Mini Pizza
Ingredients- 1 pound ground beef
- 1 pound fresh, ground pork sausage
- 1 onion, chopped
- 10 ounces processed American cheese, cubed
- 32 ounces cocktail rye bread
Directions- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, brown ground beef and sausage.
- Mix onion into the sausage and beef mixture, and saute it until tender. Drain grease out of skillet. Stir processed cheese food into the mixture. Continue cooking until cheese melts. Arrange slices of bread on a cookie sheet, place heaping spoonfuls of the mixture onto each slice of bread.
- Bake 12 to 15 minutes.
 Baked Chicken
Ingredients- 1/2 cup dry white wine
- 2 lemons, cut in half
- 6 large cloves garlic
- 1 (4 pound) whole chicken
- 1 1/2 teaspoons cold butter
- 2 tablespoons Dijon mustard
- salt and pepper to taste
Directions- Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
- Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.
- Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.
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Baked Salmon
Ingredients- 4 (4 ounce) fillets salmon
- 3 tablespoons prepared Dijon-style mustard
- salt and pepper to taste
- 1/4 cup Italian-style dry bread crumbs
- 1/4 cup butter, melted
Directions- Preheat oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.
- Place salmon skin-side down on foil. Spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.
- Bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.
Hawaiian Salad
Ingredients- 1 (8 ounce) can pineapple tidbits
- 6 cups torn salad greens
- 1 cup shredded Cheddar cheese
- 1/2 cup mayonnaise or salad dressing
- 1 tablespoon sugar
Directions- Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine greens, pineapple and cheese. In a small bowl, combine the mayonnaise, sugar and reserved pineapple juice; mix well. Pour over salad; toss to coat. Serve immediately.
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