Serves: 4


  • 1 pound cooked fresh shrimp
  • 8 ounces grape tomatoes
  • 1 small red onion, chopped
  • 2 15 ounce cans butter beans, rinsed and drained
  • 1 fennel bulb, sliced thin
  • 2 rib celery, sliced
  • 1/3 cup of fresh basil
  • 1 teaspoon lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • ¾ teaspoon Kosher salt
  • 1 pinch of black pepper
  • ¼ teaspoon red pepper flakes
  • 4 teaspoons of extra virgin olive oil


In a large bowl, combine shrimp, tomatoes, onion, beans, fennel, celery and half the basil. In a small bowl, whisk together lemon zest, juice, mustard, garlic, salt, pepper, and red pepper flakes.

Pour dressing over the shrimp and vegetables and toss gently to coat. Sprinkle

Serves: 4

We grew some nice cukes. Andy went to work! 



4 medium cucumbers, thinly sliced

1/3 cup sugar

½ teaspoon salt

¼ cup cider vinegar (he used apple cider vinegar)

¾ cup water

2 small onions, thinly sliced



Mix together sugar, salt, vinegar and water until sugar is dissolved. Pour over the cucumbers and onions and refrigerate for several hours. We did it overnight. 

Cucumbers should be completely covered with the dressing. Depending on the side of

Serves: 4


1/2 pound imitation lobster, flaked (you can substitute imitation crabmeat)

1/2 cup Italian-flavored bread crumbs

3 tablespoons mayonnaise

1 teaspoon Worcestershire sauce

1/2 teaspoon onion powder

1/2 teaspoon black pepper

4 white fish fillets, such as flounder or cod (about 1-1/2 pounds)

2 tablespoons (1/4 stick) butter, melted

1/4 teaspoon paprika


Preheat oven to 400 degrees 

Coat a 9- x 13-inch baking dish with cooking spray.

In a medium bowl

Can be used in all kinds of soups, not just chicken soup.

Serves: 16


  • 4 eggs
  • ½ cup of oil (I used grape seed)
  • ½ cup water or club soda (I used seltzer)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1-1/2 cups matzo meal
  • 1 teaspoon chopped parsley



Beat eggs, oil, water or soda, salt and pepper. Stir in matzo meal and parsley

Refrigerate for at least one hour.

Bring 3 quarts of water to a boil. Add 1 teaspoon salt.

Wet hands and form mixture into 16 balls.


Serves: 4


1-1/2 pounds of chicken cutlets, sliced thin

**¾ cup of Sweet Vidalia Dressing

1-1/2 cups cornflake crumbs

Oil for sautéing

2 large onions, diced

1 pound sliced pastrami, diced

½ cup of duck sauce



Preheat oven to 350 degrees.

Pour Sweet Vidalia dressing over the chicken and dip into cornflake crumbs.

Spray an ovenproof pan and place the cutlets in the dish. Cover and bake for 15 minutes.

Heat frying pan and heat oil. Add onions until golden

Serves:  2


  • 6 baby lamb chops
  • 4 ounces dry red wine
  • 4 garlic cloves, minced
  • 1 tablespoon rosemary, chopped (or 1 teaspoon dried)
  • ½ teaspoon sea salt
  • ¼ teaspoon coarse black pepper


Place lamb chops, wine and garlic in a large heavy-duty zip-top plastic bag. Seal bag; marinate in refrigerator 1 1⁄2 hours, turning bag occasionally.

Heat grill.

Remove lamb from bag; discard marinade. Sprinkle chops with rosemary, salt and pepper. Place lamb on grill rack

Use as an appetizer or main meal …


Serves: 4


  • 1 pound boneless chicken tenders, cut into strips
  • ½ cup seasoned bread crumbs (I use whole wheat)
  • ¾ ounce of Parmesan cheese
  • 1 teaspoon garlic powder
  • 3 large egg whites
  • Cooking spray


Preheat oven to 400 degrees. Spray cooking spray on a 9 x 13 baking pan.

Combine bread crumbs, cheese and garlic powder in a shallow dish. In another dish, whisk egg whites until foamy. First dip chicken into egg whites then

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