Chicken Saltimbocca Reno Style by Nazzareno Casha

Method 1. Place chicken breasts between 2 sheets of plastic wrap. 2. Using a meat mallet, pound the chicken to 1/4" thick cutlets. 3. Season chicken with salt and pepper and place 2 sage leaves and 1 slice of prosciutto on each cutlet. 4. Secure cutlets with toothpicks. 5. In a large, heavy sauté pan, heat butter and oil over…

Summer Pasta Recipe by Claudia lamascolo

A great assortment of vegetables tossed with pasta. Add shrimp or chicken for a heartier meal.

Pastrami Subs by Patti Fisher

Pastrami Subs Go Tailgating, we love the pepper crust and they were so tender and juicy. Who says that camp cooking is boring? We took a corned beef brisket and did a heavy pepper crust then smoked it for 6 hours. When you smoke corned beef you’re making Pastrami and it’s good just on your plate or thin sliced for subs. Patti likes to…

PORK ROAST by GARY ESTESS

A ROAST THATIT HARD TO STOP EATING

Baked Salmon with Wilted Spinach, Tomatoes, and Mushrooms by Chef Smith

Stewed Rabbit by Nazzareno Casha

Very popular with Maltese housewife, For Sunday lunch the family will gather for this particular dish and well chilled wine is served.

Bacon Wrapped Salmon Filets by Chef Smith

Lobster Mac & Cheese by Chef Smith

Tuna Burgers with Ginger Cabbage Slaw by Chef Smith

FISH FRY by GARY ESTESS

THE CRACKERS AND RANCH ARE GOOD WHY NOT USE THIS FOR OTHER THINGS,FISH, LIVER , CHICKEN, BEEF. ANYTHING THAT NEEDS A CRUST.