Pizza, anyone? Pizza recipes

European Style Pizza


1 pre-made pizza crust

1 1/2 cups crushed tomatoes

1 TBLS olive oil

1 cup mozzarella cheese


Pre-heat oven to 400 degrees. Place crust on pizza pan and drizzle olive oil over it. Evenly pour crushed tomatoes over crust, then sprinkle with cheese. Bake for 15 to 25 minutes, or until cheese is melted and crust is crispy. Serves 2 to 4.





Nancy’s Sausage Pizza


1 package link type pork breakfast sausage, sliced 1/2 inch thick

1 fresh or frozen pre-made pizza crust

1 jar pizza sauce

1 TBLS olive oil

1 tsp dried basil

1 tsp garlic powder

1 ½ cups part-skim mozzarella cheese


Pre-heat oven to 400 degrees. Place pizza crust on a baking sheet or pizza pan. drizzle with olive oil. Evenly spoon on pizza sauce, and sprinkle with basil and garlic powder. Layer sausage on top and sprinkle with cheese. Bake for 15 to 25 minutes, or until cheese is melted and crust is done baking. Serves 2 to 4.


Nancy’s “West Troy” Pizza

SAUCE:

28 oz can, crushed tomatoes

3oz can tomato paste

2 Tbls Romano cheese

2 Tbls parmesan cheese

1 ½ tsp dried oregano

1TBLS garlic powder, or, 3 tsp fresh garlic, minced

2 tsp black pepper

3 tsp granulated sugar

2 ½ tsp dried basil


In a bowl, whisk all ingredients together. Refridgerate for at least one hour before using.


Pre-heat oven to 400 degrees.


2 cups shreaded mozzerella

2 ½ cups Polish kilbasa sausage, sliced ½ inch

2 to 3 Tbls olive oil

½ tsp black pepper

¼ tsp salt

1 cup sweet or yellow onion, sliced thin

Ready-made pizza crust


Place pizza shell on a pizza pan or large baking sheet. In a skillet, season onions with salt and pepper, and cook in the olive oil, until soft. Drain and set aside. Remove sauce from fridge. Spoon evenly over the pizza shell. Top with onions and sliced Polish sausage. Sprinkle with shredded mozzarella. Bake for 15 to 20 minutes, or until cheese just barely starts to brown and meat is cooked. Serves 4 to 6.


Dieter's Pizza



1 oz (2 thin slices) fresh bread. toasted

1 cup roasted red peppers

2 1oz slices. part-skim mozzarella

½ tsp garlic powder

½ tsp oregano


Pre-heat oven to 375 degrees. Lay roasted peppers on bread slices. Top with cheese and sprinkle with garlic powder and oregano. Bake until cheese melts, about 5 to 7 minutes. One serving (can be doubled or more for two or for hors d’oueves.)


Nancy’s Pizza Bianca w/Broccoli & Smoked Salmon

2 tablespoons butter or olive oil

1 small yellow onion, diced

2 clove garlic, minced

1/4 cup heavy cream

Salt and freshly ground black pepper

1 1/2 cups ricotta cheese

2 tespoons dried orgeano

1 cup smoked salmon, finely chopped

1 cup frozen chopped broccolli, thawed

1/4 teaspoon salt

1 1/2 cups part-skim mozzerella cheese, shredded

1 Tablespoon parsley, finely chopped

2 small to medium sized pizza crusts

Pre-heat oven to to 400 degrees, Fahrenheit

In a large saucepan, melt butter over medium heat. Add onion and saute until soft and transparent, about five minutes--do not allow onion to brown! Add garlic, and continue to saute for one minute. Slowly stir in the cream, reduce heat slightly to medium-low, and continue to cook, stirring, until cream thickens, and sauce is slightly reduced--about 3 to 5 minutes. Remove sauce from heat, season with salt and pepper to suit your own taste.

Prepare crust. Spread an even layer of sauce on crust, leaving an untouched border of 1/4 to 1/2 inch on the edges. In a bowl, stir together ricotta cheese, salmon and orgegano. Spread the ricotta mixure in an even layer over the sauce. Layer brocolli evenly over ricotta mixture. Sprinkle an even layer of Mozzerella cheese over broccolli.

Bake for 20 to 25 minutes--check progress occasionally, or until cheese is melted and crust is lightly browned. Serves 8 to 12.


BBQ Chicken Pizza


1 medium sweet or yellow onion, halved and sliced

1 TBLS butter or margarine

18 oz. fully cooked shredded BBQ chicken (can shred a homemade BBQ or store made BBQ flavor rotisserie chicken, or use a ready made brand, such as Lloyd’s)


1 bottle your favorite BBQ sauce

1 fully cooked fresh or frozen (thawed) regular or wheat pizza crust

1 cup sharp cheddar cheese, shredded


Pre-heat oven to 400 degrees. In a large skillet, grill onions in butter, until soft and slightly browned. Meanwhile, prepare chicken according to package directions (stovetop or microwave). Lay pizza crust on a baking sheet or pizza pan. Smoothly spread BBQ sauce over crust. Next, cover top of pizza, all but about 1 inch of the edge, with BBQ chicken.. Sprinkle cheese over top and bake for 12 to 15 minutes, or until cheese is melted. Serves 2 to 4.


Nancy’s Smothered Onion Pizza


1 pre-made pizza crust

2 sweet Vidalia onions, halved and sliced

1/2 tsp each, salt & pepper


2 TBLS olive oil

1 jar pizza sauce

1 tsp garlic powder

½ tsp black pepper

1 1/2 cups Monterey Jack cheese, shredded


Pre-heat oven to 400 degrees. In a large skillet or on a griddle, season onions with salt and pepper, and grill onions until soft and slightly browned. Place pizza crust on a baking sheet. Evenly spread pizza sauce over it, leaving some space along the edge for a crust. Sprinkle garlic powder and black pepper over sauce. Smother sauce with all the onions, and cover with cheese.. Bake for 15 to 25 minutes, or until cheese melts and crust is browned. Serves 2 to 4.


Nancy’s Little Taste of New England Pizzas


2 English muffins, split and lightly toasted

½ cup apple butter (can sub. apple jelly)

½ cup small curd cottage cheese

dash, salt

1 ½ TBLS walnuts, very finely chopped (optional)

½ cup Cabot mild cheddar cheese, shredded


Heat broiler. Place muffins on baking sheet. Spread each half with the apple butter. Top with dollops of cottage cheese, and sprinkle with a tiny amount of salt. If desired, sprinkle with walnuts. Sprinkle each half with equal amounts of cheddar cheese. Broil for 3 to 5 minutes, or until cheese melts. Serves 2.




June’s English Muffin Pizza



4 Thomas’ English muffins, split

1 cup pizza sauce

1/2 teaspoon garlic powder

1 teapoon dried oregano or Italian seasoning blend

1 slice part-skim mozzarella, broken into small pieces


Heat broiler. Place muffins on baking sheet. Spoon equal amounts of sauce on muffins. Sprinkle garlic powder over sauce and top with cheese, and a sprikle with oregano or Italian seasoning. Bake for 5 to 7 minutes, or until cheese melts. Serves 1 or 2.

Side Salads: Recipes

At Dusty's Virtual Diner, we like to give our 'patrons' a wide variety of "sides" to go with their meals.

Country Coleslaw


4 cups green cabbage, shredded

1/2 cup red onion, chopped

1 medium carrot, peeled and grated

1/3 cup white vinegar

2 TBLS vegetable oil

2 brown eggs, beaten

2 TBLS granulated sugar

1 tsp yellow mustard

¼ tsp salt

1/8 tsp bottled hot sauce (optional)


Place cabbage and onions in a large bowl, set aside. In a saucepan, stir together remaining ingredients. Simmer, stirring, until sauce thickens and becomes creamy. Allow sauce to cool and then pour over vegetables. Toss thoroughly to coat and refrigerate for 2 to 3 hours. Serves 4 to 6.



Nancy's Brookside Macaroni Salad

2 cups elbow macaroni, cooked, rinsed and drained
3 hard-boiled eggs, chopped
2 Tablespoons onion powder, or 2 Tablespoons finely minced onion
1 medium to large carrot, peeled and grated
1 Tablespoon fresh dill, finely chopped
2 cups Helman's Real Mayonnaise, or your favourite brand mayonnaise
2 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed

In a large bowl, blend all ingredients together. Cover and refrigerate at least one hour, to allow flavors to blend. Serves 4


Cold Macaroni & Cheese Salad


1 cup Helman’s Real Mayonnaise

1/4 cup whole or 2% milk

2 cups elbow macaroni, cooked until tender

2 cups New York state or Vermont sharp cheddar cheese, cubed

2 large ripe vine tomatoes, cored and diced

1 TBLS onion powder, or 1 sm. yellow onion, chopped

1 cup cooked ham, diced small

1/4 tsp granulated sugar (optional)



In a large bowl, blend mayonnaise with milk until thoroughly mixed together. Stir in remaining ingredients, including sugar, if desired. Toss until thoroughly coated and chill 1 hour. Serves 4 to 6


Carrot-Raisin Salad


4 cups carrots, peeled and shredded

2 cups seedless raisins

1 cup Helman’s Real Mayonnaise


In a large bowl, combine all ingredients until well blended. chill for 1 hour and serve. Serves 4.



Waldorf Salad for Two


2 large delicious apples

1 cup seedless raisins

1/4 cup Helman’s Real Mayonnaise, or your favorite brand mayonnaise


Slice apples into quarters and core. Dice apples into small chunks, and place in a bowl. Add raisins and mayonnaise and toss until thoroughly blended. Chill 1 hour. Serves 2.

NOTE: For a more elegant version, try adding bits of smoked turkey or salmon, slivered almonds, and/or dried cranberries.


Nancy's Cold Baked Beans

1 17-oz can Grandma’ Brown’s Baked Beans

1/4 cup maple syrup (can substitute brown sugar.)

1/4 cup yellow or sweet onion, chopped

1 to 2 Tablespoons butter or margarine

1 tsp yellow mustard

2 slices bacon

Pre-heat oven to 325 degrees. In a skillet, melt butter, saute onions until soft. In a bowl, combine cooked onion with all remaining ingredients--EXCEPT bacon, and mix together until well-blended. Turn into a small casserole dish or baking pan. Lay strips of bacon on top. Bake for 30 minutes. Cover and refrigerate for at least 2 to 3 hours before serving, but overnight is best. Remove bacon before serving. Serves 2 to 4.

NOTE: When I'm extra-busy, I sometimes will substitute 1/4 Tablespoon of onion powder, emliminating the sauteed onions.

All-American hot dog recipes

No matter what you call them: hot dogs, weiners, franks, frankfurters....there's nothing like the good ol' American hot dog! Here's some recipes to help you enjoy this simple treat:


New York Dogs


1 lb Nathan’s or deli German franks, boiled

1 bottle tomato ketchup

2 Bermuda or Spanish onions, halved and sliced thin

2 ½ to 3 TBLS butter or margarine

8 frankfurter buns, steamed or toasted


In a large saucepan, cook onions in butter until browned. Add ketchup and simmer over low heat for 20 minutes, stirring constantly. Place hot dogs in buns and spoon sauce over them. Serves 4 to 8


Nancy’s Midwestern Franks


1 package all beef franks

½ cup diced tomatoes, drained

½ cup cucumbers, peeled and diced

½ cup corn relish

yellow mustard (Optional)

8 frankfurter buns


Boil or grill franks and place in buns. If desired, spread each frank with equal amounts of mustard. Evenly top each frank with tomatoes, cucumbers and corn relish. Serves 4 to 8.


Cheese Dogs



6 frankfurters

2 slices American cheese, sliced into 1/2 inch strips

yellow mustard

6 hot dog buns


Pre-heat over to 350 degrees. Slice franks halfway down the middle. Spread a small amount of mustard into each slit, (about 1 to 2 tsp). Insert a strip of cheese into each slit (discard any leftover cheese). Place hot dogs in buns. Wrap bottom halves of buns with aluminum foil, place next to each other in a small baking pan and bake for 12 to 15 minutes. Allow to cool slightly before serving. Serves 4 to 6.


BBQ Franks


1 TBLS vegetable oil

1 medium yellow onion, sliced thin

1 clove garlic, crushed

1 8oz can tomato sauce

¼ cup brown sugar, packed

¼ cup cider vinegar

3 tsp chili powder

1 tsp salt

¼ tsp ground cinnamon (optional)

1 lb beef franks

8 frankfurter buns, toasted or untoasted


In a skillet or on a grill, grill franks. Meanwhile, in a large saucepan, heat oil. Add onion and garlic and cook, stirring, until onion is soft. Stir in tomato sauce, brown sugar, vinegar, chili powder, salt and cinnamon, if desired. Simmer, uncovered, for 5 minutes. Stir mixture from time to time. Place franks in buns and pour equal amounts of sauce over them. Serves 4 to 8. (If desired, add chopped onion and/or grated cheddar cheese over franks.)


Nancy’s Alamo Franks


1 package hot dogs

1 cup salsa

1 cup taco cheese

½ cup mild or hot taco sauce

8 frankfurter buns


Grill, boil or microwave franks. Place in buns. Drizzle a little taco sauce over each frank, evenly spoon salsa over each one and sprinkle with taco cheese. Serves 4 to 8.


Country Fair Corn Dogs

3/4 cup yellow cornmeal
3/4 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2/3 cup milk
10 Popsicle or craft sticks
10 hot dogs
Frying oil


In a large bowl, throughly blend the flour with the salt and baking powder. Blend in cornmeal and beaten egg. Stir in milk until well blended, and a thick, smooth batter is formed. Let it rest for 5 minutes.

Heat oil to 375 degrees Fahrenheight. Stick craft sticks into hot dogs. Dip in batter until thoroughly coated, then carefully place hot dogs in hot fat. Fry until golden brown, approximately 5 minutes. Drain on paper towels and serve.




“Nancy’s Special” Franks: (Beef chilli Sauce for Hot Dogs)


½ lb ground beef

3 TBLS vegetable oil

2 1/2 cups yellow onion, very finely chopped

1 1tsp salt

1 TBLS chili powder

½ cup water (more may be added, depending on how thick you like it.)

Also:– 6 to 8 frankfurters

1 cup Bermuda or Spanish onion, chopped

Yellow mustard

Hot dog buns, steamed or toasted



In a large skillet, cook onions in oil until soft. Set onions aside, but do not drain fat from pan. Add meat to skillet and brown, making sure the meat is finely crumbled. Stir in onions and transfer contents of skillet to a large saucepan. Stir in remaining ingredients and slowly simmer covered, over very low heat, for about 20 to 25 minutes, stirring occiasionally, being careful not to let it burn.

Boil, steam, fry, grill or bake hot dogs. Place in buns, top with yellow mustard, raw chopped onions and meat sauce. If desired, can also be served with warm sauerkraut. Serves 4to 8.

Refrigerate any leftovers at once. Will keep in refrigerator for up to three days. Makes approximately 3 ½ to 4 cups of sauce.

American Fried Chicken Recipes

Aunt Carrie’s Fried Chicken


1 frying chicken, cut up into serving pieces

2 tsp salt

1 ½ tsp black pepper

pinch, cayenne pepper

1 large brown egg

1 cup plus 1 TBS of all-purpose flour

½ cup of whole milk

Crisco shortening or corn oil–aprrox. 1 ½ cups


In a large bowl, thoroughly blend together flour with seasonings. In a separate large bowl, whisk together the milk, 1 Tbls of the flour mixture and egg, until thoroughly blended. Meanwhile, heat fat in a large, deep skillet, over medium-high heat, until it barely starts to sizzle. Dip individual chicken parts in milk mixture, then in flour, and repeat. Shake off excess flour and VERY CAREFULLY place in skillet, spaced well apart. Chicken pieces should be half-covered with the hot fat. Brown chicken on one side, then turn over to continue browning. Reduce heat to lowest possible setting. Cover skillet and continue cooking for about 10 minutes. Return heat to medium-high, and continue browning chicken, approximately 5 minutes per side. Drain chicken on paper towels and serve. Serves 3-4.


New England Oven-Fried Walnut Chicken



1 2 21/2 to 3 lb fryer, cut into serving pieces

1 cup Bisquick baking mix (can sub. any dry biscuit mix)

1 tsp salt

1 tsp garlic powder

½ cup walnuts, very finely chopped

1 cup evaporated milk

½ cup melted butter or margarine



Pre-heat oven to 375 degrees. In a large bowl, combine Bisquick with salt, garlic powder and nuts. Pour milk into a separate bowl. Dip chicken parts in the milk, coat with flour-nut mixture. Place chicken in a large baking pan. Pour the melted butter over every piece of chicken–add a small amount more, if need be. Bake, uncovered, for one hour, or until chicken is done. Serves 4 to 6.


Nancy’s Oven-Fried Chicken


2 chicken leg quarters

¼ cup melted butter or margarine

2 cups all-purpose flour, well seasoned with salt, pepper and onion powder (can sub. Mrs. Dash for salt and pepper)


Pre-heat oven to 425 degrees. Thoroughly coat all sides of chicken with flour. Pour melted butter in the bottom of a baking pan. Arrange chicken in pan and bake for 25to 35 minutes, or until chicken is tender and coating is golden brown. Serves 2 (can easily be doubled to serve four.)


Nancy’s Fried Chicken ala Albany



6 boneless, skinless chicken breasts

1 Tbls Dijon mustard

pinch, cayenne pepper

pinch, garlic salt

2 cups fine dry bread crumbs

1 egg, beaten

¼ to ½ stick butter or margarine (more can be used, if needed)

12 oz. of Vegetable juice (may sub. tomato juice, if desired)

Herbed soft cheese (goat cheese or any kind of mild soft flavored cheese), finely crumbled (optional)



Pre-heat oven to 350 degrees. In a bowl, combine egg with mustard, cayenne and garlic salt and whisk until well blended. Dip chicken pieces in egg mixture and coat with bread crumbs. Heat butter in a skillet, and brown chicken. Place chicken in a greased casserole. Pour vegetable juice over chicken and bake for 40 minutes. If using cheese, sprinkle cheese over chicken. Continue to bake 10 minutes longer. Serves 4 to 6.




Oniony Oven-Fried Chicken


4 chicken leg quarters or boneless skinless chicken breast halves

¾ cup melted butter or margarine

1 ¼ TBLS Worcestershire sauce

1 tsp hot sauce (optional)

1 tsp spicy brown mustard (can sub. yellow mustard )

1 tsp salt

½ tsp black pepper

1 can French fried onions


Pre-heat oven to 350 degrees. In a large bowl, combine butter with Worcestershire, hot sauce (if desired), mustard, salt and pepper. Place French fried onions in a separate bowl. Dip chicken in sauce and then coat with onions. Lightly oil a baking pan with vegetable oil or cooking spray. Arrange chicken in bottom of pan and drizzle top of chicken with any remaining sauce. Bake for 35 to 40 minutes. Serves 4.

OVEN FRIED CHICKEN

Seafood salad recipes

Crab-Stuffed Egg and Tomato Salad



6 extra-large hard boiled eggs, shelled and halved

3/4 cup cooked or canned crab meat, finely flaked

1/3 cup mayonnaise

1 TBLS lemon juice

1/4 tsp salt

1/4 tsp onion powder

1/2 tsp yellow mustard

1 tsp pimento, finely chopped (optional)

2-3 large ripe tomatoes, cored and sliced 1/2 inch

3-4 TBLS Greek or Caesar salad dressing


Halve eggs and scoop out yolks. In a bowl, combine yolks with mayonnaise, lemon juice, salt, onion powder, mustard, pimento (if desired) and crab meat. Gently mix until well blended. Arrange tomato slices in a bowl or on a platter. Stuff crab mixture into egg halves, and place on tomatoes. If you find that you have more tomatoes than eggs, alternate arrangement by placing stuffed eggs on every other tomato slice. Lightly drizzle dressing on tomatoes only. Serves 4-6.



Tuna, cheddar and tomato salad



4 large size ripe tomatoes

2 regular size cans, solid white tuna, packed in water

1/2 cup extra sharp cheddar cheese, or any hard, strongly flavored cheese, finely grated.

1/2 cup celery, peeled and very finely chopped

2 1/2 TBLS bottled creamy ranch dressing or your favorite creamy dressing

1/2 head, iceberg lettuce


Drain liquid from tuna. Set aside. Cut tops off of tomatoes. Scoop out core, leaving about a 1/2 inch thickness. In a bowl, mix together tuna, cheddar, celery and dressing. Stuff tomatoes with tuna mixture, and serve on little nests of lettuce. Serves 4.



Salmon-apple Salad


2 cans skinless boneless salmon, drained (can sub. tuna or tiny shrimp)

1 cup red delicious apples, cored and diced

1 cup yellow delicious apples, cored and diced

½ cup mild cheddar cheese, diced small

1 tsp onion powder

½ tsp lemon juice

3 TBLS sour cream ranch dressing

1 head romaine lettuce

2 to 3 TBLS crisp cooked bacon, crumbled


In a large bowl, toss salmon, apples, cheese, onion powder and lemon juice with ranch dressing. Serve on a bed of lettuce leaves., and top with crumbled bacon. Serves 2 to 4.


June's Simple Tuna-Macaroni Salad

1/2 small box of elbow macaroni, cooked, rinsed and drained.
2 cans solid white tuna (can substitue chunk light tuna), drained & flaked
3/4 to 1 cup Helman’s Real Mayonnaise (or, more or less to taste)
1 TBLS onion powder or 2 tablespoons finely minced onion

Blend all ingredients together in a large bowl, then chill before serving. Serves 4 to 6.

Burgers and Fries: recipes

American Burger


2 lbs lean ground beef

salt and pepper, to taste

2 TBLS ice water

1/4 cup butter or margarine

1 cup diced onions

catsup

mustard

hamburger buns

sliced dill pickles (optional)


Combine meat with salt, pepper and ice water. Form into 6 individual patties. Set aside. In a skillet, melt butter. Add onions and saute onions until soft. Set aside. Grill hamburger buns in remaining melted butter, until edges are browned. Set aside. Remove any remaining butter from skillet. Grill hamburgers, over medium-high heat, 5 to 7 minutes per side, or until cooked to desired doneness. Add catsup, mustard and onions to bottom half of grilled buns. Top with burger, and if desired, season burger with additional black papper, add top half of bun, and serve. You can add pickle slices to the burger, if desired. Serves 6.


Bleu Cheese and Onion Burger


1 lb ground beef

1 packet dry onion soup mix

1/4 cup of very cold water


black pepper (to taste)

1 small bottle bleu cheese salad dressing

4 hard rolls, split in half


In a bowl, mix ground beef with dry onion soup mix. Divide into fourths and form into four quarter beef patties. Grill approx. 6 to 8 minutes per side, or until desired doneness. 2 minutes before serving, pour a small amount of bleu cheese dressing over each burger. Place on buns, and sprinkle with desired amount of black pepper. Serves 4.



Nancy’s Yellowstone Burger




4 fresh store-made 80-85% lean ground beef patties.

4 slices yellow cheddar or American cheese

1 cup (minimum) Open Pit or your favorite bottled BBQ sauce

8 frozen onion rings, baked according to package directions (optional)

4 toasted hamburger buns


Pre-heat skillet or grill to medium-high heat. If patties or too thick for your liking, place them on a clean flat surface and press down with the palm of your hand, to desired thickness. Place patties in skillet. Cook approximately 5 to 7 minutes, or until edges brown and juice forms in the middle. Flip over and continue cooking 2 to 3 minutes. (Less time for rare/medium rare burgers) Place cheese over patties, and continue cooking 3 to 4 minutes longer, or until cheese is melted. Place on buns and top each patty with two onion rings (if desired). Smother top of burger with 1/4 cup (or more, if you like it) of the BBQ sauce. Add top bun and serve. Excellent served with steak fries and cola. Serves 4.


Nancy’s Adirondack Burger

1 lb ground chuck

2 TBLS A-1 or HP brand, steak sauce

2 TBLS tomato catsup

A few drops bottled hot sauce (optional)

2 cups onions, thinly sliced

1/4 cup butter or margarine

salt and pepper, to taste

8 thick slices of fresh baked crusty bread, grilled in butter, or toasted.

Lettuce and sliced tomatoes (optional)

In a bowl, combine meat with steak sauce and catsup (and hot sauce, if desired). Set aside. In a skillet, melt butter. Add onions and saute until very soft and transparent, seasoning with salt and pepper, to your taste. Form meat in to six individual 1/4lb meat patties. Cook to desired doneness, approx 5 min. per side, or longer for well-done.

Top with sauteed onions, and, if using, add lettuce leaves and a slice of tomato. Cut and serve each burger, sandwich style--afixing a toothpick to the top of each half, to stablize the sandwich. If desired, top each burger with extra steak sauce. Serves 4.


Bayou Burger



1 lb 85 to 90% lean ground beef

1/4 cup tomato sauce

1/2 tsp black pepper

1/4 tsp salt

1 tsp bottled Louisiana hot sauce

3 small sweet or yellow onions, halved and sliced

1 large green pepper, cored and seeded, sliced into 1/4 inch strips

3 TBLS butter, margarine, or vegetable oil

4-6 hard rolls or hamburger buns, toasted or un-toasted



Place meat in a large bowl. With a fork, gently mix in tomato sauce, pepper, salt and hot sauce, until well blended. Form into 4 to 6 uniform patties. Heat butter or oil in a sauté pan. Add onions and peppers and sauté, stirring occasionally, until soft. Drain well on paper towels. Meanwhile, pre-heat grill or skillet to medium high heat. Grill patties 5 to 7 minutes. Flip over and continue grilling for 4 to 5 minutes longer. Place patties on the bottom half of each bun. Top with onions and peppers and serve. Serves 4-6.




Nancy’s Ranch Style Oven Fries


4 medium red potatoes, sliced into wedges

1 TBLS vegetable oil

1 tsp chili powder

1 tsp onion powder

¼ tsp garlic powder

¼ tsp salt


Pre-heat oven to 475 degrees. In a bowl, toss potatoes with oil and seasonings, until well coated. Spread out on a greased baking sheet. Bake for 35 to 40 minutes, turning over once. Serves 4.




New England Herbed Oven Fries

2 pounds baking potatoes, scrubbed, and sliced into wedges or sticks
2 Tablespoons olive oil
To taste: sea salt (or table salt), dried parsley, dried basil, dried thyme (crumbled), dried minced garlic or garlic powder, paprika.

Pre-heat oven and a greased baking sheet to 475 degrees F.

Place oil in a bowl blending thoroughly with desired amount of seasonings. Toss potato wedges or sticks in the seasoned oil, until thoroughly coated. Carefully remove baking sheet from oven, and spread the fries out in a single, even layer on the hot baking sheet. Place in oven and bake for 15 minutes. Carefully remove and turn the fries over, continue baking for an additional 20 minutes. Serves 4.