Drinks

Chemotherapy Drink for cough or cold or flu

(The cure could be worse than the illness)

1 oz Vodka

3.5 oz Carlo Rossi Sangria

3.5 oz Orange Juice

Ice

Administer two drinks or until comatose.

No refills

Red Beer

1 can Hunts tomato juice (Hunt's is the best, but they don't make it anymore, [of course], so use what you can find)

1 can beer

Fill cup 1/4 full with tomato juice. Pour beer over, taking care not to make too much head.

Good for driving around on weekends in pickup truck.

Screwdriver

1 oz Vodka or to taste

6 oz orange juice

Ice to fill

Good after working with people that you would really like to kill.

Appetizers

Ruth's Salsa

4 large ripe tomatoes, coarsely chopped

1 bunch green onions, chopped

2 4 oz cans chopped green chiles

1 4 oz can chopped black olives

2 T olive oil

2 T white vinegar

2 t garlic salt

Tortilla chips

Mix all ingredients. Cover and refrigerate for 2-6 hours. Serve with tortilla chips.

(Good Superbowl Fare)

RoTel with sausage dip

1 lb breakfast sausage

1 lb Velveeta Cheese

2 cans diced RoTel tomatoes and green chiles

Tortilla chips

Cook sausage to a medium crumble and drain. Cut Velveeta into cubes. Melt in medium saucepan over low heat with RoTel. Add sausage when melted. Serve with chips.

Make friends with a Cardiologist.

Know route to emergency room.

Smoked Salmon with Pico de Gallo

4 oz smoked salmon, sliced thin

3 fresh Jalepeno peppers, seeded and diced

1 red bell pepper, diced

1/4 c capers with small amount of juice

1/2 red onion, diced

1/2 c Dijon mustard

1/2 c sour cream

Melba rounds or thin garlic toast crisps

Combine Jalepeno, peppers, capers and onion. Mix sour cream and mustard. Serve salmon slices on small plates with small amount of salsa, sauce and a few toasts. Guests assemble by placing salmon on cracker, top with salsa and sauce.

Spinach Dip

1 10 oz pkg. frozen spinach

1 16 oz carton sour cream

1 c mayonnaise

1 pkg. Knorr Vegetable Soup Mix

1 can water chestnuts, chopped

1 t dill weed

3 green onions chopped

Tabasco to taste

Small rye and pumpernickel bread slices (from Deli section at store)

Carrot and Celery Sticks

Combine all ingredients. Refrigerate 2-3 hours for best results. Also fun to serve in hollowed out round pumpernickel loaf.

Main Dishes

Grilled Marinated Chuck Steak

2 lb boneless chuck roast

1 T water

1 T meat tenderizer

2 T soy sauce

2 T Kitchen Bouquet

1 t Coleman's Dry Mustard

pepper

1 lg. yellow onion, 1/2" slices (rings)

Mix first seven ingredients and coat both sides of roast. Pierce roast all over with fork. Let sit 15 minutes. Grill over medium charcoal 30 minutes, turn, place sliced onions on top of roast and continue to grill another 30 minutes. Slice and serve.

Grilled Filet Mignon a la Soulsby

4 1.5" thick beef tenderloin slices

4 T soy sauce

1/4 c brown sugar

4 t Worcestershire sauce

2 T A-1

2 T lemon Juice

Splash of Bourbon

Pierce meat with fork on all sides. Mix soy sauce through bourbon and pour over steaks. Marinate in fridge at least 8 hours or overnight. Grill over medium coals to desired doneness.

Italian Burgers

1 lb ground round

1/2 lb breakfast sausage

1/2 onion, minced

1 T fennel seed

3 T grated parmesan

1 T Jess Hall's Salt Free Seasoning*

1 T Salt free garlic and herb seasoning

pepper

Combine all ingredients well. Shape into patties. Grill over medium coals to desired doneness. Top with mozzarella cheese if desired. Very tasty served on buns with hearty mustard, mayo, lettuce, tomato, red onion. Serve with Potato chips and dill pickles.

Hamburgers

1.5 lb ground round

1 t salt free garlic an herb seasoning

1 t Jess Hall's Salt Free Seasoning*

pepper

onions buns

condiments

Combine meat and seasonings. Shape into patties. Grill over medium coals to desired doneness.

Roast in the Crock Pot

2 lb boneless chuck roast

1 pkg Lipton onion soup mix

water to cover

2 baking potatoes cut into chunks

1 large yellow onion, sliced

6 mushrooms, quartered

2 zucchini, sliced in 1/2' slices

Pierce meat all over with fork. Place roast in crock pot. Pour onion soup mix over. Add water just to cover roast. Add potatoes, onions, and mushrooms. Cook 8 hours on high. Add zucchini for last 45 minutes of cooking time. Serve with french bread for sopping up juice.

Roast Beef Sandwiches

8 thin slices of "Roast in the CrockPot" or "Grilled Marinated Chuck Steak"

Red onion, sliced

Lettuce

Tomato sliced thin

Mayo

Hearty mustard

French bread slices very thin

Assemble sandwiches with appropriate condiments. Serve with chips and pickle.

Tuna Casserole

1 6 oz can Tuna in water, drained (give water to cat, they love it)

1 box Kraft Macaroni and Cheese

1 can Cream of Mushroom Soup

Cook macaroni as directed. Drain. Add the cheese mix packet from the macaroni, the tuna, and the soup. Mix well. Add some fat free margarine if not moist enough. Pour into greased casserole and bake at 350 for 30 minutes or until well browned around the edges. Prepare to take a nap. Don't answer phone for 3 hours.

Beans in the Crock Pot

1 lb navy beans or small white pea beans

1 onion, chopped

3 ribs celery, chopped

3 cloves garlic, minced

2 ham hacks or ham slice, cubed

Water

Start at least a day ahead. Soak beans a total of 4 times, 6 hours each time, pouring off the soak water each time and adding new to cover. After soaking, put beans in crock pot with new water to cover. Add onion, celery, garlic, and ham. DO NOT ADD SALT. Adjust seasoning when cooking time is up. If thicker beans are desired, use potato masher to mash some of the beans to thicken. Serve with cornbread. Note: if using ham hocks, remove at end of cooking time, flake meat and return meat to pot.

Moving Day Pork Ribs

Family pack boneless pork country ribs

KC Masterpiece barbecue sauce

Salt free garlic and herb seasoning

Jess Hall's Salt Free Seasoning*

Place ribs on baking sheet. sprinkle with garlic and herb and Jess Hall's and pepper. Bake at 350 for 1 hour. Put ribs in crock pot with barbecue sauce and cook on low for 8 hours or high for 2 hours. Serve to hungry men who are helping move your furniture. Should have cold beer to accompany and appetite for repeated moving stories.

Hamburger Helper Italiano

1 box Cheeseburger Hamburger Helper

1 lb ground round

1 onion, chopped

1 can hunt's italian tomatoes with juice

1 t fennel seed, crushed

1 t oregano

1 t Salt Free garlic and herb seasoning

1 t Jess Hall's salt free seasoning*

Brown beef and drain. Add onion and saute till soft. Add macaroni and Helper Mix and add water to cover. Cook until macaroni is done. Add tomatoes and crush gently with spoon. Add seasonings. Serve with garlic toast and parmesan cheese.

Julie's Gumbo

1/3 c olive oil

1/3 c flour

1 onion chopped

4 ribs celery diced

2 red bell peppers chopped

1 green pepper chopped

3 cloves garlic minced

2 c white wine

1 can RoTel tomatoes

2 cans Swanson chicken broth

4 chicken thighs, cooked and meat shredded

1 lb polska keilbasa, sliced 1/2" thick

1/2 lb medium, shelled and deveined

1 lb fresh or frozen okra, sliced

1 bay leaf

1 T dried oregano

1 t dried thyme

2 T Zatarain's creole seasoning

Zatarain's file gumbo for garnish

Rice:

2 c long grain white rice

4 c chicken broth

4 whole jalapenos

Heat oil over medium heat with flour whisking constantly until a dark chocolate brown. Do not burn. Add chopped vegetables and sauté until soft. Add wine, RoTels, broth and seasonings. Add okra, chicken and sausage. Cook about an hour over low heat at an even simmer. In the last 20 minutes add shrimp.

For Rice: Bring chicken broth to a boil, add rice and whole jalapenos. Cover, cook 20 minutes. Fluff. Serve gumbo with a 1/4 c packed rice in bottom of bowl, ladle gumbo over, garnish with file.

Ribeye Steak Sandwiches

2 Ribeye steaks

Jess Hall's salt free seasoning*

Freshly ground pepper

A-1 bold and spicy

1 loaf french bread

Coat steaks with seasonings and A-1. Grill to desired doneness. Slice french bread in 1/2" slices. Coat bread with oil and toast slices on a griddle. Spread with hearty mustard and mayo. Garnish with red onion, lettuce and tomato. Garnish with dill spears and chips.

Side Dishes

Potato Mushroom Casserole

1 baking potato, scrubbed but not peeled, sliced very thin

1 can cream of mushroom soup

sliced onion , optional

small peices of leftover ham, optional

Jess Hall's Salt Free Seasoning*

Salt free garlic and herb seasoning

Spread a thin layer of mushroom soup in the bottom of a casserole. Arrange a layer of potato slices over the soup. Alternate layers, using your optional ingredients listed above, until you have reached the top. Try to end up with a thin layer of soup on the top. Bake in a 375 degree oven for 1 hour.

Creamed Spinach au Gratin Rarebit

1 box Budget Gourmet frozen spinach au gratin

toasted french bread slices or baked potato

leftover chicken, turkey, or ham.

Cook spinach as directed. Arrange toast or potato on plate. Warm meat and sprinkle over toast or potato. Spoon spinach over. Serve.

Grilled Baked Potato

1 baking potato

olive oil

Jess Hall's Salt Free Seasoning*

Salt free garlic and herb seasoning

foil

Scrub potato. Microwave on high for 6 minutes, turning once. Place potato on square of foil and pour 1 T olive oil over. Sprinkle with seasonings. Wrap well with foil. Grill over coals for 30 minutes or so, turning once. Good with steak or alone.

Grilled Onion

1 large yellow onion, preferably Texas Sweet 1060

olive oil

Jess Hall's Salt Free Seasoning*

Salt Free Garlic and Herb Seasoning

Cut 1/2" ends off of onion and peel 2 or so layers off. Place on foil square. Cut an "x" in the top of the onion, going about halfway down the sides. This is to help the oil and seasonings get down into the onion, but not let the onion fall apart. Pour 1 T olive oil over onion. Sprinkle with seasonings. Wrap tightly with two layers of foil. Grill over medium coals for 1 hour, turning once.

Salads

Spinach Salad

1 Bunch of Spinach

1/2 Red onion, sliced

4 large Mushrooms, sliced

2 Tomatoes, wedged

3 Green onions, sliced

Pine nuts

Ranch dressing with bacon

Red wine vinegar

Wash spinach well and devein. Dry well. Toss with next four ingredients. Sprinkle with pine nuts. Serve with dressing and sprinkle of red wine vinegar.

Green Salad

same as above but with lettuce

Greek Salad

12-14 endive leaves (they look like scoops)

1/2 head romaine

4 roma tomatoes, wedged

red onion sliced thick

feta cheese, crumbled

black olives

green olives

very light oil and vinegar dressing with fines herbes

freshly ground black pepper

Wash and separate leaves of endive. Arrange on plate. Wash and tear romaine. Add to plate. Arrange red onion slices, feta and olives in aesthetic manner about plate. Serve with dressing and pepper.

*Jess Hall's Salt Free Seasoning is a blend of garlic powder, peppers, and other herbs and spices that lends a distinctive taste to almost anything you are cooking, without the added salt we don't need. You can order some from:

Jess Hall's Seasoned Salt Company

2109 Greenwood Road,

Weatherford, Texas 76088

817-594-1617

Call them and they will fax you an order form or they will mail you a catalog.

Tell them they need a website with online ordering.