Recipes

• Costa's Catch
• Jackie's Pasta Salad
• YAYA's Greek Salad
• Papo's Potatoes
• Preparation of Chicken & Pork
• Preparation of Beef
• Penelope's Veggies

Costa's Catch

• Place fish fillets on aluminum foil
• Add 1/4 stick of butter (cut up)
• Add 2 TBSP olive oil
• Add 2 TBSP lemon juice
• Sprinkle lightly with YAYA-B
• Seal up foil and bake in pan for 20 - 30 minutes or until the fish is flakey

Jackie's Pasta Salad

• 1 lb cooked spaghetti (cold)
• 1 can artichoke hearts cut up
• 1/2 cup cider vinegar
• 2 cups shredded mozzarella
• 2 - 3 shredded carrots
• 1/4 stick of hard salami (diced)
• 3 - 4 TBSP YAYA-B
• 3/4 cup of Parmesan cheese
• Mix well.
• Serve chilled, prepare 1 day ahead

YAYA's Greek Salad

• 1/2 cup of olive oil
• 1/3 cup of cider vinegar
• 1 TBSP YAYA-B
• 3 Tomatoes (Cut up)
• 1 Cucumber (sliced)
• 1/2 onion (sliced)
• Feta or Parmesan cheese (crumbled)
• Lettuce
• Toss ingredients thoroughly

Papo's Potatoes

• 2 lb of frozen diced hash browns
• 1 can of cream of celery soup
• 1 can of cream of potato soup
• 3 cups of shredded cheddar cheese
• 1/2 green pepper (diced)
• 1 small container sour cream
• 4 TBSP YAYA-B
• Mix together in a casserole dish and cover
• Bake at 375° F for 1 hour or until green peppers turn dark in color

Preparation of Chicken & Pork

• Spray meat with lemon juice (uncooked)
• Sprinkle YAYA-B (to liking)
• Flip meat & repeat all steps

Preparation of Beef

• Use YAYA-B instead of salt & pepper when seasoning

Penelope's Veggies

• 1 cup of broccoli
• 1 cup of sliced carrots
• 4 TBSP of butter or margarine
• 1 tsp YAYA-B
• Steam veggies until cooked
• Mix melted butter and YAYA-B together
• Add garlic powder and pepper for additional zing
• Pour mixture over veggies