• 2 to 4 cups olive oil (depending upon size of jar)
• 3 to 4 whole cloves garlic
• 3 to 4 sprigs fresh rosemary

Variations:

• Fresh Thyme
• Fresh Oregano
• 1 or 2 Jalapeno peppers

Place the oil, garlic, and rosemary in a clean pint or quart jar, pouring oil to within 2 inches of the rim. Allow the oil to stand for at least a few hours and strain before using. The longer you let it stand the stronger the flavor will be.

Pungent flavor - cross between licorice and cloves. Available year round. Choose leaves that are fresh, unspotted and fragrant. To keep fresh wrap in damp paper towels - place in plastic. Put stems in glass of water and change water every few days. Wash and remove leaves from stems. If recipe calls for 1 teaspoon dried - double the amount of fresh. Throw handful of fresh basil into salads for great taste.

Available year round. Related to onion and leek. Resembles grass - tastes like mild onions. They produce a pretty lavender flower - edible. Choose uniform, green - no signs of brown or wilting and use immediately. Rinse and dry with paper towel. Snip to desired length. Don't chop - will bruise. Cooking diminishes flavor. Add at last moment.

Strong and spicy - natural in tomato dishes. Two varieties - Mediterranean and Mexican. The Mediterranean is milder and the Mexican is highly spicy. Look for fresh leaves - no brown spots. Keep in plastic bag in refrigerator. To dry - tie stems together and hang upside down in a well-ventilated area. Keep dried in an air tight container. To freeze - chop fresh oregano in water in an ice cube tray. Store frozen cubes in a plastic bag in freezer.

Grows wild on sea cliffs - taking in the sun and salty air. Silvery green, spiky leaves - pungent aroma. Flavor hints of lemon and pine. Look for fresh springy with no signs of drying out. Leaves will feel velvety. They will last 1 week in a plastic bag. Easy to dry - tie upside down in a well ventilated area out of the sun. When fully dried, leaves will be hard. Snip off leaves and put into air-tight jars. Rinse and pay dry. Use in soups, stews, other dishes. Use in moderation or it will overwhelm dishes.

Most commonly used herb. Perennial bush - gray - green leaves. Fragrant-minty, lightly lemon aroma. Used in everything from chewing gum to cough syrup. Available during Summer months. Many varieties of the herb: garden thyme - sharp peppery taste with haunting aroma - one most cooks use. Wrap in barely damp paper towel and then plastic bag. Will stay fresh for up to 5 days.

Enrich - eggs, chicken, shrimp dishes. Available summer and early fall. Look for deep green tarragon sprigs with long narrow pointed leaves. Sniff for peppery scent with anise undertones. Will keep only a few days in the refrigerator. Wash, dry and remove thick stems. Use caution when seasoning. Flavor subtle - herb can easily overwhelm other ingredients. For tarragon vinegar - bruise sprigs with mallet.

Narrow, oval, gray-green leaves with pungent flavor of musty mint. Often used in Thanksgiving stuffing. Italians fry sage leaves in butter to flavor pastas. Available year round. Look for soft, silvery green leaves with no brown spots. Heady aroma. Refrigerate unwashed for up to 4 days. Natural partner with pork or poultry. Sage oil: Cook in 2 cups of olive oil and heat until herb starts to sizzle, but don't let smoke. Remove from heat. When cooled - discard cooked sage. Add fresh sage springs in bottle with cooled oil. Make sure sage is covered or will become moldy. Cork bottle

25 varieties - 2 most commonly used are peppermint and spearmint. Peppermint most pungent of the two. Bright green leaves - purple stems spearmint - true green leaves or grayish-green leaves. Choose fresh evenly colored leaves. Store in glass of water with stems down. Cover with plastic bag and store in refrigerator. Change water every few days. Will stay fresh up to 1 week. Great garnish for cooked meats or fruits.

• 6 medium size tomatoes
• 3 tablespoons butter or margarine
• 1/4 pound fresh mushrooms, sliced
• 1/2 pound fresh spinach, cleaned and chopped
• 1 cup bread crumbs
• 4 eggs
• Salt and pepper to taste.

Cut 1/4 inch from top of the tomato. Scoop out pulp, leaving a 1/4 inch thick shell. Turn shells upside down to drain. In a medium skillet, melt butter or margarine. Add mushrooms; sauté for 2 minutes. Stir in spinach and cook for additional 2 minutes. Remove from hat and stir in bread crumbs, eggs, salt and pepper. Sprinkle tomato shells lightly with salt. Fill tomatoes with spinach mixture. Lightly grease a 9" x 13" baking pan. Bake in preheated 350° oven for approximately 25 minutes.

Ingredients:

• 2 cloves garlic, crushed
• 3 anchovies, crushed
• 1 egg yolk
• 1 tablespoon Dijon mustard
• 2 dashes Worcestershire sauce
• 1/2 lemon, squeezed
• 1 head romaine lettuce, rinsed
• 1 cup croutons
• 1/4 cup Romano cheese
• 1/4 cup of virgin olive oil
• 1/4 cup wine vinegar
• Fresh ground black pepper to taste

In a large wooden bowl mix garlic, anchovies, egg yolk, Dijon mustard. Add Worcestershire sauce and lemon; mix well. Tear romaine lettuce into medium pieces then add croutons and Romano cheese. Toss together and add virgin olive oil, wine vinegar and fresh ground black pepper until well coated.

Ingredients:

• 2 cups Ortanique juice
• 1 cup dry white wine
• 1 bay leaf
• 1 sprig parsley
• 1 inch strip ortanique peel
• 1 teaspoons salt
• 1/4 teaspoon ground pepper
• 4 salmon steaks thick or 2 lbs. Fish fillets
• 1 tablespoon chopped onions
• Hollandaise sauce

Preparing

Combine all the ingredients except the salmon and parsley in a dish large enough to hold the salmon or fish in a single layer. Place over heat and bring to a boil. Put in salmon then reduce heat and simmer for 10 minutes. Remove salmon, using a slotted spoon to a serving platter and sprinkle with parsley. Serve with Ortanique & Hollandaise sauce :) >>>>>>>>

Ingredients:

• 3 egg yolks
• 3 tablespoons ortanique juice
• 1/2 teaspoon salt
• 2 tablespoons cold butter
• Dash of ground red pepper
• 6 ounces melted butter

Preparing

Combine egg yolk, ortanique juice and salt in a small saucepan and place over low heat. Stir in 1 tablespoon cold butter with wire whisk. When almost melted, stir in other tablespoon of cold butter. Remove saucepan from heat. Slowly add drip by drip hot melted butter, stirring constantly. Taste for seasoning, adding more salt and ground red pepper if needed.

Ingredients:

• 1/4 cup light olive oil
• 1/4 cup lemon juice
• 3 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic ground black pepper to taste
• 1/4 teaspoon crushed red pepper
• 1 1/2 pounds shrimp

1. In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper.
2. Stir in shrimp to coat. Marinate for 30 minutes or less.
3. Preheat grill for high heat. Remove shrimp from marinade, and thread onto skewers. Grill for about 2 to 3 minutes on each side, or until done.

Ingredients:

• 1 pound sea scallops
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• salt and ground black pepper to taste
• 1 (10 ounce) package frozen chopped spinach, drained and squeezed dry.
• 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese
• 1/4 cup plain bread crumbs
• 1 tablespoon OLD BAY® Seasoning

1. Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a rolling boil, and lightly grease a 9 inch pie plate. Rinse the scallops and drop them into the pot of water; poach for 2 minutes.
2. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
3. In a small saucepan, melt the butter and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream, 1/4 cup Parmesan cheese, salt, and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, until thick.
4. Squeeze the spinach dry and spread over the scallops. Pour the cream sauce over the spinach. Sprinkle on the mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs over the entire dish. Sprinkle the top with Old Bay Seasoning.
5. Bake in preheated oven for 15 minutes or until browned and bubbly.

Ingredients:

• 2 pounds russet potatoes, peeled and cubed
• 1 cup 1% milk
• 4 ounces shredded mozzarella cheese
• 3 tablespoons grated Parmesan cheese, divided
• 2 eggs
• 3 (6 ounce) cans chunk light tuna in water
• 1/2 cup chopped green oni

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
3. Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
4. Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
5. Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown.

Ingredients:

• 1 pint shucked clams
• 1 cup tomato and clam juice cocktail
• 2 potatoes, cleaned and chopped
• 1 cup chopped green bell pepper
• 1/4 cup chopped green onions
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can Italian-style diced tomatoes

1. Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
2. Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
3. Stir in the undrained tomatoes and the chopped clams and heat through.

Ingredients:

• 4 slices bacon, diced
• 1 1/2 cups chopped onion
• 1 1/2 cups water
• 4 cups peeled and cubed potatoes
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 3 cups half-and-half
• 3 tablespoons butter
• 2 (10 ounce) cans minced clams

1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
2. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Ingredients:

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1/4 cup margarine
• 1 cup chopped celery
• 1 cup cauliflower, chopped
• 1 cup diced carrots
• 1 cup fresh chopped broccoli
• 3 cups water
• 3 cubes chicken bouillon
• 1/2 cup all-purpose flour
• 1 tablespoon chopped fresh parsley
• 3 cups shredded Cheddar cheese
• salt & ground black pepper to taste
• 1 1/2 cups milk

1. In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
2. Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
3. Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

Ingredients:

• 4 whole (12 ounce) trout, cleaned with tails and heads on
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons light olive oil
• 2 lemons, wedged, for garnish

1. Remove gills from fish and discard. Rinse fish under cold water.
2. In a large skillet heat oil over medium heat.
3. In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges

Ingredients:

• 1 egg
• 1 tablespoon milk
• 3/4 cup grated Parmesan cheese
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon paprika
• 8 (4 ounce ) filets catfish
• 1/4 cup margarine, melted

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat the egg together with the milk in a medium bowl. In another bowl, stir together the cheese, flour, salt, pepper and paprika.
3. Dip catfish in the egg and milk mixture, then dredge in the cheese mixture until coated.
4. Arrange fish in a single layer in the bottom of a 9x13 inch baking dish. Pour melted butter over the fish.
5. Bake for 15 minutes, or until golden brown.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon baking soda
• 1 tablespoon warm water
• 1 teaspoon vanilla extract
• 3 apples - peeled, cored and chopped
• 1/2 cup raisins
• 1/4 cup confectioners' sugar for dusting

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan.
2. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
3. Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended.
4. Pour batter into prepared pan.
5. Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake.
6. Turn onto plate, and dust with confectioners' sugar.

Ingredients:

• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

1. In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
4. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
5. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting

Ingredients:

• 1 cup butter
• 2 cups white sugar
• 3 cups all-purpose flour
• 6 eggs
• 2 teaspoons baking powder
• 1 cup warm milk (110 degrees F/45 degrees C)
• 1/2 teaspoon baking soda
• 1 tablespoon fresh lemon juice
• 1/4 cup blanched slivered almonds
• 2 tablespoons white sugar

[" Traditional Greek New Years Day bread. Served as a coffee cake for breakfast. Also the person who recieves the quarter inside in their piece gets good luck for the whole year! "]

1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch round cake pan.
2. In a medium bowl, cream the butter and sugar together until light. Stir in the flour and mix until the mixture is mealy. Add the eggs one at a time, mixing well after each addition. Combine the baking powder and milk, add to the egg mixture, mix well. Then combine the lemon juice and baking soda, stir into the batter.
3. Pour into the prepared cake pan.
4. Bake for 20 minutes in the preheated oven. Remove and sprinkle the nuts and sugar over the cake, then return it to the oven for 20 to 30 additional minutes, until cake springs back to the touch. Gently cut a small hole in the cake and place a quarter in the hole. Try to cover the hole with sugar.
5. Cool cake on a rack for 10 minutes before inverting onto a plate.
   Serve cake warm. Each person in the family gets a slice starting with the youngest. The person who gets the quarter in their piece, gets good luck for the whole year!