Stromboli Hero *

1 round King's Hawaiian bread
1/4 cup Italian dressing
4-5 leaves of green leaf lettuce
1/4 pound sliced provolone cheese
1/4 pound sliced fully cooked ham
1/4 pound sliced salami
8 pepperoncini peppers (bottled Italian peppers), drained and cut lengthwise in half

Cut bread horizontally in half.  Brush Italian dressing on both cut sides of bread.  Layer lettuce, cheese, ham, salami and peppers on bottom half of bread.  Top with top half of bread.  Secure loaf with toothpicks.  Cut into 4 wedges

Serves 4

Broccoli Cheese Pie *

1 head fresh broccoli, chopped
1 cup shredded cheddar cheese
3/4 cup plus 2 Tbsp all purpose flour
1/2 tsp salt
1/4 tsp dry mustard
1/4 cup butter, melted
1 Tbsp butter
1 onion. chopped
1/4 pound fresh mushrooms, sliced
1 cup half and half
1 tsp salt
1/4 tsp ground nutmeg
3 eggs, beaten

Preheat oven to 400.  Place broccoli in microwave safe bowl with approximately 1/4 cup water.  Cover with plastic wrap and microwave 3-5 minutes or until broccoli is tender but firm.  In a bowl, mix cheddar cheese, 3/4 cup flour, 1/2 tsp salt, mustard.  Mix in melted butter until evenly moist.  Press into the bottom and sides of a 9 inch pie dish. 

Melt 1 Tbsp butter in skillet over medium heat.  Saute onion and mushrooms until tender.  Stir in remaining 2 Tbsp flour, the half and half, 1 tsp salt, and nutmeg.  Bring to a boil and cook 1 minute.  Remove from heat.  Mix in steamed broccoli.  Let cool 5-10 minutes prior to adding eggs to prevent scrambling.  Gradually stir in eggs.  Transfer to pie crust.  Bake 15 minutes at 400.  Reduce heat to 375 and continue baking 20 minutes or until a knife inserted in the center comes out clean.

Serves 8

Sweet Pickles *

1 cup sugar
1 1/2 cups water
1/2 cup distilled white vinegar
2 unpeeled medium cucumbers, very thinly sliced
1 Tbsp salt

In saucepan, combine the sugar and 1 1/2 cups water.  Bring to a simmer over medium heat, stirring to dissolve the sugar.  Remove the pan from heat and stir in vinegar.  Transfer the brine to a heatproof bowl and let cool to room temperature.  In colander, toss the sliced cucumbers with the salt.  Let stand at room temperature for 15 minutes.  Press down on the cucumbers to release any excess liquid.  Transfer cucumbers to the brine.  Cover and refrigerate 2 hours before eating. 

May keep refrigerated for 1 week.  Or, to can, place cucumbers and brine to within 1/4 inch of rim of mason jar(s).  Add appropriate amount (according to jar size and package directions) of pickle crisp.  Seal and place in water bath for 15 minutes.

Makes 1 quart

Greek Slaw and Chicken Wraps *

1 1/2 Tbsp lemon juice
1 1/2 Tbsp canola oil
1/2 tsp pepper
1/4 tsp salt
3 cups very thinly sliced green cabbage
1/2 cup thinly sliced green onions
3 oz feta cheese, crumbled
12 oz cooked shredded chicken
4 large tortillas

Combine first 4 ingredients in a medium bowl, stirring well.  Add cabbage, onions, and cheese; toss well to combine.  Divide chicken evenly among tortillas; spoon about 1/2 cup slaw into each tortilla.  Roll up.

Serves 4

Orange Dreamsicle Smoothie *

10 oz reduced fat vanilla greek yogurt
1 cup ice cubes
1 ripe mango, peeled and cut up
1/2 cup orange juice
1 orange, peeled and segmented
1 tsp vanilla extract

Place all ingredients in a blender.  Process 1 minute or until completely smooth.  Divide mixture into 2 glasses.

Serves. 2

Chicken and Black Bean Enchiladas *

1 Tbsp olive oil
1 1/2 cups chopped onion
1 cup chopped poblano chile
5 minced garlic cloves
2 tsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 cup unsalted chicken stock
1 Tbsp pureed canned chipotle chiles in adobo sauce
16 oz unsalted chicken stock
3 cups shredded cooked skinless chicken breast
1 can unsalted black beans, rinsed and drained
4 oz shredded cheddar cheese
4 oz shredded shredded mozzarella cheese
16 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup sour cream
Fresh cilantro

Preheat oven to 350.  Coat a 13x9 baking dish with cooking spray.  Heat oil in skillet over medium heat.  Add onion, poblano, and garlic.  Saute 4 minutes or until onion and poblano are tender.  Stir in chili powder, cumin, and oregano.  Add stock, chipotles, and tomato sauce.  Bring to a gentle simmer; cook 5 minutes or until slightly thickened.  Combine chicken and black beans in a bowl; add half of sauce mixture.  Combine cheese in a bowl.  Add 1/2 cup cheese mixture to chicken mixture.  Toss to combine.  Place 8 tortillas on a microwave safe plate; cover with a slightly damp paper towel.  Microwave on high for 45 seconds or until warm.  Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla.  Roll up.  Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up.  Arrange enchiladas, seam side down, in prepared dish.  Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.  Bake, uncovered, at 350, for 30 minutes or until sauce is bubbly and cheese is melted and golden brown.  Serve enchiladas with salsa, sour cream and cilantro.

Serves 8