This classic recipe has proved itself time and time again. Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine. Serve over steamed rice or noodles.
Lightly sweetened melons, grapes and tropical fruits are served in a carved watermelon-rind 'bowl'. Try cutting a scalloped, or sawtooth, rim around the edge of the watermelon for a special presentation.
Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal.
Cooked shrimp and sliced fresh mushrooms are bathed in an opulent sauce of sauteed garlic, rich cream cheese, fresh parsley and a dash of basil. Toss with hot linguini and serve as an elegant appetizer or main dish.
Tomatoes and basil, fresh from the garden, are tossed with olives, bell peppers, rotini pasta, then dressed with a creamy, piquant blend of mayonnaise, red wine vinegar and garlic. Let the salad chill overnight to bring out the snappy flavors.