2 medium tomatoes, diced
1 mango, diced
1/2 red onion, diced
1 jalapeño, finely chopped
2 cloves garlic, finely chopped
Salt and ground black pepper, to taste

Combine all ingredients and add salt and pepper to taste.

1/4 cup extra-virgin olive oil
2 small yellow onions, cut in half and sliced thin
Salt and freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
2 cups zinfandel

Fricos:
1 1/2 cups sharp Cheddar, shredded

3 pounds ground beef
6 seeded burger rolls
2 beefsteak tomatoes, cut 1/3-inch thick
6 ounces spring mix salad green

Heat a 10-inch saute pan over high heat. When hot add the olive oil, onions, and season with some salt and black pepper. Reduce pan to medium-high and continue to cook for 10 minutes until caramelized, stirring often. Sprinkle in the thyme and continue to cook for one minute. Add the zinfandel and cook until wine is 2/3 reduced. Take off the heat and let cool to room temp.

For the Cheddar fricos: In an 8-inch non- stick pan heated over medium-high heat add 1/4 cup shredded cheese. Cook until cheese is light brown on the bottom. Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds. Remove to a plate to cool. Wipe pan and start again until 6 fricos are complete.

Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side. Place on a hot grill and cook until nicely browned, approximately 5 minutes. Turn over and continue to cook to desired doneness.

A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.

Place burgers on the bottom halves of the rolls, adding a generous helping of onions. Season the tomato slices with salt and pepper. Top the burgers with frico, tomato slice and greens. Roll up your sleeves and dive in.

Serving Size : 8

3 pounds boneless beef chuck roast – cut into 1 inch cubes
2 tablespoons olive oil
3 cloves minced garlic
3 tablespoons chili powder
2 teaspoons ground cumin
3 tablespoons all-purpose flour
1 tablespoon dried oregano
2 (14 oz) cans beef broth – divided
1 teaspoon salt
1/4 teaspoon ground black pepper

Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes. Reduce heat to medium and stir in the garlic.

In a small bowl, combine the chili powder, cumin and flour. Sprinkle over the meat and stir until evenly coated.

Crumble the oregano over the meat and pour in 1 1/2 cans of the broth.

Add the salt and ground black pepper, stir together well, bring to a boil, reduce heat to low and let simmer, partially covered for about 90 minutes.

Pour in remaining broth and simmer 30 minutes more, until meat begins to fall apart. Cool, cover and refrigerate to allow the flavors to blend.

1 lb. cooked kielbasa or Polish sausage, cut in half lengthwise, then sliced
1 pkg. (16 oz.) coleslaw blend
2 cans (14-1/2 oz.) ready to serve chicken broth
3 cups water
1 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. ground black pepper
2 cups mashed potato flakes

1. In Dutch oven, combine all ingredients except mashed potato flakes; mix well. Bring to a boil over medium
high heat, stirring occasionally.

2. Reduce heat to medium low; simmer 5 to 10 minutes or until cabbage is almost tender.

3. Remove Dutch oven from heat. Stir in mashed potato flakes.

Makes 6 servings (1-1/2-cups ea.)

~ 2 or 3 quail per person
~ 1 tbsp lemon juice
~ 1 cup Italian dressing
~ 2 or 3 dashes of worchestershire sauce
~ 1 or 2 tsp minced garlic

In a bowl mix together the lemon juice, Italian dressing, worchestershire sauce and garlic. You may need to double the recipe if you have a lot of quail.

Place the quail in a large bowl. Pour the marinate over the quail, covering it well.

Cover and place in refrigerator overnight. Remove cover every few hours and stir the quail around so that it coats evenly.

Grill the quail over medium heat. Brush often with the marinate. Grill until done turning and basting often.

Serve and Enjoy!

2 (20 oz. ea.) Cornish game hens
1 medium lemon, cut in half
1/2 tsp. salt
1/4 tsp. ground black pepper
1 bacon strip, diced, sautéed and crumbled, reserve drippings
1/4 lb. ground pork
1/2 cup apple, diced
1 TB raisins
1 TB chicken broth

Rub each game hen inside and out with the lemon. Sprinkle each cavity with salt and pepper; set aside.

In a sauce pan, cook the pork over medium heat until no longer pink; drain.

Stir in the apple, raisins, broth and bacon crumbles.

Loosely stuff into hens; skewer openings and tie drumsticks together. In the reserved drippings, brown hens on all sides. Place hens on a rack in a shallow roasting pan. Tuck wings under hens.

Bake, uncovered in the preheated 425º F., oven for 40 to 45 minutes, or until juices run clear and the meat thermometer reads 180º F.

Yield: 2 servings.

2 lb. ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 oz. ea.) tomato sauce, divided
1 tsp. dried thyme
1/2 tsp. dill weed
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
2 cups cooked rice
4 bacon strips, sautéed and crumbled
1 medium head cabbage (2 lb.), shredded
1 cup (4 oz.) shredded mozzarella cheese

In a large skillet, sauté the beef, onion and garlic over medium heat until meat is no longer pink; drain.

Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.

Layer a third of the cabbage in a greased 9″ x 13″ baking dish. Top with half of the meat mixture.
Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake at 375° F., for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Yield: 12 servings.

1 cup each sour cream, mayonnaise
juice from 3 limes
4 cloves garlic, crushed
1-1/2 cups each finely chopped cilantro; green onions, finely chopped
1 can (6 oz.) can black olives, pitted, drained and chopped
5 tsp. hot pepper sauce
to taste pepper

Directions
In a medium bowl, combine mayonnaise and sour cream, mixing
well. Add lime juice, garlic, cilantro, black olives, scallions, hot
pepper sauce, salt and pepper. Taste and adjust seasonings for
personal preference.

Refrigerate for 2 hours before serving to allow flavors to
blend. Serve with tortilla chips.

3 cups rotini(spiral pasta)
1 cups frozen sweet peas
1/4 cups chopped celery
8 oz. can tuna in spring water, drained & flaked
3/4 cups Parmesan peppercorn salad dressing
Red leaf lettuce

Cook pasta per directions.
Add peas last 4 minutes of cooking time.

Drain, rinse with cold water to cool. Drain well.
In large bowl, combine cooked pasta & peas, celery, tuna & salad dressing.

Toss gently to mix.
Serve over lettuce

2 pounds fresh jumbo shrimp
1/4 cup lemon juice
1/4 cup catsup
3 dashes hot pepper sauce
1 garlic clove; crushed
1/2 cup oil
1/2 pound bacon; (or more)
lemon wedges

Shell and de-vein uncooked shrimp. In a bowl, mix
next 5 ingredients. Marinate shrimp in mixture 30
minutes to 1 hour at room temperature. Cut bacon
into thirds or halves and wrap bacon around shrimp.
Thread onto wood skewers that have been soaked
in water. Grease and preheat grill.
Grill until bacon is crisp. Brush with the reserved
marinade if desired. Serve at once with lemon
wedges.