Shepherd’s Pie


2 lbs. potatoes (your choice)
1 lb. ground beef
1 can peas (drained)
1 red pepper (seeds removed, then diced)
1 small onion (chopped)
1 cup heavy cream
1/2 stick butter or margarine
olive oil
sea salt and black pepper
paprika (optional)
1. Wash and peel potatoes. Cut potatoes into cubes and put in boiling water for about 25 minutes, until potatoes are soft. Drain potatoes well. In a bowl add potatoes, cream, butter and a little sea salt and black pepper. With a mixer, mix until creamy and set to the side.
2. In a skillet, put 2 tbs. of olive oil. Add onions and red peppers. Cook for about 3 minutes and add ground beef and a pinch of salt and pepper. Brown beef until cooked for about 10 minutes. Add peas and drizzle some olive oil on top. Stir thoroughly.
3. In a baking pan, drizzle a little olive oil at the bottom of the pan. First, put a layer of creamy potatoes. Next, pour the meat mixture on top. Finally, cover with another layer of creamy potatoes. Drizzle a little olive oil on top. Sprinkle salt, pepper and paprika (optional) on top.
4. Put baking pan in a 350 degree oven for 20 minutes. Potatoes should be a little browned on top.
Serve warm. (Serves 4- 6 people)


Stuffed Peppers With Rice, Mozzarella and Peas


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4 red bell peppers (cut in half, seeds removed)
2 cups cooked brown rice (or rice of your choice)
1 1/2 cups fresh mozzarella (chopped)
1 (15-ounce) can diced tomatoes (drained)
1 (8 oz. can) peas (drained)
1 cup onion (chopped)
2 tsp. sea salt
olive oil
Preheat the oven to 350 degrees F.
1. Cut red peppers in half and scoop out the seeds.
2. Brush pan with a tbs. of olive oil. Place peppers on baking pan.
3. In a large bowl, mix cooked rice, mozzarella cheese, peas, onions, diced tomatoes and sea salt. Mix well. Add 2 tbs. of olive oil and mix again.
4. Stuff each pepper. You can brush a little olive oil on the pepper if you like.
5. Bake until the peppers are tender . (About 40 minutes.)

Beef Stew



1 (3 lb.) chuck roast (trimmed and cut into 1 1/2 inch cubes) should be lean meat

1 large onion (peeled and sliced thin)

1/2 lb. string beans (ends trimmed)

6 carrots (peeled and cut into 1/4 inch circles)

1 can of peas (drained)

1 cup dry red wine (optional)

2 tbs. tomato paste

4 cups beef broth

1/2 cup all purpose flour

4 tbs. olive oil plus 3 tbs. olive oil

2 tsp. sea salt

1 tsp. black pepper


1. Put flour in a bowl. Put beef cubes in flour and tap off the excess flour.

2. In a large skillet, put 3 tbs. olive oil. Brown beef on all sides for about 7-8 minutes and remove. Beef should be just about cooked. Cover and keep warm.

3. In a pot of boiling water, boil string beans and carrots for 5 minutes and then drain well.

4. In a large pot, add 4 tbs. olive oil. Brown onion. Add string beans, carrots and peas. Stir quickly. Add beef and sprinkle with sea salt and pepper.

5. Add tomato paste and stir well.

6. Add beef stock and red wine.

7. Bring to a boil. Once it is boiling, reduce to a medium simmer and cover pot.

8. Let cook for 30 minutes. Stir occasionally.

9. For the final 30 minutes, leave cover off, put on a low simmer and stir occasionally.

10. Vegetables and beef should be tender before serving.

Serve hot.

Gorgonzola Bowtie Chicken




1 lb. bowtie pasta (or pasta of your choice)

4 chicken cutlets

2 cups mushrooms (sliced)

1 cup peas (drained)

10 stalks of asparagus (chopped) snip off end of stem

1 cup gorgonzola cheese

1 clove of garlic (chopped) *optional

2 tsp. sea salt

1 tsp. black pepper

olive oil


1. In a large skillet, put 2 tbsp. of olive oil. Cook cutlets on both sides. (3 min. per side) Make sure chicken is well cooked and put to the side. When cooled, cut into bite size pieces.

2. In the same skillet, add garlic and a tbsp. of olive oil. Brown garlic for a minute and then add mushrooms and asparagus. Cook for about 5 minutes.

3. Add peas, gorgonzola cheese, sea salt and black pepper. Cook for about 3-5 minutes. Cheese should become creamy.

4. Add cooked chicken pieces.  Cook for an additional 2 minutes on a high heat.

5. Pour over pasta and serve.

Shrimp Balls




1 medium sweet  onion  (chopped)

2 cups cooked shrimp (chopped)

1  cup green peas

1 cup tomato sauce

sea salt & black pepper

olive oil

1 quart rice

8 eggs

bread crumbs

2 cups mozzarella (grated)

1 cup  parmesan cheese (grated)


1. Boil a large pot of water and cook rice. Set rice to the side when done.

2. Heat pan with 2 tbs. olive oil. Add onion and let brown lightly.

3. Add shrimp and tomato sauce.  Add a pinch of sea salt and pepper.

4. Add peas and let tomato sauce reduce with pan uncovered.

5. Once mixture has thickened, put to the side and let cool.

6. In a large bowl, mix rice with 4 eggs, mozzarella and parmesan cheese.

7. Add shrimp and pea mixture. Mix well by hand. With hands, shape rice into a medium ball.

8. Once shrimp balls are molded tightly,  put them on a sheet pan.

9.  Refrigerate for about 30 minutes.

10. Beat remaining 4 eggs in a bowl.

11. Take rice balls from refrigerator, dip them into the eggs, and then roll in bread crumbs.

12. Return to refrigerator and allow to set for another 20 minutes.

13. Heat 1 quart of oil in large deep sauce pan. With a large slotted spoon, gently place shrimp balls in hot oil.
14. Cook until golden brown on all sides. Let drain on paper towels.

Makes approximately 15 rice balls. 

*You can also bake in a 400 degree oven for about 25 minutes or until golden brown.

*You can make them smaller for horderves if you like.


Potato Salad




2 lbs. red potatoes ( washed and cut into bite size pieces)

1 can of peas (rinsed and drained)

1/2 cup mayonnaise

3 tbs. Miracle Whip

1 tbs. white balsamic vinegar

1 tsp. sea salt

1 tsp. black pepper


1. Boil potatoes until tender. (about 15 minutes) Drain and let cool.

2. In a large bowl mix all ingredients. Mix well.

3. Refrigerate for about 2 hours before serving.


Baked Macaroni Ham and Cheese




2 lbs. ziti 

1 can (12 oz.) peas, drained well

2 lb. piece of ham ( cut into bite size pieces)

2 cups sharp cheddar cheese (shredded)

1/2 cup butter

1/4 cup all purpose flour

1 cup milk

1 tsp. black pepper

1 tsp. salt (optional) (ham and cheese are salty)


Preheat oven to 400 degrees.

1. Cook pasta to desired taste and drain well.

2. In a skillet, melt butter. Add flour and stir quickly. Cook for a minute. Add milk. When outside of pan is forming little bubbles add cheese. Add black pepper and salt. Stir until cheese is melted. Add ham and peas. Stir all together.

3. In a deep baking pan, put pasta. Pour cheese mixture on top. Stir all together. (If you want, extra shredded cheddar cheese can be sprinkled on top.

4. Bake in oven for about 25 minutes. You want it to be browned on top and bubbly.

Serves 6 people. Serve hot.