the best!

Ingredients / Directions
Your Fish Filets
Earp”s Western Steak and Dinner Sauce Rule of thumb at the Earp”s home… Never
never cook fish… Threaten it! Total broiling time for 1″ thick filets should be about 10 minutes. (ours is a gas broiler)
Preheat broiler. Pat dry salmon filets and cut into serving portions. Place onto a broiling try that has been coated with butter
skin side down. Drizzle additional butter over fish
salt and pepper if you wish.

Place under broiler for 5 minutes. Turn filets over and broil for an additional 3-4 minutes. Test with a fork for doneness. Just before fish is completely “threatened” brush on a coating of Earp”s sauce.

It’s alright!

Ingredients / Directions
8 slices pineapple
4 tbsp butter
4 tbsp sugar
3/4 cup(s) pineapple juice
1 teaspoon coffee (ground)
1/2 cup(s) ron
1/2 cup(s) almonds grated and roasted. Heat butter in pan
saut? pineapple both sides slightly
add juice
sugar & coffee let simmer for a minute
add ron and flamb?. place on dish & sprinkle with almonds.

It’s ok!

Ingredients / Directions
1ea. 4-5# Pork Roast (boneless)
1/3 Bottle Earp”s Western Steak Sauce
1/4 cup(s) Apricot Preserves or Orange Marmalade
1 Small Handful of Golden Raisins
1 TBL. Brown Sugar
In a large zip-loc bag
mix all of the above ingredients. Place roast into bag
seal and marinate in the refridgerator at least six hour(s) or overnight. When ready to cook
remove roast from marinade and reserve the remaining marinade for basting.set to a low temperature
20 minutes per pound. Cooking on a grill or in an oven will work just fine too. Baste every 20 minutes with the reserved marinade until done to your liking.

It’s ok!

Ingredients / Directions
2 chicken
1 tbsp salt
2 tbsp black pepper ground
2 sticks butter
2 whole heads garlic
peeled and chopped
1/2 cup(s) parsley
1 cup(s) white wine.
cut the chicken in pieces as for frying
rub the pieces with salt and pepper
heat the butter in havey skillet and saut? the chicken. when the pieces are nearly cooked
add garlic
parsley
last the wine. cover pan and simmer slowly for 15 min. adjust seasoning
serve.

It’s alright!

Ingredients / Directions
2 pastry pie shells (frozen)
8 oz. spinach (frozen)
16 oz. imitation crab meat (frozen)
1 pt. Half & Half Cream
12 oz. swiss cheese
4 eggs
nutmeg
3 teaspoon. allspice
Pre-heat oven to 350 degrees. Drain and pat dry your spinach well. Chop up your crabmeat and swiss cheese into small pieces. Add all three ingredients to mixing bowl. Pour in Half & Half. In a separate bowl beat 4 eggs until fluffy. Add to mixing bowl. Stir well adding Allspice.

Divide mixture into two frozen pie shells. Sprinkle top with Nutmeg. Place in oven on cookie sheet.

Let cook for 45 min to 1 hour(s). Check for done-ness same as a cake
insert a toothpick and when it comes out dry they are finished.

It’s alright!

Ingredients / Directions
400 gr deboned breast of chicken
salt & pepper
1 tbsp butter
1 tbsp flour
1 cup(s) white wine
1 cup(s) chicken stock
1 cup(s) cream,1 tbsp dry white vermouth
2 leeks cleaned and cut in rings
1 finley minced onion
1 cup(s) roasted wallnuts.
salt and pepper chicken add flour
saute for 1 min on both sides in hot butter
add onions and leek let simmer until limp
add wine and reduce to 1/2
add stock & vermouth
let simmer for 5 min. add cream heat up and place on dish
sprinkle nuts on top.

All good!

Ingredients / Directions

Directions:
Stone Soup

1 lb dry great northern beans
or
5 cans great northern beans (reduce water to 3 cup(s)s)

6 cup(s)s water
1 ham bone ( if available)
1 lb. smoked sausage (cut into bite size)
1 cup(s) carrots (chopped)
1 cup(s) celery (chopped)
1 bay leaf
1/4 cup(s) cilantro
1/4 cup(s) parsley
1 tbs. basil
1/2 teaspoon. pepper
1/4 teaspoon. red pepper flakes (optional)
1 stone (cleaned and washed)

For dry beans:
Rinse beans of any dirt or debris. Add the beans and Bay Leaf to a good-sized pot
fill with water about 3 inches over the beans. Bring to a boil for 2 minutes remove from heat. Cover and let stand for two hour(s). Continue as with canned beans below.

For canned beans:
Place pot back on burner on medium high heat. Bring beans with Bay Leaf to a light boil add your carrots
celery
spices except the red pepper flakes. Stir well. Add Ham bone if you have one. Reduce to simmer uncovered. In a separate pan saut? your sausage lightly and pour into bean pot. Add your stone. Let simmer for about 2-3 hour(s). Stir pot every now and then to make sure the beans do not stick to bottom and add water if necessary.

Careful
it will be HOT!
Let stand 15 minutes before serving.

No other!

Ingredients / Directions
2 medium
thinly sliced Onion
1/2 cup(s) Olive Oil
2 lbs.
peeled and coarsely chopped Tomatoes
chopped Parsley
2 teaspoons Salt
1/4 teaspoon Pepper
2 cloves Garlic
2 lbs. raw
shelled and de-veined Shrimp
1/2 lb. Feta Cheese
Parsley
In a frying pan saute onions in olive oil until tender. Add tomatoes
chopped parsley
salt pepper and garlic. Cover and simmer for an hour(s)
stirring occasionally. Put sauce and shrimp in 6 scallop shells or individual fireproof dishes. Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 10 to 15 minutes
or until shrimp are cooked and cheese is melted. Garnish with parsley.

Unbelievable!

Ingredients / Directions
Souvlaki dressing
two recipes
4 skinless
boneless chicken breasts or 1 ? lbs.boneless pork loin filets
? head of iceberg lettuce
torn
? head of romaine
torn
4 tomato”s
chopped
? lb. black or green Greek olives
1 sweet onion
thinly sliced
? lb. feta cheese
4 pitas
2 tbs. olive oil
Make a double batch of the Souvlaki marinade. Set one aside for salad dressing.

Place the meat in a plastic bag or bowl. Pour the marinade over and refrigerate for at least 2 hour(s)
4 hour(s) max.

Grill or broil the meat (chicken 165-170 degrees
pork 165 degrees). Brush the pitas with olive oil and grill or broil.

Assemble the salads as desired. Serve with dressing and pitas.

Not bad!

Ingredients / Directions

Ingredients:
100g white cabbage finely shredded
25g sultanas
1/4 teaspoon ground mustard
1 carrot grated
1 small onion finely cut
25g cadju or peanuts
Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled. Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled.