tomato sandwich with feta cheesa

still my favorite sandwich of all tomato sandwich with feta cheese. You can add a couple of leaves of lettuce and a couple of kalamata olive pieces for a more European taste or just leave it plain….it is beyond delicious.

I like to slice my tomatoes thin and pile them up on toasted multigrain bread. Add a good dollop of mayonaise then slices of feta cheese on top….YUMMMMy!

I must say the tomatoes will make this sandwich everytime, my recommendation if you can get fresh out of your garden tomatoes then use them, nothing beats the taste of fresh tomatoes.

wild meat swiss steak

an other of my mothers favorite recepies.
i still do it with beef cut in thin slices.
an easy recepie, and a heardy meal. Even spagatti can be
served on the side,mmm,mmm,good

Moose Swiss-Steak:

Ingredients:
•1-2 pounds moose round steak cut into cubes (Remove Silver Skin)[opens in a new window]
•6 Cloves garlic (There’s no such thing as too much Garlic )
•1 large onion, quartered and sliced
•2 stalks celery, sliced
•2 medium carrots
•16 ounces of tomatoes (chopped)
•3 tablespoons flour
•1 cup water
•1 teaspoon of Worchestershire sauce
•1 teaspoon salt
•2 Tablespoons Olive Oil
•1 tablespoon sugar
•1 cup Good Red Wine

Directions:
•In a skillet heat Olive oil and brown moose meat.
•Put meat in slow cooker.
•Combine water and flour in a separate container and mix, add to slow cooker
•Add remaining ingredients.
•Cook on low for 6-8 hours

Serve moose swiss steak on a bed of rice.

you can t do a easier and better pie, its by far my favorite

http://www.pickyourown.org/pumpkinpie.php

jasemin tea smoked duck

this is a prety easy recepie,
mix flower with jasemin and place in a foiled covered cookie sheet
and slow cookin a kitchen stove,

Mussels in Mexican Beer

i usualy only add onions celery and a bit of beer

wow.. it dont come any fresher

beacon rapped scalops

a very good ,,amuse geule

just fry in butter

a 100 percent local and real fresh fish

http://foodworld-eva.blogspot.com/2011/06/pan-fried-smelts.html

just roll them in saltes flower and fry in butter..add pepper to tast

one of george lestage favorite

Broiled Oysters in Roquefort Butter
Broiled Oysters in Roquefort Butter
Ingredients
1/4 cup unsalted butter, softened (no substitutes)
4 ounces Roquefort or other blue cheese, crumbled
1/4 teaspoon pepper
24 oysters on the half shell

Stir together butter, blue cheese, and pepper until nearly smooth. Cover and refrigerate up to 3 days until serving time.
Shuck oysters and place meat back into shell
Top each oyster with a rounded teaspoon of the blue cheese mixture; broil 4 to 5 inches from the heat 3 to 5 minutes or until golden and edges of oysters curl.
Serve immediately

French Onion Soup…one of Bubblicious favorites

a nice winter evening a good french onion soup, ita actualy easy to do,
onions. celery cheesr and dry bread,,

Ingredients
4 large sweet white onions, sliced about 1/4 inch thick
3-6 cloves of garlic, chopped finely
A large splash of olive oil
A pat of butter (optional)
1 Bay Leaf
A few sprigs of fresh thyme
Salt and pepper to taste
4 cups beef stock or broth

Preparation
1. Heat olive oil and butter in soup pot on medium low heat.

2. Add onions, garlic, salt, pepper, bay leaf and thyme (tie sprigs together with a bit of butcher’s twine)

3. Gently sautee onions and other ingredients, stirring every few minutes. This will take an hour or more, and then onions will eventually begin to turn a golden brown. They will also increase in sweetness. This part take patience. do NOT increase heat, because you don’t want fried onions! These need to carmelize, which happens at a lower temperature than frying.

4. Once the onions have reached the desired golden brown color, add a quarter cup of white wine. Scrape off the bits on the bottom of the pot (this is called “deglazing”). Continue to sautée for 5 minutes.

5. Repeat step 4 for a total of 4 times.

6. Remove the sprigs of thyme.

9. Add beef and chicken stock. Bring to a boil, and reduce heat.

10. Allow to simmer for a few minutes.

Sprucing up your French onion soup recipe
At this point your soup is ready to be served. It will taste incredible as it is, but if you want to serve it in the classic style, you have a few more steps to complete.

11. Ladle soup into oven-proof bowls. Proper French Onion Soup bowls have hollow handles to make it easier to serve after they have been in the oven.

12. Place a slightly thin slice of buttered French bread or sourdough bread on each bowl.

13. Top each piece of bread with a thin slice of Gruyere cheese, or any other cheese that melts nicely.

14. Place the bowls on a cookie sheet, and place under the broiler. Broil until cheese begins to bubble, and remove the tray from the oven.

15. Allow to cool for a few minutes, and serve.