Fish 'n' Chips

1 1/2 pounds boiling or yellow fleshed potatoes, cut into wedges

1/4 cup plus 3 TBS extra-virgin olive oil, plus more for drizzling

6 cloves garlic, smashed (minced) and peeled

2 TBS finely chopped fresh rosemary leaves (we used dried)

salt and pepper

1/2 cup cornmeal

1/4 cup flour

1/4 cup grated parmigiano-reggiano cheese

juice and grated peel of 1 lemon (optional: 1 lemon cut in wedges for serving)

four 6-8 oz red snapper fillets (we used Tilapia)

4 plum tomatoes, seeded and chopped

4 scallions

Preheat the oven to 500 degrees. Place the potatoes on a baking sheet and toss with 3 TBS olive oil, the garlic, rosemary, and salt and pepper to taste. Roast until the potatoes are tender and golden at the edges, 20-25 minutes.

While the potatoes are working, in a large skillet, heat the remaining 1/4 cup olive oil, over medium-high heat. Combine the cornmeal, flour, cheese and lemon peel on a plate. Season the fish with salt and pepper, then coat evenly with cornmeal mixture. Fry in the skillet, turning once, until golden brown, about 7 minutes total.

In a medium bowl, toss together the tomatoes, scallions, lemon juice and olive oil; season with salt and pepper.

Top the fish with the sauce and serve with the potatoes.

From Every Day with Rachael Ray June/July 2007

***The recipe called for red snapper, but we couldn't find any. I thought the Tilapia worked well. I also think this recipe would work with halibut or cod. Fresh herbs can be expensive, so we just used dried rosemary - but I forgot to chop it! I will definitely remember that next time. I also forgot to drizzle the tomato sauce with olive oil and it was delicious without. I'm not sure if I'll try it with next time or not. We had some tartar sauce on hand - I couldn't imagine fish 'n' chips without tartar sauce! I really liked combining a bit of tartar sauce with the tomato sauce on the fish. There is lemon juice in the tomato sauce, which I found worked well, but Mom really liked having a few extra lemon wedges for her fish.***

Garlicky Pork Cutlets with Prosciutto, Lemon and Sage

8 boneless pork chops (3-4 onces each), about 1/4 inch thick

8 slices prosciutto

1/2 cup all-purpose flour

4 TBS vegetable oil

6 garlic cloves, sliced thin

1 cup chicken broth

1 TBS lemon juice

1 tsp minced fresh sage

2 TBS butter

salt and pepper

Pat pork chops dry with paper towels. Lay 1 slice prosciutto on each chop. Cover chops with plastic wrap and, using meat pounder, pound each until 1/8 inch thick. Dredge cutlets in flour, shaking to remove excess flour.

Heat 2 TBS oil in large skillet over medium-high heat until just smoking. Add half of cutlets proscuitto side down, and cook until light golden brown on the first side, about 3 minutes. Flip cutlets and cook until just cooked through, about 1 minute. Transfer to plate, tent with foil, and repeat with remaining oil and cutlets.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated pork juices back to pan and whisk in lemon juice, sage and butter. Season with salt and pepper and pour sauce over cutlets.

From Cooks Country October/November 2006

Tony Roma's Baked Potato Soup

Ingredients:
2 potatoes (I usually use at least 3 potatoes. Gotta have enough potatoes!)
3 Tbs margarine/butter
1 medium onion (approx 1 cup)
2 Tbs all-purpose flour
4 cups chicken stock (we use no-chicken broth because LSOC is allergic to chicken)
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potato flakes
1 tsp salt
3/4 tsp ground black pepper (This is quite a bit of pepper. We usually use 1/4 to 1/2 tsp)
1/2 tsp dried basil
1/8 tsp dried thyme
1 cup half and half
1/2 cup shredded Cheddar cheese
8 oz bacon - cooked and crumbled
2 green onions, chopped

Directions:
1. Preheat oven to 400 degrees F (200 degrees C.) Bake potatoes for 1 hour, or until done. Set aside to cool.
2. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2" cubes, and stir into soup, along with the half and half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Yields: 6 servings
Time: Close to 2 hours (including baking potatoes).

Dill Veggie Dip

1 cup sour cream
1 cup mayonnaise
1 tsp dried minced onion
1 tsp dill
1 tsp Bon Appetit seasoning salt

Mix together and chill for at least two hours. Serve with a variety of veggies.

Cheese Ball

2 packages (8 oz each) cream cheese, softened
1 can (8 1/2 oz) crushed pineapple, drained
1 cup pecans, chopped fine
1 cup pecan pieces
1/4 cup chopped green pepper
2 Tbs dried minced onion
1 Tbs Lawrey's Seasoned Salt (maybe a little less, depending on taste)

Mix all ingredients except pecan pieces. Roll into a ball and chill. Roll ball in pecan pieces. Serve with your favorite crackers

Sausage and Bean Soup

1 Tbs olive oil
1 package of all beef kielbasa sausage
3 cloves garlic, minced
2 cans (14.5 oz each) cannellini beans, drained
2 cans (14.5 oz each) diced tomatoes, with juices
28-32 oz broth (we usually use no-chicken broth - which comes in 32 oz box)
2-3 carrots (I actually like to use about 2/3 a package of matchstick carrots. It's really easy to quickly chop them into bite size pieces.)
1/4 to 1/2 tsp salt
1/4 tsp black pepper

Saute the garlic and sausage in the oil, briefly, in the bottom of a dutch oven. Add the rest of the ingredients. Stir to combine. Bring to a gentle boil. Reduce heat and simmer 30 minutes to 2 hours. Enjoy with some yummy bread.

Potato Cheddar Soup

12 slices precooked bacon, chopped
1 onion, diced
6 medium potatoes, peeled and diced
2 TBS butter/margerine
1/2 tsp sage
1 tsp mustard
32 oz broth/stock
1 tsp salt
1/4 tsp ground black pepper
2 cups half and half cream
12 oz sharp white cheddar cheese, grated
dash of hot sauce (tobasco sauce)

In a dutch oven, heat up the bacon to render the fat. If you have more than a TBS of fat rendered, discard the excess. Add the margarine and melt. Add onions and saute until tender. Add the sage and mustard and cook 1 minute. Add potatoes, broth, salt and pepper and bring to a boil. Simmer for 13 minutes. Mash the potatoes against the side of the pot. Remove the pot from heat and slowly add the cream while stirring. Add the cheese and stir until melted. Add the hot sauce and stir to combine. Serve with a yummy, crusty bread and great salad.