Brown Rice with Walnuts and Asparagus
1 cup brown rice
1/2 cup toasted walnut pieces
1 pound asparagus, blanched and diagonally cut
1/2 cup diced purple onion
6 ounces ham, cut in strips
1 small head purple cabbage, shredded
2 tablespoons chopped, slivered fresh basil
2 tablespoons sherry vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons walnut oil
lemon wedges
Prepare rice according to package directions. In a large bowl, combine first 7 ingredients. Toss to combine. In a smaller bowl, combine remaining ingredients. Pour over rice/vegetable mixture. Refrigerate. Serve with fresh lemon wedges. Serves 6.
Greek Rice Ring
3 tablespoons walnut oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
8 ounces brown basmati rice
1 1/4 pints water
salt and black pepper
1/2 green pepper, cored, seeded and chopped
1/2 red pepper. cored, seeded and chopped
2 ounces dried apricots
3 ounces walnuts, chopped
2 ounces black olives, cut in half, stone removed
Heat the oil in a large saucepan and saute the onion and garlic until soft. Add the rice and cook for 1 minute. Add the water and salt, bring to the boil, then cover and simmer for 20 minutes. Stir the peppers and apricots and continue to simmer, covered for 15 to 20 minutes until the rice is cooked and the liquid is absorbed. Stir in the walnuts and olives and season to taste. Turn out and serve hot or cold. Fill the center with green salad or cooked french beans or courgettes. Serves 4 to 6.
Wednesday, August 31, 2011
LASAGNA RECIPES
Italian Zucchini Lasagna
1 pound lasagna noodles, cooked
1 16 ounce can stewed tomatoes
3 or 4 large zucchini
grated Parmesan cheese
1/2 pound mozzarella cheese, shredded
3/4 cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 small can tomato paste
1/2 cup sliced mushrooms
1 pound lean ground beef
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 cup fresh basil/chopped
ground pepper
1/4 cup red wine, optional
Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes. To prepare zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices. Grease a 9 x 13 inch or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with Parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional Parmesan cheese at the table.
Sausage Zucchini Lasagna
1 pound sweet Italian sausage
1 cup onion, chopped
1/2 cup mushrooms, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
32 ounce jar of your favorite spaghetti sauce
9 lasagna noodles
16 ounces part skim ricotta cheese
1 package frozen chopped spinach, thawed and drained
2 eggs
16 ounces mozzarella cheese, grated
2 teaspoons powdered cloves
Brown sausage in heavy skillet, drain, add onions, mushrooms, zucchini and garlic. Cook till tender. Pour in spaghetti sauce. Put on low heat and let simmer 20 minutes, stirring occasionally. Boil water for lasagna noodles, add 1 tablespoon olive oil to keep noodles from sticking. Add noodles, return to boil, lower heat slightly and cook until just tender, stir occasionally. Strain and let cool. Combine ricotta cheese, eggs, spinach and cloves. Mix well. Assemble lasagna in a 9 x 12 baking pan. Bottom layer: 1/3 meat sauce, 3 noodles, 1/2 ricotta mixture, 1/3 mozzarella. Middle Layer: 1/3 meat sauce, 3 noodles, 1/2 ricotta mixture, 1/3 mozzarella. Top Layer: 1/3 meat sauce, 1/3 mozzarella. Bake in a preheated 350F oven for 1 hour. Cover loosely with foil. Remove foil and cook for 15 more minutes until cheese is golden. Put a cookie sheet under the pan because it will ooze up. Let cool for at least 30 minutes before slicing otherwise it will all run together.
1 pound lasagna noodles, cooked
1 16 ounce can stewed tomatoes
3 or 4 large zucchini
grated Parmesan cheese
1/2 pound mozzarella cheese, shredded
3/4 cup chopped onion
4 to 6 cloves garlic, chopped or minced
1 small can tomato paste
1/2 cup sliced mushrooms
1 pound lean ground beef
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 cup fresh basil/chopped
ground pepper
1/4 cup red wine, optional
Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, to make lasagna sauce, saute ground beef, garlic and onion is a large heavy skillet or cast iron frying pan until beef is done. Add sauce, mushrooms oregano, thyme, basil, wine or 1/4 cup water, touch of pepper and mix well. Simmer 45 to 50 minutes. To prepare zucchini for this recipe, cut in half or cook whole in a large covered pot with 1 to 2 inches of water. Boil gently for about 5 minutes, drain and cut lengthwise into 1/4 inch slices. Grease a 9 x 13 inch or larger, baking pan. Arrange a first layer of noodles so the ends hang over both sides of the pan. These will be folded back over the top on the final layer. Next, add a layer of the cooked zucchini, a layer of lasagna sauce, a layer of mozzarella cheese. Repeat. For the top layer, fold the ends of the pasta from the first layer over the top and add more sauce. Top with Parmesan cheese and cover with foil. Bake at 350 degrees for about 35 to 40 minutes, uncover and bake until brown, approximately 10 minutes. Serve this Italian food with french bread and have additional Parmesan cheese at the table.
Sausage Zucchini Lasagna
1 pound sweet Italian sausage
1 cup onion, chopped
1/2 cup mushrooms, chopped
1/2 cup zucchini, chopped
2 cloves garlic, minced
32 ounce jar of your favorite spaghetti sauce
9 lasagna noodles
16 ounces part skim ricotta cheese
1 package frozen chopped spinach, thawed and drained
2 eggs
16 ounces mozzarella cheese, grated
2 teaspoons powdered cloves
Brown sausage in heavy skillet, drain, add onions, mushrooms, zucchini and garlic. Cook till tender. Pour in spaghetti sauce. Put on low heat and let simmer 20 minutes, stirring occasionally. Boil water for lasagna noodles, add 1 tablespoon olive oil to keep noodles from sticking. Add noodles, return to boil, lower heat slightly and cook until just tender, stir occasionally. Strain and let cool. Combine ricotta cheese, eggs, spinach and cloves. Mix well. Assemble lasagna in a 9 x 12 baking pan. Bottom layer: 1/3 meat sauce, 3 noodles, 1/2 ricotta mixture, 1/3 mozzarella. Middle Layer: 1/3 meat sauce, 3 noodles, 1/2 ricotta mixture, 1/3 mozzarella. Top Layer: 1/3 meat sauce, 1/3 mozzarella. Bake in a preheated 350F oven for 1 hour. Cover loosely with foil. Remove foil and cook for 15 more minutes until cheese is golden. Put a cookie sheet under the pan because it will ooze up. Let cool for at least 30 minutes before slicing otherwise it will all run together.
HAMBURGER RECIPES
Stuffed Cabbage Rolls
1 pound hamburger
1 pound pork sausage
1/3 cup uncooked instant rice
1 medium onion, chopped
salt and pepper to taste
1/8 teaspoon garlic salt
1 15 ounce can tomato sauce
1 teaspoon sugar
1/2 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
12 cabbage leaves
Cover cabbage rolls with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and bake at 350F for 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, boil 1 minute. Serve sauce over cabbage rolls. Serves 6.
Deep Dish Taco Squares
2 cups Bisquick mix
1 pound ground beef
2 tablespoons chopped onion
8 ounces sour cream
1/3 cup mayonnaise
1/2 cup cold water
1 chopped green pepper
8 ounce can tomato sauce
1 cup shredded cheese
Combine mix and water, stirring until blended. Press into greased 12 x 8 x 2 inch baking dish. Bake at 375F for 9 minutes. Cook beef, green pepper and onion until meat is brown; drain. Stir in tomato sauce; spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle with paprika. Bake uncovered for another 25 minutes. Serves 6 to 8.
1 pound hamburger
1 pound pork sausage
1/3 cup uncooked instant rice
1 medium onion, chopped
salt and pepper to taste
1/8 teaspoon garlic salt
1 15 ounce can tomato sauce
1 teaspoon sugar
1/2 teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
12 cabbage leaves
Cover cabbage rolls with boiling water. Cover and let stand until leaves are limp, about 10 minutes. Remove leaves; drain. Mix hamburger, pork sausage, rice, onion, salt, pepper, garlic salt and 1/2 of tomato sauce. Place hamburger mixture in each cabbage leaf, roll up, tucking all sides under. Place cabbage rolls seam side down in ungreased baking dish. Mix remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls. Cover and bake at 350F for 45 minutes. Mix cornstarch and 1 tablespoon water in saucepan. Stir in liquid from cabbage rolls. Heat to boiling, boil 1 minute. Serve sauce over cabbage rolls. Serves 6.
Deep Dish Taco Squares
2 cups Bisquick mix
1 pound ground beef
2 tablespoons chopped onion
8 ounces sour cream
1/3 cup mayonnaise
1/2 cup cold water
1 chopped green pepper
8 ounce can tomato sauce
1 cup shredded cheese
Combine mix and water, stirring until blended. Press into greased 12 x 8 x 2 inch baking dish. Bake at 375F for 9 minutes. Cook beef, green pepper and onion until meat is brown; drain. Stir in tomato sauce; spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle with paprika. Bake uncovered for another 25 minutes. Serves 6 to 8.
BAKED BEAN RECIPES
Honey Baked Beans Hawaiian Style
12 pounds pinto beans
3 gallons water
3 bay leaves
1 pound Canadian bacon or lean cured ham
2 pounds onion, sliced
2 1/2 quarts honey
1 1/4 quarts pineapple juice
1 quart cider vinegar
3 quarts catsup
2 cups soy sauce
1 ounce dry mustard
2 tablespoons garlic powder
4 # 2 cans canned pineapple chunks, drained and reserved
6 pounds green and red bell pepper, cut into chunks
Soak beans by preferred method. Drain; cover with water and add pork, onions and bay leaves. Cook for 1 hour or until beans are just tender. Drain. Combine honey, pineapple juice, vinegar, catsup, soy sauce, dry mustard and garlic powder. Mix until blended.Place beans in four 12 x 20 x 2 inch greased pans. Mix honey evenly with beans in each pan. Cover and bake at 350F for 1 1/2 hours or until beans are tender. If moisture is needed, add additional water. Add 1 quart pineapple and 1 quart peppers to each pan the last 15 minutes of baking. Makes 6 gallons, enough for a fine picnic.
Wild Mushroom Baked Beans
1 3.5 ounce package shiitake mushrooms, sliced
1 8 ounce package baby bella mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons flour
1 15 ounce can pinto beans, rinsed, drained
1 15 ounce can great northern beans, rinsed, drained
1 15 ounce can red kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
finely chopped parsley
Saute mushrooms, onion and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer. Combine mushroom mixture and remaining ingredients, except parsley, in 2 quart casserole. Bake, uncovered, at 350F for 45 minutes; sprinkle with parsley before serving. Serves 12.
12 pounds pinto beans
3 gallons water
3 bay leaves
1 pound Canadian bacon or lean cured ham
2 pounds onion, sliced
2 1/2 quarts honey
1 1/4 quarts pineapple juice
1 quart cider vinegar
3 quarts catsup
2 cups soy sauce
1 ounce dry mustard
2 tablespoons garlic powder
4 # 2 cans canned pineapple chunks, drained and reserved
6 pounds green and red bell pepper, cut into chunks
Soak beans by preferred method. Drain; cover with water and add pork, onions and bay leaves. Cook for 1 hour or until beans are just tender. Drain. Combine honey, pineapple juice, vinegar, catsup, soy sauce, dry mustard and garlic powder. Mix until blended.Place beans in four 12 x 20 x 2 inch greased pans. Mix honey evenly with beans in each pan. Cover and bake at 350F for 1 1/2 hours or until beans are tender. If moisture is needed, add additional water. Add 1 quart pineapple and 1 quart peppers to each pan the last 15 minutes of baking. Makes 6 gallons, enough for a fine picnic.
Wild Mushroom Baked Beans
1 3.5 ounce package shiitake mushrooms, sliced
1 8 ounce package baby bella mushrooms, sliced
1 cup chopped onion
2 teaspoons minced garlic
2 tablespoons olive oil
2 tablespoons flour
1 15 ounce can pinto beans, rinsed, drained
1 15 ounce can great northern beans, rinsed, drained
1 15 ounce can red kidney beans, rinsed, drained
1 1/2 cups dry white wine or vegetable broth
3/4 teaspoon dried thyme leaves
finely chopped parsley
Saute mushrooms, onion and garlic in olive oil in large skillet until tender, 8 to 10 minutes. Stir in flour; cook 1 to 2 minutes longer. Combine mushroom mixture and remaining ingredients, except parsley, in 2 quart casserole. Bake, uncovered, at 350F for 45 minutes; sprinkle with parsley before serving. Serves 12.
VEGETABLE SIDE DISHES
Mushroom Croquettes
1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
1 17 ounce jar meatless spaghetti or Alfredo sauce
1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided
Trim mushroom stems. In the container of a food processor, combine 1 pound of the mushrooms, the onion and garlic; pulse just until; coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat, spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3 inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.Serves 5.
Stir Fried Spicy Eggplant
1 pound eggplant, peeled, cut into 1 inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
oil for deep frying
Spicy Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon chili paste, sambal oleck preferred
1/2 teaspoon ground bean sauce, koon chun preferred
1/2 teaspoon sesame oil
Combine all Spicy Sauce ingredients and mix well. In a wok, deep fry eggplant at 350F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time till desired consistency. Serve immediately.
1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
1 17 ounce jar meatless spaghetti or Alfredo sauce
1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided
Trim mushroom stems. In the container of a food processor, combine 1 pound of the mushrooms, the onion and garlic; pulse just until; coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat, spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3 inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.Serves 5.
Stir Fried Spicy Eggplant
1 pound eggplant, peeled, cut into 1 inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
oil for deep frying
Spicy Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon chili paste, sambal oleck preferred
1/2 teaspoon ground bean sauce, koon chun preferred
1/2 teaspoon sesame oil
Combine all Spicy Sauce ingredients and mix well. In a wok, deep fry eggplant at 350F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time till desired consistency. Serve immediately.
SOUP RECIPES
French Onion Soup
1 stick butter
8 cups thinly sliced onions
3 tablespoons flour
3 quarts beef stock
1 tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon Kitchen Bouquet
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5 to 7 minutes, until soft. In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350F in the oven for about 15 minutes, until they are dry crusts. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.
Broccoli Cheddar Cheese Soup
2 tablespoons butter
3 tablespoons all purpose flour
4 cups lowfat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 10 ounce package frozen chopped broccoli, thawed, drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra sharp Cheddar cheese, shredded
2 tablespoons chopped chives or green onion tops
Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts, do not boil. Ladle into four soup bowls; top with chives.
1 stick butter
8 cups thinly sliced onions
3 tablespoons flour
3 quarts beef stock
1 tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon Kitchen Bouquet
grated Gruyere cheese
grated Parmesan cheese
French bread
olive oil
Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5 to 7 minutes, until soft. In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350F in the oven for about 15 minutes, until they are dry crusts. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.
Broccoli Cheddar Cheese Soup
2 tablespoons butter
3 tablespoons all purpose flour
4 cups lowfat milk
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 10 ounce package frozen chopped broccoli, thawed, drained
1/2 cup finely chopped red bell pepper
6 ounces sharp or extra sharp Cheddar cheese, shredded
2 tablespoons chopped chives or green onion tops
Melt butter in a large saucepan over medium heat. Add flour; cook and stir 30 seconds or until bubbly. Add milk, salt, mustard and cayenne pepper; bring to a simmer over high heat, stirring frequently. Add broccoli and red pepper; return to a boil. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally. Add cheese; stir over low heat just until cheese melts, do not boil. Ladle into four soup bowls; top with chives.
SEAFOOD RECIPES
Lobster Alfredo
1/2 cup lobster fumet
1 teaspoon Dijon mustard
1 cup fresh shucked lobster meat
1/4 teaspoon Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4
1 teaspoon black pepper
1 tablespoon whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 pound fettucine pasta
Over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high. When cream is hot, just before boiling, add the Parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire, Tabasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.
New England Style Clam Chowder
1/4 pound salt pork, finely minced
1 large onion, chopped, about 1 cup
2 celery stalks, chopped, about 1 cup
1 large leek, white and light green part only, well washed, chopped, about 1 cup
2 tablespoons flour
1 quart hot water
1 pound russet potatoes, peeled and cubed
1 quart milk
salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
oyster crackers
In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Add the clams, heat through and adjust the seasoning. Serve with oyster crackers.
1/2 cup lobster fumet
1 teaspoon Dijon mustard
1 cup fresh shucked lobster meat
1/4 teaspoon Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4
1 teaspoon black pepper
1 tablespoon whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 pound fettucine pasta
Over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high. When cream is hot, just before boiling, add the Parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire, Tabasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve.
New England Style Clam Chowder
1/4 pound salt pork, finely minced
1 large onion, chopped, about 1 cup
2 celery stalks, chopped, about 1 cup
1 large leek, white and light green part only, well washed, chopped, about 1 cup
2 tablespoons flour
1 quart hot water
1 pound russet potatoes, peeled and cubed
1 quart milk
salt and pepper to taste
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
oyster crackers
In a heavy bottomed pot place the salt pork and cook over low medium heat to render all the fat. Add the onions, celery and leek and cook for 12 to 15 minutes to sweat the vegetables without browning. Add the flour and stir to coat all the vegetables evenly, creating a pale golden roux. Add the hot water, stir well to avoid lumps, and season with salt and pepper. Cook for 30 minutes at a strong simmer before adding the diced potatoes, return to the simmer, and allow to cook for 15 minutes. Add the milk and heat thoroughly but do not scorch or boil the milk. Add the clams, heat through and adjust the seasoning. Serve with oyster crackers.
CHILI RECIPES
Arcadian Eight Bean Chili
1/4 pound each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry and navy
1 pound bacon
5 large onions, peeled and chopped
2/3 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper or to taste
1/2 cup ground dried poblano chili peppers
108 ounce Italian plum tomatoes with juice
12 ounces beer
5 pounds lean ground beef
salt to taste
In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Serves 25.
Green Chili with Pork
1/2 cup olive oil
2 large yellow onions, chopped, about 4 cups
8 medium garlic cloves, peeled and chopped
8 fresh jalapeno peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into 1/2 inch pieces
1 1/2 tablespoons dried oregano, preferably Mexican
3 pounds boneless pork shoulder, cut into 1/2 inch cubes
5 cups chicken stock or canned broth
salt
28 ounces crushed Italian plum tomatoes, drained
1 potato, peeled and grated
12 large poblano chilies, roasted and peeled or 28 ounce can whole roasted mild green chilies, drained
In a large heavy duty casserole or Dutch oven warm the oil over medium heat. Add onions, garlic, jalapenos and carrots. Cook,stirring once or twice for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 teaspoon of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered for 1 1/2 hours, stirring occasionally. Cut the poblano into 1/2 inch strips. Add them to the chili and cook stirring often for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. Serves 6 generously.
1/4 pound each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry and navy
1 pound bacon
5 large onions, peeled and chopped
2/3 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper or to taste
1/2 cup ground dried poblano chili peppers
108 ounce Italian plum tomatoes with juice
12 ounces beer
5 pounds lean ground beef
salt to taste
In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Serves 25.
Green Chili with Pork
1/2 cup olive oil
2 large yellow onions, chopped, about 4 cups
8 medium garlic cloves, peeled and chopped
8 fresh jalapeno peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into 1/2 inch pieces
1 1/2 tablespoons dried oregano, preferably Mexican
3 pounds boneless pork shoulder, cut into 1/2 inch cubes
5 cups chicken stock or canned broth
salt
28 ounces crushed Italian plum tomatoes, drained
1 potato, peeled and grated
12 large poblano chilies, roasted and peeled or 28 ounce can whole roasted mild green chilies, drained
In a large heavy duty casserole or Dutch oven warm the oil over medium heat. Add onions, garlic, jalapenos and carrots. Cook,stirring once or twice for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 teaspoon of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered for 1 1/2 hours, stirring occasionally. Cut the poblano into 1/2 inch strips. Add them to the chili and cook stirring often for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. Serves 6 generously.
SANDWICH RECIPES
Open Face Portobello Sandwiches
1 medium tomato, chopped
2 teaspoons snipped fresh basil, thyme and/or oregano
1/8 teaspoon salt
2 medium portobello mushrooms, about 4 inches in diameter
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon olive oil
1/2 of a 12 inch Italian flat bread (focaccia), quartered or 1/2 of a 12 inch thin crust Italian bread shell (Boboli)
finely shredded Parmesan cheese, optional
In a small mixing bowl combine tomato, basil and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese.
*Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.
Santa Fe Six Shooter Sandwich
1 cup Dijonnaise, divided
1/2 teaspoon cayenne
1 each green onion, minced
4 each sandwich rolls, split
8 ounces smoked turkey breast, shaved, or sliced thin
4 ounces green chili, mild, chopped 1 can
4 ounces black olives, chopped 1 small can
8 ounces roasted red peppers, 1 jar, drained, chopped
2 cups cheddar cheese, grated
Prepare a medium hot grill. Place rolls, cut side down, on grill or skillet until lightly toasted. Mix half of the Dijonnaise with cayenne pepper and green onions. Spread mixture on toasted side of rolls. Divide turkey into four portions and place on rolls. In a small bowl, combine remaining half cup Dijonnaise with chilies, olives, red peppers and cheddar cheese. Mound mixture on top of turkey. Melt under broiler or in hot oven. Serve open faced immediately. Serves 4.
1 medium tomato, chopped
2 teaspoons snipped fresh basil, thyme and/or oregano
1/8 teaspoon salt
2 medium portobello mushrooms, about 4 inches in diameter
1 teaspoon balsamic vinegar or red wine vinegar
1/2 teaspoon olive oil
1/2 of a 12 inch Italian flat bread (focaccia), quartered or 1/2 of a 12 inch thin crust Italian bread shell (Boboli)
finely shredded Parmesan cheese, optional
In a small mixing bowl combine tomato, basil and salt; set aside. Clean mushrooms; cut off stems even with caps. Discard stems. Combine vinegar and oil; gently brush over the mushrooms. Place mushrooms on the unheated rack of the broiler pan. Broil mushrooms 4 to 5 inches from the heat for 6 to 8 minutes or just until tender, turning once.* Drain mushrooms on paper towels. Thinly slice mushrooms. Place bread on a baking sheet. Place under broiler for 2 to 3 minutes or until heated through. To serve, top bread with mushroom slices and tomato mixture. If desired, top with Parmesan cheese.
*Note: If desired, grill mushrooms on the rack of an uncovered grill directly over medium heat for 6 to 8 minutes or just until tender, turning once.
Santa Fe Six Shooter Sandwich
1 cup Dijonnaise, divided
1/2 teaspoon cayenne
1 each green onion, minced
4 each sandwich rolls, split
8 ounces smoked turkey breast, shaved, or sliced thin
4 ounces green chili, mild, chopped 1 can
4 ounces black olives, chopped 1 small can
8 ounces roasted red peppers, 1 jar, drained, chopped
2 cups cheddar cheese, grated
Prepare a medium hot grill. Place rolls, cut side down, on grill or skillet until lightly toasted. Mix half of the Dijonnaise with cayenne pepper and green onions. Spread mixture on toasted side of rolls. Divide turkey into four portions and place on rolls. In a small bowl, combine remaining half cup Dijonnaise with chilies, olives, red peppers and cheddar cheese. Mound mixture on top of turkey. Melt under broiler or in hot oven. Serve open faced immediately. Serves 4.
SALAD RECIPES
Blue Cheese Pasta Salad
8 ounces pasta, dried
4 ounces blue cheese, crumbled
2 cups walnuts, toasted and chopped
1 cup celery, chopped
4 tablespoons mayonnaise
1/8 teaspoon white pepper and salt
3 tablespoons parsley, minced
Cook pasta according to directions. Immediately rinse with cold water and drain well. Add cheese, walnuts, celery, mayo, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refigerate until serving. You may need to add a little more mayonnaise if the salad seems dry. Sprinkle with the parsley and serve slightly chilled.
Note:
This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop. Keep in the refigerator.
Southwestern Bean and Rice Salad
1 cup uncooked white rice
1 3/4 cups water
1 can black beans, rinsed and drained
1 can corn niblets, rinsed and drained
1 green pepper, diced
1 red pepper, diced
1/2 jar hot salsa
Put the rice and water in a large, microwave safe container. Cook on high for 3 minutes, then on medium for 17 minutes. Fluff rice and let cool. Add rinsed canned ingredients and diced peppers. Toss it all together. Add salsa and mix until rice is evenly colored throughout. You can add more or less salsa to taste. Chill. Serves 4.
8 ounces pasta, dried
4 ounces blue cheese, crumbled
2 cups walnuts, toasted and chopped
1 cup celery, chopped
4 tablespoons mayonnaise
1/8 teaspoon white pepper and salt
3 tablespoons parsley, minced
Cook pasta according to directions. Immediately rinse with cold water and drain well. Add cheese, walnuts, celery, mayo, salt and pepper. Gently toss with 2 forks until the ingredients are well mixed. Refigerate until serving. You may need to add a little more mayonnaise if the salad seems dry. Sprinkle with the parsley and serve slightly chilled.
Note:
This pasta salad is best when made the day before it is to be served or at least several hours in advance, so that they flavor of the blue cheese has a chance to develop. Keep in the refigerator.
Southwestern Bean and Rice Salad
1 cup uncooked white rice
1 3/4 cups water
1 can black beans, rinsed and drained
1 can corn niblets, rinsed and drained
1 green pepper, diced
1 red pepper, diced
1/2 jar hot salsa
Put the rice and water in a large, microwave safe container. Cook on high for 3 minutes, then on medium for 17 minutes. Fluff rice and let cool. Add rinsed canned ingredients and diced peppers. Toss it all together. Add salsa and mix until rice is evenly colored throughout. You can add more or less salsa to taste. Chill. Serves 4.
POTATO RECIPES
Horseradish and Green Onion Mashed Potatoes
3 pounds yellow potatoes
1 teaspoon freshly ground black pepper
2 cups heavy cream
1/4 cup freshly grated horseradish root
1/2 pound sweet butter, unsalted
2 teaspoons salt
1/2 cup green onion, chopped
Peel potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 18 to 22 minutes, until potatoes are tender. In a saucepan combine cream and butter. Heat until very warm. Add salt and pepper. Drain potatoes and quickly pass through a food mill or potato ricer into a large bowl. Whisk cream mixture into the hot potatoes. Add the horseradish and green onions. Serve hot. 6 servings.
Wild Mushroom Potato Galette
1/3 cup olive oil, divided
12 ounces wild mushrooms, cut into large pieces
6 cloves garlic, minced
salt and pepper to taste
1/4 cup snipped chives
6 medium potatoes, peeled and cut into 1/8 inch thick slices
Heat 2 tablespoons oil in 10 inch cast-iron skillet. Add mushrooms, garlic, 1/4 teaspoon salt, or to taste and 1/4 teaspoon pepper, or to taste. Cook over medium heat, stirring frequently, until mushrooms are tender, about 5 minutes. Transfer to bowl and stir in chives. Set aside. Lightly brush 12 inch square piece of aluminum foil with oil. rest of oil into skillet. Arrange half of potato slices in overlapping circles to cover bottom of skillet. Sprinkle with salt and pepper with mushrooms. Arrange remaining potatoes in overlapping circles. Cover with foil, oiled side down, and top with 9 inch pie plate to weigh mixture down. Cook over medium heat for 6 minutes. Transfer to oven and at 325 degrees until potatoes are tender, about 30 minutes. Remove foil. Loosen sides of skillet. Carefully invert onto serving plate. Serves 8.
3 pounds yellow potatoes
1 teaspoon freshly ground black pepper
2 cups heavy cream
1/4 cup freshly grated horseradish root
1/2 pound sweet butter, unsalted
2 teaspoons salt
1/2 cup green onion, chopped
Peel potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 18 to 22 minutes, until potatoes are tender. In a saucepan combine cream and butter. Heat until very warm. Add salt and pepper. Drain potatoes and quickly pass through a food mill or potato ricer into a large bowl. Whisk cream mixture into the hot potatoes. Add the horseradish and green onions. Serve hot. 6 servings.
Wild Mushroom Potato Galette
1/3 cup olive oil, divided
12 ounces wild mushrooms, cut into large pieces
6 cloves garlic, minced
salt and pepper to taste
1/4 cup snipped chives
6 medium potatoes, peeled and cut into 1/8 inch thick slices
Heat 2 tablespoons oil in 10 inch cast-iron skillet. Add mushrooms, garlic, 1/4 teaspoon salt, or to taste and 1/4 teaspoon pepper, or to taste. Cook over medium heat, stirring frequently, until mushrooms are tender, about 5 minutes. Transfer to bowl and stir in chives. Set aside. Lightly brush 12 inch square piece of aluminum foil with oil. rest of oil into skillet. Arrange half of potato slices in overlapping circles to cover bottom of skillet. Sprinkle with salt and pepper with mushrooms. Arrange remaining potatoes in overlapping circles. Cover with foil, oiled side down, and top with 9 inch pie plate to weigh mixture down. Cook over medium heat for 6 minutes. Transfer to oven and at 325 degrees until potatoes are tender, about 30 minutes. Remove foil. Loosen sides of skillet. Carefully invert onto serving plate. Serves 8.
PORK RECIPES
Lime and Ginger Pork with Stir Fried Vegetables
6 pork loin chops
2 teaspoons vegetable or olive oil
1 small onion, finely sliced
3 carrots, diagonally sliced
1 green cabbage, finely shredded
111/2 ounce can sweet corn, drained
salt and pepper to taste
lime slices to garnish
Glaze:
Finely grated rind and juice of 2 limes
2 tablespoons dark soy sauce
2 tablespoons clear honey
1 garlic clove, crushed
1 teaspoon ground ginger or grated fresh ginger
½ teaspoon freshly ground black pepper
Trim fat off chops with a sharp knife and place on a foil lined baking tray or roasting tin. Preheat the oven to 200C/400F/Gas 6. Make the glaze: mix together the lime rind and juice, soy sauce, honey, garlic, ginger and pepper. Pour over the chops and bake for 18 to 20 minutes until tender, turning and basting occasionally with the glaze. Meanwhile heat the oil in a large frying pan and stir fry the onion and carrots for 2 minutes. Add the cabbage and sweetcorn and stir fry for a further 5 minutes, season to taste. Garnish with lime slices and serve with the chops.
Stuffed Pork Tenderloin with Apple Sherry Glaze
1 pound pork tenderloin
2 green onions, chopped
1 pear, chopped
1/2 inch fresh ginger, grated
1 tablespoon ricotta cheese
pinch sea salt
pinch garlic pepper
1/3 cup sherry
1/4 cup apple juice
Butterfly the tenderloin, cutting halfway through the width of the tenderloin for its entire length. Open the butterflied tenderloin and place between two sheets of waxed paper. Pound the pork until it is flattened to about 1/4 inch thickness. Lightly salt and pepper the surface of the pounded pork. Mix together the green onions, pear, ginger, Ricotta cheese and spread down the center of the pork Roll up and place seam side down in a baking dish. Combine sherry and apple juice and pour over the top of rolled tenderloin. Cover and bake in a preheated 400F oven on the centare rack for 20 to 25 minutes. Slice pork into 1 inch segments and arrange with accompaniments on warm place. Optional: Reduce sauce and pour over served pork. Serve immediately. Serves 2.
6 pork loin chops
2 teaspoons vegetable or olive oil
1 small onion, finely sliced
3 carrots, diagonally sliced
1 green cabbage, finely shredded
111/2 ounce can sweet corn, drained
salt and pepper to taste
lime slices to garnish
Glaze:
Finely grated rind and juice of 2 limes
2 tablespoons dark soy sauce
2 tablespoons clear honey
1 garlic clove, crushed
1 teaspoon ground ginger or grated fresh ginger
½ teaspoon freshly ground black pepper
Trim fat off chops with a sharp knife and place on a foil lined baking tray or roasting tin. Preheat the oven to 200C/400F/Gas 6. Make the glaze: mix together the lime rind and juice, soy sauce, honey, garlic, ginger and pepper. Pour over the chops and bake for 18 to 20 minutes until tender, turning and basting occasionally with the glaze. Meanwhile heat the oil in a large frying pan and stir fry the onion and carrots for 2 minutes. Add the cabbage and sweetcorn and stir fry for a further 5 minutes, season to taste. Garnish with lime slices and serve with the chops.
Stuffed Pork Tenderloin with Apple Sherry Glaze
1 pound pork tenderloin
2 green onions, chopped
1 pear, chopped
1/2 inch fresh ginger, grated
1 tablespoon ricotta cheese
pinch sea salt
pinch garlic pepper
1/3 cup sherry
1/4 cup apple juice
Butterfly the tenderloin, cutting halfway through the width of the tenderloin for its entire length. Open the butterflied tenderloin and place between two sheets of waxed paper. Pound the pork until it is flattened to about 1/4 inch thickness. Lightly salt and pepper the surface of the pounded pork. Mix together the green onions, pear, ginger, Ricotta cheese and spread down the center of the pork Roll up and place seam side down in a baking dish. Combine sherry and apple juice and pour over the top of rolled tenderloin. Cover and bake in a preheated 400F oven on the centare rack for 20 to 25 minutes. Slice pork into 1 inch segments and arrange with accompaniments on warm place. Optional: Reduce sauce and pour over served pork. Serve immediately. Serves 2.
DIP RECIPES
Black Bean Dip
2 14.5 ounce cans black beans
2 cloves garlic, peeled
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon extra virgin olive oil
2 to 3 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro, optional
1/2 cup chopped red or yellow onion
1/4 cup chopped red bell pepper, optional
1 to 2 tablespoons minced jalapeno pepper
1/4 teaspoon salt, optional
1/2 cup nonfat sour cream
baked or fat free tortilla chips
Drain beans, reserving liquid and set aside. Put beans into a food processor or blender with garlic, garlic powder, cumin, chili powder, oil, lime juice and cilantro. Process all together until smooth, adding some of the reserved bean liquid if mixture is too dry. Add salt, onion, red pepper and jalapeno to dip and process several more seconds until thoroughly blended. Adjust seasonings if necessary transfer to a serving bowl and top with nonfat sour cream and a sprig of fresh cilantro. Serve with salsa and baked corn tortilla chips.
Old Bay Hot Crab Dip
1 cup mayonnaise
1 1/2 cups grated Cheddar cheese
1 1/2 teaspoon Old Bay Seasoning, plus a dash more
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 pound lump or backfin crab meat
Combine mayonnaise, 3/4 cup cheese, 1 1/2 teaspoons Old Bay Seasoning, Worcestershire sauce and dry mustard. Carefully fold in crab meat. Spoon mixture into a 1 quart casserole dish and top with the remaining cheese. Sprinkle with a dash of Old Bay Seasoning. Bake at 350F for 15 minutes or until it begins to bubble around edges. Serve with bread, crackers or pita chips. Serves 8 to 10.
2 14.5 ounce cans black beans
2 cloves garlic, peeled
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon extra virgin olive oil
2 to 3 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro, optional
1/2 cup chopped red or yellow onion
1/4 cup chopped red bell pepper, optional
1 to 2 tablespoons minced jalapeno pepper
1/4 teaspoon salt, optional
1/2 cup nonfat sour cream
baked or fat free tortilla chips
Drain beans, reserving liquid and set aside. Put beans into a food processor or blender with garlic, garlic powder, cumin, chili powder, oil, lime juice and cilantro. Process all together until smooth, adding some of the reserved bean liquid if mixture is too dry. Add salt, onion, red pepper and jalapeno to dip and process several more seconds until thoroughly blended. Adjust seasonings if necessary transfer to a serving bowl and top with nonfat sour cream and a sprig of fresh cilantro. Serve with salsa and baked corn tortilla chips.
Old Bay Hot Crab Dip
1 cup mayonnaise
1 1/2 cups grated Cheddar cheese
1 1/2 teaspoon Old Bay Seasoning, plus a dash more
1 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 pound lump or backfin crab meat
Combine mayonnaise, 3/4 cup cheese, 1 1/2 teaspoons Old Bay Seasoning, Worcestershire sauce and dry mustard. Carefully fold in crab meat. Spoon mixture into a 1 quart casserole dish and top with the remaining cheese. Sprinkle with a dash of Old Bay Seasoning. Bake at 350F for 15 minutes or until it begins to bubble around edges. Serve with bread, crackers or pita chips. Serves 8 to 10.
PASTA RECIPES
Autumn Pasta with Apples and Cranberries
8 ounces wide egg noodles
2 teaspoons margarine
1/2 pound turkey ham, unsliced, cut into 1/2 inch cubes
1 bunch green onion, whites and some greens, chopped
2 granny smith or macintosh apples, cut into slices, then into 1/2 inch pieces
1/4 teaspoon nutmeg
1/2 cup frozen apple juice concentrate, thawed
1 cup half and half
1 cup sharp Cheddar cheese, grated
2 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries
Cook pasta according to package directions, drain. Meanwhile, melt margarine in large skillet and cook ham. Remove to a plate when done. Add onion to skillet; cook over medium high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate. Add nutmeg, apple juice, and half and half to skillet. Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3. Add cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. Add sauce to pasta and toss to coat. Add ham, apples and onions. Serves 6 to 8.
Sicilian Stuffed Shells
8 ounces jumbo shells
1 medium onion, chopped
2 teaspoons olive oil
15 ounces ricotta cheese
1/2 cup yellow raisins
1/2 cup chopped green olives
Salt and freshly ground black pepper, to taste
1 15 oz. can tomato sauce
1/4 cup grated Parmesan
1 cup grated mozzarella cheese
Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. Preheat the oven to 350F. In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste. Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35 to 40 minutes. Uncover and bake for an additional 5 minutes. Serve hot. Serves 4.
8 ounces wide egg noodles
2 teaspoons margarine
1/2 pound turkey ham, unsliced, cut into 1/2 inch cubes
1 bunch green onion, whites and some greens, chopped
2 granny smith or macintosh apples, cut into slices, then into 1/2 inch pieces
1/4 teaspoon nutmeg
1/2 cup frozen apple juice concentrate, thawed
1 cup half and half
1 cup sharp Cheddar cheese, grated
2 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries
Cook pasta according to package directions, drain. Meanwhile, melt margarine in large skillet and cook ham. Remove to a plate when done. Add onion to skillet; cook over medium high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate. Add nutmeg, apple juice, and half and half to skillet. Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3. Add cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. Add sauce to pasta and toss to coat. Add ham, apples and onions. Serves 6 to 8.
Sicilian Stuffed Shells
8 ounces jumbo shells
1 medium onion, chopped
2 teaspoons olive oil
15 ounces ricotta cheese
1/2 cup yellow raisins
1/2 cup chopped green olives
Salt and freshly ground black pepper, to taste
1 15 oz. can tomato sauce
1/4 cup grated Parmesan
1 cup grated mozzarella cheese
Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. Preheat the oven to 350F. In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste. Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35 to 40 minutes. Uncover and bake for an additional 5 minutes. Serve hot. Serves 4.
DESSERT RECIPES
Chocolate Raspberry Mousse
1 Reynolds® Pot Lux™ cookware, 3 quart pan
15 chocolate sandwich cookies, crushed, about 1 3/4 cups
3 tablespoons butter or margarine, melted
2 3.9 ounce packages instant chocolate pudding mix
1 1/4 cups milk
3 8 ounce containers frozen whipped topping, thawed, divided
1 12 ounce jar raspberry or strawberry jam
milk chocolate candy bar shavings
fresh raspberries or strawberries, optional
Combine chocolate cookie crumbs and butter in Pot Lux™ pan. Press into bottom of pan to form a crust; set aside. Blend chocolate pudding mix and milk in a large bowl using a whisk. Stir in 1 container whipped topping. Spoon evenly over crust. Place jam in a medium bowl; stir until smooth. Fold in remaining whipped topping. Spread evenly over pudding layer. Cover and refrigerate 3 hours or overnight. Sprinkle with chocolate shavings before serving. Garnish with fresh raspberries or strawberries, if desired. Fold a long sheet of Reynolds Color Plastic Wrap into a 2 inch wide strip to decorate bowl. Wrap the strip of plastic wrap around the top of the bowl, overlapping ends. Tape end in place with double sided tape. Make a fluffy bow for the base of a pedestal bowl. Tear off four 12 inch sheets of Reynolds Color Plastic Wrap. Pinch each plastic wrap sheet in the center; twist center to make a small stem at bottom with ends of plastic wrap on top. Gather the four stems together like a bouquet of flowers; tie with ribbon or a strip of plastic wrap. Gently fluff out ends of plastic wrap to make a bow; trim ends with scissors. Attach bow around foot of pedestal bowl using ribbon.
Dream Squares
3 tablespoons unsalted butter, at room temperature
2 tablespoons brown sugar
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Topping:
1/2 cup brown sugar
2 tablespoons unsalted butter, at room temperature
1 egg
1 cup chopped walnuts
3/4 cup shredded coconut
1 cup glacéed cherries, cut in half, or mixed glacéed fruit
Preheat oven to 350F. Lightly butter an 8 inch square cake pan. To make base, stir 3 tablespoons of butter with 2 tablespoons brown sugar until creamy in a medium size bowl. Beat in 1 egg. In a small bowl, stir flour with baking powder and salt until well mixed. Stir into egg mixture, working in flour with your fingers. Using buttered fingers, press evenly into bottom of prepared pan.
Topping:
Mix 1/2 cup brown sugar with 2 tablespoons butter. Beat in 1 egg until smooth. Then stir in walnuts, coconut and cherries until well combined. Evenly spread over base. Bake in center of preheated oven until a deep golden color, from 30 to 33 minutes. Store cooled squares in layers separated with waxed paper in a sealed container. Squares will keep well at room temperature for up to 2 days or freeze for 1 month or more.
1 Reynolds® Pot Lux™ cookware, 3 quart pan
15 chocolate sandwich cookies, crushed, about 1 3/4 cups
3 tablespoons butter or margarine, melted
2 3.9 ounce packages instant chocolate pudding mix
1 1/4 cups milk
3 8 ounce containers frozen whipped topping, thawed, divided
1 12 ounce jar raspberry or strawberry jam
milk chocolate candy bar shavings
fresh raspberries or strawberries, optional
Combine chocolate cookie crumbs and butter in Pot Lux™ pan. Press into bottom of pan to form a crust; set aside. Blend chocolate pudding mix and milk in a large bowl using a whisk. Stir in 1 container whipped topping. Spoon evenly over crust. Place jam in a medium bowl; stir until smooth. Fold in remaining whipped topping. Spread evenly over pudding layer. Cover and refrigerate 3 hours or overnight. Sprinkle with chocolate shavings before serving. Garnish with fresh raspberries or strawberries, if desired. Fold a long sheet of Reynolds Color Plastic Wrap into a 2 inch wide strip to decorate bowl. Wrap the strip of plastic wrap around the top of the bowl, overlapping ends. Tape end in place with double sided tape. Make a fluffy bow for the base of a pedestal bowl. Tear off four 12 inch sheets of Reynolds Color Plastic Wrap. Pinch each plastic wrap sheet in the center; twist center to make a small stem at bottom with ends of plastic wrap on top. Gather the four stems together like a bouquet of flowers; tie with ribbon or a strip of plastic wrap. Gently fluff out ends of plastic wrap to make a bow; trim ends with scissors. Attach bow around foot of pedestal bowl using ribbon.
Dream Squares
3 tablespoons unsalted butter, at room temperature
2 tablespoons brown sugar
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Topping:
1/2 cup brown sugar
2 tablespoons unsalted butter, at room temperature
1 egg
1 cup chopped walnuts
3/4 cup shredded coconut
1 cup glacéed cherries, cut in half, or mixed glacéed fruit
Preheat oven to 350F. Lightly butter an 8 inch square cake pan. To make base, stir 3 tablespoons of butter with 2 tablespoons brown sugar until creamy in a medium size bowl. Beat in 1 egg. In a small bowl, stir flour with baking powder and salt until well mixed. Stir into egg mixture, working in flour with your fingers. Using buttered fingers, press evenly into bottom of prepared pan.
Topping:
Mix 1/2 cup brown sugar with 2 tablespoons butter. Beat in 1 egg until smooth. Then stir in walnuts, coconut and cherries until well combined. Evenly spread over base. Bake in center of preheated oven until a deep golden color, from 30 to 33 minutes. Store cooled squares in layers separated with waxed paper in a sealed container. Squares will keep well at room temperature for up to 2 days or freeze for 1 month or more.
CROCKPOT RECIPES
Peppercorn Pork
2 tablespoons green peppercorns, drained
3 tablespoons sweet hot mustard
1 teaspoon horseradish
1/2 teaspoon lemon peel, grated
1/4 teaspoon salt
3 pounds lean pork roast
1 cup apple cider
1/4 cup cold water
3 tablespoons cornstarch
1 apple, cut into thin wedges
In small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt. Spread on top and sides of pork roast. Place metal rack in bottom of slow cooker; pour in cider. Place coated pork roast on rack in slow cooker. Cover and cook on low 9 to 10 hours. Then turn on high. Remove pork and rack; cover and keep warm. In small bowl, combine water and cornstarch; stir until smooth. Add to drippings in pot. Cook on high 20 to 30 minutes or until thickened, stirring occasionally. Slice roast; garnish with apple wedges. Serve pork with sauce.
Creamy Country Chicken and Vegetables
4 bone in chicken breasts, about 2 1/4 pounds, each cut in half
1 1/2 pounds potatoes, peeled and cut in 1 inch pieces
1 pound carrots, peeled and cut in chunks
1 medium onion, coarsely chopped
2 10 1/2 ounce cans chicken gravy
1 1/2 teaspoons thyme leaves
1/4 teaspoon poultry seasoning
1 teaspoon salt
cornstarch
1 cup sour cream
Rinse chicken and pat dry. In a 3 1/2 or 4 quart slow cooker, place potatoes, carrots and onion. Top vegetables with chicken, overlapping slightly, making sure all chicken is on top. In small bowl, combine gravy, thyme, poultry seasoning and salt. Pour mixture over chicken and vegetables. Cover and cook for 7 1/2 hours on low or until chicken is done and vegetables are tender. Place chicken and vegetables on a platter or in large bowl. Thicken gravy with cornstarch mixed with a little water. Whisk sour cream into gravy; pour over chicken and vegetables. Serve with warm biscuits. Makes 4 servings.
2 tablespoons green peppercorns, drained
3 tablespoons sweet hot mustard
1 teaspoon horseradish
1/2 teaspoon lemon peel, grated
1/4 teaspoon salt
3 pounds lean pork roast
1 cup apple cider
1/4 cup cold water
3 tablespoons cornstarch
1 apple, cut into thin wedges
In small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt. Spread on top and sides of pork roast. Place metal rack in bottom of slow cooker; pour in cider. Place coated pork roast on rack in slow cooker. Cover and cook on low 9 to 10 hours. Then turn on high. Remove pork and rack; cover and keep warm. In small bowl, combine water and cornstarch; stir until smooth. Add to drippings in pot. Cook on high 20 to 30 minutes or until thickened, stirring occasionally. Slice roast; garnish with apple wedges. Serve pork with sauce.
Creamy Country Chicken and Vegetables
4 bone in chicken breasts, about 2 1/4 pounds, each cut in half
1 1/2 pounds potatoes, peeled and cut in 1 inch pieces
1 pound carrots, peeled and cut in chunks
1 medium onion, coarsely chopped
2 10 1/2 ounce cans chicken gravy
1 1/2 teaspoons thyme leaves
1/4 teaspoon poultry seasoning
1 teaspoon salt
cornstarch
1 cup sour cream
Rinse chicken and pat dry. In a 3 1/2 or 4 quart slow cooker, place potatoes, carrots and onion. Top vegetables with chicken, overlapping slightly, making sure all chicken is on top. In small bowl, combine gravy, thyme, poultry seasoning and salt. Pour mixture over chicken and vegetables. Cover and cook for 7 1/2 hours on low or until chicken is done and vegetables are tender. Place chicken and vegetables on a platter or in large bowl. Thicken gravy with cornstarch mixed with a little water. Whisk sour cream into gravy; pour over chicken and vegetables. Serve with warm biscuits. Makes 4 servings.
CHINESE RECIPES
Scallops and Asparagus with Macadamia Nuts
1 pound scallops
5 ounces fresh asparagus, sliced into 2 inch lengths
6 pieces carrot, sliced decoratively
6 pieces bamboo shoots, available at Chinese stores, sliced decoratively
3 tablespoons peanut oil
2 slices fresh ginger, 1/4 inch thick
1/2 clove garlic, finely chopped
12 medium Chinese dried mushrooms, available at Chinese stores, soaked in warm water for 45 minutes, stems discarded and caps quartered
2 tablespoons Shaoxing rice wine or dry sherry
1/2 cup chicken broth
salt
white pepper
1/2 teaspoon sugar
1 teaspoon cornstarch, mixed with a little cold water, for thickening
1/2 cup whole macadamia nuts
2 scallions, mainly the white parts, cut into 2 inch lengths
Drop the scallops into a pot of boiling water and cook over high heat until the water comes back to a boil. Remove the scallops, drain, and set aside on a plate. Drop the asparagus, carrots, and the bamboo shoot pieces in a pot of boiling water. When the water returns to a boil, cook the vegetables for 20 seconds. Drain and set aside. Heat the peanut oil in a preheated wok until the oil begins to smoke. Sauté the ginger and garlic for 3 to 4 seconds. Add the scallops and stir fry over high heat for 30 seconds. Sprinkle on the rice wine then add the mushrooms, asparagus, carrot and bamboo shoots and toss all of the ingredients quickly together to combine. Add the chicken broth, salt, pepper and the sugar and toss together for 30 seconds. Pour in the thickening mixture and stir until the sauce is lightly velvety. Toss in the macadamia nuts and scallions and serve immediately.
Cauliflower Manchurian
1 head of cauliflower, broken into florets
pinch of Ajinomoto
oil for deep frying
Batter:
1/2 cup refined flour
1/4 cup cornflour
1/4 teaspoon chili powder
salt to taste
water as needed
Sauce:
2 tablespoons oil
2 tablespoons finely chopped spring onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped green chilies
1/4 teaspoon white pepper
2 tablespoons soy sauce
1/4 teaspoon sugar
pinch of Ajinomoto
1 tablespoon cornflour mixed with 1/4 cup water
1 cup vegetable stock or water
salt to taste
Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for 1/2 minute. Add the stock, pepper, soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.
1 pound scallops
5 ounces fresh asparagus, sliced into 2 inch lengths
6 pieces carrot, sliced decoratively
6 pieces bamboo shoots, available at Chinese stores, sliced decoratively
3 tablespoons peanut oil
2 slices fresh ginger, 1/4 inch thick
1/2 clove garlic, finely chopped
12 medium Chinese dried mushrooms, available at Chinese stores, soaked in warm water for 45 minutes, stems discarded and caps quartered
2 tablespoons Shaoxing rice wine or dry sherry
1/2 cup chicken broth
salt
white pepper
1/2 teaspoon sugar
1 teaspoon cornstarch, mixed with a little cold water, for thickening
1/2 cup whole macadamia nuts
2 scallions, mainly the white parts, cut into 2 inch lengths
Drop the scallops into a pot of boiling water and cook over high heat until the water comes back to a boil. Remove the scallops, drain, and set aside on a plate. Drop the asparagus, carrots, and the bamboo shoot pieces in a pot of boiling water. When the water returns to a boil, cook the vegetables for 20 seconds. Drain and set aside. Heat the peanut oil in a preheated wok until the oil begins to smoke. Sauté the ginger and garlic for 3 to 4 seconds. Add the scallops and stir fry over high heat for 30 seconds. Sprinkle on the rice wine then add the mushrooms, asparagus, carrot and bamboo shoots and toss all of the ingredients quickly together to combine. Add the chicken broth, salt, pepper and the sugar and toss together for 30 seconds. Pour in the thickening mixture and stir until the sauce is lightly velvety. Toss in the macadamia nuts and scallions and serve immediately.
Cauliflower Manchurian
1 head of cauliflower, broken into florets
pinch of Ajinomoto
oil for deep frying
Batter:
1/2 cup refined flour
1/4 cup cornflour
1/4 teaspoon chili powder
salt to taste
water as needed
Sauce:
2 tablespoons oil
2 tablespoons finely chopped spring onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped green chilies
1/4 teaspoon white pepper
2 tablespoons soy sauce
1/4 teaspoon sugar
pinch of Ajinomoto
1 tablespoon cornflour mixed with 1/4 cup water
1 cup vegetable stock or water
salt to taste
Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for 1/2 minute. Add the stock, pepper, soy sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.
CHICKEN RECIPES
Chicken Rolls with Herbed Cream Sauce
4 skinless, boneless chicken breast halves, about 1 pound total
3/4 cup herb seasoned stuffing mix
1 2 1/2 ounce jar mushroom stems and pieces, drained
1 tablespoon snipped fresh parsley
2 to 3 tablespoons chicken broth
1 tablespoon margarine or butter, melted
2 tablespoons cooking oil
3/4 cup chicken broth
1/2 teaspoon ground sage
3/4 cup half and half or light cream
4 teaspoons all purpose flour
2 tablespoons snipped fresh chives
2 cups corkscrew macaroni, cooked and drained
Rinse chicken; pat dry. Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8 inch thick rectangles. Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 tablespoons broth and the margarine or butter. Spoon one fourth of mixture onto small end of each chicken breast. Fold in long sides of chicken and roll up jelly roll style, starting from the short edge. Secure with wooden toothpicks. In a medium skillet brown chicken on all sides in hot oil. Add the 3/4 cup broth and the sage; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until no longer pink, turning rolls halfway through cooking. Remove chicken rolls; keep warm. Stir cream into flour; add to drippings. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in chives. Return chicken to pan; heat through. Serve over macaroni. Serves 4.
Olive Chicken Mozzarella
1/4 cup flour
1/4 teaspoon salt
1/4 cup olive oil
4 boneless, skinless chicken breasts cut into bits
1 clove garlic, crushed
1 medium onion, chopped fine
1 8 ounce can sliced mushrooms
1 14 ounce jar spaghetti sauce
1/2 teaspoon oregano
1/2 cup sliced pimento stuffed olives
6 ounces sliced mozzarella cheese
Combine flour and salt in plastic bag and coat chicken. Brown in hot olive oil. Arrange chicken pieces in a 2 quart shallow baking dish. Saute garlic and onion in drippings until onion is tender. Stir in mushrooms, spaghetti sauce, oregano and olives. Top chicken with tomato olive sauce. Top with sliced cheese. Bake in preheated 350F oven until chicken is tender about 30 minutes.
4 skinless, boneless chicken breast halves, about 1 pound total
3/4 cup herb seasoned stuffing mix
1 2 1/2 ounce jar mushroom stems and pieces, drained
1 tablespoon snipped fresh parsley
2 to 3 tablespoons chicken broth
1 tablespoon margarine or butter, melted
2 tablespoons cooking oil
3/4 cup chicken broth
1/2 teaspoon ground sage
3/4 cup half and half or light cream
4 teaspoons all purpose flour
2 tablespoons snipped fresh chives
2 cups corkscrew macaroni, cooked and drained
Rinse chicken; pat dry. Place chicken between 2 sheets of plastic wrap. Using the flat side of a meat mallet, lightly pound the chicken pieces to form 1/8 inch thick rectangles. Toss together stuffing mix, mushrooms, parsley, and dash pepper. Toss with the 2 to 3 tablespoons broth and the margarine or butter. Spoon one fourth of mixture onto small end of each chicken breast. Fold in long sides of chicken and roll up jelly roll style, starting from the short edge. Secure with wooden toothpicks. In a medium skillet brown chicken on all sides in hot oil. Add the 3/4 cup broth and the sage; bring to boiling. Reduce heat; simmer, covered, about 15 minutes or until no longer pink, turning rolls halfway through cooking. Remove chicken rolls; keep warm. Stir cream into flour; add to drippings. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in chives. Return chicken to pan; heat through. Serve over macaroni. Serves 4.
Olive Chicken Mozzarella
1/4 cup flour
1/4 teaspoon salt
1/4 cup olive oil
4 boneless, skinless chicken breasts cut into bits
1 clove garlic, crushed
1 medium onion, chopped fine
1 8 ounce can sliced mushrooms
1 14 ounce jar spaghetti sauce
1/2 teaspoon oregano
1/2 cup sliced pimento stuffed olives
6 ounces sliced mozzarella cheese
Combine flour and salt in plastic bag and coat chicken. Brown in hot olive oil. Arrange chicken pieces in a 2 quart shallow baking dish. Saute garlic and onion in drippings until onion is tender. Stir in mushrooms, spaghetti sauce, oregano and olives. Top chicken with tomato olive sauce. Top with sliced cheese. Bake in preheated 350F oven until chicken is tender about 30 minutes.
CASSEROLE RECIPES
Chicken Alfredo Casserole
6 ounces fettucine or medium noodles, cooked and drained
10 ounce package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
2 1/4 cups chopped cooked chicken
1/2 cup parmesan cheese, for sauce
1/4 cup parmesan cheese, for top
Cook pasta according to package directions: drain and set aside. Run water over broccoli to thaw. Sauce: In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Add milk all at once. cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; Stir in chicken, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat. Place chicken mixture in greased 7 x 12 x 2 inch baking dish. Cover with foil. Bake at 350F for 20 minutes. Remove foil. Sprinkle 1/4 cup Parmesan cheese. Bake, uncovered for 5 to 10 minutes more or until heated through.
Sante Fe Casserole
1 pound ground beef
1 package taco seasoning
2 cups chicken broth
1/4 cup flour
1 cup sour cream
7 ounces green chilies, diced
11 ounces corn or tortilla chips
2 cups monterey jack or cheddar , shredded
1/2 cup green onions, sliced
Brown meat and stir until crumbly; drain fat. Add taco seasoing; blend well. In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken. Stir in sour cream and chilies; blend well. In 13 x 9 inch light greased baking dish, place 1/2 of the chips. Top with 1/2 of the beef mixture, 1/2 of the suace, half of the cheese, and half of the green onions. Layer again with remaining ingredients ending with green onions. Bake, uncovered, at 375F for 20 minutes. Let stand for 5 minutes before cutting.
6 ounces fettucine or medium noodles, cooked and drained
10 ounce package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
2 1/4 cups chopped cooked chicken
1/2 cup parmesan cheese, for sauce
1/4 cup parmesan cheese, for top
Cook pasta according to package directions: drain and set aside. Run water over broccoli to thaw. Sauce: In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Add milk all at once. cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; Stir in chicken, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat. Place chicken mixture in greased 7 x 12 x 2 inch baking dish. Cover with foil. Bake at 350F for 20 minutes. Remove foil. Sprinkle 1/4 cup Parmesan cheese. Bake, uncovered for 5 to 10 minutes more or until heated through.
Sante Fe Casserole
1 pound ground beef
1 package taco seasoning
2 cups chicken broth
1/4 cup flour
1 cup sour cream
7 ounces green chilies, diced
11 ounces corn or tortilla chips
2 cups monterey jack or cheddar , shredded
1/2 cup green onions, sliced
Brown meat and stir until crumbly; drain fat. Add taco seasoing; blend well. In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken. Stir in sour cream and chilies; blend well. In 13 x 9 inch light greased baking dish, place 1/2 of the chips. Top with 1/2 of the beef mixture, 1/2 of the suace, half of the cheese, and half of the green onions. Layer again with remaining ingredients ending with green onions. Bake, uncovered, at 375F for 20 minutes. Let stand for 5 minutes before cutting.
BREAKFAST
Eggs Benedict
12 eggs
3 egg yolks
2 tablespoons lemon juice
Tabasco sauce
6 English muffins, split
12 slices Canadian bacon
1 stick butter
Lemon Hollandaise:
Melt butter in a small sauce pan. Let cool to the touch but still remain liquid. Skim white milk solids off the top with a spoon and discard. Bring double boiler to a boil. In top pan of double boiler, away from heat, combine egg yolks and lemon juice. Whisk to blend. Place egg yolks mixture over double boiler and mix while you count to 15. Remove from heat and continue to mix while you count to 15. Return to heat and repeat this procedure. Watch the mixture as it thickens making sure to scrape the sides of the bowl. Continue this until the mixture resembles the consistency of whipped cream. If the mixture turns to scrambled eggs, discard and start over. Once the mixture has thickened, add the melted butter in small amounts. If the butter is too hot, it will overcook the sauce. The finished sauce should be creamy and will hold up to 1 hour. Periodically reheat over double boiler. Season with Tabasco to taste. Discard after 1 hour. Do not cool and reheat.
Eggs:
Toast English muffins lightly and heat Canadian bacon. Poach the eggs in a shallow pan and remove with a slotted spoon. Place eggs on muffin and Canadian bacon. Top with Hollandaise and enjoy.
Cream Cheese Muffins
Filling Ingredients:
4 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon grated lemon peel
1/8 teaspoon vanilla
1 egg
Batter Ingredients:
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
powdered sugar
Mix filling ingredients with mixer. Set aside. Preheat oven to 350 degrees. Oil bottoms only of medium muffin tins. Beat eggs; stir in milk and oil; set aside. Mix together flour, sugar, baking powder, and salt until well blended. Pour liquids, all at once, into flour mixture; stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full. Bake 30 to 35 minutes. Don't brown; should be light in color. Roll hot muffins in powdered sugar. Yields 8.
12 eggs
3 egg yolks
2 tablespoons lemon juice
Tabasco sauce
6 English muffins, split
12 slices Canadian bacon
1 stick butter
Lemon Hollandaise:
Melt butter in a small sauce pan. Let cool to the touch but still remain liquid. Skim white milk solids off the top with a spoon and discard. Bring double boiler to a boil. In top pan of double boiler, away from heat, combine egg yolks and lemon juice. Whisk to blend. Place egg yolks mixture over double boiler and mix while you count to 15. Remove from heat and continue to mix while you count to 15. Return to heat and repeat this procedure. Watch the mixture as it thickens making sure to scrape the sides of the bowl. Continue this until the mixture resembles the consistency of whipped cream. If the mixture turns to scrambled eggs, discard and start over. Once the mixture has thickened, add the melted butter in small amounts. If the butter is too hot, it will overcook the sauce. The finished sauce should be creamy and will hold up to 1 hour. Periodically reheat over double boiler. Season with Tabasco to taste. Discard after 1 hour. Do not cool and reheat.
Eggs:
Toast English muffins lightly and heat Canadian bacon. Poach the eggs in a shallow pan and remove with a slotted spoon. Place eggs on muffin and Canadian bacon. Top with Hollandaise and enjoy.
Cream Cheese Muffins
Filling Ingredients:
4 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon grated lemon peel
1/8 teaspoon vanilla
1 egg
Batter Ingredients:
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
powdered sugar
Mix filling ingredients with mixer. Set aside. Preheat oven to 350 degrees. Oil bottoms only of medium muffin tins. Beat eggs; stir in milk and oil; set aside. Mix together flour, sugar, baking powder, and salt until well blended. Pour liquids, all at once, into flour mixture; stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full. Bake 30 to 35 minutes. Don't brown; should be light in color. Roll hot muffins in powdered sugar. Yields 8.
BEEF
Filet Mignon with Horseradish Salsa
Horseradish Salsa:
3 ripe medium tomatoes, cut into 1/2 inch dice
1 cup loosely packed fresh parsley leaves, chopped
1/2 small red onion, minced
2 tablespoons prepared white horseradish
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
Tenderloin Steaks:
1 teaspoon cracked black pepper
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 garlic clove, crushed with garlic press
4 beef tenderloin steaks, filet mignon, each 1 inch thick, about 6 ounces each
Prepare Horseradish Salsa:
In medium bowl, stir all salsa ingredients; set aside, or cover and refrigerate if not serving right away. Makes about 2 cups. Prepare Tenderloin Steaks: In cup, mix pepper, olive oil, salt, thyme, and garlic. Rub pepper mixture all over steaks. Place steaks on grill over medium heat and cook 10 to 12 minutes for medium rare or until of desired doneness, turning steaks over once. Serve steaks with Horseradish Salsa. Serves 4.
New York Strips with Mesa Steak Sauce
Mesa Steak Sauce:
1 cup ketchup
2 tablespoons freshly grated horseradish
1 tablespoon honey
1 tablespoon maple syrup
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
salt and freshly ground pepper
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
Steak:
4 New York strip steaks, about 10 ounces each
olive oil
salt and pepper
Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium
Horseradish Salsa:
3 ripe medium tomatoes, cut into 1/2 inch dice
1 cup loosely packed fresh parsley leaves, chopped
1/2 small red onion, minced
2 tablespoons prepared white horseradish
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon salt
Tenderloin Steaks:
1 teaspoon cracked black pepper
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon dried thyme
1 garlic clove, crushed with garlic press
4 beef tenderloin steaks, filet mignon, each 1 inch thick, about 6 ounces each
Prepare Horseradish Salsa:
In medium bowl, stir all salsa ingredients; set aside, or cover and refrigerate if not serving right away. Makes about 2 cups. Prepare Tenderloin Steaks: In cup, mix pepper, olive oil, salt, thyme, and garlic. Rub pepper mixture all over steaks. Place steaks on grill over medium heat and cook 10 to 12 minutes for medium rare or until of desired doneness, turning steaks over once. Serve steaks with Horseradish Salsa. Serves 4.
New York Strips with Mesa Steak Sauce
Mesa Steak Sauce:
1 cup ketchup
2 tablespoons freshly grated horseradish
1 tablespoon honey
1 tablespoon maple syrup
1 tablespoon ancho chile powder
1 tablespoon Dijon mustard
salt and freshly ground pepper
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
Steak:
4 New York strip steaks, about 10 ounces each
olive oil
salt and pepper
Preheat a grill pan over high heat until smoking. Brush the steaks with olive oil and season with salt and pepper, to taste. Grill for 4 to 5 minutes on one side until golden brown, turn over, reduce heat to medium
APPETIZERS
Asparagus and Prosciutto Bundles
48 thin asparagus spears
2 1/2 ounces soft fresh goat cheese, room temperature
2 tablespoons chopped fresh basil
1 tablespoons toasted pine nuts, chopped
1 tablespoon water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty four 4 x 1 inch strips
Cut stalks from asparagus, leaving 2 inch long tips. Cook asparagus tips in large pot of boiling salted water until just crisp tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well. Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. Makes 24.
Southwestern Salsa Meatballs
1 pound Bob Evans Original Recipe Roll Sausage
16 ounce jar prepared salsa, medium heat
1 1/4 cups plain bread crumbs
1 egg
1 1/4 teaspoon sugar
3/4 to 1 cup red bell pepper, diced
3/4 cup green bell pepper, diced
1/2 cup scallions, sliced, green part only
1 1/2 teaspoon ground cumin
1/2 to 3/4 teaspoon garlic powder
Preheat oven to 350F. In a medium size bowl, add sausage, egg and 1 cup salsa. Add bread crumbs until mixture starts to firm. Combine mixture with cut vegetables and seasoning. Form into 1 1/2 to 2 inch meatballs and place on nonstick cookie sheet. Leave space between meatballs. Bake for 15 to 20 minutes depending on oven. Serve with remaining salsa in a dish and side container of toothpicks on tray. Makes approximately 24 to 26 meatballs. Refrigerate leftovers.
48 thin asparagus spears
2 1/2 ounces soft fresh goat cheese, room temperature
2 tablespoons chopped fresh basil
1 tablespoons toasted pine nuts, chopped
1 tablespoon water
1 teaspoon grated orange peel
2 ounces thinly sliced prosciutto, cut into twenty four 4 x 1 inch strips
Cut stalks from asparagus, leaving 2 inch long tips. Cook asparagus tips in large pot of boiling salted water until just crisp tender, about 1 minute. Drain. Transfer asparagus to paper towels and drain well. Mix goat cheese, basil, pine nuts, water and orange peel in small bowl to blend. Season with salt and pepper. Spread scant 1 teaspoon filling over each prosciutto strip. Arrange 2 asparagus tips atop filling at 1 short end of prosciutto. Roll up prosciutto, enclosing base of asparagus. Press to seal. Place on platter. Makes 24.
Southwestern Salsa Meatballs
1 pound Bob Evans Original Recipe Roll Sausage
16 ounce jar prepared salsa, medium heat
1 1/4 cups plain bread crumbs
1 egg
1 1/4 teaspoon sugar
3/4 to 1 cup red bell pepper, diced
3/4 cup green bell pepper, diced
1/2 cup scallions, sliced, green part only
1 1/2 teaspoon ground cumin
1/2 to 3/4 teaspoon garlic powder
Preheat oven to 350F. In a medium size bowl, add sausage, egg and 1 cup salsa. Add bread crumbs until mixture starts to firm. Combine mixture with cut vegetables and seasoning. Form into 1 1/2 to 2 inch meatballs and place on nonstick cookie sheet. Leave space between meatballs. Bake for 15 to 20 minutes depending on oven. Serve with remaining salsa in a dish and side container of toothpicks on tray. Makes approximately 24 to 26 meatballs. Refrigerate leftovers.
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