I am trying to compile my recipes in a standard format. I was asked by a cooking site to submit some of them and I am considering publishing a family cookbook with recipes from my Mom's books, my late Grandmother, my sister and myself.

Here are a few killer recipes I invented, but some were based on recipes I found in various magazines or at restaurants where I stole the ideas. Like all art forms, nothing is new.

GRILLED CHEESE MASTERPIECE
Don't be a kitchen wuss. You must work a little in order to get the tastes right. Nothing from a box or a can will do, unless it is a part or an ingredient in a masterwork. This is a taste treat you won't regret making, and make it for someone you love - they will never forget it.



INGREDIENTS
-8 thick slices of any bread (I've made it with white, rye and even Arabian bread.)
-2 1/4 cups of shredded cheese (Gouda, Swiss, Havarti, Cheddar. Any combinations. NO AMERICAN PROCESS CHEESE!
-4 to 5 tbsp of Pesto sauce
-1 large garlic clove
-Roasted red peppers, drained and sliced into strips
-1/4 cup olive oil
-salt & paper to taste (I use only cracked black pepper)

INSTRUCTIONS
Lightly toast bread slices. Brush olive oil on one side. Rub with halved garlic clove. Separate bread slices into two equal bunches. On one half spread pesto on the side not oiled. Top with roasted red peppers and cheese. Season with S&P and top with remaining bread slices - oiled side up. Heat a heavy skillet - medium to low heat - and cook until crispy and golden brown. 5 to 6 minutes a side once skillet it hot.

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SMOKED GOUDA MACARONI & CHEESE
Another masterpiece, and it takes little effort. The easy work will be rewarded anyway. I use smoked Gouda, preferably aged but if you can't get the aged type the younger ordinary smoked version is fine.



INGREDIENTS
To make 6-8 servings:
-2 cups Macaroni (elbow) or Penne pasta
-1 1/2 cups Half and Half or light cream (room temp.)
-1/2 cup butter
-1 1/4 pound smoked Gouda cheese (shredded)
-3 tbsp flour
-1/2 tsp salt
-1 tsp Cracked black pepper
-1/2 cup white wine

INSTRUCTIONS
Boil and drain pasta. Do NOT rinse! Place in a bowl and cover to retain heat. Melt butter in a saucepan. Whisk in the flour until smooth and slowly add Half and Half while stirring. Set 1/2 the cheese aside and add the other half plus the salt and pepper, stirring constantly until smooth. Remove from heat, pour over the pasta and mix it. Oil or butter a casserole dish. Add concoction to the dish. Sprinkle the second half of the cheese on top. Bake (350) uncovered for only about 15 minutes.

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GOAT CHEESE BAKES
I make this for adding to salad dishes. It is surprisingly delicious!



INGREDIENTS
-8 oz pkg Goat Cheese
-1/2 cup olive oil
-1 tbsp Dijon or Grey Poupon mustard
-1 cup bread crumbs, seasoned or unseasoned
-1 tbsp fresh Thyme
-1/2 tsp Summer Savory

INSTRUCTIONS
(For about 4 servings)
Divide cheese into four equal parts, like a small hamburger shape about 1 inch thick. Season with salt, pepper, thyme and savory. Whisk olive oil and mustard together in a bowl. Dip the cheese in the bowl, cover completely with oil/mustard mix, and roll in bread crumbs. Put the cheeses in a lightly oiled baking dish, refrigerate for and half hour to an hour. Heat oven to bake (350) and bake the cheeses for only 12 to 15 minutes. After removal let stand for 5 to 10 minutes. Add to salads or as an appetizer.

This is very Greek, and I keep experimenting with the herbs.

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Thank you. You are welcome. Bon Appetit!