Ingredients:

4 lbs. Veal shanks cut 2" thick with the bone
  and marrow (Approximately 6 pieces)
1/3 cup extra virgin olive oil
2 yellow onions, chopped
2 carrots, chopped
2 stalks celery, chopped
1 cup dry red wine
1 can whole plum tomatoes, chopped

Preheat oven to 325 degrees. In a frying pan, heat olive oil over medium heat. Season the meat generously with salt and pepper. Add the shanks to the hot oil and cook on first side for 5 minutes until golden brown, flip and cook the other side for another 5 minutes. Remove the shanks from the frying pan onto a plate and set aside.

Reduce the heat to medium and add the onions, carrots and celery to the pan. Saute until the vegetables are tender, about ten minutes. Add the red wine and raise the heat to high and cook until the alcohol evaporates, about five minutes. Remove from the heat and stir in tomatoes.

Lightly oil a roasting pan and transfer the shanks into the pan. Spoon the vegetable mixture over the shanks and cover the roasting pan with foil. Cook until the veal is fork tender, about 1½ hours.

I like to serve my Osso Buco with fresh sauteed spinach and mashed chive and sour cream potatoes. A beautiful glass of Cabernet compliments the meal perfectly. Enjoy!

Ingredients:

10 oz. butter
2 pkg. dry yeast
1/4 cup sugar
1 teaspoon lemon or vanilla extract
1/4 cup whipping cream, lukewarm
1/2 teaspoon salt
1 egg
2 egg yolks
3 cups flour

In a bowl, put lukewarm whipping cream, yeast, sugar; mix well until yeast is dissolved. Add butter, extract, salt and eggs and mix well. Add flour until well blended. Roll out dough on well-floured board and cut into squares. Place on greased pans. Turn each square so it looks like a diamond and put filling in center. For the filling, I used raspberry jam, but your favorite jam will taste just as good. Fold one side in and the other side overlapping the other. Bake at 350 degrees for about 25 minutes until lightly browned. Cool then sift with powdered sugar.

Ingredients:

2 ½ cups red raspberries
(Reserve a good hand full for garnish)
¾ cup water
½ cup sugar
2/3 cup cranberry juice
2 egg whites

In a large pan cook raspberries and two tablespoons of water over medium heat 10 minutes or until berries are soft. Push the berries through a nylon strainer into a bowl to form a puree.

Put the sugar and the remaining water into the rinsed out pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, boil without stirring for 10 minutes to form a syrup. Do not let it brown. Remove from the heat and let cool for one hour.

When cool, stir the raspberry puree and cranberry juice into the syrup. If using an ice-cream maker, churn the mixture in the machine following the manufacture's instructions. When the mixture starts to freeze, whisk the egg whites until they just hold their shape, but are not dry, then add to the mixture and continue churning until frozen.

Serve on two raspberry kolacky's and garnish with fresh red raspberries. This is a great finale to a special Valentines Day dinner, light and fresh.

Ingredients:

½ cup mayonnaise
4 tablespoons ketchup
3 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
4 tablespoons prepared mustard
8 slices rye bread
8 slices Swiss cheese
1 bag sauerkraut, drained and rinsed
3 tablespoons butter

In a mixing bowl, combined mayonnaise, ketchup, relish, and the horseradish and mix well. Set aside.

Spread mustard on one side of four slices of the rye bread, then layer corn beef, cheese, sauerkraut and the mayonnaise mixture and top with remaining slices of bread.

In a large skillet, melt butter over a medium heat. Carefully place sandwiches in the skillet cover and cook sandwiches on both sides until bread is lightly toasted on both sides and the cheese is melted. Remove from skillet and serve hot with a generous helping of potato chips and a pickle.

This recipe makes four incredible sandwiches.

Ingredients:

1 pound smoked sausage cut into 2 inch pieces
2 tablespoons vegetable oil
1 large yellow onion (cut into wedges)
6 cups coarsely chopped cabbage
2 cloves garlic, minced
¾ teaspoon sugar
¼ teaspoon caraway seeds
Salt and pepper to taste

In a large skillet cook sausage until browned, remove and set aside.

Add vegetable oil to skillet and heat. Add onion, cabbage, garlic, sugar, caraway seed and salt and pepper; cook and stir until onion begins to brown. Add sausage, cover and cook for five minutes.

Remove from heat. Let set for an additional five minutes before serving. Serve the sausage mixture over boiled Irish potatoes, with butter and parsley. I boil my potatoes until tender, drain and add 4 tablespoons of butter and about two tablespoons dry parsley, give a quick stir and they are ready to serve.

This dish is a great alternative to the traditional corn beef and cabbage dinner for St. Patrick's Day, or for any day through the year.

Easy pie crust

2½ cups all-purpose flour
¼ teaspoon salt
6 tablespoons butter cut in small pieces
6 tablespoons shorting cut into small pieces
About 5 tablespoons water

This will make enough dough for two crusts.

Filling:

2/3 cup all-purpose flour
½ cup sugar
2 cups milk
Ground cinnamon
Ground nutmeg
1 tablespoon butter

This is enough filling for one 9" pie.

Line pie pans with dough rolled fairly thin, 1/8" or so. In a medium mixing bowl, mix flour and sugar with your fingers until mixed well. Begin adding milk slowly a little at a time, mix with your fingers until very smooth and creamy. Slowly pour mixture into the pie crust, sprinkle with cinnamon and nutmeg, and then dot with butter. Bake at 375 degrees for 1 hour. The pie may take a little longer according to some ovens. The pie will be a little milky on top but have a firm center, check with the tip of a knife but be sure not to pierce the crust.

Ingredients:

5 tablespoons unsalted butter, melted, plus 1 tablespoon, softened
1 cup cake flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons poppy seeds
1 large egg
1/2 cup sugar
3/4 cup plain low-fat yogurt
1/4 cup real lemon juice
3 teaspoons finely grated lemon zest
1 teaspoon vanilla extract

Preheat the oven to 400 degrees F. Lightly grease 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with 1 tablespoon softened butter and set aside.

In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.

In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 5 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix. Divide the batter among the prepared muffin tins, filling each halfway.

Bake until the muffins are set and golden brown and a toothpick comes out clean, 14 to 16 minutes. Remove from the oven and use a toothpick to poke several holes in the top of each muffin. Brush each muffin generously with the lemon glaze. Allow the muffins to cool for 10 minutes in the tin and then transfer them to a wire rack to cool completely.

Lemon Glaze:

1/4 cup plus 2 tablespoons powdered sugar
2 tablespoons real lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract

In a small bowl, combine ingredients and whisk until mixed well.

Ingredients:

2 (3lb. whole chickens)
3 tablespoons salt
½ cup melted butter
2 tablespoons paprika
2 tablespoons chopped garlic
1 tablespoon black pepper

Season the inside of the chickens with salt and pepper. Slide the chickens onto the rotisserie rod and lock them into place. Set on grill and cook on high for ten minutes.

While the chickens get started mix together, the butter, salt, paprika, garlic, and pepper. Turn the down to medium and baste the chickens with the mixture.

Close the lid and cook for one to one and a half hours, basting occasionally. Cook the chickens until the inside of the thigh meat reaches 180 degrees on your meat thermometer.

Remove the chickens from rotisserie and place in a baking dish. Set aside.

Mushrooms in wine Sauce

1lb. fresh sliced mushrooms
1 stick butter
2 tablespoons chopped garlic
2 cups white wine

Melt butter in skillet with garlic. Add mushrooms and cook for about 5 minutes. Add the white wine and cook for an additional 10 minutes. Remove from heat and pour over the cooked chickens and place in the oven for about fifteen minutes at 350 degrees.

While the chickens are finishing in the oven I open two cans of carrots and pour then in a skillet with a stick of butter. I add a hand full of fresh parsley and let them cook for a few minutes, then add 1 cup of white wine and let the cook until all liquid has reduced. Remove from fire and serve.

Try a simple boxed long grained rice, this is a great compliment to this dish.

Remove the chickens from the oven and place on a large platter, add the rice and carrots to the same platter, top the chickens off with the rest of the wine and mushroom sauce from the baking dish. This makes a beautiful presentation, and tastes fantastic. Enjoy.

Ingredients:

2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup heavy cream, plus more for brushing the scones 1 cup fresh blueberries

Lemon Glaze:

1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter

Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on a non-stick cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Make this simple lemon glaze in a double boiler, but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Microwave it for 30 seconds on high. Whisk the glaze to smooth out any lumps, next drizzle the glaze over the top of the scones. Let it stand a few minutes before serving.

I love to make a double batch of these and have friends over for coffee and a fresh scone. I get great compliments from all who have these, I hope that you have the same reaction from your friends and family.

Ingredients:

2 packages crescent rolls
2 8oz. packages cream cheese
¾ cup sugar
1 tsp vanilla
1 tsp lemon juice
1 egg separated

Mix together cream cheese, sugar, lemon juice, vanilla and egg yolk. Spread 1 package of crescent rolls in to bottom of 9X13 baking pan. Spread cream cheese mixture over the crescent rolls. Cover with second package of crescent rolls. Beat egg white until stiff. Top the top layer of crescent rolls with egg whites and bake for ½ hour at 350 degrees. Let cool and sprinkle with powered sugar, and cut into squares. Top each square with strawberry or raspberry jam.

Ingredients:

2 8oz. Packages imitation crab meat
1 medium Onion chopped
6 Roma plum tomatoes chopped
6 Avocados peeled and pitted
1 tablespoon seafood seasoning
30 steamed Shrimp
Cocktail sauce
Nacho chips

Chop tomatoes and onion and set aside. Peel and pit the avocados, mash with a potato masher into creamy chunky mixture. Add seafood seasoning, tomatoes and onion to the smashed avocados, and mix well. Refrigerate for 1 hour before serving.

To serve I use a martini glass, Wet the rim of the glass and dip the rim in to a saucer of seafood seasoning.

Using an ice cream scoop, dip one large scoop of the avocado mixture into the martini glass.

Next, spoon in a tablespoon of seafood cocktail sauce over the avocado in the glass.

Finish off the glass with 4 to 5 steamed shrimp and two large nacho chips.

Memorial Day I was invited to a cook out at friends, Cindy and Perry. When I accepted, I asked what to bring and Cindy replied an appetizer would be great. I knew my seafood "Guac-A-Tinis" would be a great start for the party. This simple appetizer made a fantastic presentation and was a great beginning to their fantastic dinner.

Ingredients:

Pastry:
5 c. flour
4 tsp. sugar
½ tsp. baking powder
1 ½ c. shortening
2 egg yolks

Combine dry ingredients and cut in shortening. Place egg yolks in measuring cup and stir until blended. Add enough cold water to make scant cupful. Sprinkle gradually over dry ingredients. Stir with fork. Roll out. Recipe will make 3 (9 inch) double crust pies or 1 double crust jelly roll pan, 10 x 15 inches.

Apple Pie Filling:
5 lbs. apples, sliced
¾ c. sugar
¾ c. brown sugar
¼ tsp. salt
½ tsp. nutmeg (optional)
1 tsp. cinnamon

Mix together all dry ingredients. Place half of the apples on bottom of pan. Sprinkle with ½ of the dry ingredients. Repeat. Put on top crust. Bake at 400 degrees for 50 minutes.

Glaze: After baking, while still warm, drizzle top with a mixture of 1 cup powdered sugar and 2 tablespoons milk. Serves 20 to 24.

This is an excellent dessert for picnics or parties. Pastry recipe is very handy when you want to make a large number of pies and freeze them. Use pastry recipe for any kind of pie.

1. Cut ribs into 2 or 3-rib portions.

2. In a 6 quart Dutch oven, place ribs in enough water to cover. Heat water to boiling over high heat. Reduce heat to low.  Cover and cook for 35 minutes; drain.

3. In a 1 quart saucepan, combine soup mix, ketchup, water, molasses, brown sugar, pepper and garlic powder. Heat to boiling over high heat. Reduce heat to low; cook for five minutes, stirring occasionally.

4. On a preheated grill, place ribs above coals and grill uncovered, 30 minutes, turning often and basting with barbecue sauce.

Start by making the dressing, Slice the red onion into medium slices, and separate the rings. Squeeze the 4 limes and pour the juice over the sliced onions. Add the olive oil and refrigerate, in a sealed container, the red onion will turn the lime juice a beautiful pink color.

Prepare the watermelon by cutting into bite sized pieces; drain any excess juice from the melon. Chop the two bunches of fresh parsley in small pieces, and add to the watermelon. Drain the liquid off the two cans of black olives and add them to the melon and parsley, crumble the feta cheese and mix with the melon mixture. Refrigerate for one hour. Shake the dressing to mix and pour over the salad, serve cold and enjoy.

Ingredients:

2 medium zucchini squash
2 medium yellow summer squash
2 sleeves saltine crackers, crushed
4 eggs beaten
Salt and Pepper to taste
Vegetable Oil

Slice the squash about 1/4 inch thick.

Dip the slices of squash in the beaten egg, then coat with the cracker crumbs. Place in the hot oil in a large skillet and fry until golden brown turn the squash one time to cook both sides. Remove from the skillet and put on a paper towel to absorb the excess grease. Serve hot and enjoy.

Ingredients:

2 cup flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 egg
3/4 cup whole milk
1/3 cup veggie oil
2 teaspoons vanilla
1 cup fresh blueberries

Preheat oven to 400 F.

In a large bowl, combine all dry ingredients and mix well. Now add all wet ingredients and mix well. Next, fold in fresh blueberries until just mixed. Pour batter into greased mini muffin pan and cook for 10-15 minutes, or until golden brown.

Ingredients:

12 oz. box tri colored rotini pasta
1 9oz. pkg. frozen peas
½ pound asparagus
1 medium size zucchini squash
1 medium size yellow summer squash
3 Roma plum tomatoes sliced
8oz. fresh snow peas
2 green onions chopped
3 tablespoons olive oil
2 tablespoons butter
½ cup shredded parmesan cheese
Black pepper
2 tablespoons fresh basil chopped

In a large pan boil the rotini noodles for about 12 minutes, or until tender.

While the pasta is cooking, bring a small sauce pan of lightly salted water to boil. Add the frozen peas to the water and cook for 5 minutes. Remove the peas with a slotted spoon and set aside. Add the asparagus, zucchini and summer squash to the to the boiling water cook for 4 minutes, then remove with a slotted spoon and add to the peas. Combine the rotini with the vegetables. Slice the tomatoes and chop the green onions and add to the vegetable mixture.

3 packages cream cheese ( softened )
1 medium sized jar sliced olives chopped
1 small jar chopped garlic
2 tablespoons parsley flakes
Salt and pepper to taste

Mix all ingredients together and refrigerate overnight.

Serve with tortilla chips, cut into our favorite shapes.

Ingredients:

Nonstick cooking spray
3 dozen wonton wrappers
1 can 8½ ounce artichoke hearts drained and chopped
1 - 10 oz. package frozen spinach thawed and squeezed dry
1 cup shredded Monterey jack cheese
½ cup grated parmesan cheese
½ cup mayonnaise
1 clove garlic, minced

Preheat oven to 350 degrees. Spray mini muffin pans lightly with cooking spray. Press 1 wonton wrapper into each cup, spray lightly with cooking spray. Bake for 10 minutes, or until light golden brown. Remove from pan and repeat with remaining wrappers.

Combine artichokes, spinach, cheeses, mayonnaise and garlic in medium bowl, mix well.

Fill each wonton cup with about 1½ teaspoon of artichoke and spinach mixture. Place filled cups on baking sheet. Bake about 8 minutes or until heated through.

Serve Hot

Ingredients:

4 Tbsp. Extra Virgin Olive Oil
6 Slices bacon, finely chopped
1 medium onion chopped
4 cloves garlic, chopped
1 cup white wine
1 - 48oz. carton chicken broth
2 tsp. Italian seasoning
1 - 9oz. package three cheese tortellini
1 - 28oz. can crushed tomatoes
1 - 8oz.bag fresh spinach (stemmed and washed)
1 cup fresh grated parmesan cheese

In a Dutch oven heat the olive oil and the bacon till crisp, Add onions and cook until they are soft. Add garlic and continue to cook about a minute. Now add the chicken broth, white wine and the Italian seasoning: bring to a boil and simmer for 5 minutes.

Cook the tortellini according to the package directions.

Add the cooked tortellini to the soup mixture. Stir in the can of crushed tomatoes, and cook for 5 more minutes.

Add the bag of spinach and cook for another 5 minutes until the spinach has wilted down.

Serve hot and top the servings with the fresh parmesan cheese.

I love to serve this soup as a hearty winter dinner with fresh yeast rolls topped with garlic butter.

Ingredients:

2 cup sugar
1cup butter (softened)
2 cup canned pumpkin
2 eggs
2 teaspoon vanilla
4 ½ cups flour
4 teaspoons baking powder
2 teaspoon baking soda
2 teaspoon cinnamon
½ teaspoon salt
3 cups dried cranberries
1 ½ cup chopped pecans
2 tablespoon freshly grated orange peel

Frosting:

3 cups powdered sugar
4 tablespoons orange juice

Preheat oven to 350 degrees.

Combine sugar and butter in large bowl; beat at medium speed until creamy. Add pumpkin, egg and vanilla. Continue beating at medium speed until well mixed. Combine flour, baking powder, baking soda, cinnamon and salt in medium bowl. Reduce speed to low, Add flour mixture to the sugar mixture. Beat until well mixed. Stir in cranberries, pecans and orange peel.

Ingredients:

1 pound uncooked bowtie pasta
1 table spoon olive oil
1 ½ chopped green onion
3 garlic cloves minced
1 can (12 oz. evaporated milk)
½ cup milk
2 tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
1 can (15 oz.) solid pack pumpkin
3 cups cooked chicken cubed
1 cup dried cranberries
¼ cup grated parmesan cheese

Cook bowtie pasta according to package directions. In a large skillet, heat oil over medium to high heat. Add green onion and garlic; cook and stir 3 minutes.

Whisk together milk, flour salt and pepper until smooth. Gradually whisk into onion and garlic mixture until blended.

Bring sauce to a boil; and stir for 3 minutes or until thickened. Stir in pumpkin, chicken and cranberries.

Reduce heat and simmer for 3 minutes or until heated through.

Ingredients:

1 medium pie pumpkin (about 2 pounds)
2 tablespoons sugar
¾ teaspoons ground cinnamon
1/3 cup white chips
2 tablespoons milk
1 package (3 oz. cream cheese) softened
1/3 cup powdered sugar
1/3 cup solid pack pumpkin
1 teaspoon grated orange peel
1 cup heavy whipping cream

Cut top of pumpkin off; scoop out seeds from the pumpkin and discard. In a small bowl combine sugar and ½ teaspoon cinnamon; sprinkle inside of pumpkin. Replace top on pumpkin. Place on a baking sheet. Bake at 400 degrees for 25 to 30 minutes or until a crisp tender. Remove from oven and cool on a wire rack.

Meanwhile, microwave white chips with milk at 70% power; stir until smooth. Cool to room temperature.

In a bowl, beat cream cheese and powdered sugar until smooth. Beat in the solid pack pumpkin, orange peel, melted white chips and remaining cinnamon. Fold in the whipped cream.

Remove the top from pumpkin and spoon the mousse into the pumpkin. Refrigerate and serve cold.

Preheat oven to 425 degrees. Put the beef in a roasting pan, spread with butter, and season with salt and pepper. Roast for 30 minutes, then remove from oven, and set aside.

Heat the oil in a pan over a medium heat. Add the garlic and onion and cook, stir for three minutes. Stir in the mushrooms, sage, and salt and pepper to taste, and cook for another 5 minutes. Remove from heat.

Roll out the dough into a rectangle large enough to enclose the beef, then place the beef in the middle of the dough and spread the mushroom mixture over it. Bring the long sides of the dough together and seal them with the beaten egg. Tuck the short ends over and trim the excess away and seal with the beaten egg. Place on a cookie sheet, seam side down. With a sharp knife make two slits on the top.

Decorate with dough shapes and brush with the beaten egg.

Bake for 40 minutes, if it begins to brown to quickly cover with foil. Remove from oven, cut in to slices, and serve hot.

I prefer this to be served about a medium doneness. This is a great meal for a cool November evening with friends. This will serve about 6 to eight guests.

In a bowl, dissolve yeast and 1 teaspoon sugar in water, let stand for 5 minutes. In a mixing bowl, cream butter, shortening, salt, and remaining sugar. Add boiling water; Cool to 110 to 115 degrees. Add the yeast mixture and the eggs; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise until doubled, about one hour.

Punch dough down. Turn onto a lightly floured surface; divide the dough in to thirds. Divide each portion into nine pieces each, and shape into balls. Place in three 9" round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 20 to 25 minutes until golden brown. Cool in pans on wire racks. This makes 27 rolls.

When I make my yeast rolls I usually make a double batch because no one can eat just one. Serve them hot with butter and you too will go back for more. If you have any left over, place the rolls in an airtight bag and store for the next day. Heat in the microwave oven in the plastic bag and they taste like you just pulled them out of the oven again. You may try these for your Thanksgiving dinner this year.

Preheat oven to 350 degrees.

Use a large holly cookie cutter and cut holly leaves out of the tortillas, Lay leaf shapes flat on cookie sheets and bake 5 to 7 minutes until crisp, be sure no to get to brown.

To serve bake the brie cheese for about 5 to 7 minutes at 400 degrees until cheese is soft. Spread the relish over the top and surround the cheese with the holly chips. This makes about 200 chips. I hope you enjoy this as much as I do.
Have a Happy Holly Day!!!!

Dusky's Sugar Cookies