the best of the best of jb ranch recipe sampler cookbook

8/8/2019 The Best of the Best of JB Ranch Recipe Sampler Cookbook

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The Best of the Best of JB RanchRecipe Sampler Cookbook

by Carol Bardelli

Copyright 1999 2012 by JB PublicationsStagecoach, Nevada 89429

All Rights Reserved


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Remnants of an original cowboy kitchen.

In January 2004, JB Publications @ JB Ranch was invited to submitour cookbooks for inclusion in the upcoming The Best of the Bestfrom Nevada Cookbook from Quail Ridge Press. In October 2004 wereceived our complimentary copies and the thrill of knowing we hadcontributed to the latest in this popular and nationally renownedcookbook series The Best of the Best of the States.

Quail Ridge Press has been in business 25 years and published dozensof well received and nationally acclaimed cookbooks including over 40in their Best of the Best from the States cookbook series. Featuredregularly on QVC, Quail Ridge cookbooks are favorites for gift givingand cookbook collectors alike. We were honored to be selected forinclusion in their one and only The Best of the Best of Nevadacookbook!

Our Best of The Best of JB Ranch Recipe Sampler Cookbook includesa few of our favorite recipes from Quail Ridges The Best of the Best ofNevada cookbook. Of the 80 plus JB Publications recipes included inThe Best of the Best of Nevada Cookbook, we chose a select few toshare with family, friends and preferred customers.

Hope you enjoy!

Carol Bardelli, Publisher of JB Publications


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"Problems are only opportunities in work clothes." -Henry Kaiser

The Best of the Best JB Ranch Recipes


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Recipes From A Cowboy Cookin Every Night CookbookBy Carol Bardelli

A Cowboy's "Real Chili Got No Beans In It Ma'am" Chili

1 cup yellow onions, diced3 cloves garlic, minced2 pounds beef sirloin, cubed into 1/4 inch squares2 cups ripe tomatoes, peeled, chopped1 cup tomato sauce1 - 12 ounce bottle beer - try Red Wolf1 cup strong brewed coffee2 - 6 ounce cans tomato paste1/2 cup low sat beef broth1/2 cup packed brown sugar3 tablespoons chili powder

1 teaspoon unsweetened cocoa powder1 teaspoon cumin1 teaspoon dried oregano1 teaspoon ground cayenne pepper1 teaspoon salt1/2 teaspoon black pepper4 fresh jalapeno chili peppers, seeded and chopped

Saut onions and garlic in oil. Add sirloin and lightly browned in oil forabout 8-10 minutes. Mix in tomatoes, tomato sauce, beer, coffee,

tomato paste, beef broth, brown sugar, chili powder, cumin, cocoapowder, oregano, cayenne pepper, coriander, salt and black pepper.Reduce heat to low and simmer for about 1 1/2 hours. Stir injalapeos and simmer for another 30 minutes. Authentic chili shouldnot be thick. Serves 2 cowboys or about 6 tenderfoot sissies.


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Nevada Heat Chili Fries

1 teaspoon chili powder1 teaspoon cumin powder1 teaspoon crushed red pepper flakes

1/2 teaspoon salt6 large baking potatoes, scrubbed (about 3 lbs.)Nonstick cooking spray

Preheat oven to 500 degrees. In a bowl, combine chili powder, cuminpowder, salt and crushed red pepper flakes. Cut potatoes into sticks.Spray a baking sheet and place potatoes in a single layer. Sprinklewith spices. Bake 10 minutes, turn over potato slices. Bake another10 to 15 minutes, until potatoes are browned and fork-tender. Serves6.

Virginia City Creamy Goat Cheese Mashed Potatoes

3 pounds russet potatoes, peeled, washed and quartered3/4 stick unsalted butter, softened1 1/2 cups heavy cream1/2 cup crumbled goat cheese1/2 teaspoon salt1/2 teaspoon black pepper

Bring a large pot of salted water to a boil. Add potatoes to water and

return to boil. Cook potatoes until tender, about 15 to 20 minutes.Drain in a colander. Mash potatoes in a large bowl with a potatomasher. Add butter and blend. Add 1 cup cream and blend into thepotatoes thoroughly. Blend in goat cheese, salt, pepper and morecream if necessary to achieve desired consistency. Serves 8.

There is only one corner of the universe you can be certain ofimproving, and thats your own self. - Aldous Huxley


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Silver State Beef Short Ribs

12 garlic cloves, sliced4 1/2 pounds beef short ribs3 quarts water

1 red onion, sliced3 cups good red wineSalt and pepper to taste3 garlic cloves3 ripe tomatoesAdditional 1/2 red onion, sliced4 to 6 mild chilies, stemmed, halved, seeded1 to 2 ancho chilies, stemmed, halved, seeded2 teaspoons ground cumin1 teaspoon dried oregano1/4 cup red wine vinegar

Place ribs, garlic and onion in a large pot and cover with water andred wine. Bring to boil. Reduce heat and simmer uncovered until meatis cooked through, about 50 minutes. Set aside ribs. Preheat grill.Sprinkle ribs with salt and pepper. Combine remaining garlic,tomatoes, onion, chilies, spices and vinegar in a food processor. Blenduntil chunky. Grill ribs, slathering with about half the tomato chilisauce. Serve ribs with remaining sauce. Serves 4 to 6.


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Jealous Bourbon BBQ Sauce

1 1/2 onions, chopped12 cloves garlic, minced2 1/4 cups bourbon whiskey

1 1/2 teaspoons black pepper2 teaspoons salt6 cups ketchup1 cup tomato paste1 cup apple cider vinegar1/4 cup liquid smoke flavoring1/4 cup Worcestershire sauce1 1/2 cups brown sugar1 1/2 teaspoons Louisiana hot pepper sauce

In a large skillet over medium heat, saut onion, garlic and whiskey 5

to 10 minutes, until onion is translucent. Add black pepper, salt,ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce,brown sugar and hot pepper sauce. Mix well and bring to a boil.Reduce heat and simmer for 20 minutes.

Six Mile Canyon Rattlesnake

4 1-1/2" Filleted Rattlesnake Meat5 tablespoons butter3 Large Portobello mushrooms, sliced

1 tablespoon flour2 tablespoons red onion, minced1/2 cup burgundy wine1 teaspoon cumin1/2 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper

Heat 2 tablespoons butter in a fry pan, saut fillets 5 minutes perside. Remove fillets. Add 2 tablespoon butter to pan, saut'mushrooms and onions until soft. Add red wine, cook over low heat

until contents reduced by half. Mix 1 tablespoon butter and flour to forpaste. Add to vegetables. Cook, stirring constantly, until blended. Addsalt, pepper, and garlic powder. Pour vegetables and sauce oversnake, serve.


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West Coast Wranglers Campout Quickie

1 pound ground beef1 packet chili mix3 - 15 ounce cans chili beans

1 - 15 ounce can Mexican corn1 - 15 ounce can Mexican style tomatoes

Fry ground beef in a large skillet or Dutch oven until browned. Addthe contents of chili mix packet and the cans to beef and heatthrough. Feeds 2 or 3.

Prosperity is not without many fears and distastes; and adversity isnot without comforts and hopes. - Francis Bacon


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From All American Meals CookbookCompiled by the JB Ranch Staff


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All American Buffalo Chicken Wings

For Blue Cheese Dressing:

4 tablespoons yellow onion, minced2 garlic cloves, minced1/4 cup parsley, minced2 cups mayonnaise1 cup sour cream2 tablespoons fresh lemon juice2 tablespoon white vinegar3/4 cup blue cheese, crumbled1/2 teaspoon black pepper1/4 teaspoon cayenne pepper

40 chicken wings2 to 4 cups Vegetable oil for deep frying1 stick butter1 bottle Louisiana hot sauce or other hot sauce40 celery sticks

To Make Dressing: Combine first 10 ingredients in a bowl. Cover andchill. Disjoint wings at elbow and discard tips. Heat oil in deep fryer to375 degrees. Fry wings until crisp and golden, about 8 to 10 minutes.Drain on paper towels. Melt butter in a saucepan and blend in the

bottle hot sauce. Place chicken wings in large bowl and pour hotbutter sauce over wings. Toss well to coat. Arrange wings on platterand serve with celery sticks and the bowl of blue cheese dressing fordipping. Serves 8-12.

"A man is not finished when he is defeated. He is finished when hequits." - Richard Nixon


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American Indian Style Chilpotle Corn Bread

1 cup yellow cornmeal1 cup all purpose flour1/4 cup sugar

2 teaspoons baking powder1 teaspoon baking soda1 teaspoon salt1 cup grated Sharp cheddar cheese1 cup buttermilk3 large eggs6 tablespoons (3/4 stick) unsalted butter, melted, cooled2 tablespoons canned chipotle chilies, seeded and minced

Preheat oven to 375 degrees. Grease a 9 x 5 x 2 inch metal loaf pan.Combine first 6 ingredients. Fold in cheese. Whisk together

buttermilk, eggs, melted butter and chipotles. Add buttermilk mixtureto dry ingredients and stir until blended. Pour batter into loaf pan.Bake until tester inserted into center comes out clean, about 35minutes. Cool in pan 15 minutes. Turn bread out. Let cool completelybefore slicing.Makes 1 loaf.

Heres To The USA Crostini

12 slices Italian crusty bread

2 tablespoons olive oil2 - 6 ounce jars marinated artichoke hearts, rinsed and drained2 tablespoons heavy creamSalt and black pepper to taste1/2 cup Greek olives, sliced1/4 cup red onion, choppedAdditional 1/2 tablespoon olive oilPreheat broiler.

Arrange bread slices on a baking sheet and brush tops with oil. Broil 5inches from heat until golden, about 30 seconds. Turn toasts over and

broil until golden. Transfer to a rack to cool. Combine artichokes andcream in a food processor. Transfer to a bowl and season with salt andpepper to taste. Combine olives, onion and oil in a bowl. Spreadtoasts evenly with artichoke cream and top with olive mixture. Drizzlewith a little more olive oil before serving. Makes 12 hors d'oeuvres.

"The greatest pleasure in life is doing what people say you cannot do."- Walter Bagehet


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Elegant Rosemary Green Bean and Potato Salad

3 pounds red boiling potatoes1/3 cup olive oil3 garlic cloves

1/4 cup red-wine vinegar1 tablespoon fresh rosemary leaves1/4 teaspoon saltAdditional 1/2 cup olive oil1 red onion, thinly sliced2 pounds fresh green beans, washed, trimmed and cut24 Kalamata olives, pitted, halvedAdditional rosemary sprigs for garnish

Preheat oven to 425 degrees. Wash potatoes and let dry on papertowels. Cut potatoes into 1 inch wedges. (Do not Peel.) Toss potatoes

in oil to coat. Place in a roasting pan and roast in oven for about 30minutes until tender. Let the potatoes cool. In a food processor, blendtogether garlic, vinegar, rosemary leaves and salt. With the motorrunning, add remaining oil in a stream and blend until emulsified.Soak onion slices in ice water for 5 minutes. Drain on paper towels.Cook green beans in boiling water for about 5 minutes until mediumtender. Drain. Rinse green beans under cold water and pat dry.Combine potatoes, onion, green beans and olives. Pour dressing overvegetables and toss gently. Serve warm or at room temperaturegarnished with the rosemary sprigs. Serves 8.


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American Southwest Corn Salad

1/3 cup fresh lime juice1/2 cup olive oil2 garlic cloves, minced

1 teaspoon salt1/8 teaspoon ground cayenne pepper2 - 15 ounce cans black beans, rinsed and drained2 - 15 ounce cans yellow corn, rinsed and drained1 avocado, peeled, pitted and diced1 red bell pepper, diced2 ripe tomatoes, chopped3/4 cup red onion, diced1/2 cup fresh cilantro leaves, chopped

Whisk together lime juice, olive oil, garlic, salt, and cayenne pepper.

In a bowl, combine beans, corn, avocado, bell pepper, tomatoes,onion and cilantro. Pour dressing over salad and toss to coat. Chill.Serves 6.

Perfect Hostess Beef Medallions with Cognac Sauce

4 tablespoon butter1 cup chopped shallots1 tablespoon brown sugar2 cups low sodium chicken broth

1 1/2 cups low sodium beef broth1 1/4 cups Cognac1 1/2 cup whipping creamAdditional 2 tablespoons butter8 - 4 ounce beef tenderloin steaks (about 1 inch thick)Salt and pepper to taste8 tablespoons fresh chives

Saut shallots in butter until tender, about 4 minutes. Add brownsugar and stir in. Add broth and Cognac. Simmer until reduced to 1/2cup, about 20 minutes. Add cream. Cover and chill. Season steaks

with salt and pepper. Melt additional butter in a skillet. Add steaksand cook to desired doneness, about 4 minutes per side for rare. Placesteaks on a platter and let rest. Add sauce to skillet and bring to boil,scraping up any browned bits. Season with salt and pepper to taste.Slice steaks and fan out slices on plates. Top with sauce and garnisheach with 1 tablespoon chives. Serves 8.


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Independence Day Barbecue Spare Ribs

5 pounds pork spareribs, cut into sections1 cup brown sugar1/2 cup chili sauce

1/2 cup ketchup1/4 cup Worcestershire sauce1/4 cup rum1/8 cup soy sauce4 cloves garlic, crushed1 teaspoon dry mustard1 teaspoon ground black pepper(If you like spicy ribs add 1/2 teaspoon cayenne pepper)

Preheat oven to 350 degrees. Wrap ribs in double thickness of foil andbake for 45 minutes. Unwrap and drain. Combine brown sugar, chili

sauce, ketchup, Worcestershire sauce, rum, soy sauce, garlic,mustard, black pepper (and cayenne pepper, if desired.) Pour overribs. Marinate refrigerated overnight. Preheat grill. Grill ribs for 30minutes, turning once and basting with marinade. Serves 10.

All American Marmalade Glazed Ham

1 approximately 20 pound smoked bone-in ham30 whole cloves1 cup orange marmalade

1/4 cup Dijon mustard2 tablespoons orange juiceAdditional 1 1/2 cups orange juice2 cups water4 orange spice flavor tea bags1 cup low sodium chicken broth1 cup orange juiceAdditional 4 tablespoons orange marmalade1 tablespoon Dijon mustard1 tablespoon cornstarch dissolved in 1 tablespoon water

Preheat to oven to 325 degrees. Score fatty side of ham in acrisscross pattern. Insert a clove into cross sections of score pattern.Place ham in a roasting pan on a rack with 1 cup orange juice. Bake 3hours 45 minutes. Prepare glaze: Melt marmalade in a saucepan.Whisk in mustard and 2 tablespoons orange juice. Boil until thickened,about 5 minutes. Set aside. Increase oven temperature to 425degrees. Baste ham with marmalade mixture. Bake ham until glaze isset and begins


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All American Marmalade Glazed Ham - Continued

to caramelize, about 20 minutes. Transfer ham to cutting board andlet set at least 15 minutes. Reserve pan juices and pour into asaucepan. In another saucepan, bring water to boil. Add tea bags and

remove from heat. Let steep 10 minutes. Discard tea bags. Addchicken broth, orange juice and remaining orange marmalade to tea.Bring to boil, reduce heat. Whisk in mustard and reserved panjuices until blended. Whisk in cornstarch mixture and stir untilthickened. Boil until sauce thickens slightly, about 4 minutes. Seasonwith black pepper to taste. Carve ham and serve with sauce. Serves12.

"Avoiding danger is no safer in the long run than outright exposure.Life is either a daring adventure, or nothing." Helen Keller


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From Authentic Cowboy Cookery Then & Nowby Carol Bardelli and F.E. Lizzie Hill


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Back at the Ranch Spicy Cheese Biscuits

7 cups all purpose flour4 tablespoons baking powder

2 tablespoon sugar4 teaspoons cayenne pepper1 teaspoon salt2 cups grated sharp cheddar cheese1 cup grated sharp Romano cheese1 cup cold shortening, cut into pieces2 1/2 cups cold buttermilk

Preheat oven to 450 degrees. Grease a large baking sheet. Sift first 5ingredients into a bowl. Mix in cheese. Add shortening an mix in withyour fingers until mixture resembles coarse meal. Add buttermilk,

stirring until dough begins to form. Turn dough onto floured surfaceand knead gently until smooth, about 8 turns. Roll out dough to about1 inch thick. Use a biscuit cutter to cut out biscuits. Gather doughscraps and repeat roll out. Cut out biscuits. Put biscuits on bakingsheet and bake until golden, about 15 minutes. Serve hot with butterand honey. Serves 4 cowboys on a Friday night or 10 ranch guests onMonday morning.

"Seventy percent of success in life is showing up." - Woody Allen


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Saucy Cowgirl's Deviled Red Potato Salad

3 pounds unpeeled red potatoes4 eggs1 1/2 cups mayonnaise

2 tablespoons balsamic vinegar1 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon ground black pepper1/4 teaspoon cayenne pepper1 cup celery, sliced1 cup scallions, diced2 jalapeo peppers, diced

Cook potatoes until tender but firm. Drain, cool and cut into cubes.Hard boil eggs. Cool, peel and dice. In a bowl, whisk together

mayonnaise, vinegar, chili powder, salt, black pepper and cayennepepper. Pour mixture over potatoes and toss. Add eggs, celery,scallions, jalapeos and toss. Cover and chill at least 2 hours beforeserving. Serve with cold beer. Serves 3 chili head wranglers or 6 sissygreenhorns.

Nevada Ranch Woman's Charcoal Broiled Blue Cheese Steaks

4 ounces blue cheese6 - 8 ounce sirloin steaks

1 teaspoon Worcestershire sauce1 tablespoon heavy cream1/2 teaspoon black pepper

Crumble blue cheese and blend with Worcestershire sauce and cream.Broil steaks over charcoal to desired doneness. Spread cheese mixtureover the steaks and broil 1 to 2 minutes to melt cheese. Sprinkle withpepper. Serve hot. Serves 6 regular guys or 3 working cowgirls.


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Cowboy Life Is Peachy Ham

5 pound boneless Country ham3/4 cup peach preserves or jam1 tablespoon lemon juice

1 teaspoon cinnamon1/2 teaspoon ground cloves

Skewer ham on spit. Cook 1 hour over medium fire or coals. Mix jam,lemon juice, cinnamon and cloves. Baste ham peach sauce often andcook about 45 minutes to 1 hour longer until meat thermometer reads185 degrees and ham is well glazed. Serves 4 or 5 loafing cowpokeson a Sunday afternoon or 6 or 8 church ladies in loose knickers.


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From Easy Gourmet For Diabetics CookbookBy Carol Bardelli, SN


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Spanish Evenings Gazpacho

4 ripe tomatoes, peeled and chopped1 cup cucumber, seeded and chopped1/2 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped1/3 cup scallions, diced2 garlic cloves, minced1 - 12 ounce can vegetable juice cocktail2 tablespoons balsamic vinegar1 tablespoon olive oil1/4 teaspoon salt1/4 teaspoon black pepperGarnish:Cucumber slicesHot pepper sauce

Combine tomatoes, cucumber, peppers, scallions, garlic, vegetablejuice cocktail, vinegar, oil, salt and pepper in a large bowl. Cover andchill. Serve garnished with cucumber slices. If desired, sprinkle withhot pepper sauce. Makes 4 servings.

Serving equals 3/4 cup: 94 calories, 2 grams protein, 4 grams fat, 15g carbohydrates, 458 mg sodium, >1 mg cholesterol.

"People become really quite remarkable when they start thinking thatthey can do things. When they believe in themselves they have thefirst secret of success." - Norman Vincent Peale


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Gift of the Sea Chowder

2 tablespoons butter1 cup yellow onion, chopped1 cup celery, chopped

2 garlic cloves, minced3 cups red potatoes, peeled and cubed2 tablespoons all purpose flour2 1/2 cups 1 percent low fat milk1 tablespoon thyme1 teaspoon black pepper1/4 teaspoon nutmeg1 - 14 1/2 ounce can cream style corn1 - 14 ounce can fat free, low sodium chicken broth6 ounces lump crab meat, picked through4 ounces salad shrimp

2 teaspoons fresh parsley leaves1/2 teaspoon salt

Melt butter in a large sauce pan. Saut onion, celery, and garlic sautuntil softened. Add potatoes and saut lightly. Sprinkle with flour andstir to coat. Stir in milk, thyme, pepper, nutmeg. Add corn and broth.Reduce heat and simmer covered for about 15 minutes until potatoesare tender. Stir in crab, shrimp, parsley and salt. Cook 5 minutes,stirring occasionally, until seafood is heated through. Serves 6.

One serving equals 1 1/2 cups: 255 calories, protein 16 grams, fat 6grams, carbohydrates 35 grams, sodium 968 mg, cholesterol 47 mg.

"If one advances confidently in the direction of his dreams, andendeavors to live the life which he has imagined, he will meet with asuccess unexpected in common hours."- Henry David Thoreau


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Parisian Style Potatoes

1 tablespoon olive oil1 pound potatoes, boiled, peeled, sliced1/2 teaspoon salt

1/4 teaspoon dried marjoram1/4 teaspoon black pepperAdditional 1 teaspoon olive oil1 cup red onions, sliced2 garlic cloves, diced

1/4 cup chicken broth

Heat oil in a large skillet and add potatoes. Season with salt,marjoram and pepper and cook, turning as the brown, 10 minutes. Ina separate skillet, heat remaining oil and add onions. Saut 3-4minutes, add garlic and saut 2 minutes longer. Add broth and cook

5-7 minutes, until onions are softened. Add onions to potatoes andtoss together. Serve hot. Makes 4 servings.

One serving equals 1/2 cup: Calories 143, protein 3 grams, fat 5grams, carbohydrates 23 grams, sodium 243 mg, cholesterol 0 mg.

Rome by Candlelight Sausage and Peppers

5 ounces Italian turkey sausage, 90% fat free, cut into 1/4 inch slices1 cup red bell pepper, cut julienne

1 cup green bell pepper, cut julienne1 cup yellow bell pepper, cut julienne1/2 cup yellow onion, cut in slices1/4 cup chicken broth4 garlic cloves, minced1/4 teaspoon red pepper flakes1/4 teaspoon dried oregano

Spray a skillet with non fat cooking spray and cook sausage stirringfrequently to break up and until no longer pink. Add bell peppers,onion, broth, garlic, pepper flakes and oregano. Saut, stirring

frequently, 5 to 8 minutes, until liquid has reduced and peppers andonion are tender. Makes 4 servings.

One serving equals 1/2 cup: Calories 92, protein 7 grams, fat 4grams, carbohydrates 7 grams, sodium 256 mg, cholesterol 29 mg.


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Bourbon Street Style Flank Steak

1/8 cup bourbon whiskey1 /8 cup water1 tablespoon brown sugar

1/4 teaspoon cayenne pepper4 - 5 ounce flank steaks, trimmed of fat

Combine whiskey, water, sugar and cayenne. Place steaks in ashallow baking dish. Pour whiskey marinade over steaks, cover andmarinate in refrigerator about 1 hour turning over once. Drain steaksof excess marinade. Grill steaks to desired doneness. 4 servings.

Nutritional Analysis Per Serving:Calories 243, protein 29 grams, fat 11 grams, carbohydrate 7 grams.

Persian Style Beef Kabobs

2 pounds beef tenderloin1 cup white onion, diced1 teaspoon salt1 teaspoon black pepper1/4 cup water1/8 cup fresh lime juice1/2 cup green bell pepper, cut in bite size chunks1/2 cup white onion, cut in bite size chunks

Cut beef into bite size cubes. Combine onion, salt, black pepper,water and lime juice in a shallow pan. Add beef cubes, cover andrefrigerate at least 1 hour. Preheat grill to high. If using woodenskewers soak in water to prevent burning. Thread beef and vegetablechunks on skewers. Place kebobs on grill for about 4 minutes per side,to desired doneness. Makes 8 servings

One serving equals 1 skewer with 4 ounces beef and 1/8 cupvegetables: Calories 170, protein 19 grams, fat 7 grams,carbohydrates 7 grams, sodium 560 mg, cholesterol 113 mg.

"There are two ways of meeting difficulties: you alter the difficulties,or you alter yourself to meet them." - Phyllis Bottome


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Hearty Basque Style Casserole

1 pound extra lean ground beef1 pound extra lean ground lamb1 cup yellow onion, chopped

1 - 29 ounce can tomato sauce4 cups green cabbage, chopped2 cups purple cabbage, chopped1 cup uncooked white rice1/2 teaspoon rosemary1/2 teaspoon salt1/2 teaspoon black pepper2 - 14 ounce cans low sodium non fat beef broth

Preheat oven to 350 degrees. Spray a large skillet with non fatcooking spray and brown beef and lamb. Drain fat.

In a large bowl, combine meat, onion, tomato sauce, cabbage, rice,rosemary, salt and pepper. Pour mixture into a 9x13 inch baking dish,pour broth over mixture and bake, covered, for about 1 hour.Makes 8 servings.

One serving equals 1 3/4 cup casserole: Calories 415, protein 25grams, fat 8 grams, carbohydrates 33 grams, sodium 875 mg,cholesterol 80 mg.


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French Country Style Chicken

Non fat non stick cooking spray4 - 6 ounce boneless, skinless chicken breastsSalt and black pepper to taste

1 cup Granny Smith apples, unpeeled, cored, sliced6 scallions, diced2/3 cup apple cider1 cube chicken bouillon1 teaspoon dried sage1/2 teaspoon dried ginger2/3 cup 2 percent milk2 teaspoons flour2 teaspoons SplendaParsley as garnish

Spray skillet with cooking spray. Saut chicken breasts until browned,about 5 minutes per side. Season to taste with salt and black pepper.Add apples, scallions, apple cider, bouillon, sage and ginger. Heat toboil. Reduce heat and simmer, covered, until chicken is tender, 10 to12 minutes. Remove chicken and apples to serving platter. Simmerremaining cider mixture until reduced. Stir in milk, flour and sugarsubstitute into skillet. Heat to a boil, stirring constantly, untilthickened, about 1 minute. Season to taste with salt and pepper. Poursauce over chicken and apples. Garnish with parsley and serve hot.Serves 4.

One serving equals one breast and 1/4 apples with 1/4 cup sauce:270 calories, 32 grams protein, 2 grams fat, 25 grams carbohydrates,676 mg sodium, 66 mg cholesterol.


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South of the Border Enchiladas

Nonfat nonstick cooking spray10 6 inch corn tortillas, halved3 cups cooked skinless chicken breasts, cubed

1 cup fresh corn kernels1 cup yellow onion, chopped1 cup green bell pepper, diced1 cup tomatoes, diced3/4 cup mild green chilies, diced1 cup tomatoes, diced1 cup shredded reduced fat cheddarSouth of the Border Enchiladas - continued

Preheat the oven to 350 degrees. Spray a 13 x 9 inch baking pan withnonstick cooking spray. Line bottom of the pan with half of tortillas

and layer with chicken, corn, onion, pepper and tomatoes. Cover withthe remaining tortillas. Pour the tomatoes and chilies over the top;cover with foil and bake about 30 minutes. Uncover and sprinkle withthe cheese. Bake, uncovered, until cheese melts.

Serves 6. One serving equals 1/6 of casserole: 286 Calories, 27 gramsprotein, 5 grams fat, 35 grams carbohydrate, 628 mg sodium, 51 mgcholesterol.


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From The Hooked Cook A Fishermans CookbookBy Carol Bardelli and John Cuneo Sr.


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North African Coast Tilapia

2 tablespoons light olive oil1 teaspoon chopped fresh basil1 cup thinly sliced red onion

1 teaspoon chopped fresh oregano4 cloves garlic, minced1 cup chopped tomatoes1/2 teaspoon cumin or coriander1/2 cup dry white wine1/2 cup sliced black olives1/2 teaspoon salt2 tablespoons chopped fresh parsley4 (8-ounce) tilapia fillets (cod may be substituted)1 tablespoon fresh lemon juiceLemon slices

In a frying pan, heat oil. Saut Onion and garlic in olive oil untilsoftened. Stir in tomatoes, wine, olives, parsley, lemon juice, andspices. Simmer for 5 minutes. Place fillets in sauce. Simmer until fishturns white. Serve with lemon slices.

Sunset Beach Margaritas

6 ounces tequila1/8 cup fresh ruby red grapefruit juice

4 ounces orange-flavored liqueur1 teaspoon superfine sugar1 cup cracked iceRed grapefruit slices

In a blender, combine tequila, grapefruit juice, liqueur, sugar and iceuntil smooth. Pour into chilled salt rimmed glasses. Garnish withgrapefruit slices. Serves 3.


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Zanes Catfish BLTs

ZANES COCKTAIL SAUCE:

3/4 cup mayonnaise

1 tablespoon fresh lemon juice3 tablespoons sweet pickle relish1 tablespoon bottled cocktail sauce1 1/2 tablespoons bottled capers, drained and diced1 teaspoon lemon zest1/8 teaspoon cayenne1 tablespoon Dijon mustardSalt and pepper to taste

In a bowl, combine all ingredients. Chill covered at least one hour.

FISH BLTS:

2 large eggs, beatenVegetable oil for deep-frying1/2 teaspoon salt8 soft sandwich or sourdough rolls, split1/4 teaspoon cayenne1 cup all-purpose flour, seasoned with salt and pepper1 cup shredded iceberg lettuce2 ripe tomatoes, sliced thin

1/2 red onion, sliced thin1 cup cornmeal16 slices bacon, cooked2 pounds catfish fillets, cut into 8 (4-ounce) portions

Beat eggs with salt and cayenne. Place flour, cornmeal, and eggs in 3separate shallow dishes. Dredge catfish fillets in flour; shake offexcess. Then dip fillets in egg mixture, and finally dredge in cornmeal.Transfer the fish to a plate. In a deep-fryer, heat enough oil to coverfillets to 375, or in frying pan, heat 1 inch of oil to 3750~ Fry thefish in batches for 24 minutes on each side, or until it is done inside

and crispy golden on the outside. Drain on paper towels. On eachbottom half of roll, layer lettuce, tomatoes, onion, 2 slices of bacon,fish, and Cocktail Sauce. Top with upper half of the roll. Serve withfries or potato chips.


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Beach Bums Rum Punch

3 cups frozen passion-fruit-flavored juice cocktail concentrate, thawed3 cups gold rum2 cup mango nectar

2 cup guava nectar4 tablespoons fresh lime juice12 cups gold rum ice cubes12 fresh pineapple wedges

The night before serving, fill an ice tray with gold rum and freeze.Just before serving: Mix gold rum, passion-fruit concentrate, mangonectar, guava nectar, and lime juice in pitcher. Add rum ice cubes andstir well to blend. Pour punch into chilled glasses. Garnish with freshpineapple wedges and serve. Serves 12.

Cabo San Lucas Sea Bass with Salsa Verde

SALSA VERDE:Lime zest1/4 cup chopped fresh cilantro leaves2 limes4 teaspoons capers, diced, drained1/8 cup chopped fresh parsley leaves1 teaspoon minced garlic1/8 cup diced scallions

Salt and pepper to taste1/4 cup plus 1 tablespoon extra virgin olive oil, divided

Grate 1 teaspoon zest from one lime, squeeze 2 tablespoons of juice.Combine zest, capers, garlic, lime juice, salt and pepper to taste. Add1/4 cup oil in a slow stream, whisking constantly until blended. Whiskin herbs and scallions. Heat an outdoor grill to hot. Or preheat oven to450 degrees. With remaining oil, lightly oil a baking sheet and placefillets on it.


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Cabo San Lucas Sea Bass with Salsa Verde - Continued

SEA BASS:6 (8-ounce) sea bass fillets1 tablespoon chopped fresh parsley

4 teaspoons extra virgin olive oil2 teaspoons chopped fresh oregano2 tablespoons fresh lemon juice2 teaspoons chopped fresh thymeSalt and black pepper to taste

Brush fish with oil; drizzle with lemon juice. Sprinkle fish with salt andpepper, then parsley, thyme, and oregano. Grill or bake fish untilopaque, about 10 minutes. Transfer to plates. Spoon severaltablespoons of Salsa Verde over fish. Serve any remaining SalsaVerde on the side.

Twisted Tater Fish Cakes

3/4 pound russet potatoes, peeled, slicedSalt and pepper to taste1 1/2 cups fresh sourdough bread crumbs2 (6-ounce) orange roughy fillets1 teaspoon basil1/4 pound bay shrimp, chopped1/2 cup grated Parmesan cheese

3 ounces smoked salmon, chopped1 teaspoon Old Bay Seasoning1 teaspoon thyme1/2 cup chopped leeks36 tablespoons canola oil1/4 cup chopped fresh dillLemon wedges2 teaspoons lemon zest


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Twisted Tater Fish Cakes - Continued

Steam potatoes until tender, approximately 10 minutes. Drain and letcool, then mash potatoes in a large bowl. Steam fish until cookedthrough, about 10 minutes; transfer to plate; cool 5 minutes. Flake

fish and add to potatoes. Mix in shrimp, smoked salmon, leeks, dill,and lemon zest. Season to taste with salt and pepper. Using 1/3cupful per cake, shape fish mixture into 1/2-inch thick cakes. Seasonbread crumbs with basil, Parmesan, thyme, and Old Bay. Place breadcrumbs in shallow bowl. Coat each cake with bread crumbs, pressingto adhere. Heat 3 tablespoons oil in large skillet. Working in batches,saut fish cakes until brown and heated through, adding more oil asneeded, about 3 minutes per side. Garnish with lemon wedges. Servewith Twisted Taters (page 90 of The Hooked Cook).

Shortys Beer Batter Shrimp Poor Boys

1 cup beerCanola oil for deep-frying1 cup cake flour4 French rolls, split, toasted1 teaspoon salt1 cup shredded iceberg lettuce1 teaspoon cayenne pepper1 ripe tomato, thinly sliced1 pound uncooked extra large shrimp, peeled, de-veined

Combine beer, cake flour, salt, and cayenne pepper. Cover shrimp inhatter. Heat oil in deep-fryer to 325. Fry shrimp until golden.Transfer shrimp to paper towels and drain. Slather rolls withHorseradish Spread. Layer bottom half of rolls with lettuce, tomato,and shrimp. Top with upper half of rolls. Serves 4.

HORSERADISH SPREAD:

1 cup mayonnaise2 tablespoons fresh lemon juice

1 /4cup prepared horseradish2 garlic cloves, minced

Combine well and slather rolls with spread.


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Vodka Martini, Shaken Not Stirred

2 ounces Vodka, chilledA splash of dry vermouthTwist of lemon peel or an olive

Combine vodka and vermouth in a mixing glass and shake. Strain intoa chilled martini glass. Add lemon peel or olive if desired. Serves 1.

Crusty Shrimp and Crab Salad Sandwiches

1 cup diced cooked shrimp2 teaspoons lemon juice1 cup shredded crabmeat1/2 teaspoon dill1/4 cup diced black olives

1/4 teaspoon salt1/4 cup diced celery8 teaspoons butter, room temperature1/8 cup minced onion1/2 cup chopped hard-boiled eggs8 slices sourdough bread4 teaspoons chopped fresh parsley or watercress2/3 cup mayonnaise

Combine first 10 ingredients. Chill. Spread butter on slices of

sourdough bread. Toast sourdough slices under broiler or in toasteroven. Top 4 of the hot bread slices with chilled shrimp and crab salad.Sprinkle with a teaspoon of parsley or watercress. Top with remainingbread slices. Serve immediately while salad is cold and bread is hot.Serves 4.


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That Old Goats Cheesy Potato Cakes

1 cup toasted sourdough bread crumbs1 cup diced yellow onions1/4 cup minced fresh chives

1 pound russet potatoes, shredded6 garlic cloves, minced1 cup canola oil8 ounces goat cheese, crumbledSalt to taste

Toast sourdough bread and crumble into fine crumbs. Shred potatoeswith a food processor. Combine bread crumbs, potatoes with potatojuices, goat cheese, onions, chives, and garlic. Form into 1/4-inchthick cakes. Heat enough oil to cover bottom of frying pan. Place afew potato cakes at a time in hot oil and fry until brown. Salt to

taste. Serves 68.

"It's not true that I said actors are cattle. I said they should betreated like cattle. " - Alfred Hitchcock


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From The Protein Edge CookbookHigh Protein, Low Fat, Low Calorie Recipesby Carol Bardelli, SN and the Iron Mountain Gym Staff


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Excerpt from The Protein Edge Introduction by Carol Bardelli, SN

Many people have come to realize a diet moderately high in protein,moderate in complex carbohydrates and moderate-to-low in healthyfats is key to their fitness goals. Whether you are a bodybuilder orstrength athlete, a smart dieter or just want to maintain a healthyweight this approach to diet is for you.

If youve read any articles and books on bodybuilding or high Proteindiets then you know, Nutrition is responsible for 65 percent to 85percent of results in achieving or maintaining a superior physique.Adequate protein intake is the only way to achieve your fitness goals.And it is the curse of the overweight couch potato and the bane of the

hard gaining bodybuilder that they overlook this simple fact. A dietlow in protein that relies heavily on junk food, simple carbohydratesor even too many complex carbohydrates as is incorrectlyrecommended by the government Food Guide Pyramid can makeyou over fat and unable to gain or even maintain lean muscle mass.The Food Guide Pyramid is based on data to prevent malnutrition andis inadequate.

The key to success is to stop treating food as just fuel and a meansto an end and start realizing human beings require flavor and pleasure

from food. Were hardwired to enjoy eating, not just shove down foodas if were pouring gas into a mindless, unfeeling engine.

So we teamed up our hard training, right eating gym rats with a fewgourmet cooks with knowledge in high protein diets and propernutrition and started the experiments. Several years have drifted byin clouds of flour and sweat and weve managed to create enoughmouth watering high protein diet friendly recipes to fill several recipefiles.


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Venice Beach Shrimp Verde

2 tablespoons olive oil1/2 cup freshly grated Parmesan cheese2 cloves garlic, chopped

1/4 cup chopped green onions4 cups spring mix or other baby greens1 pound fresh shrimp, peeled and de-veined cup chopped Italian flat-leaf parsley

Heat olive oil in a skillet. Saut garlic and green onions until softened.Add shrimp and saut until pink. Stir in parsley and grated Parmesancheese. Remove from heat and serve over salad greens. Makes 4servings.

Nutritional analysis per serving: Calories 238; Total Fat 11g;

Carbohydrates 2g.

Spicy Southwestern Taco Salad

2/3 cup yellow onion, chopped1/2 cup red bell pepper, diced1 pound boneless skinless chicken breast, cut into 1 inch cubes1 cup black beans, drained3/4 teaspoon turmeric1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper4 scallions, diced4 cups iceberg lettuce, shredded4 tablespoons no oil salsa4 tablespoon nonfat sour cream

Spray a nonstick skillet with nonfat cooking spray. Saut onion 5-7minutes or until golden. Add chicken and saut 3-4 minutes or untilchicken is browned. Stir in black beans, turmeric, cayenne and pepperand saut 3-4 minutes. Reduce heat to medium low. Stir in scallions.Saut 2-3 minutes until scallions are softened. Serve hot taco salad

over lettuce. Top with remaining scallions, salsa and sour cream.

Nutritional Analysis Per Serving:Calories 306 Protein 39 grams, Fat 9 grams, carbohydrates 16 grams


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Iron Mountain Chicken with Burgundy Sauce

2/3 cup chicken stock1/3 cup water1/3 cup red wine, such as hearty burgundy

1 teaspoon tarragon4 - 6 ounce boneless skinless chicken breasts1 teaspoon cornstarch dissolved in 1 tablespoon water1/2 teaspoon salt1/2 teaspoon black pepper

Bring stock, water, wine and tarragon to a boil in a sauce pan. Reduceheat and add chicken breasts. Poach 15-20 minutes until chicken iscooked through. Plate chicken and keep warm. Stir dissolvedcornstarch into liquid remaining in sauce pan. Bring to a boil, stirringconstantly with a wire whisk until sauce thickens. Season with salt

and pepper and serve sauce over chicken breasts. 4 servings.

Nutritional Analysis Per Serving:Calories 236 Protein 43 grams Fat 3 grams Carbohydrate 2 grams

Gym Rats Oven Baked Chicken Strips

2 8 ounce boneless, skinless chicken breasts2 egg whites, beaten1/2 cup whole wheat cracker crumbs

1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon dried thyme2 teaspoons grated Parmesan cheese1 teaspoon paprika

Cut chicken breasts into strips. Dip strips in egg whites. Combinecracker crumbs, spices and parmesan in a plastic bag. Add chickenstrips and shake bag to coat with crumb mixture. Put chicken strips ona nonstick baking sheet or baking sheet sprayed with non fat cookingspray. Bake at 350 degrees for 10 to 12 minutes until golden and

crunchy. 4 servings. Great served with marinara sauce.

Nutritional Analysis Per Serving: Calories 197 Protein 29 grams Fat 5grams Carbohydrate 6 grams


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A lot of people shrink from change, even when its someone elseschange. - Basil White

"Happiness is seeing the muscular lifeguard all the girls were admiringleave the beach hand in hand with another muscular lifeguard."

- Johnny Carson


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From Wild Man Gourmet Wild Game CookbookBy Carol Bardelli & The JB Ranch Staff


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Choice Chili with Venison

1/2 pound dry pinto beanswater

4 cups tomatoes, chopped1 cup green bell peppers, chopped2 tablespoons olive oil2 yellow onions, chopped2 cloves garlic, minced1/2 cup parsley, chopped1/2 cup butter2 pounds ground venison1 pound ground pork6 tablespoons chili powder1 teaspoon salt

1 teaspoon black pepper1/2 teaspoon cumin1/2 teaspoon oregano

Rinse beans, checking for and removing stones. Soak beans in waterto cover overnight. Drain beans, cover with cold water and simmeruntil tender, about 1 hour, Add tomatoes, simmer 5 minutes. Sautgreen peppers in oil until tender. Add onions and cook until tender,stirring often. Add garlic and parsley. In separate skillet, melt butterand add venison and pork. Cook 15 minutes, stirring often, until

crumbly and brown. Add meat to onion mixture and stir in chilipowder. Cook 10 minutes. Add meat mixture to beans along with salt,pepper, cumin and oregano. Simmer, covered, for 1 hour. Removecover and simmer 30 minutes. Serves 8 to 10.


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Elk Enchiladas

2 pounds ground elk1/2 cup olive oilI 16-oz. jar picante sauce

16~2O corn tortillas1 7 oz. can diced green chilies, drained1 cup sour cream1 16-oz. can pinto beans, drained1 cup tomato, chopped1/2 pound sharp cheddar cheese, cubed1/2 pound pepper Jack cheese, cubed1 cup olives, sliced

Preheat oven to 325 degrees. Brown ground elk in skillet and draingrease. Return meat to skillet and add picante sauce and chilies.

Simmer 10 minutes; add beans and 1/4 of cheese cubes and simmeruntil cheese is melted. Fill each tortilla with 1/4 cup meat mixture,roll and place in baking dish seam-side down. Bake 25 minutes; topwith remaining cheese cubes. Bake 10- 1 2 minutes or until cheese ismelted. Top with sour cream, tomatoes and olives. Serves 6.


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Venison With Blue Cheese Sauce

1/4 cup all purpose flour1/4 teaspoon salt1/8 teaspoon pepper

6 venison steaks1/4 cup butter2 tablespoons olive oil1/2 cup red wine1/4 cup shallots, chopped2 tablespoons water1 teaspoon fresh marjoram1/2 teaspoon instant beef bouillon granules4 ounces crumbled blue cheese

Combine flour, salt and pepper. Dredge steaks in mixture to coat. In

skillet, heat half of the butter and olive oil. Cook steaks for 6 to 8minutes, or until desired doneness. Transfer steaks to warm platter.Cover to keep warm. Set aside. In skillet juices, add water, marjoramand bouillon. Cook over medium - high heat until mixture is reducedby half, stirring constantly. Add remaining butter and blue cheese.Cook over medium heat until sauce is smooth, stirring constantly.Spoon sauce over steaks. Serves 6


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Ribs Diablo

8 pounds wild boar spareribsOr 10 pounds caribou back ribsWater

1 cup Cabernet Sauvignon1 Vidalia onion, minced4 cloves garlic, minced2 tablespoons butter1 cup tomato paste1/2 cup steak sauce1 cup honey1 tablespoon Worcestershire sauce1 bottle dark beer1 teaspoon cinnamon1/2 teaspoon salt

6 shakes Tabasco or to taste

Boil ribs in enough water and wine to cover 1 hour. Saut onion andgarlic in butter. Add tomato paste, steak sauce, honey,Worcestershire, beer, cinnamon, salt, and Tabasco sauce. Bring toboil, reduce heat and simmer 30 minutes. Drain ribs and bake in 350degree oven 30 to 40 minutes or until brown, basting often with sauceuntil glazed. Serves 6 to 8.

Roasted Duck, Nevada Style

6 slices French bread, crumbled2 tablespoons diced jalapeno4 tablespoons chopped pine nuts1/2 cup diced yellow onion5 cloves garlic, sliced1 or 2 ducks4 tablespoons butter1 cup chicken broth4 tablespoons chopped cilantro1 cup red wine

Preheat oven to 325 degrees. Combine bread, onion, garlic, butter,cilantro, jalapeno, and pine nuts. Stuff duck(s) with mixture. Rubduck(s) with additional butter. Put in roasting pan; add broth andwine. Bake 4 hours at 325 degrees. For gravy, add pan juices to alittle flour and butter; stir until thick. Serves 1 or 2 per duck.


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From Use Your Noodle! Three Italians CookBy Carol Bardelli, Nikki Diavolo & Dante Blue Azzurro


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Dante Blues Alfredo Blue

16 ounces fettuccini1 1/2 cups crabmeat, picked over3 garlic cloves, diced

1 tablespoon olive oil1 tablespoon chopped fresh basil6 ounces Stilton blue cheese, crumbled1 tablespoon chopped fresh oregano1/4 cup grated Parmesan cheeseSalt and black pepper to taste2 cups heavy cream

Cook pasta in boiling water until al dente. Drain and keep hot. Sautgarlic in oil until golden. Reserve garlic and oil. In saucepan overmedium heat, combine blue cheese, Parmesan cheese, and cream.

Stir until cheeses are melted. Add crabmeat and heat through, about23 minutes. Do not overcook crab-meat. Stir in reserved garlic andolive oil. Season with basil, oregano, salt and pepper. Toss sauce withhot pasta and let stand 5 minutes before serving. Serves 8.

Chefs Note: If you cannot find Stilton blue cheese, be careful tosubstitute only high quality blue cheese such as Midnight Blue brandblue cheese from Finlandia. Avoid using creamy blue cheese, as thesauce will turn out relatively bland. Do NOT substitute imitation crabfor real crabmeat.

"It's always helpful to learn from your mistakes because thenyour mistakes seem worthwhile." - Gary Marshall


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John Cuneos Spaghetti Sauce

1 pound sweet Italian sausage, casings removed, cut in chunks4 (6-ounce) cans tomato paste1 cup good dry red wine (Chianti is excellent)

1 pound sirloin steak, cut in strips1 teaspoon dried oregano1 teaspoon dried basil3 tablespoons olive oil, divided1/2 teaspoon salt1 cup chopped yellow onion1/2 teaspoon black pepper6 garlic cloves, minced1/2 pound smoky links, sliced 1/2 inch thick4 (15-ounce) cans tomato sauce1/2 pound pepperoni (optional)

1 (32-ounce) can whole tomatoesCooked spaghetti

Brown Italian sausage and steak in 2 tablespoons olive oil. You mayneed to use 2 skillets. In a 6-quart saucepot, saut onion and garlic inremaining oil until softened. Acid Italian sausage, steak, tomatosauce, tomatoes, tomato paste, wine, oregano, basil, salt, and blackpepper. Simmer covered, stirring occasionally for 1 hour. Sauceshould bubble a little between stirring. Add smoky links and pepperoni(if you cant take spicy sauce, omit the pepperoni) and simmer 15

minutes. Serve over spaghetti. Serves about 20.

Simply Sublime Noodles

10 ounces egg noodles1/4 cup diced fresh chives1/8 cup unsalted butter, melted1 teaspoon lemon zest1/8 cup chicken stock1/2 teaspoon salt

1/8 cup freshly grated1/4 teaspoon black pepperParmigiano-Reggiano

Cook noodles in lightly salted boiling water until tender, about 1012minutes. Drain, and while still hot, toss with remaining ingredients.Serve immediately. Serves 810.


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Iva Cuneos Szechuan Style Noodles

1/2 cup light sesame oil1/2 teaspoon black pepper1/2 cup tahini (sesame paste)

1/8 teaspoon cayenne pepper1/2 cup smooth peanut butter1 pound Ramen or Asian noodles1/4 cup soy sauce1/4 cup dry sherry1 red bell pepper, cut in julienne strips1/8 cup sherry vinegar1/4 cup honey1 yellow bell pepper, cut in julienne strips6 garlic cloves, minced2 tablespoons fresh ginger, minced

4 scallions, cut in julienne strips1/2 teaspoon hot chili oil

Add sesame oil, tahini, peanut butter, soy sauce, sherry, sherryvinegar; honey, garlic, ginger, chili oil, black pepper, and cayenne toa food processor and blend well. Cook noodles in lightly salted boilingwater until al dente. Drain and while still hot; toss with 3/4 of thesauce. Add bell peppers and scallions and toss. Serve immediately.Remaining sauce may be served on the side to moisten salad. Serves68.

That Old Italian Guys Fast Pesto Sauce

4 cups fresh basil1/4 cup grated Parmesan cheese4 garlic cloves1/4 stick unsalted butter1/8 cup grated Romano cheese1/4 cup olive oil1/4 teaspoon salt1/4 cup toasted pine nuts

In a food processor, combine all ingredients for 6090 seconds.Scrape ingredients down from sides of processor and continuecombining until thick and smooth. Makes about 1 cup.


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Mail your packages early so the post office can lose them in time forChristmas. - Johnny Carson

Ben Cuneos Sicilian Succo

5 cloves garlic, chopped2 pounds ground sirloin3 (32-ounce) cans tomato sauce1 pound ground pork1 cup bread crumbs4 (6-ounce) cans tomato paste1 cup grated Parmesan cheese3 tablespoons chopped fresh parsley, divided1 teaspoon black pepper1/2 teaspoon garlic salt1 tablespoon chopped fresh basil

24 tablespoons olive oil

In a large pot, mix together garlic, tomato sauce, tomato paste, 1tablespoon parsley, and basil. Bring sauce to a boil, then turn downthe heat and simmer 30 minutes. Combine ground sirloin, groundpork, bread crumbs, Parmesan cheese, remaining parsley, blackpepper; and garlic salt. Shape into 3-inch wide meatballs. In a skillet,fry meatballs in hot olive oil until brown. Add to sauce mixture.Simmer over low heat for about 11/2 hours until meatballs are cookedthoroughly. We serve this with pasta or on crusty bread. Serves about

12.


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Preview Recipe from Cowboys Like It Hot Spicy Cowboy Cookery

Cowboy Christmas Party Jalapeno Peanut Brittle

3 tablespoons butter, divided1/4 cup plus 2 tablespoons fresh jalapeno peppers, cleaned, finelychopped1/2 cup raw peanuts1 1/4 cups granulated sugar1/4 cup light corn syrup1/4 teaspoon vanilla extract1/4 teaspoon almond extract3 drops green food coloring1/2 teaspoon baking soda

Butter a 15 x 10-inch jellyroll pan. Set aside. In a skillet melt 1tablespoon butter, add jalapenos and peanuts. Saut over low heatuntil peppers are soft. In a saucepan, combine sugar and syrup andbring to a boil over medium heat. Add jalapenos and peanuts. Stirwell, cooking until mixture reaches soft crack stage on a candythermometer. Remove from heat. Blend in 1 tablespoon butter, vanillaextract, almond extract and food coloring until mixed. Sprinkle bakingsoda evenly over the cooked mixture and stir well. When foamy, pouron jellyroll pan. Spread out into a thin layer. Let cool on jellyroll panuntil brittle and cool enough to handle. Break into irregular pieces.

Store in an airtight container.


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Bruno Bardelli in the JB Ranch Kitchen in 2009

What people are saying about JB Publications cookbooks:

Many thanks for the cookbook. It arrived today just in time for oursummer camp. Just to let you know, I am a member of a western re-enactment group in the UK and try to get as authentic as possible.The book is great. I will be contacting you in the near future for acouple more of your books. Many thanks, Alan

I just wanted to thank you again. I cooked up a lot of the recipes inthe cookbook for a picnic we had, (cowboy theme of course,) and gotsuch rave reviews that I had to contact you again to thank you. You

should really think of publishing a lot more books! Thanks again!Cynthia


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Carol Bardelli and husband, Jerry Bardelli

Carol Bardelli, an IFA certified sports nutritionist and professionalwriter, launched JB Publications in 1997. She has co-authored andpublished eight cookbooks including A Cowboy Cookin Every Nightand Authentic Cowboy Cookery Then & Now. A former newspaperreporter and features writer for Stagecoach, Nevadas newspaper, TheDry Lake News, she has also edited and published two literarymagazines.

Juicy Britches Magazine, JB Publications first publication, was featuredin the cover story of the August 1998 issue of Writers Digest

Magazine. Carol, born on Nevada Day in 1959, lives with her husband,Jerry and four year old Son, Bruno on a mini-ranch dubbed JuicyBritches Ranch in Stagecoach, Nevada. She is presently working onher third novel and several new cookbooks, including Cowboys Like ItHot Spicy Cowboy Cookery and Margarita Villains Cook ThePirates Guide To Cocktails and Cuisine.


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JB Publications Cookbooks

A Cowboy Cookin Every Night Cookbook by Carol Bardelli

A Cowboy Cookin Every Night features real cowboy cuisine from realcowboy cooks. Taste the diverse flavors of the American west and eatlike a cowboy or cowgirl every night. Experience great grub from mildto wild!

All American Meals Cookbook by The JB Ranch Staff

All American Meals features delicious recipes and menus celebratingAmerica and American Cuisine. Menus include an All American brunch,picnic, barbecue, Sunday dinner, Game Day party, cocktail party andclassic dinner party.

Authentic Cowboy Cookery Then & Now by Carol Bardelli & F.E.Lizzie Hill

Authentic Cowboy Cookery Then & Now features historic recipes fromthe notebook of Lizzie Hill, a ranch woman who lived in Oklahoma inthe early 20th century and recipes from todays ranch kitchen fromher granddaughter, Carol Bardelli, a ranch woman in 21st centuryNevada. Cowboy chuck served in the style of the old west and thenew west.

Easy Gourmet For Diabetics Cookbook by Carol Bardelli, SN

Diabetics can eat gourmet cuisine too! Easy Gourmet for Diabeticsfeatures International cuisine and elegant meals youll be proud toserve to your family and guests. And theyll never know theyre eatingmeals geared for the needs of the diabetic. Nutritional analysis ofevery recipe is included.

The Hooked Cook A Fishermans Cookbook by Carol Bardelli andJohn Cuneo Sr.

If you or someone close to you is a fisherman youre alwayswondering what to do with all that catch. The Hooked Cook features awide variety of fish recipes to suit everyones tastes. Next timesomebody tells that big fish tale, fix up a fish dish thatll make themwish that fish had been even bigger.


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The Protein Edge Cookbook by Carol Bardelli, SN and the IronMountain Gym Staff

The Protein Edge Cookbook features gourmet high protein, low

carbohydrate, low fat recipes designed for bodybuilders and dieters onlow carbohydrate diets. Eating right to achieve your health and fitnessgoals can be delicious. Nutritional analysis of every recipe is included.

Wild Man Gourmet Wild Game Cookbook by Carol Bardelli & The JBRanch Staff

An eclectic collection of wild game recipes from a Nevada Ranchkitchen. From simple to elegant, recipes range from Alligator to WildBoar. Includes a brief history of the hunt from Ancient times to today.A must for any hunters kitchen. Eat like a Wild Man every day.

Use Your Noodle! Three Italians Cook by Carol Bardelli, Nikki Diavolo& Dante Blue Azzurro

What happens when you combine three Italian cooks and a NoodlesCook Off? You get a cookbook filled with Old World recipes fromAlfredo to Stroganoff and a mini course on The Art of the Sauce. Aninsiders peek at old family recipes enjoyed for generations in Italian-American kitchens.

An Executive Chefs Recipes For Diabetics by Executive Chef VernonAlmon

Delicious diabetic recipes from an executive chef with extensiveexperience in serving the dietetic needs of diabetics. An ExecutiveChefs Recipes For Diabetics was not submitted to or featured in TheBest of the Best of Nevada but is available from JB Publications.

JB Publications Cookbooks are available online or by mail order:eBook Version Send $5.00 and you will be sent your eBook by email.Comb bound Version Send $10.00 plus $4.00 shipping per cookbook

to: JB Publications1894 Highway 50 East Suite 4-613Carson City, Nevada 89701Phone: 775-835-9284Or Order at Our Website: http://kudosforlowcarb.blogspot.com/Carols National Examiner Column: http://www.examiner.com/healthy-recipes-in-national/carol-bardelli

the best of the best of jb ranch recipe sampler cookbook

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