Rachael Ray's Big Orange Book (4 page)

Heat some butter in a large skillet over medium heat. While the butter is melting, lay 8 of the bread slices on a cutting board. Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread. Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted. Repeat with the remaining 4 sammies.

Serve the
smoky tomato soup with some popcorn floating on top and the grilled mini grilled cheese and bacon sammies alongside.

Here's yet another twist on a winter favorite of mine: cacciatore. This fun, lighter version makes the traditional dish—which is usually prepared with rabbit or chicken—more accessible; it's easy on the palate
and
easy on time.

SERVES 4

Heat the EVOO in a Dutch oven or soup pot over medium-high heat. Add the portabella mushrooms, peppers, and onions and cook until tender, 7 to 8 minutes. Season the vegetables with the red pepper flakes, salt, and black pepper.

While the vegetables cook, rip up the white bread and combine it with the milk in a mixing bowl; let it soak for 5 minutes. Add the turkey to the bowl along with the egg, cheese, parsley, garlic, and salt and pepper. Mix with your hands or a wooden spoon or rubber spatula.

Add the tomatoes to the pot with the mushrooms and break them up with a wooden spoon. Stir in the stock and raise the heat to bring the stoup to a boil. When the stoup boils, form the turkey mixture into 2-inch meatballs and drop them into the stoup as you make them. Cover the pot, reduce the heat, and simmer the meatballs in the stoup for 10 to 12 minutes. Serve in shallow bowls with crusty whole grain bread for mopping and extra cheese for topping.

PINCHIN' PENNIES

•
GRILLED CHEESE ON PUMP

• SWEET 'N' “SAUER” CABBAGE SOUP

Nothin' stretches a buck like cabbage. This is not only a low-cost meal, it's like throwing your own personal Oktoberfest, any time you like.

SERVES 4

Heat a skillet over medium heat. Spread one side of all 8 slices of bread with butter. Spread the other side of 4 of the slices with mustard. Top each mustard-coated bread slice with a folded slice of Emmentaler, and place some pickle slices on top. Cover with a second slice of bread, buttered side up. Place the sandwiches in a hot skillet and cook for 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches in half from corner to corner and serve.

SERVES 4 TO 6

Heat the EVOO in a soup pot over medium-high heat. Add the ham and brown lightly for 2 to 3 minutes. Add the shredded cabbage to the pot and stir in the onions and carrots as you finish slicing and shredding them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add the bay leaf, cider, honey, beans, and chicken stock. Cover the pot and bring the soup to a boil, then simmer uncovered for 10 minutes or until the vegetables are tender. Stir in the kraut and dill and adjust the seasoning. Serve the soup in shallow bowls topped with a spoonful of sour cream.

N.Y. Deli Ballpark Burritos
,
L.A. Ballpark Burritos
,
Chicago Ballpark Burritos

When you can't make it to the ballpark for a real American baseball dog, these burritos stuffed with braised franks and all the fixin's are the next best thing. Try one of these three burrito wraps for your next seventh-inning stretch!

SERVES 4

To make the braised hot dogs: Place the franks in a skillet with ¼ inch water and a drizzle of oil. Bring the water to a boil, reduce the heat to a simmer, and allow the water to cook off while the dogs warm through. When the water has cooked off cover the pan loosely with foil to reduce spatter and allow the casings to crisp for 1 minute, shaking the pan a few times.

Combine the tomatillos, pickles, jalapeños, red onion, lime zest and juice, and cilantro in a bowl. Toss and season with salt.

Heat the beans in a small skillet over medium heat and season with the cumin, hot sauce, and salt.

Heat a skillet over medium to medium-high heat. Add one tortilla, heat until it blisters on one side, then turn it over in the pan. Top with one quarter of the cheese. When the cheese melts a little, transfer it to a plate. In the center of the tortilla, pile up one quarter of the beans, some shredded lettuce, one quarter of the salsa, and a hot dog. Tuck the ends in and wrap and roll the burrito. Make 3 more burritos in the same way. Have at it and play ball, dude!

SERVES 4

Heat the beans in a small pan over medium heat and bump up the flavor with the hot sauce, Worcestershire, and black pepper. Mix gently.

Combine the sauerkraut in a small pan with the mustard and beer. Bring to a boil, then simmer for 5 minutes.

Heat a tortilla in a skillet over medium-high heat until it blisters, flip it over, place a slice of Swiss on the tortilla, and let it melt for 1 minute. Transfer the tortilla to a plate and top the cheese with one quarter of the beans, some kraut, some raw chopped onion, and a dog. Tuck the edges of the burrito in, wrap, and roll. Make 3 more burritos in the same fashion.

SERVES 4

If you are from Chi-town, feel free to substitute neon green relish for the sweet pickle relish.

Whisk the mustard, vinegar, and EVOO in a medium salad bowl. Add the lettuce, jalapeños, tomatoes, and onions to the bowl, toss to coat, and season with celery salt and pepper. One at a time, blister the tortillas on both sides in a dry pan. Build the burritos by piling some salad onto each burrito, topping with relish, and adding a pickle spear and a dog. Tuck in the sides, then wrap and roll the burrito. Repeat with the remaining ingredients.