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PHILADELPHIA ITALIAN HOAGIE
1 ounce each of Italian ham, Prosciutto, Provolone cheese & Genoa salami.
1/4 cup shredded lettuce
1/2 medium tomato, sliced
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1/4 medium vidala onion, thinly sliced
Oregano, salt, pepper to taste
Olive oil
Sliced hot peppers (optional)
Slice a fresh Italian roll on one side, along the length, and open like a book. Layer with sliced Italian ham, prosciutto, provolone and genoa salami. Top with shredded lettuce, tomato & onion slices. Sprinkle with oregano, salt & pepper, and drizzle with olive oil. Hot peppers are optional. Dill pickle on the side. Serve with iced tea, w/ fresh lemon wedges, or your favorite soda. : )
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LEMON PIE
Shell: Into a 9 or 10 inch pie plate, sift 1-1/2 cups flour, 1/4 tsp. salt, 1/4 tsp baking powder & 1 tsp sugar. Add1/2 cup oil & 1 tbsp buttermilk. Stir together & mix until crumbly, then press to form crust. Bake at 350F. for 12 to 15 minutes
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Filling: In a 2 qt. sauce pan, blend 1-1/2 cups sugar, 3tbs cornstarch, 3tbs all purpose flour, & a dash of salt. Slowly stir in 1-1/2 cups hot water. Cook while stirring constantly. Bring to a boil, then simmer for 2 minutes. Stir a small amount of mixture into 3 slightly beaten egg yolks, then add egg yolks to sauce pan, return to a boil and simmer for 2 more minutes stirring constantly. Slowly add 2tbs butter or oleo, 1-1/2 tsps grated lemon peel & 1/3 cup lemon juice while stirring. Beat 3 egg whites until soft peaks form then stir into filling. Pour filling into shell. Refrigerate until cool and filling is set.
Recipe provided by Don of Banning CA.
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RICK'S BARBECUED CHICKEN
Ingredients:
Perdue Chicken Legs
Pad of Vermont Butter (or Canola cooking spray)
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Paprika
Instructions:
1. Take the skin off and wash chicken.
2. If using butter, melt in micro and lightly coat chicken. If using oil spray, wait.
3. Sprinkle paprika lightly on both sides of chicken.
4. Spray with oil (if not using butter).
5. Cook on low with grill top down. About 12-14 minutes on each side.
Recipe provided by Richard Barry of Boston, MA
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