Ron's Capitol Punishment Recipe
by Ron Aigner

1 tablespoon oregano
2 tablespoons paprica
9 tablespoons chili powder (light)
4 tablespoons cumin
4 tablespoons beef bouillon (instant crushed)
2 cans beer
2 cups water
4 pounds extra lean chuck (chili ground)
2 pounds extra lean pork (chili ground)
1 pound extra lean chuck ( cut in 1/4" cubes)
2 large onions (finely chopped )
10 cloves garlic ( finely chopped )
1/2 cup Wesson oil or kidney suet
1 tablespoon sugar
1 teaspoon coriander
2 teaspoons Tabasco
1 8-oz can Hunts Tomado Sauce
2 tablespoons Masa Harina flour
Salt to taste

In a large pot add paprica, oregano,chili powder, cumin, beef bouillon, beer and two cups water. Let simmer. In a separate skillet brown 11/2 pounds of meat with 1 tablespoon Wesson oil or Suet until meat is light brown. Drain and add to simmering spices. Continue till all meat has been added.
Saute finely chopped onions and garlic in one tablespoon Wesson oil or suet. Add to spices and meat mixture. Add water as needed. Simmer two hours. Add sugar, coriander, tobasco, and hunts tomado sauce. Simmer 45 minutes.
Dissolve Masa flour in warm water (pasty) and add to chili,add salt to taste,for hotter chili add additional tobasco to taste.

GOAT CHEESE TORTA
by Don & Marcia Strieber

 1 (10.5) oz package goat cheese
1 (8 oz) package cream cheese, softened
4 garlic cloves, minced
½ tsp salt       ¼ tsp pepper
Pesto (1/2 to ¾ cup) 

Process first 5 ingredients in blender or food processor until smooth, stopping to scrape down sides. Line a 2-3 cup glass bowl with plastic wrap, allowing 3 inches to hang over sides. Spread half cheese misture into bowl, top evenly with the Pesto, and top with remaining cheese mixture.  Cover and chill 8 hours – up to 5 days. Invert chilled torta onto a serving platter, remove plastic wrap. Will keep covered up to 5 days, or freeze up to 1 month.

Grilled Plum or Apricot Pork Chops
by Don & Marcia Strieber

 ¾ cup plum or apricot preserves
¼ cup lemon juice (bottled is fine)
2 tsp soy sauce
½ tsp dried sage, crushed or rubbed between your palms to liven up the flavor
2T green onions, chopped
4 1 ¼” thick pork loin chops

Combine first 4 ingredients in sauce pan and cook over low heat until melted  Stir in onions.  Grill pork chops 25-30 minutes until barely pink in middle.  Baste with sauce last 10 minutes on both sides.  Serve remaining sauce drizzled over meat.

Chicken Marsala
 by Don & Marcia Strieber

 4 – 4 oz chicken breasts
1 cup mushrooms
1/3 cup marsala wine
½ tsp dried thyme
1 tsp fresh rosemary or ¼ dried
1/8 tsp salt, 1/8 tsp pepper, 2 T olive oil, 2 tsp cold water, 1 tsp cornstarch

 Pound chicken breasts out until a little thinner (they cook better and are more tender). Season chicken with salt and pepper then saute in olive oil until golden on each side. (Cook at fairly hot temperature so you don’t over cook to get them browned). Add mushrooms and other ingredients except cornstarch and water and cook until chicken is just tender, not dry and overdone.  Mix the cornstarch and water together. Remove the chicken breasts from the pan, add the cornstarch mixture until thickened, then replace chicken in to the sauce and serve with pasta. 

Chicken Picata
by Don & Marcia Strieber

4 skinless, boneless chicken breasts
¼ cup flour
¼ tsp salt          ¼ tsp pepper
2 tsp butter, divided into 1 tsp each
1 tsp olive oil
1 ½ cup dry white wine
2 T lemon juice
2 T capers
½ cup chopped fresh parsley (Optional)
4 cups pasta (8 Oz uncooked)

Pound breasts to flatten.  Combine flour, salt & pepper and dredge chicken in flour  Heat 1 tsp butter and olive oil in large skillet.  Brown ckn 3 minutes each side.  Add ¾ cups wine, lemon juice and capers to pan, scraping to loosen bits and cook 2 minutes. Remove chicken to keep warm.  Add ¾ cup wine and cook over high heat to reduce liquid by ½.  Stir in remaining 1 tsp butter and parsley. Add chicken back to sauce and serve hot over pasta.

CROWN ROAST OF PORK w/ STUFFING AND PORT WINE GRAVY
by Don & Marcia Strieber

2 tbsp olive oil
1 cup pecans
¾ cup chopped scallions
1/3 cup chopped fresh flatleaf parsley
1 ½ tbsp minced garlic
1 tbsp finely grated fresh lemon zest
1 sixteen rib crown roast of pork, rib ends frenched by 1 inch, about 6 ½-7 pounds
3 cups Stuffing (recipe calls for cornbread, but you can use whatever you want, I used an apple and white bread stuffing)
½ cup chicken broth
¾ cup ruby port
¾ cup heavy cream
1 tbsp Dijon mustard

Heat oil in medium nonstick skillet over moderately high heat until hot but not smoking and toast pecans, stirring, until golden, about 3 minutes.  Transfer nuts with oil to a food processor and pulse with scallions, parsley, garlic and lemon zest until a coarse past forms.  Season with salt and pepper to taste. Preheat oven to 350. Arrange pork, rib sides up, in oiled roasting pan and, with hands, spread pecan paste onto outside of middle of crown roast, pressing to adhere.  Season cavity with salt and pepper to taste.  Mound stuffing loosely in cavity and cover loosely with round of foil. Roast pork in lower third of oven.  Roast until internal temperature is 155 be careful not to touch bone with thermometer, about 2-2 ½ hours (I cooked mine 2 hours and it was more than done). If  pecan crusting gets too dark cover sides with ring of foil. Transfer roast to a platter and let stand covered loosely with foil for 15 minutes. Skin fat from pan drippings in roasting pan and straddle pan over 2 burners.  Add broth and bring to a boil over moderately high heat, scraping up any brown bits.  Carefully pour mixture through a fine sieve set over a 1 ½ quart saucepan, discarding solids.  Add port and simmer mixture until reduced to 1 cup, about 15 minutes. Stir in cream and boil mixture until reduced to 1 ½ cups, about 5 minutes.  Whisk in mustard and salt & pepper to taste.  Remove foil from pork and carve into chps by cutting between ribs.  Serve pork and stuffing with gravy.

Mustard Crusted Pork Roast
by Don & Marcia Strieber

1 ½ -2 pound boneless pork loin roast
2 T Dijon Mustard
¾ cup crushed garlic croutons
1 tsp salt and coarse ground black pepper
½ tsp ground thyme

Heat oven to 350. Rub pork with salt, pepper and thyme.  Place roast on a rack in a shallow roasting pan and roast 30 minutes. Meanwhile, place croutons in a plastic bag and crush with a mallet or rolling pin. Remove roast from oven; spread surface with mustard and sprinkle with croutons, pressing to adhere croutons to top and sides of roast. Return to oven and roast 20-40 minutes longer, until thermometer inserted in center reads 150. Remove from oven and allow roast to stand 10 minutes.  Slice thinly and serve

Grilled Salmon with Glaze 
by Don & Marcia Strieber

Glaze:
¼ cup teriyaki or soy
¼ cup honey
¼ cup worchestershire sauce
Pinch cayenne pepper
Pinch crushed red pepper

Heat ingredients in sauce pan until blended.  Brush on salmon and grill.  Continue to baste as you grill.  Serve remaining glaze as sauce with salmon. You can marinate the salmon in this glaze about 1 hour before grilling for deeper flavor.

Pecan Crusted Pork (or can use on fish or pork loin roast)
by Don & Marcia Strieber

½ cup pecan halves, toasted
½ cup fine dry breadcrumbs
¼ tsp sale
½ tsp paprika
¼ tsp dried oregano
¼ tsp ground red pepper ( you can leave this out if you want)
6 (4 ox) lean boneless pork loin chops
1/4 cup flour
½ cup buttermilk 

Process first 6 ingredients in food processor, or in a bowl with finely chopped pecans. Dredge pork chops in flour,  Dip in buttermilk, then dredge in pecan mixture.  Chill 1 hour. Arrange pork on a rack coated with cooking spray.  Place rack in a 13X9 pan,  Coat pork chops evenly with cooking spray (PAM). Bake at 425 for 15 minutes.  Turn pork, and coat evenly with PAM.  Bake 5 more minutes or until done. This is really good on pork chops, catfish fillets or other meaty white fish or a pork loan roast.  The red pepper (cayenne) is not that hot, but if you think the kids won’t like that, leave it out.

Ribeye Steak with Shallot and Tomato Cream Sauce
by Don & Marcia Strieber

1 ½ pound boneless Beef Ribeye Steaks, cut ¾ to 1 inch thick
Salt and coarse ground black pepper
2 T butter
1 large shallot, finely chopped
1 T tomato paste
1 cup canned beef broth
¾ cup dry white wine
½ cup whipping cream
2 T chopped fresh parsley (optional)

Season steaks with salt and pepper and set aside. Melt 1 T butter in heavy skillet over medium high heat.  Saute shallot 2 minutes. Stir in tomato paste, beef broth and wine.  Boil 20 minutes, or until reduced to about ¾ cup. Meanwhile, heat a heavy, large skillet over medium high heat.  Cook steaks 4-6 minutes per side for medium-rare to medium doneness.  Remove from skillet and tent with foil to keep warm. Add reduced sauce to pan juices in large skillet, stir in cream, scraping up any browned bits from bottom of skillet.  Boil 4-5 minutes or until sauce coats spoon. Cut steaks into 4 portions and transfer to plates.  Pour sauce over steaks and sprinkle with parsley if desired.  Serve immediately.

SOUTHWEST CHICKEN LASAGNA
 by Mary Jean Hilton

 2 cups shredded deli-roasted chicken (any flavor you like)
1 T lime juice
1 ½ tsp chili powder
1 tsp salt          ½ tsp pepper
1 small chopped onion
2 cloves minced garlic
1 T vegetable oil
1 16 oz jar salsa
1 15 oz can chili with beans
1 4.5 oz green chilis
9 6oz flour tortillas
1 8oz package shredded Mexican four cheese blend

Combine 1^st 5 ingredients and let stand for 5 minutes. Saute’ onion and garlic in hot oil in large skillet over med high heat 3-4 minutes until tender. Add salsa, chiles, reduce heat and simmer 3-4 minutes. Line 11X 7 pan with tortillas.  Use ½ chili mixture, ½ chicken and 1/3 cheese.  Continue layers, ending with cheese on top.  Bake at 350 for 30 minutes.  Let stand 10-15 minutes before serving.

ZUCCHINI BOATS WITH RICOTTA-BASIL MOUSSE
 by Don & Marcia Strieber

1/2 zucchini per person (This recipe calls for 6 zucchini, to serve 12, so adjust accordingly)
Cooking Spray
1 cup loosely packed fresh basil leaves, finely chopped (after you measure the cup)
1 cup (8 oz) Ricotta Cheese
½ cup loosely packed fresh flat-leaf parsley leaves, finely chopped
¼ cup (1 oz) grated fresh Parmesan cheese
2 TBSP hot water
1 TBSP fresh lemon juice
¼ tsp freshly ground black pepper 

1.  Preheat oven to 450
2.  Cut each zucchini in half lengthwise, scoop out pulp, leaving ¼ inch thick shell. Discard the pulp, or save for soup or other use.  Arrange shells on sprayed cookie sheet.
3.  Combine basil and next 7 ingredients through pepper, stirring well with whisk.  Divide mixture evenly among shells, pressing gently.  Bake at 450 for 20 minutes or until zucchini is tender.

Broccoli Casserole
by Don & Marcia Strieber

2 pkg frozen chopped broccoli (cook until just barely done)
¾ cup sour cream
1 cup chopped celery
1 tsp salt
½ tsp pepper
1 can cream mushroom soup
½ cup grated cheese

Mix all together except cheese in buttered casserole. Sprinkle top with cheese and bake at 350 for 45 minutes.  This is a yummy casserole that everyone loves!

Tropical Heat Wave Potatoes
 Potato Flakes for 16 servings
2 cups milk
1 stick butter, softened
16 oz cream cheese, softened
16 oz sour cream
1 tablespoon salt
2 teaspoons black pepper
Chopped fresh chives (optional)
1/3 stick butter, melted

 Boil amount of water for 16 servings indicated on box of potato flakes.  Whip flakes as they are added into the heated water.  Then stir in cold milk.  Then add butter, cream cheese, sour cream, salt, pepper and chives.  Stir until mixed.  Pour the mixture into a pan coated with Pam Spray.  Brush top of potato mixture with melted butter.  Cover and refrigerate overnight. 

HASHBROWN POTATO CASSEROLE
by Don & Marcia Strieber  

2 Lbs thawed hashbrowns
½ cup melted oleo
1 tsp salt      ¼ tsp pepper
½ cup diced onion
1 cup cream of chicken soup
10 oz. grated longhorn cheese 

Bake at 350 for 45 minutes in a buttered casserole

Rosemary Cookies
by Don & Marcia Strieber

 2 cups flour
1 cup butter (no substitutes)
1 cup sugar
2 egg yolks, beaten
1 teaspoon vanilla
1 tablespoon grated lemon rind
4 tablespoons fresh rosemary, minced
1/4 teaspoon salt
Sugar

Combine flour and butter with a pastry blender or in the food processor until mixture resembles a coarse meal. Add 1 cup sugar, mixing well. Add egg yolks, vanilla, lemon rind, rosemary and salt. Blend well and shape into 2 rolls. Wrap in plastic wrap and chill overnight. Slice into 1/4 inch cookies and sprinkle with sugar. Bake at 350 degrees for about ten minutes. Patty’s Herbs of Pearsall was the first place I came across this recipe. They freeze great and my family insists we have them for all special occasions. Jimma Gray Byrd

RUM CAKE

Lightly grease bundt pan with oil, wipe out excess using liquid shortening.Chop ½ cup (generous ½ cup) chopped pecans and spread evenly over bottom and sides of bundt pan.

Mix together:
1 pkg yellow Butter Cake Mix
1 small pkg instant vanilla pudding
½ cup water
½ cup oil
½ cup Rum
4 eggs

Mix and pour into bundt pan. Bake at 325 for 1 hour or until toothpick comes out clean.

GLAZE:
1 stick oleo (I use real butter – not good for you, but Oh so good)
1 cup sugar
¼ cup water
¼ cup rum

Boil gently for about 2-3 minutes and pour over hot cake still in bundt pan. Let cool thoroughly before turning over on plate out of bundt pan. Eat and enjoy!!!

ZINGY CHEESE & EGG CASSEROLE
by Don & Marcia Strieber

Grease 3 qt rectangular baking dish.  Cut or tear bread into 1” pieces and place in bottom of prepared baking dish.  Cut dream cheese into small cubes, layer on top of bread.  Sprinkle with bacon or ham and peppers.  Sprinkle with shredded cheese.
In large bowl, beat eggs with beater or whisk; beat in milk and mustard.  Slowly pour over mix in baking dish.  Press down lightly with back of a large metal spoon to be sure all bread is moistened.  Cover and chill for at least 2 hours or overnight.
Uncover and bake at 325 for 50 minutes or until puffed and a knife inserted near center comes out clean.  Let casserole stand 10 minutes before cutting into squares to serve.

If you want extra “zing” add jalapeno cheese or extra jalapenos.

Makes 12 servings.

BASIL PESTO RECIPE 
by Don & Marcia Strieber

Each recipe makes about 4-5 jars of pesto, depending on size of jars.  Larger jars will only make 3-4, smaller jars 4-5.  This freezes very well for long periods of time.  It thaws fairly quickly, or can be thawed for less than 1 minute in microwave. Many uses. 

-Pour over chicken breasts and bake for 45 minutes until chicken is no longer pink inside.
-Spread between slices of French bread to make the best “garlic” bread you’ve ever tasted
-Pour over hot pasta and mix well.  Add tomatoes, chicken, whatever you’d like for a wonderful dish, or just eat plain with only the pesto on the pasta.
-Slice tomatoes in half, core out most of “guts” of tomato and fill with pesto for a wonderful cold side dish or salad, or broil in over for a great hot side dish
-Serve over a block of cream cheese with crackers for the very best appetizer ever
Use your imagination with it.  There are many more ways, but I just can’t think of them all.

This is best when you grow your own basil.  It does wonderfully well in pots on a back porch or patio, or balcony, but it needs FULL sun.  Water it regularly and it will provide you with 5-6 months of fresh basil for lots of uses.

1 cup fresh parsley (optional)
2 cups fresh basil leaves
4 large garlic cloves, peeled
1 cup walnut pieces (or sunflower seeds, or pinenuts)
1 cup good quality Extra Virgin Olive Oil (first cold press)
1 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano Cheese
Salt & freshly ground pepper to taste

Put parsley and basil in food processor and flick until nicely minced.  Then add garlic and walnut and mix until finely minced.  Add olive oil, parmesan and romano cheeses, salt & pepper and mix until well blended.  It will still have a “nutty” texture.  Pour into your containers, seal tightly, and freeze until you need it.  This is a wonderful gift to give away to friends with a package of pasta and a loaf of French bread.  You’ll really WOW them, and it costs very little to do that. 

BON APETIT!!