The following recipes are ones we have enjoyed often at   ROSEHALL. They are easy to make, creative and  delicious. 

  Recommended to have on hand: 

• nutmeg grater
• peppermill & peppercorns
• imported pasta
• cheese grater & pecorino cheese
• fresh herbs
• Xtra virgin olive oil

 Take a cup of inexpensive red wine, such as Carlo   Rossi Burgundy, 

  and dilute it by three cups of water.

  Put in glass container such as cranberry juice bottle

  This mixture kept the farmers in the field full of vigor, and quenched their thirst.

 Take a can of Danish ham and chop the meat fine.

Chop an onion and saute in olive oil until translucent.
 

   Add the ham and simmer with herbes de Provence.

Take a jar of marinated artichokes and chop fine. 

Add to the mixture in the pan, along with the liquid. 

Meanwhile, a huge pot of water should be boiling .

Put in a pound of imported rotelle or fusilli pasta -   (the kind that are squiggly corkscrews). When pasta is done, put it in a large bowl and toss in the ham mixture. 

Add freshly ground pepper and lots of  freshly grated pecorino cheese.

      We discovered this dish quite by accident...while trying to figure out a way to use all the cans and jars of processed food that a relative had given us. Normally we would never buy any of it, but after tasting 'hambeau' we have been faithful to the original ingredients ..

If you have been given cans of black olives, straw mushrooms,or more artichokes, you can add them, too. 

CLAMBEAU:

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*can of clam sauce, or clams in juice.
*can of anchovies
*olive oil
*garlic
*bread or crackercrumbs
*linguine

In a small pan saute chopped garlic in olive oil. Add the anchovies, gently mashing them with a fork as it warms. Add the clams. 
boil for a few minutes then simmer. add crumbs to thicken slightly. 
Toss with linguine in large bowl and serve. 

Take any prepared cocktail sauce

Add Vietnamese sate* to taste (1 to 1)

Mix and serve with chilled jumbo shrimp

* The sate we use  has a rooster on the jar. 

ASIAN CORNED BEEF AND CABBAGE:

Prepare a regular meal of corned beef and cabbage except use Korean  Kim Chee (Kim Chee is made with Napa cabbage)

Serve with boiled poatoes. 
 

  Kim Chee is also a wonderful side dish for grilled chicken or beef

  ANISE CHICKEN & ROASTED RED PEPPERS

Saute chicken breasts in butter, olive oil, and chopped garlic until browned. Add roasted red peppers (remove blackened skins and slice peppers), a handful of black olives pitted and chopped, and a teaspoon of anise seeds.

Serve with pasta or french bread.

Once again we like to use Asian sauces for a marinade such as Indonesian sweet soy sauce mixed with Vietnamese chili.

Let the meat marinate for a day (or two) Fire the grill. When the coals are ready, throw some applewood, or mesquite chips onto them. As they start to flame put on the steaks and sear on both sides, then cook to taste.