A baked dish with layers of sliced potatoes, onion, and anchovy fillets in a creamy sauce.

Ingredients
1 onion, thinly sliced
1 tablespoon oil (you can use the oil from the anchovies)
5 medium Red or Yukon Gold potatoes, scrubbed, and if you like, peeled
10 oil-packed anchovy fillets, blotted dry with a paper towel
1-1/4 cup milk or cream
2 tablespoons bread crumbs
2 tablespoons butter

Directions
Saute onions in oil until softened. Meanwhile, lightly grease a 9-by-13-inch pan or baking dish, and shred or thinly slice the potatoes and chop the anchovies.

Layer half the potatoes, half the onions and half the anchovies. Repeat layers. Pour milk or cream all over. Sprinkle bread crumbs over the top and dot with butter.

Bake at 375°F 45 to 55 minutes or until potatoes are tender and cooked through and top is browned. If top browns too quickly, cover loosely with a sheet of foil.

The anchovies dont taste fishy, but melt into the sauce. If you prefer, substitute 3 or 4 strips of bacon, cooked and crumbled, for the anchovies.

Ingredients
8 oz. dry elbow macaroni
2 tbsp. Tillamook® Unsalted Butter
2 tbsp. all-purpose flour
2 cups whole milk
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 cups (10 oz.) Tillamook® Medium Shredded Cheddar Cheese, divided

Directions
Preheat oven to 350° F. Lightly butter a 2-qt. shallow baking dish.

In a large pot, bring 3 quarts of water to a boil. Add 2 1/2 tsp. salt and macaroni. Cook according to package directions, stirring occasionally. Pasta is done when it is slightly chewy to the bite or al dente. Drain pasta in a colander and set aside.

Prepare sauce while pasta is cooking. In a medium saucepan, over medium heat, melt butter. Whisk in flour and cook 3 minutes, whisking constantly.

Gradually add milk and bring just to a boil, whisking constantly. Reduce heat and simmer, whisking often, until sauce slightly thickens, 4-5 min. Add salt, pepper and 2 cups of cheese. Stir until cheese is melted. Remove pan from heat and fold in pasta. Pour into prepared baking dish then sprinkle top with remaining cheese.

Bake 15-20 minutes or until cheese is bubbly and top begins to brown. Let sit 5 minutes before serving. Serves 4-6.

Prep Time: 20 minutes
Baking Time: 15-20 minutes

Recipe reprint courtesy of Tillamookcheese.com.

Ingredients
5 medium Granny
Smith Apples
1 teaspoon lemon juice
1/4 cup white sugar
1/2 teaspoon nutmeg
Topping:
3/4 cup firmly packed brown sugar
3/4 cup rolled oats
1/2 cup flour
1 teaspoon ground cinnamon
1/2 cup butter (1 stick), cut into
8 or 9 chunks
3/4 cup chopped nuts, optional

Directions:
Preheat oven to 350 degrees F.

Mix the topping. Stir together the brown sugar, oats, flour and cinnamon, then work in the butter with two dinner knives or a pastry cutter until crumbly. Add nuts, if using.

Peel, core and slice apples. Toss with lemon juice, white sugar and nutmeg. Put into a greased 8-inch square pan.

Cover with the topping. Bake 25 to 30 minutes or until apples are tender and the topping is browned.

Wonderful eaten warm with vanilla ice cream or sour cream. If you like lots of “crust,” double the topping recipe.

Ingredients:
5 large garlic cloves, minced
1 teaspoon salt
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
1-1/2 pound top round for
London broil, cut about
1-1/4 inches thick
Black pepper

Directions:
Mix garlic, salt, wine, vinegar, soy sauce and honey.

Place with the top round in a large heavy duty resealing plastic bag. Seal bag and coat meat on all sides. Chill at least 4 hours, or up to 24 hours, turning occasionally.

Remove from fridge 1 hour before cooking. Place on foil covered broiler pan and put under a preheated broiler about 6 inches from heat. Cook until medium rare (145°F), about 8 minutes on each side. Slice steak thinly across the grain. Sprinkle with pepper to taste.

Ingredients:
1 scant cup flour plus a little extra for dusting
A pinch of salt
1 cup beer
2 Walla Walla onions, cut across 1/3-inch thick
Oil for deep frying

Directions:
Combine the scant cup of flour and a pinch of salt. Whisk in beer until just combined. Cover and let rest 1 hour.

Separate onion slices into rings. Toss with a little flour and shake off excess. Heat 2 inches of oil to 375° F . Dip rings into batter, let drip briefly and fry until they are golden. Do not crowd pan. Put on paper towels to drain and sprinkle while hot with a little salt.

Take advantage of this week’s Hot Deals!

Sandwich Ingredients:
1/4 to 1/3 lb. thin-sliced Boar’s Head Corned Beef (or Pastrami)
Creamy Coleslaw (recipe below)
Sliced Tomatoes on the Vine
La Brea Baguette or other bread
Mustard

Directions:
Spread mustard on bottom half, pile on the corned beef, some Creamy Coleslaw, tomato slices
and other piece of bread.

Creamy Coleslaw Ingredients:
1 to 1-1/2 lb. Green Cabbage
1/2 cup mayonnaise
1/2 cup sour cream
Salt and pepper to taste
1 tablespoon sugar
2 tablespoon cider vinegar
1/2 teaspoon dry mustard
A drop or more of hot sauce

Directions:
Core and finely shred cabbage. Crisp in cold water 1 hour.

Meanwhile, combine remaining ingredients, refrigerate. Half an hour before serving, drain
cabbage well, toss with dressing. Chill until ready to serve.

Ingredients:
1 cup seedless watermelon chunks
1/4 cup crumbled feta cheese
A few thin slices of sweet onion
A few leaves of fresh mint and/or basil, thinly sliced
Freshly ground black pepper
Your choice of freshly squeezed lemon juice, balsamic vinegar or balsamic vinaigrette dressing, to taste.
Olives, pitted and sliced (optional)

Directions:
Toss everything together and serve on a plate lined with fresh spinach or watercress.
Makes 1 serving.

Ingredients:
1 Salmon fillet
Salt & Pepper to taste
1/2 Lime and Paprika
3 tablespoons Olive Oil
1 tablespoon White or
unseasoned Rice Vinegar
1 teaspoon Sugar, or to taste
2 teaspoons Poppy or Sesame Seeds
1 bag Baby Spinach, washed and dried
1 small Avocado, peeled and cut into bite-size chunks
1 cup sliced Strawberries

Directions:
Season salmon fillet to taste with salt and pepper. Place on a lightly greased sheet of foil. Squeeze lime juice all over the fillet and dust lightly with paprika. Pull foil edges over the fish. Bake at 375 degrees 10 to 20 minutes or until done to your taste.

Blend together olive oil, vinegar, sugar & poppy or sesame seeds. Taste, add more sugar, salt and pepper as needed.

Toss dressing with the spinach, avocado and strawberries. Distribute evenly on two plates, and arrange half of salmon attractively on each. Serves 2.

Ingredients:
1 lb Pork Tenderloin
1 clove garlic, minced or pressed
2 to 3 tsp. chili powder
Salt and Pepper

For Apple Salsa/Relish:
2 Granny Smith apples, cored and diced
Salt, 1/2 tsp. or to taste
1/4 cup fresh lemon juice
4 oz can diced green chilies, drained
1 clove garlic, minced or pressed
1/4 cup chopped cilantro
1 tsp dried oregano, crumbled

Directions:
Prepare grill for cooking at medium high heat. Clean and oil the grill rack.

Massage tenderloin with garlic and chili powder. Salt and pepper meat to taste.

Cook tenderloin on grill, turning occasionally, until done, reaching 165 degrees internal temperature and nicely browned on all sides, about 30 minutes. Be careful not to overcook.

While tenderloin is cooking, prepare apple salsa. Combine apples, salt, lemon juice, chilies, garlic, cilantro & oregano.

Slice cooked tenderloin, serve w/salsa

Ingredients:
1 1/2 lbs pork steak, cut 1/2" thick
1 large red onion, cut into 1/4" slices
3/4 cup freshly squeezed Lime juice
1 clove garlic, finely minced or pressed
Salt, about 1 teaspoon
1/2 to 1 teaspoon crushed red pepper flakes

Directions:
Arrange pork and onion slices in a glass or ceramic baking dish or large plastic zipper bag. Blend together the lime juice, garlic, salt and pepper flakes. Pour mixture over the pork and onions. Marinate in the refrigerator for at least 3 hours.

Remove pork from the marinade, leaving onions and garlic behind. Grill steaks over hot coals or broil, about 3 inches from heat for 8 to 10 minutes or until done. Turn only once.

Meanwhile, bring onions, garlic and marinade to a boil and simmer 5 minutes. Serve with pork steaks.

Good with tortillas or rice.