Roma Style Spinach

1/4 cup golden raisins
2 tablespoons chopped walnuts
2 small garlic cloves, minced
1/4 teaspoon salt
dash of cayenne pepper
4 teaspoons olive oil
12 cups torn spinach leaves
4 teaspoons shredded parmesan

In a large skillet cook and stir raisins, walnuts, garlic, salt and cayenne pepper in hot oil over medium heat for about 1 minute or until the garlic is light brown.

Add spinach; toss to coat.  Cook and stir for 1 to 2 minutes or just until spinach is wilted and heated through. Before serving sprinkle with parmesan cheese.

Serves 2

Sukiyaki

2 pounds tenderloin or sirloin steak
3 tablespoons oil
1/2 cup beef broth
1/2 cup sherry
1/8 cup soy sauce
1 teaspoon sesame hot oil
1/2 teaspoon freshly ground ginger
1 tablespoon honey
1 cup green onion cut into half-inch pieces

1 cup thinly sliced mushrooms
1 cup celery cut into one-inch pieces
4 cups fresh spinach leaves
One 5 ounce can of sliced water chestnuts, drained 
One 5 ounce can of bamboo shoots, drained
One 16 ounce can of bean sprouts,, rinsed and drained
 

Using a sharp knife thinly slice meat across the grain into strips. 

Using a wok or a large frypan sautee meat in oil using medium-high heat until browned on both sides. 

Combine beef stock, sherry, soy sauce, sesame hot oil, ginger, and honey, and pour over cooked steak strips. Push meat to one side of pan and add the onions, celery, and mushrooms.  Cook, tossing over high heat for about 2 minutes. Push aside as vegetables cook.

Add the spinach, water chestnuts, bean sprout, and bamboo shoots.  Cook and toss stirring until heated through.  Combine everything together and season with pepper to taste.

Serve with cooked rice and additional soy sauce.

Serves 10

Cranberry Cream Salad

3-ounce cherry gelatin
1 cup hot water
1 lb can whole cranberry sauce
1/2 cup chopped celery
1/4 cup chopped walnuts
1 cup sour cream

Dissolve gelatin in water. Chill until thick but not firm.  Break up cranberry sauce. Stir sauce, celery, and nuts into gelatin mix.  Fold in the sour cream.  Chill until set and ready to use.

Serves 4 - 6

Spaghetti with Tomato Lemon Sauce

This recipe is especially good in the summer when tomatoes and zucchini are in season.

2 pounds fresh tomatoes, diced

1 medium zucchini diced
1 pound spaghetti

Juice of one lemon

6 tablespoons extra virgin olive oil

1/4 cup grated parmesan cheese

Place the tomatoes and the zucchini in a large pasta serving bowl and sprinkle with a generous amount of salt and pepper.  Meanwhile, cook spaghetti according to package directions in boiling salted water until al dente. Drain well and add to the serving bowl.  Dress with lemon juice and olive oil.  Topp with parmesan cheese.

Serves 6