Fresh Strawberry Pie

For the crust:
1 1/2 cup graham crackers, crushed
1/4 cup granulated sugar
1/4 cup butter, melted

Mix all ingredients together. Push into pie plate/tin. Set aside.

For the glaze:
1 pint-basket of strawberries (the small, ugly ones)
1/2 cup water
3 Tablespoons granulated sugar
1 1/2 teaspoons corn starch

Crush the strawberries inside your saucepan with a potato masher. Add the water, and heat until boiling. Reduce heat and simmer 5 minutes longer. Remove from heat and strain all the pieces and seeds out, you want it very smooth. Return the puree to heat. Add sugar and corn starch. Bring to a boil, stirring constantly. You know it's done when it changes to a deeper shade of red, thickens and becomes clear.

Assemble the pie!
2 pint-baskets strawberries (the big, pretty ones)
Glaze
Graham cracker crust

On crust, arrange the strawberries in pleasing fashion.
Pour on the glaze, covering all the strawberries.
Eat with champagne!

Asparagus and Cheese Meatloaf

1 pound lean ground beef
1 cup bread crumbs
1 T. Horseradish
1 tsp. worchestershire sauce
1 egg
1 T. each salt and pepper
1 can asparagus spears
5 slices cheddar cheese

Preheat oven to 375 degrees. Mix ground beef, egg, bread crumbs, salt and pepper together. Separate into two portions, one slightly larger than the other. Form the smaller portion of meat into a 1/2 inch thick, round disk inside a 9 inch square or round baking dish. Spoon on horseradish and worchestershire sauce and spread evenly over meat in dish. Layer on the asparagus then the cheddar cheese on top of that, leaving a 1/2 inch border around the edges of the meat.

Take the other portion of meat and place on a piece of plastic wrap. Form a 1/2 inch thick, round disk, slightly larger than the first. Place on top of the meatloaf in the dish, press around the sides of the asparagus and press around the bottom so that the fillings don't seep out. Bake for 25 minutes, until the meatloaf is nicely browned.

Chicken and Artichoke Fettuccine Alfredo

1 package fettuccine noodles
1 jar alfredo sauce, not flavored
2 small jars artichoke hearts, marinated
2 chicken breasts
1/2 cup parmesan cheese
1/3 cup milk
pepper to taste

Start boiling a BIG pot of water, with salt and oil in the water. When it boils, cook your noodles according to package. While waiting for your water to boil, cut up the chicken breasts into thin, bite-sized pieces. Drain the marinade oil from the artichoke jars straight into a large pan. Cook the chicken, covered over medium heat, in the marinade oil. When the chicken is cooked through, add the alfredo sauce, artichoke hearts, parmesan cheese, milk and pepper; reduce heat to low. Keep the sauce covered until your noodles are done cooking. Grab the noodles out of the water and dump them straight into the sauce pan. Mix thoroughly and eat.

Crab Fettuccine Alfredo

1 package fettuccine noodles
1 jar alfredo sauce, not flavored
2 pounds crab legs, steamed
pepper to taste

Start boiling a BIG pot of water, with salt and oil in the water. When it boils, cook your noodles according to package. While waiting for your water to boil, crack open those crab legs my friend and extract that meaty goodness. Place your alfredo sauce in a large pan, add crab meat and pepper; simmer over low heat. Keep the sauce covered until your noodles are done cooking. Grab the noodles out of the water and dump them straight into the sauce pan. Mix thoroughly and eat.

Roast Potatoes

6 medium potatoes (I like gold or red potatoes)
1/3 cup olive oil
3 garlic cloves, minced
1 T. dried oregano, or dried rosemary
Salt to taste

Preheat the oven to 400 degrees.
Clean potatoes, don't peel them. Cut them into large-ish steak fry size and place in mixing bowl. Add in the olive oil, garlic, and oregano/rosemary in with the potatoes and mix to coat. Place on a cookie sheet lined with foil, and bake for 40-45 minutes, turning once during baking. Salt the potatoes when they come out of the oven.