Bannana Split

Justin Joseph Erwin

two fresh bannanas.

choclate, straberry and vanila ice cream

and nuts and whip cream

and jar of cherrys and butterscotch

note: you do not have to put anything you don’t like.

Put ice cream in a bowl. Put the two fresh bannanas on the side. Now put the whip cream on then put the nuts on then the butterscotch. last the cherry. Their you have a perfect bannana split.

by Tim Dineen

Kids Recipes

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by Tim Dineen

Marcy's Burritos

Marcy Dineen Medeiros

SAUCE:

  • 2 tbsp cumin
  • 2 tbsp chili powder
  • 8 oz can tomato sauce
  • 1 tsp garlic, chopped
  • 1 tsp sugar
  • 1 tbsp salsa (or more)
  • 1/2 chopped onion
  • 1/2 chopped tomato
  • 1/2 chopped bell pepper

And then:

  • 10 large flour tortillas
  • 1 lb hamburger meat
  • 1 16 oz can chili con carne
  • 1 lb cheddar cheese
  • 1 onion, chopped

Mix all ingredients together, add water as needed. Simmer until vegetables are cooked. Vary the strength of the cumin and chili powder according to taste.

Directions for Burrito: Cook ground beef. drain grease. Add cooked sauce and can of chili beans. Simmer for 5-10 minutes.

Take 5 tortillas and put between 2 very wet napkins in the microwave for one minute on high. This will soften up the tortillas. Do again for second set. Shred the cheddar cheese. (Large shredder).

Make the burrito:

Put a heaping spoon of the meat/bean/sauce mixture on flour tortilla. Add a handful of cheddar cheese and some onions and put on top. Roll up and put in glass pan. Leave enough cheese and onions to spread over top of burritos. If you heat in oven, heat at 375 degrees until hot, or put in microwave if in a hurry, which I always am, and heat on high for 5-10 minutes to melt cheese. Serve with salsa on the side, tortilla chips and/or guacamole.

This is a once-a-month must-serve dish. It makes 8-10 burritos and lasts for two nights. Yeah – one night without cooking!

by Tim Dineen

Tahoe Brunch

Tim Dineen

In five years of living at Lake Tahoe in the ’70s, one dish always stands out in my mind — our famous “Tahoe Brunch”.

There were 4 very social guys and gals (Susan, Clare, Michael, and me) living in a huge 4br home with 20′ ceilings and a wall of windows leading out to a deck and lake views from everywhere.

Whether we were entertaining friends, or just having a leisurely weekend, food (and lots of it!) always entered into the picture. (Fast-forward 30 years and some things haven’t changed at all!)

We cooked everything from scratch in those days – we made our own tortilla chips, baked most of our own bread, made huge pots of soups and stews in the winter and grilled all summer long. Communing with nature in style.

This is one creation we came up with to serve a crowd — and every time I make it I (vaguely) remember those thrilling days of yesteryear… Ah… sweet youth…..

  • a loaf of good quality bread
  • 2 tbsp butter
  • 1/2 pound mushrooms, sliced
  • 2 medium onions, thinly sliced
  • 2 bell peppers, sliced
  • 1 1/2 pounds Italian sausage
  • 1 pound Cheddar Cheese, shredded (or assorted cheeses to make 1 pound)
  • 6 eggs
  • 2 cups half and half
  • 2 tbsp dijon mustard or other good mustard
  • 2 tbsp chopped fresh herbs

Saute onions and mushrooms in 2 tbsp butter until lightly browned and tender (about 5 minutes). Season with salt & pepper. Cut sausage into bite-sized pieces, cook and drain.

Butter a 9×13 pan. Layer six slices of bread. Add half the mushroom and onion mixture, half the sausage and half the cheese. Repeat with remaining ingredients.

Mix together the eggs, half and half, mustard, herbs, and salt and pepper to taste. Pour over the casserole and cover. Refrigerate 24 hours.

The following day — Preheat oven to 350°. Bake uncovered about an hour, or until set all the way through.

In true Tahoe fashion, serve with plenty of Mimosa’s, Bloody Mary’s, or freshly squeezed juices and a huge fresh fruit salad…

Fast-forwarding, again…

There weren’t that many sausage varieties back in 1978 Lake Tahoe (Italian, hot or mild) mushrooms were white, and cheese was American, cheddar, Swiss, mozzarella, and jack (we don’t count velveeta). Parmesan came in a green can. Heck, there weren’t that many bread varieties, either!

By switching out the bread, the cheese, the sausage, the mushrooms, adding different peppers, sun-dried tomatoes, whatever, you can create your own fun variation.

by Tim Dineen

White Bean Chili

Tim Dineen

This is a variation of a recipe I found in Bon Appetit quite a few years ago. I entered in in a Chili Cook-off one year when I worked at UCSF, and won the People’s Choice Award! A variation of this became a staple in the Moffitt Cafe in the Medical Center!

  • 1# Great Northern White Beans
  • 2# Boneless Chicken Breast
  • 1Tbsp Olive Oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 4oz cans chopped mild green chilies
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp ground cloves
  • 2/3 tsp cayenne pepper
  • 6 cups chicken stock
  • 1 cup Monterey jack cheese, shredded

Soak beans overnight. Put chicken breasts in cold water and simmer 15 minutes. Cool and cut into cubes.

Drain beans. Saute onion in olive oil until translucent – about 10 minutes. Stir in garlic, and spices. Saute about 2 minutes. Add stock and beans and bring to boil. Simmer 2 hours or until beans are tender. Add chicken and cheese, stirring until cheese melts.

Serve with additional cheese, sour cream, etc…

by Tim Dineen

Seasoned Chicken

Mary Dineen Jankowski

  • 6 chicken breasts
  • 8 oz plain yogurt
  • Italian seasoned bread crumbs
  • ½ c margarine

Dip chicken breasts in yogurt, then in seasoned crumbs. Place on cookie sheet. Drizzle melted margarine over chicken. Bake at 350 degrees for 45 minutes.

Gravy:

  • 8 oz plain yogurt
  • cream of chicken soup
  • ½ c broth
  • Worcestershire sauce
  • garlic salt
  • lemon juice to taste

Cook to almost boil.

by Tim Dineen

Sausage in Pastry

Kate Kelly Hodsdon

  • 1-1 1/2 lbs. pork sausage, browned, drained, crumbled

Add:

  • 3-4 sliced scallions
  • 5-6 chopped mushrooms
  • ½ c grated carrot
  • 3 garlic cloves, crushed
  • 2 eggs
  • ½ c seasoned bread crumbs
  • dab of regular mustard

Roll out (just a bit) sheet of Pepperidge Farm Puff Pastry, spread with meat mixture. Roll up like a jelly roll tucking in ends. Bake until brown (approximately 30-45 minutes) at 400 degrees, basting occasionally with melted butter or margarine.

by Tim Dineen

Mexican Lasagne

Kate Kelly Hodsdon

  • 1T oil
  • 2 lbs ground beef
  • 4 c tomato juice
  • 1 – 15oz can red kidney beans, drained
  • 1 – 6oz can tomato paste
  • 1 – 1 5/8 oz pkg chili mix
  • 10 uncooked lasagne noodles
  • 2 c cottage cheese
  • 2 c shredded cheddar cheese

Heat oil in skillet. Add beef and cook until browned, crumbling with a fork. Pour off fat. Add tomato juice, beans, tomato paste, and chili mix. Reduce heat. Cover partially and simmer 30 minutes. Preheat oven to 375 degrees. Lightly grease 9×13 glass baking dish. Arrange 5 noodles in dish. Cover with 2 cups meat mixture, then 1 cup cottage cheese and 1/3 of cheddar. Repeat with noodles, meat mixture, cottage cheese and cheddar. Top with remaining meat mixture and cheddar. Cover with foil. Bake until bubbly and noodles are cooked through, about 30 minutes. Let stand 15 minutes before serving.

Only a crazy mixed up Mexican named Kelly living near the border could come up with this one!

Or maybe a crazy mixed up Italian living in Puerto Vallarta! In any case, this dish really confuses the New England in-laws!

by Tim Dineen

Pauper's Stew

Tom Dineen

(Serves 6-8) original recipe!

While driving home from wherever, keep your eyes peeled for recent roadkill or steer for the squirrel darting in front of your car. One medium sized raccoon or 2 squirrels will do.

Immediately upon arrival home throw in pot of boiling water for 20 minutes. The hide will peel off easily. Cut into 3/4 inch cubes. Mix cubes in roaster oven with 6-8 old potatoes – leave the eyes on. Send the spouse out to the local buffet and pick up the left-overs from the salad bar. Mix in roaster with potatoes, meat, and 16 oz of leftover hamburger gravy. Simmer all day on low.

Serve on toast. This is the REAL sh*t on a shingle.

by Tim Dineen

Delicia

Margie Scanlon Dineen

  • 1 pkg. cooked noodles
  • 1 lb. ground beef
  • 1 can cream corn
  • 1 can tomato sauce
  • 2 small cans tomato paste
  • 1 white onion, chopped
  • 1 garlic clove, minced
  • 2 tabl. chili powder
  • 1 lb. cheddar cheese, grated

Brown ground beef. Brown onions and garlic in butter. Add to meat. Mix remaining ingredients (except cheese) and add to meat. Put in 13x9x2 Pyrex dish and top with grated cheese. Sprinkle with paprika. Bake 350°F for 35 – 45 min.

This recipe has been in our family for many years and tastes great anytime – but it is especially good on those chilly winter nights when you feel like something hot and filling, but you don’t feel like working too hard on it!

by Tim Dineen

Irish Italian Sausage

Tom Dineen

(Original recipe – this works best for large groups – serves 25-50)

Take 50 – 100 mild/hot Italian sausages – cook halfway on the grill over HOT coals (about 10-12 minutes rotating every 3 minutes). Put the half cooked sausage in a large roaster pan with 4-5 16 to 20 oz cans of O’Mancini peppers dumped liberally over the top and mixed in (add onions if you like).

Set the roaster on 150 – 200 degrees and let simmer for 3-4 hours. Sausage will have grilled taste but will melt in your mouth.

Serve on Irish hoagies or for West Coast people – sour dough buns. Recipe can be cut for smaller groups but the roaster pan is the key.

by Tim Dineen

Sally's Marinade

Margie Scanlon Dineen

  • 1 cup barbecue sauce
  • 1 cup Italian dressing

Mix well.

That’s it -that’s all there is to it -pour over meat or chicken and then bake or barbecue.

My neighbor – Sally – always had such tasty meat at our court barbecues. We asked her for her secret marinade sauce and she finally gave it to us. We thought she was putting us on at first, until we tried it and realized that it really did give the meat a great flavor.

by Tim Dineen