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by Guerry Norwood

KEbab

 

 

 

 

 

 

 

 

 

 

 

Preparation Time: 48 Hours

Ingredients:

  • 1 Pound of beef tenderloin steak cut into cubes
  • 1 Large Vidalia onion cut in half
  • 1 Large red bell pepper quartered and cut into strips
  • 1/2 Pound of medium size portobellos mushrooms
  • 1 Package Good Seasons Italian Dressing
  • 4 Good sized fresh garlic cloves

Cooking Instructions:

Follow direction on Good Seasons Italian dressing with correct amounts of vinegar, oil and water. With garlic press and four garlic cloves to Italian Dressing mixture. Let dressing mixture gather with garlic for four hours shaking often. In large plastic bag add cubes of tenderloin steak, divided onion, and red pepper slices.  Add Italian and seal bag and marinade for 24 hours. Now add portobellos mushrooms seal bag and marinade another 24 hours. Add all marinaded items to skewers making sure the tenderloin cubes are surround by onion and red pepper. Fire up grill to high and cook for ten minutes turning ever 2 1/2 minutes. Take off grill and let stand for ten minutes. Serve and enjoy.

 

by Guerry Norwood

Cooking Time: One Hour

Ingredients:

  • 1 tablespoon Georgia Gold Olive Oil
  • 6 medium yellow summer squash, thinly sliced
  • 1 large Vidalia onion, thinly sliced
  • 1 tablespoon butter
  • 1/2 cup grated Parmesan
  • 1 cup shredded sharp Cheddar
  • 1/2 cup sour cream
  • Salt and freshly ground black pepper
  • 1 sleeve crackers, crushed medium to fine (recommended: Ritz)

Cooking Instructions:

Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

by Guerry Norwood

Preparation Time: Two Hours

Ingredients:

  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • Pinch salt
  • Pinch pepper
  • 1 medium Vidalia onion, thinly sliced
  • 1 medium cucumber, peeled. seeded and thinly sliced
  • 1 medium tomato, diced
  • 1 medium yellow tomato, diced
  • 1 pound fresh lump blue crabmeat, picked clean of shells
  • 1/4 cup Georgia Gold olive oil
  • 4 green onions, thinly sliced
  • 4 large basil leaves, chopped
  • Lettuce, for serving, optional

Directions:

In a large bowl, whisk together the vinegar, sugar, salt, and pepper. Add the Vidalia onion and cucumber. Marinate for 1 to 2 hours at room temperature.
To the bowl, add the tomatoes, crabmeat, olive oil, green onions, and basil. Toss gently. Serve on a bed of lettuce or drain slightly and serve “naked”.

 

by Guerry Norwood

Cooking Time: Seven Hours

Ingredients:

  • 4 Tablespoon Butter
  • 2 Tablespoon Georgia Gold Virgin Olive Oil
  • 2 Pounds of Vadilia  Onions (about 7 cups) quartered and separated
  • 1 Teaspoon Salt
  • 4 Garlic cloves minced
  • ½ Teaspoon Crush Roasted Cumin Seeds
  • 3 Tablespoon Flour
  • 1 Tablespoon Fresh Thyme
  • 2 Quart Beef stock, fresh or canned
  • CROUTES 12 1″ thick French bread
  • 2 Teaspoon Olive oil
  • 1 Cup Imported Swiss Gruyere Cheese
  • 1/4 cup freshly grated Reggiano Parmesan

Cooking Instructions:

In a crockpot place the butter,the Georgia Gold Virgin Olive Oil,  onions, salt, garlic cloves and roasted cumin seeds. Set crockpot on low and cook for six hours or until the onions are a rich golden brown. Sprinkle flour over onions and cook, stirring, for 5 minutes. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, covered, for another hour. Taste for seasoning and add salt and pepper as needed.

CROUTES: While the soup simmers, make the croutes. Preheat the oven to 325.  Spread the slices of bread in one layer on a baking sheet and bake for 15 minutes. With a pastry brush, lightly coat both sides of each slice with olive oil. Then turn the slices. To make onion soup, preheat the oven to 375F. Ladle the soup into an ovenproof tureen or individual soup bowls, top with croutes, sliced Swiss Gruyere, and spread the grated Parmesan cheese on top. Sprinkle the cheese with a little Georgia Gold olive oil. Bake until the cheese is melted on top.