Beef Bolognese
Beef Bolognese 10 oz. Ground Beef1 oz. Parmesan Cheese, grated6 oz. Pasta1 Shallot1 Zucchini15 oz Tomatoes, crushed1/2 tsp Garlic Salt4 oz. Carrots, diced 4 oz. Celery, diced1/4 tsp. Parsley Cook the pasta - 8 to 10 minutes. Save one cup of pasta water.Dice very small - zucchini, carrots, shallot and celery.Put veggies into pan with olive oil. Transfer veggies to
Tuna Salad
Tuna Salad 2 cans Tuna in olive oil, do not drain1/4 cup Mayonnaise2 tbsp Red onion, finely chopped2 tbsp Dill, chopped2 tbsp Parsley, chopped1 Lemon, zest, and juiced2 Celery stalks, chopped1 tbsp Ground Mustard Mix together. Chill and serve. Delicious as a Tuna Melt with cheddar cheese on English muffin.
Cranberry Relish
Cranberry Relish 16 oz. Fresh Cranberries2 small packages Orange Jello1 cup Boiling Water2 cups Sugar1 small can Crushed Pineapple3/4 cup Ground Pecans1 Orange Dilute jello with waterMix remaining ingredientsPut jello and all ingredients into blender or food processorPour into serving dish and chill
Chicken Salad 1 8 oz can Pineapple Tidbits4 Cups Cooked Chicken1/4 Cup Celery, chopped1/3 Cup Almonds, slivered and toasted2/3 Cup Mayonnaise1 Tbsp Dijon Mustardsalt to taste Drain Pineapple, reserving 2 Tbsp. juiceCombine pineapple, chicken, next 4 ingredients.Combine reserved pineapple juice, mayo, mustard and salt.Add chicken and mix well.
Sage on 47th
When Ralph Centalonza III puts his name on a restaurant it is always a success - he's got a new gem in DowntownCape Coral called Sage on 47th. It is named after his daughter, Sage. Centalonza was an original founder of Rumrunners with Jeff Gately and Todd Johnson and Cork Soakers, both in the Cape. His menus are different, but