Chili Flavored Crackers

1  Cup Vegetable Oil
3 T dry ranch dressing mix
2 tsp onion powder
1 t white pepper
1 tsp red pepper
2 T chili powder

Same directions as Seasoned Oyster Crackers

Seasoned Oyster Crackers

This recipe is from the McCloud Hotel recipe book that Deedy and I picked up a couple of years ago. I made this for Thanksgiving and everybody really liked it.

Ingredients

1  Cup Vegetable oil
3 T dry ranch dressing mix
3 tsp dill
2 tsp onion powder
3 tsp lemon pepper
2 tsp Mrs Dash

2 12-oz bags oyster crackers

Directions

In a large bowl, combine oil and all seasonings. Mix well. Add crackers and toss until completely coated. Mixture will seem oily, but it will crisp the crackers. Bake on two large cookie sheets at 250 for about 30-40 minutes, turning and checking every 15 minutes. They should be golden brown, not dark. They should smell wonderful, not dark. They should smell wonderful when baked. Store in covered container.

Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula

Another recipe from Bon Apetiti...my favorite magazine and food web-site. This turned out really good. I've have Gyros in Germany, Czech, England, Malta, as well as here at home. It's very good and kind of fun to watch how they are made.

The kids were all over this, so something we'll definitely be making again.

Ingredients

Pork

• 1/4 cup extra-virgin olive oil


• 1/4 cup dry red wine


• 3 garlic cloves, minced


• 1 small bay leaf, crumbled


• 1/2 tspn (packed) fresh oregano leaves


• 1/2 tspn salt


• 1/4 tspn freshly ground black pepper


• 2 1 lb pork tenderloins

Sauce

• 1 1/2 cups plan Greek yogurt or whole milk yogurt


• 2 tbls chopped seeded-tomato


• 2 tbls chopped fresh dill


• 2 tbls drained capers, chopped


• 2 garlic cloves, minced


• 1 tbls tomato paste


• 1 tbls red wine vinegar

6 7" diameter pita breads
1 red onion
24 arugula leaves

Directions

For Pork

Combine first 7 items in large resealable plastic bag; shake to blend. Add port and marinade. Chill overnight.

For Sauce

Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use; up to 1 day.
Prepare BBQ. Remove pork from bag. Grill until thermometer registers 145 degrees F, about 18 minutes. Transfer to work surface; let stand 10 minutes. Thinly slice into rounds.
Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle sauce, then tuck in onion and arugula. Serve, passing remaining sauce.

Linguine Avgolemono with Artichoke Hearts and Green Beans

I got this recipe from a Bon Apetit magazine and it turned out to be really good. Sometimes I add vegies to pasta, but have never used beans. I'm not a bean fan...to say the least.

Deedy and I went to a Farmers Market in Moraga and bought beans and other goodies. We used the beans in this recipe and they turned out to be really good. We'll definitely make this one again.

Ingredients

3 large egg yolks
1/4 cup fresh lemon juice
1/2 cup whipping cream

12 oz frozen artichoke hearts
8 oz green beansm triummed, cut on diagonal into 2-inch pieces
12 oz linguine

3/4 cup freshly grated parmesan cheese plus additional for serving
1/4 cup chipped fresh parsley

Directions

Place yolks in a medium bowl. Gradually whisk in lemon juice, then cream.
Cook artichoke hearts and green beans in large pot of salted, boiling water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still form to bite. Drain pasta, reserving 1 1/2 cups cooking liquid.
Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoons if dry. Season with salt and pepper. Serve, passing additional cheese alongside