If it’s not Aug/Sept I love Vermouth Casserole. My mom made a quicker version of it with stew meat, cream of mush soup, vermouth and extra mush for me all thrown into a pot at once. I have upgraded the recipe a bit by browning my stew meat (I use chuck) after I dust with flour then adding different types of mush with some onion and garlic. I deglaze the pan with Vermouth to get up all the goodness and transfer it all to my trusty Le Creuset and let it cook at 300 for many hours. We serve it over buttered noodles. It has become the most requested dish that both of my boys ask for.

Love the site.

My favorite recipe has been in my family for over 30 years. It is called “Josefinas”. It is traditionally served on New Year’s Eve as an appetizer, but now I eat it year around by serving it to my staff at school. We always serve it with a chili bar at my staff luncheon.

Josefinas (from a Puerto Rican recipe)

1 loaf unsliced French bread (I also use a baguette and slice into small slices)
1/2 lb grated longhorn cheese (or colby/jack works well)
1 small can green roasted chiles
1 clove garlic
2/3 stick butter
1/4 cup salad dressing

Mix cheese, chiles and minced garlic. Add all ingredients together. The mix can be stored in fridge to use a small amount at a time. Cut bread in halves lengthwise and spread with cheese mixture, trying to cover entire cur surface of bread. Broil until melted and lightly browned. Cut in slices and serve hot.

Would be wonderful with the Bar Cento sangria.