Main Courses
Turkey Meatballs Marsala
- 2 tablespoons sweet breadcrumbs
- 2 tablespoons chopped green onions
- 1 teaspoon sweet Marsala wine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound ground turkey
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1/2 cup chopped leek
- 1 cup water
- 1/2 cup 2% reduced-fat milk
- 2 tablespoons golden raisins
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon dried thyme
- 1/2 cup sweet Marsala wine
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 3 cups hot cooked linguine (about 6 ounces uncooked pasta)
Combine first 7 ingredients in a bowl; shape mixture into 24 (1-inch) meatballs. Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 10 minutes or until done. Remove meatballs from pan; set aside.
Add leek to pan, and sauté 3 minutes or until tender. Stir in water and next 4 ingredients (water through thyme), and bring to a boil.
Combine 1/2 cup Marsala, cornstarch, and 1/4 teaspoon salt, stirring with a whisk. Add Marsala mixture to leek mixture, and cook over medium heat for 6 minutes or until slightly thick. Return meatballs to pan; cook 3 minutes or until thoroughly heated. Serve over linguine.
Sausage & Peppers
- 1.5 lbs sweet italian sausage
- 1 large union, in lengthwise strips
- 2 red/yellow/green peppers in lengthwise strips
- Garlic to taste, sliced
- 6 oz (170g) can of Tomato Paste
- 1/2 cup water
- 1/2 cup red wine
- 1/8 cup Fresh oregano, chopped
- 1/8 cup Fresh Parsley, chopped
- Cooked Rice
Brown whole sausage links in pan on low-med for 10 minutes, rotating 2-3 times. Remove sausage from pan cut in half lengthwise.
Turn up heat and saute onion 2 mins; add peppers for 1 min; add sausage for 3 mins; garlic for 1 min; and then tomato paste, water, wine, oregano & parsley.
Turn heat to medium, cover and cook 15-20 mins. Serve over rice.
Swiss Fondue (Cheese)
- 8 oz. Gruyere cheese
- 8 oz. Emmenthaler cheese
- 1 clove garlic
- ¼ tsp ground nutmeg
- 1¼ cup dry white wine
- 1 tbsp. cornstarch
- 2 tbsp Kirschwasser (cherry brandy)
- salt and pepper to taste
- French bread cut into 1" cubes
Optional:
- 2 tart green Apples, preferably Granny Smith, cored and sliced lengthwise
- 2 firm but ripe pears such as Bartlett, cored and sliced lengthwise
- Seedless grapes
Shred cheese. Mix kirsh and cornstarch in small bowl and set aside.
Rub the inside of the pot with crushed clove of garlic. Gently simmer wine in
pot until small bubbles appear - do not boil. Slowly add the cheese, stirring
constantly with a wooden spoon until the cheese is melted and well-blended
with the wine. Add the Kirsh/cornstarch and stir an additional 3-5 minutes until smooth. If too thick, add additional wine. Season with nutmeg, salt, and pepper.
Transfer to fondue pot and serve with French bread or fresh fruit pieces. Serves 3-4.
Note: Best results when preparing in pot on stovetop and then transferring to fondue pot
when finished.
Peg's BBQ Baby Back Ribs
- 2 Slabs Baby Back Ribs (or however many you want to make)
- 2 lemons
- Liquid Smoke (found in condiments aisle)
- One large onion
- Barbeque Sauce
- Salt and Pepper to taste
Cut lemons into thin slices and rub lemon on top and bottom of ribs. Place ribs in a large roasting pan. Lay lemon slices
on top and bottom of ribs. Cut onion into ¼" slices and lay on top and bottom of ribs. Sprinkle ribs with salt and pepper
to taste.
Fill pan with approximately one inch of water. Sprinkle ribs with Liquid Smoke. Cover entire pan with foil.
Slow cook ribs in the oven for 3 to 4 hours at 275 degrees, until ribs are fork tender.
To finish the ribs:
Heat grill. Remove ribs from the oven and place on grill. Brush with barbeque sauce, turning frequently until
charred to perfection.
