Blog

Ingredients

1/4 cup chopped onion
1 tablespoon butter or stick margarine
3 cups shredded cooked turkey
1/2 cup water
1/2 cup ketchup
1/4 cup red wine vinegar or cider vinegar
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1 teaspoon paprika
6 Kaiser rolls, split

Directions

In a large nonstick skillet, saute onion in butter until tender. Add the turkey, water, ketchup, vinegar, sugar, Worcestershire sauce, mustard and paprika. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is thickened. Serve on rolls.

Ingredients

2 pounds lean ground beef
1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
1 clove garlic, crushed
3 cups red wine
2 pounds fresh mushrooms, sliced
1/4 teaspoon dried rosemary
4 tablespoons chopped fresh oregano
1/4 teaspoon chopped fresh thyme
3 (29 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated Parmesan cheese

Directions

In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.

In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.

Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.

Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.

Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

Ingredients

2 cups soy sauce
1 cup red wine vinegar
1/4 teaspoon ground black pepper
3 drops hot pepper sauce
2 pounds whole fresh mushrooms

Directions

In a medium bowl, mix soy sauce, red wine vinegar, ground black pepper and hot pepper sauce. Poke holes in the mushrooms using a fork, then place them in the soy sauce mixture. Cover and marinate in the refrigerator at least 1 hour.

Preheat grill for high heat.

Lightly oil the grill grate. Place mushrooms on the grill and cook until browned and tender, about 10 minutes.

Ingredients

1 cup macaroni
3 eggs
1/4 cup Ranch-style salad dressing
1 teaspoon white sugar
2 teaspoons white wine vinegar
salt to taste
1/4 teaspoon ground black pepper
2 cups frozen green peas, thawed
3 green onions, chopped
2 medium sweet pickles, chopped
2 stalks celery, chopped
1 cup shredded Cheddar cheese

Directions

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Whisk together the salad dressing, sugar, vinegar, salt and pepper.

In a large bowl, combine the pasta, eggs, peas, green onion, pickles, celery and cheese. Pour dressing over salad; mix well and chill before serving.