GRILLED LIME CHICKEN
INGREDIENTS:
1/4 cup chopped fresh parsley
1/2 teaspoon freshly ground pepper
1/2 teaspoon grated lime rind
2 tablespoons lime juice
1         cup dry white wine (or Chablis)
6 boneless chicken breast halves
DIRECTIONS:
Combine all ingredients except chicken in a shallow baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator for 1 day. Remove chicken from marinade, reserving marinade. Coat grill rack with Pam, place rack on grill over med-hot coals. Place chicken on rack, and cook 5 minutes on each side or until done, basting with reserved marinade.

Aunt Jenny's Slow-Cooker Meatballs
These meatballs are good served over egg noodles.
11/2 pounds extra-lean ground beef
1 cup dry breadcrumbs
1/2 cup egg substitute
1/3 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
1 (16-ounce) can jellied cranberry sauce
1 (12-ounce) bottle chili sauce
Parsley sprigs (optional)
Combine first 5 ingredients in a large bowl; shape mixture into 30 (11/2-inch) meatballs. Combine ketchup, sugar, juice, and sauces in an electric slow cooker; gently stir in meatballs. Cover with lid; cook on low-heat setting for 8 to 10 hours. Garnish with parsley, if desired.
Yield: 10 servings (serving size: 3 meatballs and about 2 tablespoons sauce).

Bacon Wrapped Barbeque Shrimp
Ingredients:
16 large headless shrimp
8 slices thin-sliced bacon
barbecue seasoning to taste
Directions:
1 Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!
2 Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.
3 Preheat oven to 450 degrees F (230 degrees C).
4 Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.
Makes 2 to 4 servings

South Carolina Venison Stew
2 lbs. venison, cubed
1/4 cup margarine
3 Tbsp. Extra virgin olive oil
2 cups thinly sliced celery
1 large red onion
1 large green pepper, chopped
3 tomatoes, cut up
3 medium potatoes, cut up
1/4 tsp. Italian seasoning
3 Tbsp. brown sugar
1 Tbsp. white vinegar
2 beef bouillon cubes
10 oz. spaghetti sauce
2 cups water
2 Tbsp. dried chervil leaves

Garlic-Teriyaki Basting Sauce 
Quick, easy and delicious. Great on grilled veggies, too. 
2 (12-ounce) cans or bottles beer 
1 (10-ounce) bottle teriyaki marinade & sauce 
2 to 3 cloves garlic, minced 
1 teaspoon black pepper 
Few dashes hot sauce (optional) 
Combine all of the ingredients in a bowl or shallow dish. Add beef, chicken or pork and marinate at room temperature for 1 hour or for up to 4 hours in the refrigerator. Remove
the meat and pour the marinade into a saucepan. Heat to boiling and boil for 3 minutes. Remove from the heat. Place
the meat on the grill. Grill the meat, turning often. Every time the meat is turned, dunk it in the heated marinade. Grill the meat until cooked through. 

Golden Chicken
recipe from Bayou Cuisine
2 chicken breasts, halved and boneless
1 can orange juice concentrate
4 Tbl butter
3 Tbl brandy or cognac
saute breasts in butter until fairly brown, then add orange juice and cook until chicken is tender. Take out chicken pieces and put in cognac. Heat thoroughly and serce sauce over chicken. Makes 4 servings.

Broiled Shrimp
from Dr. and Mrs. Stubbs, Baton Rouge, LA In baking pan melt 1 stick of butter, add 1/4 c. olive oil, 2 Tbl worcestershire sauce, and 1 tsp hot sauce (Melinda’s is best). Line bottom of pan with one layer of shrimp. Salt and cayenne shrimp. Be generous with salt. Add enough Sauterne wine to bring liquid to halfway up shrimp. Put in 350 oven for 20 minutes. Broil 5-10 min. Eat as soon as out of oven.

Apricot-Glazed Chicken
(from Martha Stewart's Healthy Quick Cook-Mel's absolute favorite)
1 c. apricot jam
3 tsp dry mustard
1 TBL sherry vineagar (mel uses white wine vinegar)
2 TBL extra-virgin olive oil
pinch of cayenne pepper
1 whole chicken, cut into parts
(about 6 lbs)
kosher salt and freshly ground black pepper
Preheat oven to 400. In a small bowl, combine the jam, mustard, vinegar, olive oil, and cayenne. Season the chicken with salt and pepper, then brush with the glaze. Roast, basting with the glaze, for 10 min. Turn the chicken and roast for 10 min more. Baste the chicken and roast for 5 min more, or until the glaze is just crisp. This is good both hot or cold.

Barbeque Shrimp
(from Karen Stubbs of Baton Rouge, LA)
5 lbs shrimp
1/2 lb margarine or butter
3 cloves of garlic
1 1/2 to 2 TBL black pepper
1 TBL Lawry's seasoning salt
2 cans sm potatoes (or a lb of small potatoes boiled)
Bake all ingredients at 400 for 40 min. covered. Stir every 15 min.

Super Flank Steak
from Mrs. Hoffman, Beloit, WI
Pound 1/2 c. brown sugar and 1 tsp. ginger into a Flank Steak.  Soak in 1/2 c. soy sauce, turning steak every hour, Soak for 4-5 hours.  Grill.Steak and cut on diagonal.  Tender and delicious.

Grandma Em's Hamburger Chowder
1 lb. ground round
2 c. canned tomatoes
1/2 c. diced carrots
2 c. diced potatoes
1 medium onion, chopped
1/2 c. chopped celery
1/4 c. rice or barley
salt and pepper to taste
1 qt. water
Brown ground meat and onions and drain.  Add remaining ingredients. In small pressure cooker cook for 15 min on 15 lbs.  pressure.  Or for 90 min or until rice is done in regular Dutch oven. A quick, hearty and low-fat meal.

Sicilian Meat Loaf
(from Marion Bogardus, longtime member of the League of Women Voters)
2 beaten eggs
1/2 c. tomato juice
3/4 c soft bread crumbs
2 Tbl snipped parsley
1/2 tsp. dried oregano, crushed
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 pounds ground beef
4 to 6 oz thinly sliced boiled ham
1 6 oz package sliced mozzarella cheese
  In a bowl combine the eggs and tomato juice.  Stir in the bread crumbs, parsley, oregano, salt, pepper, and garlic.  Add ground beef; mix well. On foil or waxed paper pat meat into a 10 x 8 inch rectangle.  Arrange ham slices atop meat, leaving a small margin around edges.
   Reserve 1 slice of cheese. Tear up remaining cheese, sprinkle over ham.   Starting from short end, carefully roll up meat, using foil or paper to lift; seal edges and ends.  Place roll, seam side down, in 13x9x2 inch baking pan.
   Bake at 350 till done, about 1 1/2 hr. Center of roll will be pink, because of ham. Cut reserved cheese slice into 4 triangles. overlap atop meat Return to oven till cheese melts.  about 2 min.  Makes 8 servings.

Quick and Easy Jambalaya
(I borrowed this from Mrs. Elvena Lestremau. One of the most remarkable people I knew in New Orleans)
1 or 2 links smoked sausage, cut in 1/4 in. pieces and halved
1 lb. pork sausage
1 c. boiling water
2 stalks celery, diced
2 onions, chopped
1 or 2 cloves garlic, diced or tsp. dried minced garlic
1 c. chicken broth
1 c. rice (raw)
1/2 bell pepper, diced
shallots and parsley(optional)
Gumbo file powder (1 Tbl)
     Fry pork and smoked sausage and crumble sausage as ground meat. Add seasoning and sauté until tender.   Add chicken broth, rice, and water.  Bake at 400 for 1 hour

Melinda Cook's Red Sauce
(Melinda cooks by smell and taste so quantities of spices are approximate)
Qt. roma tomatoes w/juice
Qt. tomato juice
2 (6oz.)cans Italian seasoned tomato  paste
2(6oz)cans plain tomato paste
1/2 tsp. celery seed
2 Tbl Worcestershire sauce
salt and pepper to taste
2 cloves garlic, chopped
1 Tbl oregano
1 Tbl basil
(I add one chopped onion, sautéed)
Mix all ingredients in large skillet and simmer for30 min., stirring occasionally to break up
tomatoes. You may add browned ground beef if desired.

 Haloopsey
1 large head of cabbage
1 cup long grain white rice, uncooked
1 1/2 pounds ground beef, use no leaner than 16% fat
salt and pepper to taste
1 15 ounce jar of sauerkraut, drain & reserve juice
1/2 - 3/4 cup catsup
Place whole head of cabbage in boiling salted water and as leaves soften, remove them to plate and cool. Cook rice according to package directions, then cool. If you have rice that flops, the nice thing here is that it can be under cooked due to baking time! Mix ground beef, salt and pepper. Place mixture in leaves and roll tucking sides under. Place rolls in a casserole, spread sauerkraut over top and
catsup over top of sauerkraut. Cover with a tightly fitting lid. (Aluminum foil works in a pinch) Bake in 300 degree oven for 3 or 4 hours. Do not let it dry out, add a little of the reserved sauerkraut juice if necessary. When I make it, I use a lot of the juice from the start. Oh! And about ground beef fat content,  the leanest available   doesn't cook or taste the same.

Garlic Chicken
6 skinless chicken   breasts
3 Tbs. red wine vinegar
1 1/2 c defatted chicken broth
1 c whole peeled garlic cloves
1 tsp. seasoning such as Spike or Natures Best
Preheat oven to 400 degrees.Brown chicken in a nonstick skillet. Remove and add vinegar and chicken broth to pan. Cook over high heat for about 2 minutes.Put garlic cloves in a shallow baking dish (11by 13casserole works well). Put chicken on top and pour sauce over. Sprinkle with seasoning.Bake for 30 minutes. Remove chicken. Pour sauce in blender and puree garlic. Pour over chicken. Serve.Servings 6. Serving size approx. 6 oz. Calories 171total Fat 2.98 grams. Saturated Fat 0.834 grams

Muffaletta
(just kick back, and think about New Orleans and the Central Grocery and pretend you are sitting in Jackson Square)
For the olive salad:
1 cup (250 ml) finely chopped, pitted,
brine-cured green olives, such as Picholine
1 cup (250 ml) finely chopped, pitted,
brine-cured black olives, such as Kalamata
1/2 cup (125 ml) extra virgin olive oil
1/2 cup (125 ml) finely chopped fresh parsley1/2 cup finely chopped capers
2 tsp. (10 ml) finely chopped fresh oregano, or 1 tsp. (5 ml) dried oregano
1/2 cup (125 ml) chopped pimientos
1/4 cup (60 ml) chopped pickled cocktail onions
Salt and freshly ground black pepper to taste1 TBS (15 ml) lemon juice
Combine the ingredients for the olive salad and mix well in a large bowl. Cover and refrigerate for at least 8 hours.
For the sandwich:
1 round loaf Italian bread. 4 oz (125 g) thinly sliced mortadella, 4 oz (125 g) thinly sliced salami, 4 oz. of thinly sliced ham, 4 oz (125 g) thinly sliced Fontina or provolone and 4 oz. Swiss cheeses. Slice the bread in half horizontally and scoop out some of the soft bread inside, creating a slight cavity in each side. Drain the olive salad, reserving the juice, and liberally brush the juice on each half of the loaf. Spread half the olive salad on the bottom half of the loaf. Then add the meats,and cheese, in layers. Top with the remaining olive salad and cover with the top of the loaf. You may add shredded lettuce and thinly sliced tomato.

BIEROX
FROM THE Lanark, IL Methodist Church Cookbook
Filling:
1 to 1 1/2 lbs. lean ground beef
1 onion (grated)
2 c. cabbage finely chopped
salt and pepper (to taste)
     Brown meat and onion in a skillet with seasoning, about 20 minutes.  Add chipped cabbage and cook 20 min more, until cabbage turns color.  Let cool.

Dough:
1 pkg. active dry yeast
1/4 c. warm water
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
1 c. milk (scalded)
3 1/2 c. flour
1 egg
      Dissolve yeast in water. Cream sugar and shortening, add salt and scalded milk.  Mix in 1 cup flour.  Let rise once.   Roll dough on a floured surface, cut into 6 inch squares.  Place spoonfuls of meat filling on dough squares.  Pull four corners together and seal.  Place sealed side down on greased cookie sheet, let rise about 15 min.  Bake at 350 for 20 to 25 min.  Eat!

Sambusa
Arabic wives Assoc., Chas. Rosen House, Tulane University
1 to 1 1/2 lb. hamburger
1-2 onions, chopped 
Brown meat and onion.
Add: 1 T. garlic salt, 1 tsp. cumin, generous amt. blk. pepper, 1 T (mixture of equal parts cinnamon, cloves, and cardamom).
Add to taste:  green onion, parsley, hard boiled egg chopped)
Cut egg roll wraps in half lengthwise.  Place tsp. of meat mixture in one corner of top and fold top corner to side to form triangle, then fold down straight, then triangular, then straight until at the end.  Use small amt. of water on end to seal.   When meat mixture completely used, drop sambusas into hot oil and fry until golden brown.

Mushroom Smothered Lemon Chicken
(I don't remember where this recipe came from, have been making it for years.)
1 lb. fresh mushrooms
3 T.. butter or margarine, divided
1/2 c. chopped onion
1/2 tsp. minced garlic
4 boned chicken breast halves
2 T. flour
2/3 c. dry white wine
1/2 c. water
1/4 tsp. tarragon leaves, crushed
1/4 tsp. ground black pepper
1/4 c. lemon juice
    Rinse, pat dry, and slice mushrooms.
In large skillet, melt 2 T butter.  Add mushrooms, onion and garlic; sauté until golden, about 5 min. Remove mushroom mixture from skillet.
    Dust chicken with flour; shake off excess.  In the same skillet melt remaining 1 T butter. Add chicken and brown on both sides.
    Return mushroom mixture to skillet along with wine, water, tarragon and black pepper; bring to a boil. Reduce heat and simmer, covered, until chicken is cooked, about 10 min. Serve over rice, garnished with lemon slices, if desired.  Yield: 4 portions.

Zucchini and Tomato Curry
1 medium onion, sliced into thin rings
1 large zucchini or 2 medium, sliced about 1/2 " thick
1 large can of peeled tomatoes or 3 or 4 medium ripe tomatoes, ripped into quarters
1 1/2 tablespoon yellow curry
a few leaves chopped basil
salt and pepper to taste
1 tablespoon extra virgin olive oil
With the heat on about medium, saute the onion in a large frying pan or wok with the olive oil until it is a light caramel color. Add in the zucchini and saute until the zucchini is cooked. Add the tomatoes, curry and basil. Let simmer for about 10 minutes. Serve with rice. Serves: 4