Boardwalk Italian Beef Sandwiches

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• 3 lbs rump roast, trimmed of visible fat
• 1 medium onion, thinly sliced
• 1/2 cup water
• 1 (12 ounce) jar pepperoncini peppers, sliced (reserve 1/2 cup juice)
• 1 (2/3 ounce) envelope italian salad dressing mix
• 2 teaspoons minced garlic
• 6 large rolls, sliced

Recipe

• 1 place beef and onion in a 3-1/2 quart or larger slow cooker.
• 2 add water, pepper juice, salad dressing mix, and peppers.
• 3 cover and cook on low 8-10 hours or until beef is very tender.
• 4 slice or shred beef, serve on rolls and top with peppers and onions.
• 5 enjoy! :).

Broccoli Orange Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 egg
• 1/4 cup sugar
• 1 1/2 teaspoons honey
• 1 teaspoon ground mustard
• 1/2 teaspoon cornstarch
• 2 tablespoons water
• 2 tablespoons vinegar
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 4 1/2 teaspoons butter
• 4 cups broccoli florets
• 1 cup salted cashews
• 1 cup cubed swiss cheese
• 1 (11 ounce) can mandarin oranges (drained)
• 1/2 cup raisins
• 6 slices bacon, cooked and crumbled
• 1/2 cup chopped red onion

Recipe

• 1 in a heavy saucepan, mix egg, sugar, honey, mustard and cornstarch until smooth.
• 2 gradually stir in water and vinegar.
• 3 cook and stir over medium heat until mixture is thickened and smooth.
• 4 remove from heat and add mayonnaise, sour cream and butter.
• 5 stir until butter is melted and mixture is smooth.
• 6 cool in refrigerator.
• 7 in a large bowl, just before serving, combine broccoli, cashews, swiss cheese, oranges, raisins, bacon and red onion.
• 8 add cooled dressing and toss all to coat.

Basque Salad

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 3 bell peppers
• 3 medium tomatoes
• 1 large cucumber
• 1 onion
• 1/3 cup red wine vinegar
• 3/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon sugar
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon marjoram
• 1/2 teaspoon parsley
• crouton

Recipe

• 1 seed and dice the peppers and tomatoes.
• 2 peel, seed, and dice the cucumber.
• 3 peel and dice the onion.
• 4 toss vegetables in a large bowl.
• 5 in a medium bowl whisk together the vinegar, oil, and seasonings.
• 6 pour over vegetables and toss.
• 7 refrigerate for 3 hours before serving.
• 8 if desired add croutons before serving.

Apple Cinnamon Gelatin Salad

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1/2 cup cinnamon red-hot candies
• 1 1/2 cups boiling water, divided
• 1 (3 ounce) package cherry jell-o
• 1 cup chopped apple, cored but not peeled
• lemon juice
• 1 cup chopped celery
• 1/2 cup coarsely chopped pecans

Recipe

• 1 dissolve the cinnamon red-hots in 1/2 cup of the boiling water. dissolve the cherry jello in remaining 1 cup boiling water. add the dissolved cinnamon water and refrigerate until the consistency of unbeaten egg whites.
• 2 fold in the chopped apples which you have tossed with a little lemon juice, celery and pecans. pour into mold and refrigerate until set.
• 3 note: sometimes i use only 1 cup total boiling water for dissolving the red-hots and jello. i then leave out the remaining ingredients and add a 16-ounce can of applesauce. pour into a mold and refrigerate until set.

Basque Lamb Shanks

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lamb shanks
• 10 tablespoons lite olive oil
• 12 cloves garlic, peeled
• 1/2 lb mushroom, button sized
• 3/4 cup chicken broth
• 1/2 cup burgundy wine
• 1 cup navy beans, cooked with garlic below
• 4 cloves garlic (use canned and bring to a boil with the garlic)
• salt
• pepper
• 1/2 cup fresh parsley, chopped
• 1/4 cup vinegar

Recipe

• 1 brown the shanks in a dutch oven in 2 tbsp oil, remove shanks.
• 2 add 4 cloves of garlic and the mushrooms, brown well.
• 3 return shanks to the pot, add wine and the broth.
• 4 cook covered, in a 350f oven for about 2 hours (add more broth if needed) until the meat falls off the bone.
• 5 meanwhile prepare your beans, if starting from scratch boil the beans with 4 cloves of garlic until they are tender, if using canned bring them to a boil with the garlic and let them steep.
• 6 remove the garlic from the beans.
• 7 remove bones from the shanks.
• 8 add beans to the meat and heat through.
• 9 meanwhile prepare the sauce combining 4 cloves of minced garlic,salad oil, parsley and vineger, you may warm the sauce or have it at room temp.
• 10 serve the sauce on the side.

Alexander's Orzo And Wild Rice Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 4 1/2 tablespoons balsamic vinegar
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon fresh garlic, minced
• 1/2 tablespoon french dijon mustard
• 1/2 tablespoon sugar
• 3/8 cup canola oil
• 3/8 cup extra virgin olive oil
• 1/2 tablespoon fresh basil, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups orzo pasta, cooked
• 1 cup cooked wild rice
• 1/4 cup red onion, diced
• 1/4 cup currants
• 1/8 cup canned corn niblet
• 1/4 cup toasted almond
• 1 tablespoon parsley, chopped
• 3 tablespoons red peppers, diced
• 3 tablespoons yellow peppers, diced
• 1/2 cup green onion, sliced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon garlic granules
• 1/8 cup fresh basil, cut in slivers

Recipe

• 1 for dressing: dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring).
• 2 fold in the mustard, basil, salt and pepper. slowly add oils, while whisking vigorously. refrigerate.
• 3 use only 1/2 cup of dressing for salad.
• 4 place all other ingredients in a mixing bowl and mix well.
• 5 serve ice cold, 38-40°f shelf life mixed is two hours.

Basquet Of Eggs Baked Omelet

Total Time: 48 mins Preparation Time: 28 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 slices bacon
• 1 (20 ounce) package simply potatoes diced potatoes with onion
• 1 small red bell pepper, cut in 1/4-inch dice
• 2 garlic cloves, minced
• 8 eggs
• 1 teaspoon spanish paprika
• 1/2 teaspoon dried ancho chile powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, grated
• 1/4 cup sun-dried tomato, chopped
• 1 (8 ounce) package frozen salad shrimp, thawed
• 4 ounces mozzarella cheese, shredded

Recipe

• 1 heat a 12" oven-proof skillet over medium-high heat.
• 2 cook bacon until crisp, about 10 minutes. drain, crumble, and set aside.
• 3 pour off and discard all but 1 tablespoon of bacon grease.
• 4 add potatoes to skillet, cover, and cook over medium-high heat for 15 minutes, stirring every 3 minutes.
• 5 stir in red bell pepper and garlic and cook for 3 minutes more.
• 6 remove skillet from heat.
• 7 preheat oven to 375°f.
• 8 beat together eggs, paprika, ancho powder, thyme, black pepper and parmesan cheese.
• 9 stir tomatoes, shrimp, and reserved bacon into skillet mixture.
• 10 add egg mixture and sprinkle mozzarella on top.
• 11 place skillet in oven and bake for 20-25 minutes, or until eggs are set an mozzarella is melted.