Cajun Potato Salad

    6 potatoes

    2 tablespoons Creole seasoning

    2 tablespoons Creole mustard

    3/4 cup mayonnaise

    3/4 cup Miracle Whip(R)

    6 hard boiled eggs, chopped

    1/4 cup onions, chopped

    1/4 cup bell pepper, chopped

    1/4 cup celery, chopped

    2 heads garlic, roasted and smashed

    1 pound Andoullie sausage, cooked and chopped           (or  any sausage)

                                                                       1 cup green olives, sliced

Boil potatoes until fork tender; drain. Refrigerate until cold, then cut into 1-inch cubes. Leave the skin on.

Stir together the Creole seasoning, mustard, mayonnaise, and Miracle Whip(R) in a bown until evenly blended. Stir in the remaining ingredients, then gently fold in the cubed potatoes.

Refrigerate until ready to serve.

Easy BBQ Spare Ribs

    4 pounds pork spare ribs

    3 tablespoons granulated garlic or powder

    3 tablespoons Lawry's(R) Seasoned Salt

    1 bottle your favorite BBQ sauce

Rinse ribs then pat dry with paper towel. Sprinkle both sides generously with garlic & seasoned salt. Refrigerate 4 hours or overnight in plastic bag or covered bowl.

Preheat oven to 350 degrees F.

Place ribs on foil-lined baking pan in oven center for 1 hour. Turn ribs over and bake another hour. Preheat your grill for medium heat (gas or coals work fine). Move rack to grill and baste with BBQ sauce for 30 minutes. Turn over and grill and baste second side for 30 minutes.

Italian Easter Calzone

 

For the filling:

1/4 cup extra virgin olive oil

6 bunches scallions, cut into 2-inch pieces

1/2 cup white wine

1/2 cup crushed tomatoes

1 cup chopped Kalamata or Gaeta olives

Red pepper flakes

Salt

                                                                                    1/4 cup chopped anchovy fillets

For the dough:

1 pound all-purpose flour

1 cup lukewarm white wine

1/4 cup extra virgin olive oil, plus extra for greasing

Pinch salt

In a large pot, heat 1/4 cup olive oil over medium heat. Add scallions, wine, tomatoes, olives, and hot pepper and salt, to taste. Saute for about 15 minutes. Remove from stove, drain, and cool completely. Set aside.

To make the dough, combine flour, wine, 1/4 cup olive oil, and a pinch of salt. Knead together until dough is formed.

Cut the dough in half. Flatten one half into a thin, round sheet large enough to cover the bottom of a 16-inch baking pan. Apply a very thin film of olive oil to the pan. Position the dough in the pan and spread the scallion mixture uniformly on top, leaving a 1/2-inch border. Spread the anchovies over the scallions.

Take the other half of the dough and flatten it with the rolling pin into a round sheet that you will use to cover the scallions. Place the dough over the scallions, cutting off any excess around the edges. With a fork, seal the two sheets of dough together.

With your fingers, apply a thin film of olive oil over the entire surface of the scalcione. Then, with a fork, puncture the surface every 2 inches. Bake for 60 minutes at 400 degrees F.

Shepherds Pie

2 cups cooked chopped leftover roast lamb

1 tablespoon finely chopped onion

cups lamb gravy

salt and pepper

2 cups mashed potato, prepared with milk  and seasonings as desired

salt and pepper

1/8 teaspoon paprika

1 tablespoon butter

Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd's pie is thoroughly heated.

Reuben Rolls

1 package (8 ounces) cream cheese, softened

3 tablespoons spicy brown mustard

1/4 teaspoon prepared horseradish

5 flour tortillas (10 inches), room temperature

7 packages (2 ounces each) thinly sliced deli  corned beef

15 thin slices Swiss cheese

1 can (14 ounces) sauerkraut, rinsed and well drained

    In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.

    Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices