You are going to fall in love with this wonderful casserole…make it the night before and stick it in the fridge until ready to bake!!  It also makes wonderful hors d’ oeuvres cut into squares and served warm or cold.

1. Grease a 9 x 13 inch Pyrex pan with butter.
2. Place croutons in greased pan.  Layer with ham, onions, pepper and cheese.
3. Mix together eggs, mustard and milk; pour over casserole.
4. Cover and refrigerate overnight.
5. Remove casserole from refrigerator one hour before cooking (you need to bring it to room temp.)
6. Bake at 325’, uncovered, for 1 hour or until eggs are cooked through.
7. Let sit 10 minutes before serving.
8. ENJOY!!

This is the only way I will cook corned beef…

Wrapped in foil and oven baked, no mess to clean-up and the BEST part…the corned beef comes out PERFECTLY cooked every time.

1. Preheat oven to 325’.
2. Cut a piece of foil 3 times larger than your 9” x 13” baking pan.  Line pan with foil.
3. Rinse the corned beef with cold water and pat dry with paper towels.  Trim off the outer layer of fat.  Place meat in foil lined pan.  Coat the top of meat with an even layer of hot sauce.  At this point you may add carrots and halved small red potatoes around the corned beef.  Bring up the foil edges and fold to make an airtight seal.
4. Bake for 3 ½ hours.  Remove from oven and let sit for 10 minutes.  Carefully open foil, remove corned beef (and veggies if used).  Slice and serve your perfectly cooked corned beef!

I love the addition of fresh rosemary in my Meyer lemon bars…they complement each other nicely!

1. Preheat oven to 350’. Place flour, powdered sugar, salt, rosemary and zest in food processor. Pulse a few times to mix. Cut cold butter into ½ inch slices and add to food processor; pulse until butter is the size of small peas. Press this mixture evenly into a foil lined 9x13x1 inch baking pan. Bake 15 to 20 minutes; until crust is just starting to turn golden brown.
2. While crust is baking: in the same food processor put eggs, lemon juice and sugar. Pulse just a few times to blend. Let sit until crust comes out of the oven.
3. When crust is done: lower oven temperature to 325’, pulse egg mixture a few times to blend and then pour slowly on top of hot crust. Return to oven and bake just until set, about 20 minutes. It is done when the top no longer jiggles when you shake the pan.
4. Let cool on the counter and then refrigerate overnight so that the flavors can mingle. Carefully remove foil from pan and cut into 2×2 inch bars. Sprinkle with powdered sugar. Serve at room temperature.

1. Slice loaf lengthwise down the center. Sprinkle each side evenly with grated cheese.
2. Put under the broiler until cheese is melted and starting to turn golden.
3. Layer meats on bottom half of loaf, starting with coppa, prosciutto and then salami.
4. Mix together olive oil, vinegar and garlic. Toss with arugula. Pile on top of meat.
5. Top with loaf top. Slice and serve immediately.

1. Peel and coarsely shred potatoes.  Wring moisture out of potatoes in a clean dish cloth.
2. Heat 2 TBSP. oil in a heavy-bottomed 12 inch frying pan.  When the pan is very hot sprinkle in the shredded potatoes, do not pack down, you still want to see the bottom of the pan.  Sprinkle with garlic powder and pepper.  Cook without touching over medium-high heat until you see the bottom turning golden brown.  Turn heat to medium, watching carefully that they do not burn, and cook for 3 minutes. Loosen the bottom with a spatula and carefully invert onto a dish.
3. Add remaining 2 TBSP. oil to pan, return heat to medium-high, and slide potatoes back into the pan browned side up.  Sprinkle with garlic powder and pepper.  Cook until bottom has turned a nice golden brown, adjust heat and cook for another 3 to 4 minutes until done to your liking.
4. Sprinkle cheese evenly over top of potatoes.  Continue cooking until the cheese has melted and has started carmelizing on the bottom of the pan (that’s the yummy part).
5. Cover the top of your golden, cheesy potatoes with the green onions and ENJOY!!

1. Dice bacon and cook in frying pan over medium to medium-low heat, stirring occasionally, until crispy.  Remove bacon from pan and drain on paper towel lined dish.  Reserve ½ cup of the bacon fat and return to warm frying pan over low heat.  Add sugar, vinegar, mustard, ginger, orange juice and orange zest.  Whisk until sugar dissolves.  At this point, dressing may be kept in the refrigerator for up to two weeks.
2. Toss together spinach and arugula in a large salad bowl.  Add orange sections, pomegranate, bacon and blue cheese.  Rewarm dressing, if it is necessary, in the microwave until hot.  Pour over salad, toss and serve immediately.

Note:  Feel free to add toasted nuts, about 1 cup, of your choice.  Also, substitute pomegranate with 1 cup dried cranberries.

1. Mix flour, salt and pepper in a gallon size freezer bag.  Add beef in batches, shaking to evenly coat with mixture.  Set aside while you heat oil in a large Dutch oven.  Brown beef evenly in batches, about 6 minutes per side, over medium-high heat.  (You want a nice dark carmelization on all sides.)
2. Remove beef from Dutch oven and set aside.  Add remaining ¼ c. olive oil to pot and sauté onion, carrots and celery 3 minutes, stirring.  Stir in garlic.  Add tomatoes, bay leaves, thyme, vermouth, brandy and olives.
3. Return beef to the Dutch oven, covering evenly with sauce.  Cover and bake at 325’ for 4 to 5 hours, until beef is tender enough to cut with a fork.

Note:   This dish is even more spectacular reheated the following day.

Serve over mashed potatoes or polenta.

1. Preheat oven to 425’.  Line a large baking sheet with foil and top with onion, carrot, celery and poblano.  Toss with olive oil to coat evenly.  Roast until vegetables are nicely browned on the edges, about 20 minutes, stirring half-way through.
2. In a 4 quart Dutch oven combine roasted vegetables, rinsed split peas, turkey/ham, thyme, chicken broth and water.  Bring to a boil.  Reduce heat, cover and simmer for 45 minutes.
3. Remove thyme sprigs and turkey/ham bone.  Add frozen peas and simmer 5 minutes.  Use an immersion blender to puree soup (I like to leave a little texture).  Dice meat from your bone and stir into soup.  Season to taste with salt and pepper.

6  Servings         Cooking time:  1 hr. 10 minutes

1. In a small saucepan, stir until combined:  1 cup vinegar, olive oil, tomato paste, salt and pepper.  Bring to a simmer.  Remove from heat and let cool.
2. Breakdown cauliflower into small flowerettes and put into a large pot with sliced carrots.  Cover with 4 cups water and add remaining 1 cup vinegar.  Bring to a boil and cook just until al dente, 3-5 minutes.  Immediately drain into strainer and let cool.
3.  In a large glass bowl mix together undrained onions, pimentos and green olives.  Add tomato sauce, dill pickles, tuna, black olives and cooked cauliflower and carrots.
4. Let chill overnight.
5. Serve with crackers or cocktail forks.

1.  Finely chop onion, garlic, celery and red pepper, then saute in olive oil for 5 minutes, stirring occasionally.

2.  Cover mushrooms with boiling water and let sit 5 minutes.  Mince mushrooms and parsley and add to pot.

3.  Add tomatoes, tomato juice, bay leaf, whole clove and red wine.  Drain canned clams and add the liquid to the pot.  Reserve clam meat. Add salt and pepper to taste.  Simmer sauce for 1 hour.

4.  Into simmering sauce layer your seafood in the following order:  halibut, prawns, scallops, reserved clams, crab meat, clams/mussels.  Put the lid on the pot and simmer about 10 minutes, or until clams/mussels have opened all the way.  At this point all of the seafood should be cooked through and your Cioppino is ready to serve.  Note:  Do not stir the pot after you have layered in the seafood.

Serve with Sourdough French Bread & butter.