recipes by Marie A. Dunaway

The Chef You and I show with host Kathryn Raaker as she welcomes two young chefs, Anabelle and Ady. They share their favorite recipes: Omelet Muffins, Spinach Balls, Strawberry Muffins, Kale chips and Berry Crisp with ice cream.

Omelet Muffins

Ingredients

  • 12 Eggs
  • 1/4 cup Milk
  • choice toppings: Cheddar Cheese shredded
  • Monterey Jack Cheese shredded
  • Feta cheese crumbled
  • spinach
  • bacon cooked, drained
  • Mushrooms Sliced/chopped
  • Green onions sliced
  • Sweet Peppers finely chopped
  • Sundried Tomatoes drained, julienned
  • etc.

Instructions

  • 1. Preheat oven to 350°
  • 2. Beat eggs in bowl
  • 3. Add milk
  • 4. Grease muffin tin
  • 5. Pour eggs in to muffin tin (about ¾ full)
  • 6. Add ingredients of your choice
  • 7. Bake for 20 minutes

Spinach Balls

Ingredients

  • 10 oz package spinach Fresh (chop in Food processor)
  • 2 cup Italian bread crumbs
  • 1 cup Parmesan cheese grated or shredded
  • 1/2 cup melted butter
  • 4 small green onion finely chopped
  • 4 Eggs lightly beaten
  • Salt and Pepper to taste

Instructions

  • 1. Preheat oven to 350
  • 2. In a mixing bowl, mix spinach, bread crumbs, parmesan cheese, butter, green onion, eggs, salt and pepper.
  • 3. Shape the balls into 1 inch balls.
  • 4. Arrange balls in a single layer on large baking sheet.
  • 5. Bake in the preheated oven 10 to 15 minutes until lightly browned.

Kale Chips

Ingredients

  • 1 bunch Kale
  • 1 Tbsp olive oil
  • Seasonings of choice

Instructions

  • 1. Preheat oven to 350°
  • 2. Rinse and dry kale
  • 3. Remove from the ribs and cut into small pieces
  • 4. Place kale in a large mixing bowl and add olive oil.
  • 5. Add seasoning of choice (salt, rosemary, garlic)
  • 6. Toss
  • 7. Spread kale on baking sheet
  • 8. Bake 20 minutes until crispy

Fresh Strawberry Muffins

Ingredients

  • 3 cups purpose flour
  • 1 1/2 cups sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp cinnamon
  • 4 large Eggs room temperature
  • 1 1/4 cups canola or coconut oil
  • 2 1/2 cups fresh strawberries sliced and slightly mashed

Instructions

  • Preheat oven to 425° Combine dry ingredients in large mixing bowl. In a small bowl, combine eggs and oil. Stir strawberries into egg mixture. Blend in flour mixture until thoroughly combined, but do not over beat. Spoon into greased muffin tins until nearly full. Bake at 425° for 5 minutes then reduce heat to 350° and bake an additional 15-19 minutes or until a toothpick inserted in center comes out clean.

Easy Berry Crisp

Ingredients

  • 6-7 cups of your choice of berries
  • 1/4 c granulated sugar
  • 1 tsp. vanilla
  • 3/4 c firmly packed brown sugar
  • 3/4 c all-purpose flour
  • 1 tsp cinnamon
  • 3/4 c rolled oats
  • 1 stick butter cut into pieces, at room temperature, 1/2 c

Instructions

Main

  • 1. Preheat oven to 375°
  • 2. Combine berries, white sugar and vanilla, spread in the bottom of a 9” pie plate or 9x9 baking dish.
  • 6. Sprinkle Topping (Below) evenly over the berries,
  • 7. bake at 375° Bake for 25 minutes or until golden and berries are bubbling. Serve warm with vanilla ice cream on top.

Topping

  • 4. Mix brown sugar, flour, cinnamon and oats together.
  • 5. Using a fork (or pastry blender) cur butter into dry mixtures until well combined.

Kathryn Raaker and her Guest, Jamya prepare some kid-friendly recipes. Kathryn and Jamya prepare a wonderfully moist chocolate cake with white homemade icing with miniature chocolate chips. Jayma also prepared her favorite chicken quesadillas. Kathryn shared her homemade salsa to top it off.

Jamya Chocolate Chip Cake & Cream Cheese Icing

Course: Dessert

Ingredients

Cake

  • 1 box Betty Crocker Chocolate Fudge Super Moist Cake
  • 3 Eggs
  • 1/2 cup Oil
  • 1/4 cup water

Icing

  • 8 oz cream cheese room temperature
  • 4 oz Cool Whip
  • 1 cup Confectioners Sugar
  • 1 cup miniature Chocolate Chips

Instructions

  • Bake in 13x9 pan for 30 to 35 minutes or until a tooth pick inserted comes out clean – Let cool for at least 45 minutes then spread with cream cheese frosting and serve.
  • Soften 8 oz of cream cheese in a bowl then add cool whip and confectionary sugar and mix medium speed until blended well and fluffy then ice a cool cake. Sprinkle Chocolate Chips over entire cake.
  • Mix on medium speed or beat vigorously by hand 2 minutes pour into greased Pan

KR-Salsa

Course: Appetizer, Side Dish
Cuisine: Mexican

Ingredients

  • 1 14.5 oz can Petite Diced Tomatoes & Green Chilies
  • 2 tablespoons Jalapeno Peppers chopped
  • 1/2 yellow onion chopped fine
  • 3 Tbsp Lime Juice
  • 1/2 cup Cilantro Fresh, chopped
  • Salt & Pepper to taste

Instructions

  • Add all ingredients to a small mixing bowl stir and refrigerate for at least 15 minutes or more. Make the night before for better flavor Serve with Quesadillas

Jamya Chicken Quesadillas

Course: Main Dish
Cuisine: Mexican

Ingredients

  • 2 cups Cooked Chicken Chopped (Rotisserie or baked)
  • 4 Soft Taco’s
  • 8 oz bag Mexican Blended Cheese
  • 1 cup sour cream
  • 3 Tomatoes Chopped fine
  • 1 can Jalapeno chopped
  • 1 jar Salsa (Kathryn’s Homemade Salsa Recipe)

Instructions

  • Warm the Soft Taco’s – in frying pan or Quesadilla Maker Put soft taco’s in pan or Quesadilla Maker Place Cheese on top of taco and add chopped chicken Heat until cheese is melted and serve with salsa, sour cream and guacamole.

In this episode, Kathryn prepares recipes from chef and nutritionist, Clark Bartrum. Explore these male-friendly meals with Kathryn.

Clark Bartram’s Chili

Ingredients

  • 2 lbs ground beef (80-85)
  • 1 16 oz can Kidney Beans
  • 1 cup white button mushrooms
  • 1 16 oz can Black Beans
  • 1/2 cup chopped onions
  • 1 14.5 oz can organic chopped tomatoes
  • 1 24 oz jar organic tomato puree
  • 2 Tbsp chili powder
  • garlic to taste (typically, 2-4 cloves, finely minced)
  • pinch Salt

Instructions

  • Sauté ground beef until it is brown. Place meat into big pot and add all other ingredients. Cook on medium heat, stirring occasionally, for 30-45 minutes.

Notes

Recipe and images used with permission from Clark Bartram TestMaxMeals.com

Clark Bartram’s Ginger Beef with Jasmine Rice

Ingredients

Homemade Asian Sauce

  • 1/2 cup tamari or low-sodium soy sauce
  • 5 tbsp Sugar-free brown sugar
  • 2 tsp Minced Garlic
  • 1/2 tsp Ginger
  • 2 tsp rice vinegar

Beef Skillet

  • 4 10 oz packages snow peas
  • 4 Tbsp EV olive oil
  • 2 10 oz packages white button mushrooms sliced thin
  • 7 thinly sliced cuts of beef (sirloin steak strips flank steak)
  • 2 1/2 cups Jasmine Rice
  • 5 cups organic water

Instructions

Rice

  • Make the rice. In a large stove top pot, add 5 cups of water and bring to a boil. Stir in rice and reduce heat to low. Cover pot to keep steam inside, 25-35 minutes. Rice will be firm but tender. Fluff the rice

Asian Sauce

  • Combine all the sauce ingredients in a bowl and whisk. Set aside.

Beef Skillet

  • Heat a large skillet with 2 tbsp. olive oil. Add thinly sliced mushrooms and snow peas. Cook them on high heat, turning occasionally, until browned. Salt midway. Remove these veggies to a bowl. To the same skillet, on high heat, add 2 more tbsp. of olive oil. Add thinly sliced meat. (NOTE: Do this in 2 batches, to enable each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded.) Cook meat on one side until it browns. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown. Add the sauce to the skillet and stir to combine about 1 minute. Turn off heat and add snow peas and mushrooms - and let sit under a lid for 10-15 minutes before storing.

Notes

Recipe and images used with permission from Clark Bartram

Clark Bartram’s Blackened Fish Taco Salad

Ingredients

  • 7 tilapia filets or other white fish filet
  • 1 15.25 oz can organic corn kernels
  • 1 Tbsp chili powder
  • 1 small red onion sliced
  • 1/2 tsp Cayenne Pepper
  • 1 medium red bell pepper diced
  • 1/2 tsp smoked paprika
  • 1 15 oz can kidney or black beans drained and rinsed
  • 1/4 tsp onion powder
  • 2 12 oz bags shredded iceberg lettuce
  • 1 pinch of oregano
  • 1 10 oz bag shredded purple cabbage
  • 1 tbsp Minced Garlic
  • 4 avocados sliced
  • 1 tbsp fresh cilantro Chopped

Instructions

  • Pre-heat the oven to 375º. Line a baking sheet with aluminum foil and place the 7 tilapia fillets onto a pan. Be careful not to crowd the pan. Combine spices in a small dish. Sprinkle seasonings over tilapia fillets, season with salt and pepper. Place the fish into the oven for 25 minutes. Poke fish with a fork to see if it’s white and flaky. It might need 5 more minutes. Remove the fish from the oven and sprinkle with lime zest, then place filets aside in large glass dish. Heat a large skillet to medium high with a drizzle of olive oil, corn, red onion and red bell pepper. Sear for 1-2 minutes without stirring. Stir and cook another few minutes until vegetables are tender and caramelized. Add drained and rinsed black beans and heat for 1 minute.

Notes

Recipe and images used with permission from Clark Bartram

Clark Bartram’s Meatloaf

Course: Main Dish

Ingredients

  • 2 Tbsp grass-fed butter
  • 1 pinch coarse sea salt
  • 1 small red onion diced
  • 1 pinch Black Pepper
  • 2 Tbsp Minced Garlic
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh cilantro chopped
  • 2 12 oz bags fresh green beans
  • 3 lbs grass-fed organic ground beef 20% fat
  • 2 free-range or cage free eggs beaten
  • 1 cup gluten-free bread crumbs (omit dairy & gluten for 90 days to build testosterone)
  • 1 Tbsp Extra Virgin Olive Oil
  • garlic salt to taste
  • pepper to taste

Instructions

  • Heat oven to 375º. Melt the butter in a large stove-top skillet. Add the red onion and garlic into the skillet and sweat the mixture until translucent. Place the remaining ingredients and onion mixture into a bowl and mix with your hands. Oil a meatloaf pan (5 x 9” loaf pan) with olive oil and press the mixture into a pan. Cook for 40 minutes. While the meatloaf is cooking grab a large stove top wok and place on the stovetop at medium heat. Add olive oil to base of the wok and then add beans. Stir the beans occasionally until they’ve turned golden brown, about 10-15 minutes. Check the meatloaf with a meat thermometer to see if it has reached 160º. Once the temperature is reached, remove the meatloaf and slice.

Notes

Recipe and images used with permission from Clark Bartram

In this episode of The Chef, You and I, Kathryn and her guest, Christine Simolke prepare some Italian dishes. They also discuss Christine’s new book, Children of Italy.

Peppers Siciliano from Patsy's Restaurant NYC

Course: Side Dish
Cuisine: Italian

Ingredients

  • 1/4 cup olive oil plus 2 Tbsp. for drizzling
  • 4 cloves garlic optional
  • 4 roasted red bell peppers sliced
  • 1 Tbsp chopped anchovies with oil
  • 2 Tbsp capers rinsed and drained
  • 18 kalamata olives chopped
  • 2 Tbsp Chopped basil or 1/2 tsp. dried
  • Pinch dried Oregano
  • 1/3 cup vegetable or chicken broth
  • 1/4 cup dry white wine
  • Salt and Pepper to taste
  • 1/4 cup seasoned bread crumbs
  • Loaf of Italian bread sliced and toasted

Instructions

  • Preheat broiler. Heat olive oil in a large ovenproof skillet over medium heat. Add garlic, if using, sauté, add peppers, sauté for 2 minutes. Add anchovies, capers, olives, basil, oregano, broth & wine. Stir until blended & cook 3-4 minutes. Add salt & pepper. Place spoonful of mixture on toasted Italian bread. Sprinkle each with breadcrumbs & drizzle with olive oil. Broil on low for 2-3 minutes, until topping is golden.

Antipasto Salad - Vegetarian

Course: Side Dish
Cuisine: Italian
Servings: 4 servings

Ingredients

Salad

  • 1 large head Romaine lettuce chopped
  • 2 roma tomatoes seeded and chopped
  • 1 16 oz jar jar pepperoncini or friggitello pickled peppers
  • 16 black olives or kalamata olives
  • 1 English cucumber peeled & chopped
  • 4 oz mozzarella or provolone cheese cubed
  • Fresh basil and parsley chopped
  • 1 15 oz can can chick peas drained, Garbanzo

Dressing

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1/2 tsp garlic salt
  • 1/4 tsp Black Pepper

Instructions

  • Mix salad Ingredients in a large bowl. Combine dressing ingredients in a pint Mason jar, shake to combine. Pour over salad and toss.

Pasta Bean Soup (Pasta e Fagioli)

Course: Main Dish
Cuisine: Italian

Ingredients

  • 4 Tbsp Extra Virgin Olive Oil
  • 1 medium yellow onion chopped
  • 4 cloves Minced Garlic optional
  • 4 stalks celery chopped
  • 2 15 oz cans Cannellini beans or pinto beans
  • 1 28 oz can crushed tomatoes
  • 4 cup vegetable or chicken broth + more
  • 1 1/4 cup Ditalini pasta
  • 1 tsp Basil dried or 2 Tbsp. chopped fresh
  • 1 tsp Oregano dried (optional)
  • 2 tsp parsley
  • salt & pepper to taste
  • Parmesan cheese grated

Instructions

  • In olive oil, cook onion, garlic, celery over medium heat until lightly browned. Add beans, tomatoes & broth. Add seasonings (basil, oregano, parsley, garlic or regular salt, pepper. Cook for 30 minutes, bring to a boil & add pasta. Stir and check pasta at 8-10 minutes, may need slightly longer for your taste. Serve with grated Parmesan cheese.

Cooked Apples w/ Raisins & Pecans

Servings: 4 servings

Ingredients

  • 4 Apples (Honey Crisp Fuigi or Granny Smith
  • 1/4 cup Butter
  • 1/2 cup raisins
  • 1/4 cup chopped Pecans
  • 1/2 cup Brown Sugar

Instructions

  • Core, peel and slice apples. In a large skillet, melt butter and brown sugar. Add apple slices. Sprinkle with raisins, pecans and brown sugar. Cook for several minutes.

Option:

  • Serve with a scoop of vanilla ice cream on top.

Lower calorie option:

  • Omit butter and brown sugar. Spray skillet with cooking spray to brown Apples. Substitute Splenda or other sugar substitute in place of brown sugar.

Kathryn' s Holiday Cod

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Main Dish, Side Dish
Servings: 2

Ingredients

  • 1 medium Lemon sliced
  • 1 cup dry white wine
  • 1/2 cup Panko Bread Crums
  • 1/2 teaspoon Rock Salt
  • 1 teaspoon Butter
  • 1 or 2 Filets Cod

Instructions

  • Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Spray Baking Pan with Pam Spray or Olive Oil Spray use 9 x11 baking dish.
  • Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish. Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Rev. Andrew Umberg, a talented cook and chef, continues to teach Kathryn Raaker his favorite Holiday Recipes. Smoked Salmon Pasta with Cream Sauce, Cream Cheese Ball, Fried Fresh Salmon. Delicious!! Watch and learn with Fr. Andrew and Kathryn.

Kathryn' s Holiday Cod

Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Prep Time10 mins
Cook Time15 mins
Total Time1 hr 25 mins
Course: Main Dish, Side Dish
Servings: 2

Ingredients

  • 1 medium Lemon sliced
  • 1 cup dry white wine
  • 1/2 cup Panko Bread Crums
  • 1/2 teaspoon Rock Salt
  • 1 teaspoon Butter
  • 1 or 2 Filets Cod

Instructions

  • Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C). Spray Baking Pan with Pam Spray or Olive Oil Spray use 9 x11 baking dish.
  • Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish. Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.

Father Andrew's Cheese Ball

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Appetizer
Cuisine: Thanksgiving
Servings: 8

Ingredients

  • 8 oz Block Philadelphia cream cheese take out of refrigerator and let soften
  • 3 teaspoons chopped garlic* we used minced garlic in jar
  • 1/2 teaspoon Rock Salt
  • 1/4 teaspoon Cayenne Pepper
  • 2 Tablespoons Heinz 57 Sauce or use 1 1/2 Teaspoons Worcestershire Sauce
  • 2 Teaspoons Cayenne Pepper Use this the next Day on outside of Cheese Ball

Instructions

  • Put Softened Cream Cheese in large Bowl stir with Wooden spoon until softened then add chopped garlic, cayenne pepper, rock salt, and add in Heinz 57 Sauce. Mix well Then use a sheet of 10' piece Plastic wrap and put the mixture on the plastic wrap form ball and wrap securely and put in refrigerator for overnight or at least 6 hours. Serve with Crackers

Father Andrew's Cheese Ball

Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Appetizer
Cuisine: Thanksgiving
Servings: 8

Ingredients

  • 8 oz Block Philadelphia cream cheese take out of refrigerator and let soften
  • 3 teaspoons chopped garlic* we used minced garlic in jar
  • 1/2 teaspoon Rock Salt
  • 1/4 teaspoon Cayenne Pepper
  • 2 Tablespoons Heinz 57 Sauce or use 1 1/2 Teaspoons Worcestershire Sauce
  • 2 Teaspoons Cayenne Pepper Use this the next Day on outside of Cheese Ball

Instructions

  • Put Softened Cream Cheese in large Bowl stir with Wooden spoon until softened then add chopped garlic, cayenne pepper, rock salt, and add in Heinz 57 Sauce. Mix well Then use a sheet of 10' piece Plastic wrap and put the mixture on the plastic wrap form ball and wrap securely and put in refrigerator for overnight or at least 6 hours. Serve with Crackers

Australian Asparagus with Bacon

Down-Under Asparagus with Bacon

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Comfort Foods
Servings: 4

Ingredients

  • 1 Bunch (12) Asparagus Spears
  • 1 Rasher/piece bacon Thick
  • 1 tablespoon Butter or Dob
  • 2 Sprays olive oil
  • 4 Pieces Aluminum Foil 10x 10 inches

Instructions

  • Wash asparagus and chop tough ends off. Tear off a piece of foil and double it big enough to hold about 8 asparagus spears. Spray with Olive oil and then add asparagus, chopped Bacon and butter – then fold up the foil so it is sealed tightly and will fit in a fry pan. Heat the frypan and place the foil container in the pan. You should hear it sizzling and it will cook in around 8-10 minutes.

Kim's Oven Browned Potatoes

Course: Side Dish
Cuisine: Comfort Foods

Ingredients

  • 2 lbs Small Red Potatoes
  • 1/4 cup olive oil Virgin
  • 1/4 red onion diced
  • 1/2 tsp 1/2 tsp. kosher salt
  • 1/2 tsp ground pepper

Instructions

  • Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces. Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.