MeatIsNotASideDish.com

Ingredients:
• 2 lg Egg yolks
• 1/2 ts Dijon mustard
• 2 tb Fresh lemon juice
• 3/4 c Fresh mint leaves, loosely packed
• 1 c Vegetable oil
• Salt and pepper
• 16 Thin slices homemade white bread, crusts removed
• 1 Cucumber, peeled and thinly sliced

Directions:
In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl. Spread each slice of bread generously on one side with the mayonnaise. On half the slices, arrange an even layer of cucumber slices. Top with remaining bread slices. Cut each sandwich into quarters before serving. Makes 32 tea sandwiches.

Ingredients:
• 2 cups nonfat milk
• 2 bananas, frozen and chunked
• 6 slices canned pineapple
• 1 tablespoon honey

Directions:
In a blender combine milk, frozen bananas, pineapple and honey. Blend until smooth. Makes 4 cups, or 2 large
servings.

Ingredients:
• 2 1/4 c. graham cracker crumbs
• 1/2 c. butter or margarine, melted
• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 1 tbsp. lemon juice
• 1/2 tsp. vanilla
• Dash of salt
• 2 eggs
• 1/4 c. milk

Topping:

• 1 c. sour cream
• 2 tbsp. sugar
• 1/2 tsp. vanilla

Directions:
Combine crumbs and butter, press into buttered 8 inch pie plate building up the sides. To make filling, beat cream cheese until fluffy; gradually blend 1/2 cup sugar, lemon juice, vanilla and salt. Add eggs, 1 at a time, beating well after each. Pour filling into crumb crust. Bake in slow oven (325 degrees) for 25 to 30 minutes or until set. Combine the sour cream, 2 tablespoons of sugar and 1/2 teaspoon of vanilla; spoon over top of pie. Bake 10 minutes longer. Cool, chill several hours.

Ingredients:
• 2 1/4 c All-Purpose Flour
• 2 1/4 ts Baking powder
• 1/3 c Butter, room temperature
• 2/3 c Granulated sugar
• 3 lg Eggs, room temperature
• 1/2 c (3 oz) semisweet-chocolate chips, melted
• 1 ts Vanilla extract
• 3/4 c Unslated dry roaasted peanuts, chopped
• 1/2 c Mini-size M&M’s candies
• White from 1 lg egg

Directions:
Mix flour and baking powder. Beat butter and sugar in a large bowl with electric mixer until blended. Beat in eggs, then melted chocolate and vanilla. Stir in flour mixture, peanuts and mini-size candies. Divide dough in half (2 cups per half). Wrap in plastic wrap and refrigerate 3 hours or until firm enough to handle. Heat oven to 350 degrees F. Lightly grease one large cookie sheet. With a fork, lightly beat egg white in a small bowl. Put both pieces off dough on cookie sheet, about 4 inches apart. With floured hands, shape into 14×1 1/2-inch logs. Brush with egg white. Bake 25 to 30 minutes until firm when pressed in center. (Tops may crack slighlty.) Remove cookie sheet from oven to a wire rack. (Leave oven on.) Let logs cool 10 minutes, then slide them onto a cutting board. With a large serrated knife, cut each log diagonally in 30 slices. Lay slices on ungreased cookie sheets. Bake 8 to 10 minutes longer, turing once, until dry and lightly toasted. Cool completely on cookie sheets on wire rack. Store airtight up to 1 month or freeze. Prep: 20 min. Chill: 3 hr. Bake: 40 min.

Ingredients:
• 1/4 cup onion – finely minced
• 4 slices crisply cooked bacon – finely minced (reserve 2 tablespoons of bacon fat)
• 1 3/4 cups flour
• 2 teaspoons double-acting baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cold vegetable shortening
• 3/4 cup extra sharp Cheddar cheese – coarsely grated
• 2/3 cup milk

Directions:
In a skillet, cook the onion in the reserved fat over moderately low heat, stirring, until it is softened; let mixture cool. In a small bowl combine the onion mixture with the finely minced (do this in a food processor) bacon; season with freshly ground pepper. Into a bowl, sift together the flour, the baking powder, the baking soda, and the salt. Add the shortening and blend the mixture until it resembles coarse meal. Stir in the bacon mixture and the Cheddar; add the milk and stir the mixture until it just forms a soft sticky dough. Drop the dough by rounded tablespoons onto a buttered baking sheet. Bake the biscuits in the middle of a preheated 425 oven for 15 to 17 or until pale golden brown. Makes about 16 biscuits.

Ingredients:

• 1 cup water
• 1 cup red wine vinegar
• 1 teaspoon sugar
• Juice of 1/2 lemon
• 2 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspoon English mustard
• 1 clove garlic, chopped
• 1 cup olive oil
• 3 cups salad (vegetable) oil

Directions:
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar.

Ingredients:
• 1/4 c Sugar
• 4 oz Semi-sweet chocolate chips
• 2 Egg whites, beaten stiff
• 1/4 c Coffee liqueur
• 3 tb Cream
• 1 c Whipped cream, beaten

Directions:
In saucepan over very low heat, mix coffee liqueur and sugar; stirring until dissolved. Remove from heat. In top of double boiler, melt chocolate with cream, cool 20 minutes. Stir chocolate into coffee liqueur mixture. Carefully fold in egg whites, then whipped cream. Chill 3 hours before serving.

Ingredients:
• 1 lb. dry navy beans
• 1 meaty ham bone or 1 1/2 lbs. ham hocks
• 1 c. onion, chopped
• 2 garlic cloves
• 1 c. celery, chopped
• 2/3 c. potato flakes
• 1/4 c. parsley, chopped
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. each nutmeg, oregano, basil
• 1 bay leaf

Directions:
In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil 2 minutes. Remove from heat; cover. Let stand 1 hour. Drain; add 2 quarts cold water and ham. Bring to a boil. Simmer 1 1/2 hours. Stir in remaining ingredients. Simmer 20 to 30 minutes until beans are tender. Remove ham; trim off meat. Return to soup. Makes about 3 quarts. Freezable.

Ingredients:
• 4 Beef rib eye steaks;
• 1 1/2 inches thick 1 tb Olive oil
• 1 tb Garlic powder
• 1 tb Paprika
• 2 ts Thyme; dried ground
• 2 ts Oregano; dried ground
• 1 1/2 ts Pepper
• 1 ts Salt
• 1 ts Lemon pepper
• 1 ts Red pepper; ground
• Orange slices; optional
• Parsley sprigs; optional

Directions:
Brush steaks lightly with olive oil. In a small bowl, combine all seasonings. Sprinkle seasoning over steaks and press in both sides. cover and chill for 1 hour. Grill steaks, turning once, over medium-hot coals 14-18 minutes for rare; 18-22 minutes for medium; 24-38 minutes for well done. Place on a warm serving platter; cut across the grain into thick slices. Garnish with orange slices and parsley if desired.

Ingredients:
• 8 oz Pasta, linguine (1 package)
• 3 ts Peanut butter
• 1/2 ts Salt
• 2 tb Soy sauce
• 1 tb Sesame oil
• 1 ts Sugar
• 1/2 ts Vinegar, white wine
• 2 Garlic cloves, minced
• 1 ts Onion, grated or minced

Directions:
Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to pack for kid’s lunches

Ingredients:

• 1 lb Ground beef
• 4 Carrots sliced
• 2 Potatoes cubed
• 1 md Onion, sliced in 1/4″ pieces
• Butter

Directions:
Form hamburger patties and put one patty, with individual servings of whole carrots, sliced potatoes and sliced onions, on a sheet of aluminum foil. Brush everything with butter and sprinkle with salt and pepper. Fold foil over food and place on charcoal or open fire Cook for an hour, turning every 15 minutes. Chicken can be substituted for the hamburger meat.