HERB GARLIC BUTTERED NOODLES WITH MUSHROOMS 

1# Wide Noodles (Cook according to directions and drain retaining pasta water for sauce if needed) 

Meanwhile: 

Place the following in a sauté pan: 

1 stick margarine

4 oz olive oil

1 – 12 oz can mushrooms, undrained

5 beef bouillon cubes, crushed

2 heads garlic, minced (not cloves – heads) 

Cook at a slow boil for approx 5 minutes 

Add:

1/4 ¼ C. fresh parsley

¼1/4 C. fresh chives

¼ 1/4 C. fresh oregano

½ 1/2 Tbsp Seasoning Salt

½ 1/2tsp black pepper

1/8 tsp red pepper flakes 

Note:  If fresh herbs are not available, dried can be substituted using 1 Tbsp of each. 

Add noodles and toss in pan.  Bring to a simmer and cook an extra 5 minutes.  If more broth is needed, add ladles of pasta water until there is approx 1” of broth in bottom of pan.  Noodles will continue to absorb this broth.  Serve immediately.

Swabian Pork Herbrechtingen

 (Adapted from Cousin Inge's recipe in the Swabian Region of Herbrechtingen, Germany)

Trim fat and cut 6 boneless pork chops into three pieces each.  Season flour with seasoning salt, garlic powder and black pepper.  Dredge pork in flour coating well.  Fry in a large pan on medium high with 4 Tbsp Crisco oil until browned on all sides.   Remove meat from pan and set aside.

 Dice ½# bacon and put in skillet where pork loin was fried.  Fry until almost crisp.  Add 1 diced large onion, 1 C. diced carrots and 1 C. diced celery.  Saute approximately 5 minutes.  Add 2 Tbsp. minced garlic and then add 1/2 C. flour and stir well in the skillet and let brown for another 2 minutes.

Add 32 oz. tomato sauce, 1 – 8 oz can mushrooms.  Do not drain, and add 32 oz. water along with 8 chicken bouillon cubes. 

Season with seasoning salt, black pepper and 1 Tbsp. Segwed Hungarian Mild paprika.  Let mixture continue to cook, and it will thicken.  Add 4 Tbsp ketchup and 4 Tbsp. dark mustard and stir well.  Add 4 Tbsp. Sour Cream and stir well.

Add pork back to skillet and let simmer while noodles cook.

Meanwhile, cook  2# wide curly noodles per package directions.  Drain well.  Add to cooking pot and stir well.

Will feed 8 people.

Serve with a salad.

TOMATO AND OLIVE TAPENADE BRUSCHETTA

4 C. tomatoes, diced

1 C. green olives, minced

1 C. black olives, minced

1 medium onion, finely diced

1 C. grated Romano cheese

2 C. grated mozzarella cheese

 Stir all together and mix well,

Add:

1/2½ to 3/4 C. olive oil

½ 1/2 C. balsamic vinegar

½ 1/2 tsp. seasoning salt

1 tsp. salt

1/2 ½ tsp. pepper

6 Tbsp. minced garlic

2 Tbsp. minced parsley

 Mix well.  If mixture is dry, add more olive oil until mixture is moist and compacts on a spoon.

Toast sliced pieces of Italian bread  (2 loaves) on one side under oven broiler.  Add bruschetta mixture and place in 350 degree oven for approximately 10 minutes until cheeses melt and mixture is warm.

BRUSSELL SPROUTS W/ BACON AND ONION

1/2 ½# bacon, diced

1 large onion, diced

2 TBSP margarine

1 C. water

2 chicken bouillon cubes

3 C. Brussell sprouts

Sauté diced bacon in skillet until almost crisp.  Remove to a plate.

Place diced onion and margarine in skillet with bacon fat and sauté until golden brown.  Season with salt and pepper.

Add bacon back to skillet and add water and chicken bouillon.  Bring to a boil and add Brussell sprouts.  Season lightly with salt and season with pepper. Cover and steam cook for approximately 8 minutes until tender.

ICEBERG LETTUCE SALAD WITH BLEU CHEESE

 ½1/2  head chilled Iceberg lettuce, cut into three pieces

2 hardboiled eggs, sliced

1/2½ C. Ranch Dressing

1/4¼ C. Bleu cheese or Gorgonzola cheese, crumbled

6 strips bacon, diced and microwaved until crisp

 Arrange three pieces of lettuce on a platter with hardboiled eggs over the lettuce.   Season with salt and fresh ground pepper.  Top with Ranch Dressing following by bleu cheese and then diced bacon bits.

Note:  Buy a top quality Bleu cheese or Gorgonzola cheese and for best flavor results use the Hidden Valley Ranch dressing.

CHRIS BURKET’S CLAYSBURG FISH & “CHIPS”

BAKED HADDOCK FISH OLD BAY STYLE

4-6 pieces Haddock Fish Fillets, well thawed

Prepare three bowls:

In the first bowl, put 1 C. flour and season with Seasoning salt, black pepper and a little garlic powder.

In the second bowl, put three eggs, 1/8 C. Crisco oil or olive oil and season with Seasoning salt, black pepper and a little garlic powder.  Whisk egg mixture with a fork until well mixed.

In the third bowl, place 1 ½ C. finely crushed Old Bay Potato Chips

Dredge fish in flour mixture and shake off excess flour, then dip in egg mixture and shake off excess mixture.  Then dredge fish in crushed chip mixture patting it firmly onto fish and covering well.

Spray a baking sheet with Pam and lay fish fillets on sheet.  Bake at 350 degrees for 30 minutes or until fish is cooked in the center and flaky.

                                         --Chris Burket

REUBEN PIZZA 

2 large pizza crusts

6 oz. beer

2# bag sauerkraut

1/2½# kielbasa, diced

2 hot dogs, diced

1 – 12 oz. can corned beef, chopped

2# Swiss cheese, grated

Thousand Island dressing 

Take beer, sauerkraut, kielbasa, hot dogs and corned beef and simmer in a pan for about 12 minutes or until most of the juice has evaporated.  Drain remaining juice.

 To assemble 1 pizza:

Take pizza shell and cover with Thousand Island dressing, sprinkle with ½# Swiss cheese and then cover with one half of sauerkraut mixture.  Top with ½# Swiss cheese.

Bake at 400 degrees for 15 minutes.

                                                            --Chris Burket