A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
last updated January 4, 2009 5:46 PM
$500 Fudge
Recipe By : Lois Nelson
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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4 1/2 cups sugar
1 can Milnot
2 sticks margarine
18 ounces semisweet chocolate chips -- Nestles
1 1/2 cups nuts -- chopped
1 teaspoon vanilla
In a large cooking pan (3Q) slowly bring to a boil the sugar and Milnot. Stir until it comes to a complete boil. Boil for 8 min. while stirring. Take off heat and pour into mixing bowl with remaining ingredients. Stir until mixed in. Pour into greased 9x13 cake pan. Let stand at room temp for 12 hours. Put in refrigerator. Makes 5lbs. Use a 10x15 jelly roll pan for thinner pieces.
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Recipe By : Cindy Urian via Judy Gilday 6/94
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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DAY 5
1 cup flour
1 cup sugar
1 cup milk
DAY 10
3 cups flour
2 cups sugar
1 cup milk
2/3 cup oil
3 each eggs
1 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 small box vanilla pudding mix -- instant
1 cup nuts -- optional
DO NOT USE: A metal spoon, tupperware or refrigerate.
Days 1-4: Stir with wooden spoon 1x.
Day 5: Add 1 C flour, 1 C sugar and 1 C milk.
Day 6-9: Stir with wooden spoon.
Day 10: Add 1 C flour, 1 C sugar, 1 C milk. Pour 1 C mixture out, dividing 3 ways in 3 glass containers. Keep 1 for new starter and give 2 away with recipe. Then add: 2/3 C oil, 2 C flour, 1 C sugar, 3 eggs, 1 1/4 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt, 1/2 tsp baking soda, 1 tsp vanilla, 1 sm box vanilla instant pudding, 1 C nuts (optional). Mix - pour into 2 greased and sugared load pans. Bake 350 for 40-60 min. or until knife comes out clean.
From Cindy U???? via Judy Gilday 6/94
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Ann Landers' Meatloaf Recipe
Recipe By : Ann Landers
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Beef
Amount Measure Ingredient -- Preparation Method
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2 pounds ground round -- steak
2 each eggs
1 1/2 cups bread crumbs
3/4 cup ketchup
1 teaspoon accent® seasoning mix
1/2 cup water -- warm
1 package onion soup mix -- Lipton's
8 ounces tomato sauce
2 each bacon slices -- optional
Mix together all ingredients except tomato sauce. Put into loaf pan, cover with two strips of bacon, if you like that flavor. Pour tomato sauce over loaf. Bake one hour at 350 degrees.
P.S. This recipe was pre-microwave. I'll bet some of you experienced cooks can figure out exactly how much time it would take in the microwave. If anyone wants to experiment, please let me know how long it took.
printed in Saturday, June 13, 1992 Indianapolis Star page C-3.
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Artichoke Dip
Recipe By : Sherry Worrel
Serving Size : 8 Preparation Time :0:20
Categories : Appetizers Dip
Favorites
Amount Measure Ingredient -- Preparation Method
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1 cup mayonnaise
1 cup mozzarella cheese -- shredded
1 cup parmesan cheese -- grated
1 jar artichoke hearts -- marinated/small jar
1 dash oregano
1 dash pepper
1 dash paprika -- sprinkled on top
Combine all but the paprika. Cook 20 minutes at 350F or higher. Serve with crackers.
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Artichoke Dip Wybreth
Recipe By : Gordon Wybreth
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dip
Favorites
Amount Measure Ingredient -- Preparation Method
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16 ounces cream cheese
1 cup mayonnaise
1 cup parmesan cheese
1 can artichoke hearts -- chopped fine
1 taste garlic powder
1 teaspoon dill
Mix all. Put in baking dish, sprinlke with dill. Bake 350F for 30 min or until lightly brown and bubbly. Serve with corn or tortilla chips
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Asparagus Roll-Ups ala Pat McGinnis
Recipe By : Deep in the Heart (Dallas Junior Forum) p. 24
Serving Size : 12 Preparation Time :1:00
Categories : Appetizers Vegetables
Favorites
Amount Measure Ingredient -- Preparation Method
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12 slices bread -- crust removed
8 ounces cream cheese
2 tablespoons chives -- chopped
8 slices bacon -- cooked and crumbled
24 each asparagus spears
1/4 cup butter
3/4 cup parmesan cheese -- grated
Use rolling pin to flatten each slice of bread. Combine cream cheese, 1/4 cup of the parmesan cheese, chives, and bacon; stirring well. Spread mixture over bread covering to the edges. Break off the tough end of each of the asparagus spears. Place 2 (1 if large or 3 if small) asparagus spears on each slice; roll and place seam side down on greased cookie sheet. Brush bread with melted butter and sprinkle with Parmesan cheese. Bake at 400F for 12 minutes.
4 July 2000
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Avacado Dip
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Dip Appetizers
Amount Measure Ingredient -- Preparation Method
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1 each avocado
4 ounces salsa -- picante, spicy hot
8 ounces sour cream
1 each green onion -- chopped
1 each jalapeno pepper -- chopped
3 ounces cream cheese
Puree the avacado, sour cream and cream cheese. Add the salas, chopped onions, and jalapeno.
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Recipe By : Southern Junior League
Serving Size : 1 Preparation Time :0:15
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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2 cups flour -- sifted
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening -- or margarine
1 cup sugar
2 each eggs
1 1/2 cups bananas -- mashed (3-5)
1 teaspoon vanilla
2/3 cup nuts -- chopped
Sift together flour, salt, and soda. Cream shortening; add sugar slowly; cream well. Add eggs and beat. Add bananas, then dry ingredients. Add vanilla and nuts.
Bake for approximately 1 hour and 15 minutes at 325F in a greased 2 quart loaf pan. Test center for doneness.
Cool thouroughly, wrap in foil, and keep in refrigerator. Best for slicing after at least one day.
The Gasparilla Cookbook
The Junior League of Tampa, Florida
5/26/97
I used butter instead of shorting and left out the nuts.
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Banana Bread - Winners
Recipe By : Winners p. 245
Serving Size : 1 Preparation Time :0:55
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter -- 1 stick
1 1/4 cups sugar
2 each eggs -- beaten
4 tablespoons sour cream
1 1/2 cups all-purpose flour -- unsifted
1 teaspoon baking soda
1 teaspoon vanilla
1 cup bananas -- mashed (about 2)
Preheat oven to 350F
Greas 9x5 inch loaf pan.
Beat together butter and sugar. Add eggs; mix well. Add sour cream, flour, baking soda, vanilla and bananas; mix well. Pour into prepared loaf pan. Bake at 350F for 45 minutes or until toothpick inserted in center comes out clean.
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Banana Rumaki
Recipe By : Junior League of San Francisco
Serving Size : 8 Preparation Time :0:30
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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10 slices bacon -- cut in half
5 each bananas -- slightly underripe
1/2 cup brown sugar
1 tablespoon curry powder
Blanch bacon in boiling water for 10 minutes. Drain and dry thoroughly. Cut bananas into 1 1/2 inch chunks and wrap in bacon, securing it closed with a toothpick. Combine brown sugar and curry powder and sprinkle on wrapped bananas. Bake on rack for about 10 minutes at 350F until bacon is crisp and sugar is slightly caramelized.
San Francisco a la Carte - p. 36
My Notes: Don't blanch the bacon! Bake it on a jelly roll pan until cooked but still pliable. Makes for much better flavor.
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Bar-B-Que Beef
Recipe By : New Life Church cookbook 1987 (Chicinnati) Cindy Greene
Serving Size : 10 Preparation Time :0:00
Categories : Main Dish Meats
Beef
Amount Measure Ingredient -- Preparation Method
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5 pounds beef chuck roast -- boneless
MONTGOMERY INN SAUCE
24 ounces ketchup
1/2 cup sugar
2 tablespoons worcestershire sauce
2 teaspoons chili powder
1 each onion -- chopped
1/4 teaspoon garlic salt
1/2 cup tarragon vinegar -- (Heinz)
Cood the beef until tender, then shred. Mix in the sauce and heat.
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Barb's Bean Dip
Recipe By : Barb Carr (the younger)
Serving Size : 12 Preparation Time :0:15
Categories : Appetizers Dip
Amount Measure Ingredient -- Preparation Method
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15 1/2 ounces Brooks Hot Chili Beans -- 1 can
8 ounces cream cheese -- softened
8 ounces salsa -- to taste
Mash all but about 1/4 of the beans. Combine the beans with their juice and the salsa to taste. Heat and serve with tortilla chips.
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Barbecue Rib Rub #4
Recipe By : Rich Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Beef Favorites
Marinade Meats
Pork Sauces
Amount Measure Ingredient -- Preparation Method
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1 tablespoon black pepper -- ground
1 tablespoon cayenne pepper -- optional
2 tablespoons chili powder -- mild
2 tablespoons cumin
1 cup dark brown sugar
1 tablespoon sugar
1 tablespoon oregano -- ground
4 tablespoons paprika
2 tablespoons salt
1 tablespoon white pepper -- ground
1 tablespoon celery salt
3 tablespoons garlic powder
1 teaspoon onion powder
1 1/2 teaspoons chipotle pepper -- powdered
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Basic Red Chili Sauce - Chile colorado
Recipe By : The Feast of Santa Fe p.74
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces
Amount Measure Ingredient -- Preparation Method
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2 tablespoons vegetable oil
3 tablespoons onion -- finely chop, (or 4T)
1 clove garlic -- finely chopped
1/4 teaspoon oregano
1 teaspoon cumin -- whole or powdered
2 tablespoons flour
1/2 cup red chiles -- powdered
2 1/2 cups water
1/2 teaspoon salt -- to 1 teaspoon
Heat the oil over medium heat in a 1- or 2 - quart saucepan. Add the onion and garlic and saute gently for about 5 minutes, or until the onion is wilted, translucent and turning yellow. Stir in the oregano, cumin and flour and cook, stirring constantly, until this mixture (which is like a roux) bubbles up and begins to turn a very light brown, about 3 minutes. Remove pan from heat.
In a separate bowl, mix the powdered chilies and water until they are smoothly blended. Pour them into the flour-onion paste, stirring to prevent lumps - a wire whisk helps here. Return the pan to medium heat and bring the sauce to the boiling point. Stir from time to time until you begin to see bubbles. (Since red chilies scorch quite easily, how much you have to stir depends on the quality of your cookware. Stir constantly and watch carefully the first time out.) When the sauce just begins to show signs of active boiling, reduce heat to low and simmer, comvered, for 2 to 3 minutes more. Make sure to stir a few times, reaching thoroughly around the bottom and sides of the pan to catch any lumps beginning to form. When the sauce is thickeded, smooth and no longer raw-tasting, add the salt, beginning with the smaller amount. Remove from heat and set aside until needed.
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Beef Brisket Phelan
Recipe By : Mom Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
Meats Favorites
Amount Measure Ingredient -- Preparation Method
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5 pounds beef brisket
1 bottle Heinz chili sauce
1 package onion soup mix
1 each onion -- sliced, seperate
-- into rings
1 to taste garlic salt
Pour ingredients over brisket. Bake at 350F 4 to 5 hours, covered. DO NOT DISTURB. Cannot bake too long.
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Beef Burgugnon
Recipe By : unknown
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Meats
Beef
Amount Measure Ingredient -- Preparation Method
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6 pounds roast -- pot 2" cubes
1 pound bacon -- diced
1 teaspoon soy sauce -- to taste
1 each onion -- medium
2 tablespoons flour
2 tablespoons tomato paste
1 teaspoon garlic
1/2 teaspoon pepper
1/4 cup oil
3 cups Burgundy -- wine
2 each bay leaf -- crushed
1/2 teaspoon marjoram
2 lb onion -- little in jar, opt.
2 pounds carrots -- sliced thick
2 tablespoons parsley -- chopped
3/4 pound mushroom -- optional
1/4 cup butter -- optional
Tenderize beef cubes in soy sauce, dry. Saute bacon, add onion and saute until clear. Remove from pan and set aside. Brown meat in hot fat, drain, sprinkle w/flour. Saute a minute. Stir & place in large dish. Add rest of ingredients to roast. Mix well. Bake covered for 3 hours @ 325 until meat is tender. Add optional ingredients (saute onions and mushrooms in butter) to roast when nearly cooked. Better if done day before.
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Beef Burgundy
Recipe By : Mom Phelan
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Meats
Beef
Amount Measure Ingredient -- Preparation Method
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3 pounds sirloin tip roast, trimmed -- cubed
2 cans mushroom soup, condensed
2 cans celery soup, condensed
2 packages onion soup mix
3 cups Burgundy -- wine
1 cup mushroom
Put all together in covered pan. Do not brown meat. Bake at 300 for 3-5 hours. Serves 8.
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Beef Marinade
Recipe By : Rival K.C. Smoker electric outdoor smoker pamplet
Serving Size : 1 Preparation Time :0:00
Categories : Marinade
Amount Measure Ingredient -- Preparation Method
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3/4 cup olive oil
1/3 cup balsamic vinegar
1/4 cup soy sauce
2 tablespoons worcestershire sauce
2 each garlic cloves -- minced
2 tablespoons dry mustard
1/4 teaspoon pepper
Combine all ingredients. Place beef in glass dish. Pour marinade over beef. Cover and marinate in refrigerator at least 2 hours. Place beef on rack and smoke.
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Beef Roast Dijon
Recipe By : Heart and Soul p.121
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Meats
Beef
Amount Measure Ingredient -- Preparation Method
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3 pounds beef chuck roast
1 teaspoon celery salt
1 teaspoon lemon pepper
1 teaspoon garlic powder
2 tablespoons cooking oil
1 1/2 cups water
1/2 cup dry red wine
1/2 cup onion -- chopped
1/4 cup tomato sauce
2 tablespoons dijon mustard
1 tablespoon worcestershire sauce
1/2 cup water -- cold
1/4 cup all-purpose flour
Trim excess fat from meat. Sprinkle roast with celery salt, lemon-pepper seasoning, and garlic powder. Rub seasonings into roast with fingertips. In a Dutch oven, brown roast on all sides in cooking oil. Add the 1 1/2 cups water, the wine, onion, tomato sauce, mustard, and Worchestershire sauce. Cover and simmer for 2 to 2 1/2 hours.
To prepare gray, remove roast to a serving platter; keep warm. Pour juices into a large glass measure. Skim off fat. Measure 1 1/2 cups juices. Return juices to Dutch oven. Stir cold water into flour; stir into pan juices. Cook and stir over medium-low heat until thickened. Cook and stir 1 to 2 minutes more. Serve with roast. Makes 8 servings.
Notes: I use a non-stick pot and leave out the cooking oil. I make a rue and add it to the juices to make a gravy. I might lighten-up on the lemon-pepper seasoning.
Heart and Soul p. 121
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Beef Stroganoff
Recipe By : Mom Carr
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Beef
Amount Measure Ingredient -- Preparation Method
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2 pounds round steak -- cut in strips
1/2 cup onion -- chopped (or 1 cup)
2 each beef bouillon cubes -- or 3
1 can cream of chicken soup, condensed
1 cup water -- boiling
2 tablespoons tomato paste -- optional
1/2 teaspoon salt
1/2 cup water
1/2 cup mushrooms
1 cup sour cream
Flour and brown round steak in skillet with onion. Dissolve boullion cubes in boiling water; add soup, tomato paste, salt & rest of water. Add steak and onions & cook (covered) for 1 hour 15 min. Add mushrooms 5 min before serving. Add sour cream & server over rice or noodles.
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Beef with Cauliflower and Snow Peas
Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Main Dish Chinese
Beef
Amount Measure Ingredient -- Preparation Method
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1/2 pound sirloin tip roast, trimmed -- or top round steak
2 tablespoons cornstarch
3 tablespoons soy sauce
1/2 teaspoon sugar
1 each garlic clove -- minced
1/4 teaspoon red pepper -- (more to taste)
1/2 pound snow peas -- fresh or 16oz frozen
3 tablespoons peanut oil
1 each cauliflower -- head, small
2 each tomatoes -- medium, chunked
4 cups rice -- cooked
Cut the beef across grain in thin strips. Mix 1T cornstarch, 1T soy with sugar and garlic. Add beef and marinate 15 min. Combine remaining cornstarch, soy, red pepper, 1/2 c water and set aside. Heat 1T oil in wok. Add beef, stir fry 1 min. Heat 1T of oil in wok. Add peas and stir fry 2 min, remove. Heat remaining oil (1T) add cauliflower, fry 2 min. Add 1/2 c water, cover and cook 3 min. Stir in beef, peas, tomatoes and soy mixture. Cook and stir until sauce boils and thickens. If frozen peas are used, stir in with soy mixture.
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Beer Batter
Recipe By : Cooks Illustrated May & June 2006
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/8 teaspoon black pepper -- ground
table salt
1 teaspoon baking powder
1 1/2 pounds thick white fish
12 ounces beer
Whisk flour, cornstarch, cayenne, paprika, pepper and 2 teaspoons salt in large mixing bowl; transfer 3/4 cup of mixture to rimmed baking sheet. Add baking powder to bowl and wisk to combine.
Thoroughly dry the fish (or whatever you will be coating), dredge in flour mixture on baking sheet and transfer piece to wire rack shaking off excess flour.
Add 10 ounces of beer to flour mixture in mixing bowl and stir until mixture is just combined (batter will be lumpy). Add remaining beer as needed, 1 tablespoon at a time, whikskig after each addition, until batter falls from whisk in thin, steady stream and leaves faint trail across surface of batter.
Using tongs, dip one piece in batter and let excess run off, shaking gently. Place battered fish back onto baking sheet with flour mixture and turn to coat both sides. Repeat with remaining pieces keeping pieces in single layer on baking sheet.
Fry (fish) at 375F for 7 to 8 minutes until golden brown
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Best Big Batch Tomato Sauce
Recipe By : Mary Margaret Phelan 8/1/94
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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1/4 cup olive oil
3 each medium onions -- thinly sliced
3 each carrots -- large, shredded
2 each green peppers -- med, diced
2 each garlic cloves -- med, diced
12 pounds tomatoes -- pealed & diced
12 ounces tomato paste
1/4 cup brown sugar -- packed
2 tablespoons salt
2 teaspoons oregano -- leaves
1 1/2 teaspoons basil
1/2 teaspoon pepper
About 3-1/2 hours before serving - In 8 quart dutch oven over medium heat, in hot oil, cook onions, shredded carrots , green peppers and garlic until tender - stirring occasionally. Add tomatoes and remaining ingredients; over high heat - heat to boiling. Reduce heat to mid-low; and cook (2 hours) until thick - stir occasionally. Use with speghetti, swiss steak, lasagne.
Freeze in 1 quart freezer bags. To use - defrost in microwave and add 1 6 oz. can tomato paste - cook on high for five minutes or until hot. Serve over fresh pasta.
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Boatwrights House Dressing
Recipe By : Boatwrights Dining Hall Disney World
Serving Size : 1 Preparation Time :0:00
Categories : Dressings
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups sour cream
1 cup mayonnaise
1 tablespoon fresh garlic
1/2 teaspoon pepper
1 teaspoon tabasco sauce -- or Gold Hot Sauce
1 teaspoon malt vinegar
1/4 teaspoon worcestershire sauce
1/4 teaspoon dill
1/4 teaspoon hickory flavored liquid seasoning
1 teaspoon tarragon
1 tablespoon mustard -- stone ground
1/2 cup half and half
1 pinch cayenne pepper
1 each salt and pepper -- to taste
Mix together sour cream and mayonnaise. Add all other ingredients and blend thouroughly. Chill, serve cold.
Yield, 4 cups.
For a great dip, leave out the half and half.
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Braised Short Ribs with Mushrooms
Recipe By : Cousins Heritage Inn
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
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12 ounces short ribs -- rough cut, 6 each
2 tablespoons bacon fat
1 to taste salt and pepper
2 each spanish onions -- or white, rough cut
2 each carrots -- rough chop
2 each celery stalks
1 cup wine, red -- burgandy
or chicken, stock, meat broth or water
1 teaspoon thyme
2 tablespoons butter
1/4 pound mushroom -- quartered
Preheat oven to 400F. In smoking pan or on a grill outdoors to avoid smoke indoors, sear (brown) meat with salt and pepper in fat. This is a very important step. You must brown the meat well (almost char) to get that steak flavor and seal in the juices. Cook 3 pieces at at time if the pan is not large or the volume of meat will cool the pan down and you will get a boil instaed of a sear.
After browning, remove meat and set into roasting pan. Immediately add vegtables and more fat into pan. Stir till brown or glazed, meaning the sugars in the onions are carmelized. If they start to turn black, add more fat and reduce flame a bit. Add brown veggies to roasting pan. If you have a nice brown glaze on your pan, put into it a cup of burgandy wine or chicken stock of water, or a cup of any meat/ham broth. Over heat the liquid will lift the glaze off the pan. This is a great concentration of flavor.
Pour this liquid over the beef. Sprinkle with thyme. Cover and set roasting pan in overnfor 1/2 hour, then reduce to 300F. In 3 hours reduce heat to 275F. If you braise meat over 300F, you will cut into a dry pulpy boring meat. Meat is done when fork easily breaks it apart just by a twist. Once again, deglaze the roasting pan saving all of the savory juices.
Set meat aside and pull out bones. Put bones and juices into a small pot. Simmer 5 - 10 minutes. Strain stock into a sauce pan. Take grease off of strained stock by skimming top. Bring stock to a boil. Add mushrooms. Whisk in some butter and adjust salt and pepper. You should have just enough sauce to cover meat. Too much means a weak body sauce.; too little calls for a little water or other stock.
Set meat on plate and pour over sauce with mushrooms. The work is worth is if you live to eat.
Greg Upshur, Chef
Cousins Heritage Inn
Dexter, Michigan
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Brandied Chicken Breasts
Recipe By : Joy of Cooking, 43rd printing, p. 430
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meats
Poultry
Amount Measure Ingredient -- Preparation Method
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4 each chicken breasts -- (full)
1 teaspoon brandy
1 teaspoon salt
1 teaspoon pepper
1 teaspoon marjoram
6 tablespoons butter -- sweet
1/2 cup dry sherry
2 cups cream
4 each egg yolks
1 teaspoon nutmeg -- optional
1 cup Swiss cheese -- shredded
1/2 cup crumbs -- fine buttered
Skin, bone and divide into halves the chicken breasts. Rub with the Brandy and let stand for 10 minutes. Season with salt, pepper and marjoram. Heat to the point of fragrance the butter. Saute the breasts over medium heat, 6 to 8 minutes on each side. Remove to a heated ovenproof platter and keep warm. To the remaining butter in the pan, add the sherry. Simmer over low heat until the liquid is reduced to half. Add stirring constantly the cream beaten with the egg yolks. Season with salt and pepper and nutmeg if desired. Stir and cook until slightly thickened. Pour the sauce over the chicken breasts. Sprinkle with the shreadded Swiss cheese mixed with equal parts of fine buttered crumbs. Glaze under the broiler.
Joy of Cooking, 43rd printing, p 430.
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Broccili-Cabbage Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Salads
Amount Measure Ingredient -- Preparation Method
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DRESSING
1 cup mayonnaise
1 tablespoon vinegar
1/2 cup sugar
SALAD
1 bunch broccoli -- 3 stalks
1/2 head red cabbage -- shredded
1/4 cup sunflower seeds
3/4 pound bacon -- cooked and crumbled
Mix together dressing ingredients several hours or overnight before using. Cut broccili in bite-size pieces. Shred or slice red cabbage. Combine salad ingredients with dressing just before serving--keeps OK for several hours, then gets runny.
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Brocolli Bake
Recipe By : Mom Carr
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1/4 cup onion -- chopped
6 tablespoons butter
2 tablespoons flour
1/2 cup water
8 ounces Cheese Whiz
1 large bag broccoli -- frozen
3 each eggs -- well beaten
1/2 cup soda crackers
Saute onions in 4 T butter. Stir in flour and add water. Thicken. Blend in cheese, add broccoli, add eggs put in greased 3 quart casserole. Sprinkle crumbs on top and add melted butter. Cover with foil. Bake at 325F for 1 hour.
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Brocolli Bake - Carr
Recipe By : Mom Carr
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 package broccoli -- large, frozen
4 each bacon -- strips, crisp
1 tablespoon margarine
1/4 cup milk
1 cup Velveta cheese -- in pieces
1 cup Cheesit crackers -- crushed
Cook the broccoli, leaving a little liquid in the pan. Top with margarine, bacon and cheese to taste. Combine milk, liquid and pour over the top with crushed crackers. Bake covered at 350F for 20 minutes, then uncovered for 10 minutes.
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Broiled Herbed Tomatos
Recipe By : Mom Phelan
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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4 each large tomatos
4 tablespoons butter
1/2 cup bread crumbs, seasoned -- fine
1/4 cup parmesan cheese
1/4 cup onion -- chopped
1 each basil -- dried
1 x pepper
1 x sour cream
Cut tomatoes in half. Place on rack in broiler pan cut side up. Melt butter or margerine, remove from the heat. Stir in breadcrumbs, cheese, onion, basil and pepper. Broil tomatoes 4 inches from the heat, 4 minutes. Remove & sprinkle each tomato with breadcrumb mixture. Broil 3 more minutes or until topping is golden brown. Spoon sour cream on top.
(breadcrumbs--Cusianart bread, add garlic powder, parleley, pepper, marjoram)
9/4/89
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Brown County Chili
Recipe By : Katie Klineman
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Soups
Amount Measure Ingredient -- Preparation Method
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1 3/4 pounds venison -- ground
2 cups onion -- chopped
4 each celery stalks -- chunked
23 ounces v-8® vegetable juice
16 ounces tomato -- can, Brooks, diced
32 ounces kidney beans, canned -- light, red
1 1/2 tablespoons chili powder
20 shakes tabasco sauce -- to taste
2 each bay leaves
2 1/2 cups pasta
Brown meat. Add additional ingredients, reserving the pasta until just before serving. Remove the bay leaves before serving.
Katie (and Bruce) Klineman
4702 E. 55th St.
Indianapolis, IN 255-3373
(moving soon)
2/27/94
Charlie & Barnies Chili Cookoff, January 27, 1994
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Brussels Sprouts with Dijon Dill Sauce
Recipe By : Back Home Again p.194
Serving Size : 4 Preparation Time :0:15
Categories : Side Dishes Vegetables
Favorites
Amount Measure Ingredient -- Preparation Method
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1 pound brussel sprouts
3 tablespoons olive oil
1 tablespoon dijon mustard
1 each lemon -- juiced
1 to taste pepper
1/4 cup fresh dill -- chopped
OR
1 tablespoon dried dill weed
1 teaspoon lemon rind -- grated
1 to taste salt
Trim ends of Brussels sprouts; remove outer leaves. Make a cross-wise cut in each stem end. Rinse and drain.
Place enough water in a saucepan to barely cover Brussels sprouts. Bring water to a boil; add salt and Brussels sprouts. Stir, cover and return to boil; reduce heat and simmer about 10 minutes or until tender. Drain well; set aside.
In a small bowl, whisk together olive oil, mustard and lemon juice. Place Brussels sprouts in a serving bowl; toss with dressing mixture. Before serving, sprinkle with fresh dill and grated lemon.
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Buffalo Chicken Dip
4 chicken breasts halves, poached and shredded
2 pkgs cream cheese
1 C. shredded cheddar
2/3 Franks hot sauce
mix, heat till bubbly (350 degrees, about 25-30 mins). serve with celery for dipping.
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Buffalo Chicken Wings Moritz
Recipe By : Cathy Moritz
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mayonnaise
1/4 cup sour cream
1/4 pound blue cheese -- 1 c crumbled
4 each celery ribs
1 each small onion
2 each garlic clove
1 tablespoon oil
1/2 each lemon
8 ounces tomato sauce
1/4 cup tabasco sauce
1/2 teaspoon salt
3 pounds chicken wings
1 x oil -- for frying
Combine mayonaise and sour cream. Crumble and stir in the blue cheese. Cut celery into sticks. Chop the onion and mince the garlic. Cook onion in oil over medium head until soft, about 2 minutes. Add garlic and cook 1 minute. Squeeze in juice from lemon. Stir in tomato sauce, Tobasco and salt and cook 5 minutes. Remove wing tips and cut wings in half at the joint. Heat oil for deep frying to 375F. Cook wings in hot oil until brown, about 8 minutes. Toss chicken in tomato sauce. Serve with celery blue cheese dressing.
(Women First Magazine, July '89?)
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Burbon Slush
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces orange juice, frozen concentrate
6 ounces lemonade, frozen concentrate
1 cup tea -- strong
1/2 cup sugar
3 1/2 cups water
1 cup burbon
Tea: 8 ounces and 2 tea bags.
Combine all ingredients and freeze.
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Butter Cookies
Recipe By : Mom Carr
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
3 each egg yolks
2 1/2 cups flour
1 teaspoon vanilla
Cream butter and sugar together. Add yolks and vanilla, beat until smooth. Add flour. Chill dough. Divide and bake at 350F for 10 to 12 minutes.
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Recipe By : RPhelan
Serving Size : 4 Preparation Time :0:10
Categories : Sauces Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces sour cream
1/8 cup onion -- chopped
1/4 cup capers -- drained
1 teaspoon black pepper -- ground
2 each garlic clove -- crushed
3 tablespoons white wine
2 tablespoons extra virgin olive oil
Saute the onions and garlic in the olive oil until tender. Add the capers and cook for 30 seconds more to release the flavor of the capers. Add the sour cream and pepper. Thin with the wine. Cook until well blended.
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Carol's Shotgun Willie Chili
Recipe By : Caolr Handcock (Hunt's cookoff winner)
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds sirloin beef -- trimmed, cubed
2 each onions -- med, peeled, chopped
1 tablespoon garlic -- frech, minced
9 tablespoons vegetable oil -- Wesson
15 ounces tomato sauce -- Hunt's
1/2 cup chili powder -- Gebhardt
14 1/2 ounces beef broth
1 tablespoon chili powder -- New Mexico
1 tablespoon chili powder -- Pasilla
1 tablespoon cumin -- ground
1 tablespoon salt
1 tablespoon vinegar
1 teaspoon oregano -- ground
1 teaspoon pepper -- ground
1/2 teaspoon cayenne -- pepper
1/2 teaspoon hot pepper sauce
In large bowl, combine beef, onions and garlic. In Dutch oven or stockpot, brown 1/3 beef mixture in 3 tablespoons hot oil; remove and set aside. Repeat with remaining beef and oil Leave last batch of cooked beef in pot and add first 2 batches with remaining ingredients. Stir until well blended. Simmer, covered, 2 hours, stirring occasionally. Makes 8 cups.
From Hunt's Tomato Sauce advertisement. 1995
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Carrot Puff Mandell
Recipe By : Jill Mandell
Serving Size : 8 Preparation Time :0:30
Categories : Need To Try! Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb carrot -- peeled 1" size
1/2 cup butter
3 each eggs
1/2 cup sugar
3 tablespoons flour
1 teaspoon baking powder
1 teaspoon vanilla extract
Place carrots in med-size saucepan with salt water. Bring to boil reduce to simmer and cover for 20 minuts.
Bup in blender butter, eggs, sugar, flour baking powder and vanilla. Add cooked carrots a little at a time and puree the mixture. Pour into the greased pan and Bake for 45 min. or until firm. Let sit 5 min. before serving
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Carrots in Beer and Dill
Recipe By : Frugal Gourmet
Serving Size : 4 Preparation Time :0:05
Categories : Vegetables Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each carrot -- peeled
1 tablespoon butter
1 cup beer
1/4 teaspoon salt
1 teaspoon sugar
1 teaspoon dill -- dried
Cut the carrots into small sticks and saute in butter, uncovered, over medium heat until they are barely browned. Add the beer and dill and cover. Cook slowly until the carrots are tender, stirring often, for about 15 minutes. Add the salt and sugar and continue to cook, uncovered, for about 3 minutes more.
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Ceasar Salad Dressing Polhamus
Recipe By : Dick Polhamus
Serving Size : 1 Preparation Time :0:00
Categories : Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small garlic cloves -- or 4
1 1/2 teaspoons salt
3 each anchovy paste -- strips 2 inches long
3 tablespoons wine vinegar
1 tablespoon Grey Poupon Mustard
1 each egg yolk
1/2 tablespoon worcestershire sauce
1/2 teaspoon pepper -- fresh ground
1 cup oil
Cursh the garlic cloves with a fork or garlic press. Grind the salt into the garlic. Add the anchovy paste and crush well into the garlic. Add in the wine vinegar and mix well. Add in the mustard and mix well. Add in the egg yolk and mix well. Add in the worchestershire sauce and pepper and mix well. Add the oil slowly while mixing constantly... don't let it liquify. Chill. Mix with romaine lettuce and parmesan cheese and Brownberry Ories Ceasar (??) salad croutons.
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Chattanooga Chocolate Peanut Bars
Recipe By : Bakers Chocolate
Serving Size : 24 Preparation Time :0:00
Categories : Desserts Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour, all-purpose -- unsifted
3/4 teaspoon baking powder -- double acting
1/4 teaspoon salt
1/2 cup peanut butter, chunky
1/4 cup Butter -- softened
3/4 cup brown sugar
3 tablespoons milk
1 each egg
1 teaspoon vanilla
6 ounces semisweet chocolate -- melted
Mix flour, baking powder and salt. Cream peanut butter and butter. Gradually beat in sugar. Add mild and vanilla. Add egg and blend well. Add flour mixture, blending well. Spread about 2/3 of the dough in bottom of greased and floured 9x13 pan. Drizzle most of the chocolate over the dough. Gently pat remaining dough in pan. Then drizzle with remaining chocolate. Bake at 375 for 18 to 20 min. or until golden brown. Cool 10 min, cut into bars or squares. Makes 2 dozen cookies.
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Cheese Pies (Triopita)
Recipe By : The Grugal Gourmet Cooks Three Acient Cuisines p.88
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound feta cheese -- crumbled
3 each eggs -- beaten
1 tablespoon olive oil
1 tablespoon parsley -- chopped
1/2 pound butter -- melted but not hot
1 pound phyllo dough -- prepared package
Mix all of the ingredients [except the butter and the phyllo dough] for the filling.
Now, calm down! These are really easy to make. Put a couple of sheets of waxed paper on your counter. Open the phyllo package and unwrap the dough. Now you must work quickly as the dough will dry out in very little time. Place a sheet of dough on the counter and quickly brush it with some of the melted butter. Place 2 tablespoons of filling at the narrow end of the dough and begin to roll it up in the dough. Use wide rolls rather than narrow ones. After two rolls, fold one side to the center. Roll one more time and fold the other side to the center, thus giving you a neat package. Continue rolling and place the package, seam side down, on an oiled baking sheet. Brush the top with more butter and continue with the next one.
Bake at 400F for 25 to 30 minutes, or until the pies are a light golden brown. Serve warm.
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Chex Party Mix
Recipe By : Mom Phelan
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Snack
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING
6 tablespoons butter
4 teaspoons worcestershire sauce
1 teaspoon onion salt
3/4 teaspoon garlic salt
3/4 teaspoon celery salt
DRY INGREDIENTS
3 cups Chrispx cereal -- or chex
1 cup pretzels
1/2 cup Cheerios®
1 1/2 cups nuts
Melt the butter and add the seasoning ingredients. Mix in the dry ingredients. Spread out on a cookie sheet and bake for 1 hour at 250 stirring every 15 min.
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Chick-N-Broccoli Pot Pies
Recipe By : Mom Phelan
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces refrigerator flaky biscuits
2/3 cup cheddar cheese -- shredded
1 each almonds -- slivered
1 each butter
1 cup chicken -- cooked and cubed
1 can cream of mushroom soup
10 ounces broccoli -- uncooked, chopped
Seperate the flaky biscuits into 10 each. Place each in an ungreased muffin cup. Press sough to cover sides and bottom. Form rim.
Spoon about a Tablespoon of cheese, then a few nuts (may use almonds or pecans) into each cup. Dot with butter.
Combine the chicken, soup, and broccoli. Spoon about 1/3 cup over cheese in each cup. Spinkle with almonds.
Bake at 375F for 20-25 minutes until biscuts are brown. Serve with cheddar cheese sauce drizzled over the top.
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Chicken Ambassador
Recipe By : Junior League of Nashville, TN
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each chicken breast -- large
1 tablespoon salt
1 teaspoon poultry seasoning
1 dash paprika
1/2 cup butter -- melted
1 can consomme, condensed
1/2 cup sherry
1/2 pound fresh mushrooms -- sliced
20 ounces artichoke hearts
Season chicken breasts with salt and poultry seasoning, and sprinkle with paprika to give them a good color. Spread out in roasting pan, skin side up. Bast with combined melted butter and consomme. Bake in 325F oven for at least 1 hour, basting every 20 minutes.
Add sherry to pan drippings and keep on baking and basting for 1/2 hour longer
Saute the sliced fresh mushrooms in butter. When ready to serve, remove chicken breasts to heated platter and combine drippings in pan with mushrooms and atrichoke hearts. Heat thoroughly and pour sauce over the chicken. Serve at once.
Nashville Seasons, The Junior League of Nashville, Tennessee. from The Southern Junior League Cookbook, p189.
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Chicken and fettuccine with Dijon Sauce
Recipe By : Cooking With American Wine (Betty Crocker) p. 24
Serving Size : 4 Preparation Time :0:30
Categories : Main Dish Meats
Poultry Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces fettucine -- uncooked spinach
1/2 cup onion -- chopped
2 each garlic clove -- crushed
2 tablespoons butter
1 cup milk
1/2 cup Chardonnay -- or dry white wine
2 tablespoons parsley -- snipped
2 tablespoons dijon mustard
3 ounces cream cheese -- w/chives cubed
1 1/2 cups chicken -- cooked cutup
Cook fettuccine as directed on package; drain. Cook and stir onion and garlic in butter over meduim heat in a 3 quart saucepan until onoin is tender. Add remaining ingredients except chicken; stir until cream cheese is melted. Add chicken and hot fetuccine to cheese mixture; toss until evenly coated. Heat just until hot. Garnish with chives and freshly ground pepper if desired.
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Chicken and Ham Bake
Recipe By : Winners p. 180
Serving Size : 6 Preparation Time :0:30
Categories : Breakfast/Brunch Main Dish Pork Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- chopped
1/2 pound mushroom -- fresh sliced
6 tablespoons butter or margarine -- divided
3 tablespoons flour, all-purpose
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup light cream -- (coffee creamer)
2 tablespoons dry sherry -- optional
2 cups chicken -- cubed and cooked
1 cup ham -- cubed and cooked
5 oz water chestnuts -- drained and sliced
1/2 cup Swiss cheese -- grated
1 1/2 cups soft fresh bread crumbs
Preheat oven to 375F
Grease a 1 1/2 quart baking dish.
Saute onion and mushrooms in 3 tablespoons butter in large skillet over medium heat. Stir in flour, salt and pepper. Add cream and sherry. Cook and stir until thickened. Add chicken, ham and water chestnuts. Mix well and pour into prepared baking dish. Top with cheese. Melt remaining 3 tablespoons butter in small skillet. Toss bread crumbs in butter. Sprinkle on top of casserole. Bake at 375F for 25 minutes.
My notes: I leave out the sherry. Also more ham or even sausage would work as well. Please don't blanch or boil the chicken. Either grill it or saute in a pan for better flavor. I used Half & Half for the creamer. Will double nicely to fit in a 9x13 pan.
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Chicken Artichoke Elegane
Recipe By : Winners p. 164
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen spinach
2 cups cooked long-grain rice
1 each egg -- slightly beaten
4 tablespoons butter
14 1/2 ounces artichoke hearts
1 1/2 cups chicken -- cooked, diced
1 1/2 cups monterey jack cheese -- grated
1/2 pound fresh mushrooms -- sliced
1/2 each onion -- chopped (optional)
2 tablespoons flour
1 each garlic clove -- crushed
1 teaspoon mustard -- prepared
1 to taste salt
1 to taste pepper
1 cup milk
Grease a 9-inch pie plate.
Squeeze spinach to remove all excess moisture. Combine spinach, rice and egg in medium-size bowl. Add 2 tablespoons butter and mix well. Press into prepared pie plate, covering bottom and sides. Cover and chill for 30-60 minutes.
Drain artichokes and blot dry. Cut each into 2 or 3 pieces. Arrange over rice and spinach crust. Arrange chicken and cheese over Artichokes.
Preheat oven to 350F.
Melt remaining 2 tablespoons butter in medium-size skillet over low heat. Add mushrooms and onions; saute over medium heat until tender. Stir in flour, garlic, mustard and salt and pepper to taste. Add milk gradually. Cook until mixture thickens. Pour over pie. (At this point the dish may be refrigerated.) Bake, uncovered, at 350F for 45 minutes.
Note: Bake for 1 hour if pie is chilled. Recipe may be doubled and placed in 9x13-inch casserole.
Serving suggestion: A tomato aspic goes will with this dish.
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Chicken Breasts alla Margherita
Recipe By : Private Collection - Junior League of Palo Alto
Serving Size : 6 Preparation Time :0:35
Categories : Italian Main Dish
Meats Poultry
Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each chicken breasts -- large (whole)
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper -- fresh ground
4 tablespoons butter
2 ounces prosciutto -- slices, thin
4 ounces fontina cheese -- thinly sliced
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon brandy -- optional
The creator of "Chicken Breasts alla Margherita" is a member of one of northern California's oldest Italian families. Her celebrated flair and elegance in entertaining are reflected not only in this spendid dish, but her "Minestrina di Cubetti", "Risotto alla Milanese", and "Zabaglione". Each one is special.
Preheat oven to 350F
Remove skin and slice 2-3 fillets from each side of a breast. Combine the flour, salt, and pepper, and lightly dredge the fillets. Heat the butter in a heavy skillet. Cook the fillets slowly over medium-low heat for 2-3 minutes. Do not overcook. Remove them to a shallow, 2 quart, glass baking dish. On each piece of chicken, arrange a thin slice of Prosciutto and top with a thin slice of fontina cheese.
Into the brown juices of the pan, stir the wine, chicken broth, and brandy. Simmer until the liquid is reduced and slightly thickened, about 5 minutes. Pour into the baking dish with the breasts. At this point, it may be refrigerated until 15-20 minutes before serving.
Bake, uncoverd, for 15 minutes or until hot and bubbly. Delicious served with "Risotto alla Milanese" and a fresh, green vegetable such as buttered spinach accented with a grating of nutmeg.
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Chicken Breasts with Mushrooms and Sun-Dried Tomatoes Levi
Recipe By : Gourmet / March 1988, p. 21
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces sun-dried tomatoes -- *
3/4 cup dry white wine
1/4 cup olive oil
3/4 pound fresh mushrooms -- (Cermini)
1 teaspoon garlic -- minced
4 each chicken breast -- whole **
1 teaspoon flour -- w/salt & Pepper ***
1 teaspoon lemon rind -- freshly grated
1/4 teaspoon fines herbs -- crumbled
1/2 cup heavy cream
* sun dried tomatoes: not packed in oil, chopped coarse (about 1 cup)
** chicken: whole boneless skinless (about 3 pounds), each sliced diagonally
into 8 strips.
*** flour seasoned with salt and pepper for dredging the cut chicken.
In a bowl let the sun-dried tomatoes soak in the wine for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking, in it cook the mushrooms and the garlic, stirring, for 1 minute, and transfer the mixture with a slotted spoon to a plate. Dredge the chicken in the flour, shaking off the excess. Add the remaining 2 tablespoons oil to the skillet, heat it over moderately high heat until it is hot but not smoking, and in it cook the chicken in batches until it is browned lightly, transferring it to a plate as it is browned. To the skillet add the sundried tomatoes with the wine and cook the mixture, scraping up the brown bits, for 1 minute. Add the mushroom mixture, the lemon rind, and the fines herbes and simmer the mixture for 10 minutes. Stir in the cream and simmer the mixture for 1 minute, or until the sauce is thickened. Add the chicken to the sauce and heat it over low heat, stirring for 2 minutes.
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Chicken Carter
Recipe By : Chef Paul Prudhommes's Fork in the Road p.158
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING MIX
1 teaspoon salt
2 teaspoons paprika
1/2 teaspoon onion powder
1/2 teaspoon sage -- ground
1/2 teaspoon cumin -- ground
1/2 teaspoon marjoram -- dried leaves
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon allspice -- ground
THE REST OF THE STUFF
3 pounds chicken -- *
2 cups chicken stock -- defatted
1 cup onions -- chopped
1/2 cup celery -- chopped
1/2 teaspoon fresh garlic -- minced
2 tablespoons flour, all-purpose -- browned
2 cups fresh tomatoes -- chopped
1 1/2 cups fresh mushrooms -- sliced
3 cups long-grain rice -- cooked
* Chicken, all skin and Visible fat removed (don't Worry about the wings) cut Into 8 pieces.
Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the chicken evenly with 4 teaspoons of the seasoning mix and rub it in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the chicken in the pot and cook, turning once, just until it starts to turn a golden brown, about 5 minutes. Remove the chicken and set it aside.
Add 1/2 cup of the stock to the pot and scrape the bottom and sides of the pot to clear it of all brown bits. Add 1/2 cup of the onions, the celery, garlic, and the remaining seasoning mix. Cook about 8 minutes, stirring occasionally, until the liquid evaporates and the vegetables begin to stick to the pot. Add 1/c cup stock and return to a full boil, about 2 minutes. Add the browed flour, and stir until it is completely absorbed, no more of the brown flour is visible, and a paste forms. Cook 2 minutes, scraping once, then stir in 1/2 cup stock and clear the bottom of the pot. At this point, the vegetables, should be a rich red-brown. Stir in the tomatoes, the remaining onions, the mushrooms, and the remaining stock. Return the chicken to the pot, cover, bring to a boil, and cook about 4 minutes. Reduce the heat to low and simmer until the chicken and vegetables are tender, about 15 minutes. Serve over the rice.
Per serving: Calories 384 Protein 28g Fat 5g Carbohydrates 54g 11% calories from fat.
Chef Paul Prudhommes's Fork in the Road p.158
3/28/94
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Chicken Crescents
Recipe By : Winners p.177
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces cream cheese -- softened
2 tablespoons butter -- softened
2 cups chicken -- cooked & cubed
1/4 teaspoon salt
1 dash pepper -- fresh ground
2 tablespoons milk
1 tablespoon onion -- chopped
2 tablespoons pimiento -- chopped
1 package crescent rolls -- 8
2 tablespoons butter -- melted
1/2 cup croutons -- cheese, crushed
Beat together cream cheese and softened butter in large bowl. Add chicken, salt, pepper, milk, onion and pimento. Mix well.
Unroll crescent rolls and divide dough into 4 squares. Pinch perforations together. Place 1/4 chicken mixture in center of each square. Fold 4 corners together. Pinch dough so that it encloses chicken mixture. Brush pastry with melted butter. Sprinkle with crouton crumbs. Place on ungreased cookie sheet. Bake at 350° for 20 minutes.
WINNERS p.177 also BEST RECIPIES (from the backs of Boxes, Bottles, Cans and Jars) p.116 as Savory Crescent Chicken Squares - a $25,000 Grand Prize Winner at the 25th Pillsbury Bake-Off Contest in 1974.
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Chicken Enchiladas
Recipe By : Winners, Junior League of Indianapolis, 1985 p.161
Serving Size : 8 Preparation Time :1:30
Categories : Main Dish Mexican
Poultry Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ENCHILADA SAUCE
2 1/2 cups tomato sauce
2 tablespoons oil
1 tablespoon cumin -- ground
1/4 teaspoon pepper
SMOTHERING SAUCE
1 1/2 cups enchilada sauce
1 1/4 cups stewed tomatoes
1/4 cup green chiles -- chopped, drained
CHICKEN FILLING
3 cups cooked chicken -- shredded
1 each medium onions -- chopped
1 1/2 cups stewed tomatoes -- drained
3/4 cup green chiles -- chopped, drained
3/4 cup black olives -- sliced, optional
1 teaspoon chili powder
1 teaspoon cumin -- ground
1/2 teaspoon pepper
10 each flour tortilla -- 8"
1 pound cheddar cheese -- grated
1 pound monterey jack cheese -- grated
CONDIMENT SUGGESTIONS
1 each parsley -- chopped, fresh
1 each sour cream
1 each guacamole
Combine tomato sauce, oil, cumin, chili powder and pepper in medium-size saucepan. Simmer for 30 minutes.
Combine 1 1/2c Enchilada Sauce, tomatoes and chilies to make Smothering Sauce.
Combine chicken, onion, tomatoes, chilies, olives (I leave them out), chili powder, cumin and pepper in large suacepan or Dutch oven. Simmer for 15 minutes.
Assemble by brushing inside of tortillas with 2 tablespoons Enchilada sauce.
Top each tortilla with 3-4 tablespoons of chicken mixture.
Mix grated cheeses. Place 2-3 tablespoons cheese on each tortilla and roll.
Place rolls, seam down, in 9x13-inch baking dish. Add remaining Enchilada sauce to Smothering sauce and pour over enchiladas. Top with remaining cheese. Bake at 350 for 20-25 minutes. Garnish with parsley. Serve with sour cream and guacamole as toppings.
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Chicken in Lemon and Cream
Recipe By : Beyond Parsley, Junior League of Kansas City, Missouri, pa
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each chicken breast -- whole
1 to taste salt and pepper
3/4 cup butter -- divided
2 tablespoons vermouth -- sherry or white wine
2 teaspoons lemon zest -- grated
2 tablespoons lemon juice
1 cup heavy cream
1 to taste parmesan cheese -- grated
Split, skin, bone and pound chicken breasts. Salt and Pepper breasts. Saute 5-8 minutes in 1/2 cup butter, turning once. Transfer chicken to oven-proof platter. Combine vermouth, lemon zest and juice in a saucepan and cook 1 minute, stirring constantly. Season with salt and pepper. Add cream slowly and stir. Pour sauce over chicken. Put a pat of butter on each piece of chicken and sprinkle with Parmesan cheese. Brown under broiler and serve.
Garnish with fresh lemon balm.
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Chicken Marsala
Recipe By : The Frugal Gourmet Cooks with Wine p.170
Serving Size : 6 Preparation Time :0:00
Categories : Italian Main Dish
Poultry Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each chicken breast halves
1/2 cup flour -- for dredging
1 x salt and pepper -- to taste
1 x olive oil -- for frying
1 each yellow onion -- peeled and sliced
2 each garlic clove -- crushed
1/4 cup chablis -- dry, white wine
1/2 cup Marsala wine -- sweet
The spiciness and sweetness of Marsala adds wonderful depth to this quick
chicken dish. Normally, of course, the dish is made with veal, but I cannot
and will not eat veal. The poor animal is treated in such a way that I cannot
bring myslef to eat the meat. So, on to the chicken and marsala instead.
Debone the chicken breasts and remove the skin. Save the skin and bone for a
later soup stock. Pound the breasts thin between two pieces of plastic (page
175). Dredge the pieces in flour seasoned with a bit of salt and pepper. Set
aside.
In a large frying pan, saute the onion and garlic in a a bit of olive oil. Saute
only until the onions are clear, not browned. Remove from the pan and deglaze
the pan with the white wine. Pour the white wine over the onion and garlic.
Rinse the pan and heat it again. Add a bit of olive oil for frying and saute
the chicken pieces, a few at a time, quickly on both sides. They should just
begin to brown. Remove them to a warm plate and finish the remaining chicken
pieces. Add the onion and garlic to the pan and deglaze with the marsala. Allow
the wine to reduce a bit and then pour the sauce over the chicken pieces.
Serve with Rice and Peas (page 157), a green salad with Garlic Dressing (page
129), and French bread.
Wine suggestion: Zinfandel or Cotes du Rhone.
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Suggested Wine: Zinfandel or Cotes du Rhone
Chicken Ole
Recipe By : The Heart of Cooking II via Best of the Best from Indiana
Serving Size : 6 Preparation Time :0:15
Categories : Favorites Main Dish
Meats Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup taco sauce -- medium hot chunky
1/4 cup Dijon mustard
3 tablespoons lime juice -- fresh
3 whole chicken breasts
1 tablespoon margarine -- diet
6 tablespoons sour cream -- nonfat
Combine taco sauce, Dijon-mustard, and lime juice in a large bowl. Add chicken, turning to coat. Cover and marinate in refrigerator at least 30 minutes.
Melt margarine in a large skillet over medium heat until foamy. Remove chicken from marinade; reserve marinade. Add chicken to skillet and cook about 10 minutes or until brown on both sides. Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken. Remove chicken to serving platter. Boil marinade over high heat 1 minute; pour over chicken. Serve with sour cream. Makes 6 servings.
My notes: Grill the chicken instead of pan frying. Use the marinade as a basting sauce.
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Chicken Pasta Salad
Recipe By : Chef G's - Carmel, IN firestation #41
Serving Size : 12 Preparation Time :0:30
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
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6 pounds pasta -- assorted
4 pounds chicken breast halves without skin
2 cans garbanzo beans -- 29 oz cans
2 cans red kidney beans -- 15 oz can
2 cans green chili peppers -- diced 4.5oz can
2 bottles Italian salad dressing -- zesty 24oz bottle
2 cans olives
1 bag broccoli & carrots -- frozen
1 x parmesan cheese -- to taste
1 x garlic -- to taste
Boil all of the ingredients seperatly until done. Drain all ingredients. Chop the chiken into small pieces. Mix into large bowl, stir in dressing and garlic powder until desired taste
July 21, 2001
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Chicken Piccata
Recipe By : The Frugal Gourmet p.133
Serving Size : 8 Preparation Time :0:45
Categories : Favorites Poultry
Amount Measure Ingredient -- Preparation Method
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1 each yellow onion -- small, chopped
2 each garlic clove -- crushed
4 each green onion -- chopped
8 each chicken breasts
2 tablespoons olive oil
1/2 cup flour
1 x salt and pepper -- to taste
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons fresh lemon juice
1 tablespoon capers -- chopped
2 tablespoons chicken stock -- optional
8 each lemon slices -- thin
2 tablespoons parsley -- chopped
The term piccata simply means "sharp," and it refers to the flavors of lemon juice and capers found in this dish. Traditionally this recipe is made with veal, not chicken, but veal is so expensive that I have learned to enjoy chicken breast as a replacement.
Saute the yellow onion, garlic, and gree onions in the olive oil just until tender. Remove from the pan, and set aside.
Remove the skins and bones from the chicken breasts and pound them flat with a fancy meat pounder or with two pieces of wax paper and a two-by-four. Mix the flour, salt, and pepper together, and place in flat bowl. Dip the chicken slices into the flour mixture. Lightly brown chicken slices in butter, 2 to 3 minutes per side. Add the sauteed onions and garlic. Over high heat add the sherry, lemon juice, and capers. This should thicken to make a nice gravy for the chicken; if the gravy becomes too thick, add a bit of chicken stock.
Garnish with thin slices of lemon and the chopped parsley.
Begin the meal with the Pasta Primavera (page 124), and then move on to the chicken, along with a salad and perhaps Zucchini with Fresh Rosemary (page 194). A dry white wine will help the celebration.
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Chicken Saltimbocca
Recipe By : Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Italian Poultry
Favorites
Amount Measure Ingredient -- Preparation Method
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3 each chicken breasts -- whole 2.25#
6 each ham slices -- boiled
6 each swiss cheese -- slices, thin
1 each tomato -- med, peeled, chopped
1 teaspoon sage -- dried, crushed
1/3 cup bread crumbs -- fine, dry
2 tablespoons parmesan cheese -- grated
2 tablespoons parsley -- snipped
1/4 cup butter -- melted
Skin, halve lengthwise and bone chicken breasts. Place 1 piece of chicken boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8" thick. Remove plastic wrap. Repeat with remaining chicken. Place a ham slice and a cheese slice on each cutlet, trimming to fit within 1/4 inch of edges. Top with some chopped tomato; sprinkle lightly with sage. Fold in sides; roll up jelly roll style, pressing to seal. Combine bread crumbs, Parmesan cheese, and parsley. Dip chicken in butter, then roll in crumbs. Bake in a shallow baking pan in a 350 oven for 40 to 45 minutes. Remove to a serving platter. Stir mixture remaining in pan till smooth; spoon over chicken.
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Chicken Tomato-Basil sauce with Capers
Recipe By : Cooks Illustrated Sep/Oct 93 p.11
Serving Size : 6 Preparation Time :0:30
Categories : Favorites Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
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4 each chicken breast halves without skin
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 each shallots -- minced
4 each garlic clove -- minced
2 each tomato -- fresh chopped
1/4 cup white wine -- dry
2 tablespoons capers -- drained
2 tablespoons basil, fresh -- shredded
Saute the chicken breasts (floured) in the butter and olive oil. Set aside.
In the remaining fat, set the skillet over medium heat, add shallots and saute until softened, about 1 minute. Stir in garlic, then tomatoes. Increase heat to high and cook, stiring frequently, until tomatoes have given up most of their juice, forming a lumpy puree, about 2 minutes. Add wine, capers, and any accumulated chicken juices; boil sauce until thick enough to mound slightly in a spoon, about 2 minutes. Stir in herbs and season with salt and pepper. Spoon sauce over chicken and serve immediately.
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NOTES : February 24, 2001
Chicken Tortilla Casserole Moritz
Recipe By : Beth Moritz
Serving Size : 8 Preparation Time :0:30
Categories : Main Dish Meats
Mexican Poultry
Amount Measure Ingredient -- Preparation Method
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8 each chicken breast halves -- to 10
1 medium onion -- chopped
1 each chili peppers, canned -- green, small
4 cans cream of chicken soup, condensed
12 each tortillas -- flour
1 pound Monterey jack cheese -- sliced or shredded
1/3 cup milk
1 tablespoon oil
Bake or cook the chicken breasts, or use turkey, or any left over chicken or turkey. Should total about 4 cups.
Saute onion in a little oil; add the soup mixed with 1/3 cup milk; stir. Cut the breasts into three or four pieces, if you are using full breasts. Place enough sauce in the bottom of the pan to cover it thinly. Place chicken on the bottom; layer tortillas, sauce, and cheese. Repeat layers. If you are using cup-up chicken or turkey, mix the chicken and the chili peppers with the sauce. End layers with the cheese on top.
Place in a 13 x 9 in. pan. Bake 325F for about 1 hour. Serves 8.
Notes: Ms. Moritz uses a 12 x 8 in pan. Also, watch the baking time, so it doesn't become dry.
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Chile Rellenos Phelan
Recipe By : Rich Phelan
Serving Size : 6 Preparation Time :1:00
Categories : Cheese/Eggs Main Dish
Mexican Favorites
Amount Measure Ingredient -- Preparation Method
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12 each anaheim chili pepper -- fresh green
1 3/4 cups monterey jack cheese -- see directions
1 x canola oil -- for frying
2 cups enchilada sauce
BATTER MIX
6 each egg -- separated
2/3 cup beer
1 3/4 cups flour
2 teaspoons chili powder -- Chimayo red
Roast the chiles over a flame, until charred and place in a plastic bag to sweat for 15 to 20 minutes. Carefully peel the chiles. With the tip of a small knife, make a slit in the chiles, the length of each pod, and remove the seeds. Rinse under cool running water and drain on paper towels.
Mix all the ingredients for the batter except the egg whites. Allow to rest for 20 minutes.
Mix the cheeses (blend of Mexican Quesadilla, Queso Fresco and Montery Jack) in a small bowl. Stuff the cheese mixture into each of the chiles and press the poening closed. Place the chiles on a tray covered with a layer of paper towels and refrigerate for 1 hour to allow the stuffing to cool (optional).
In a deep pan, heat about 1/2 to 1 inch of oil to 375F.
Beat the egg whites until they hold soft peaks. Mix the rest of the batter one more time. Fold in the egg whites.
In a seperate dish, place some flour to drege the stuffed chiles in. Drege the chile in the flour, then dip into the batter, coating thoroughly and place in the hot oil. I work with two at a time. Fry to a golden brown on one side, spooning a little oil over the top. Turn over and brown the other side. Remove from the oil and drain on the paper towels. Serve immediately!
Serve with a little enchilada or red chile sauce.
From: The Feast of Sante Fe p.249, Chile Pepper Magazine, January /Februray 1996 p.10, Sante Fe School of Cooking - Traditional New Mexican II
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Chili - quick and easy
Recipe By : Phelan
Serving Size : 6 Preparation Time :2:00
Categories : Beef Favorites
Main Dish Soups
Amount Measure Ingredient -- Preparation Method
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2 lb ground beef
1 medium onion -- chopped
2 tablespoons garlic -- minced
2 16 oz cans kidney beans
2 14.5 oz can tomatoes, diced
1 6oz can tomato paste
3 tablespoons chili powder
1/2 lb bacon -- diced
12 oz beer
salt and pepper -- to taste
2 tablespoons oil -- veg or olive
2 tablespoons honey
Over high heat, brown the bacon until clear but not crispy. Remove bacon and leave the fat. In the bacon fat, cook the onions. Add the oil if necessary. When onion is clear, add the garlic and cook for a couple of minutes more. Do not brown the garlic. Remove the onions and garlic from the pot. Brown the meat. When done, add in the cooked bacon, onions and garlic. Add the remainer of the ingredients except the beer and honey. Add the beer if necessary to obtain the proper consistancy. Let simer for several hours before serving. Add the honey 30 minutes before serving.
Note: If using seasoned kidney beans or tomatoes, cut the amount of chili power to 1 tablespoon.
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Chocolat Eclaire Cake
Recipe By : Janet Byers
Serving Size : 12 Preparation Time :12:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1 pound graham crackers
2 packages vanilla pudding mix
3 1/2 cups milk
9 ounces Cool Whip®
1 can Chocolate Icing
Mix pudding with milk for 2 minutes on medium speed; fold in Cool Whip. In a 9x13 pan, layer whole graham crackers. Pour half of the pudding mixture on top. Place another layer of whole graham crackers over this. Pour rest of pudding mixture on top. Place another layer of graham crackers and frost with chocolate icing. Refrigerate 12 to 48 hours.
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Chocolate Bourbon Balls
Recipe By : Mom Phelan
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts
Favorites
Amount Measure Ingredient -- Preparation Method
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1 cup semisweet chocolate -- pieces
3 tablespoons corn syrup, light
1/2 cup bourbon
2 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1 cup nuts -- chopped
Melt chocolate, add corn syrup & bourbon. Combine crumbs, sugar & nuts. Add to chocolate mixture, let stand 30 min (do NOT refrigerate) Shape into small balls. Roll in powdered sugar. makes 48.
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Chocolate Covered Cherry Cookies
Recipe By : Mom Phelan
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Desserts
Favorites
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup margarine -- softened
1 cup sugar
1 each egg
1 1/2 teaspoons vanilla
1 jar maraschino cherries -- reserve the juice
6 ounces chocolate chips -- semi-sweet
1/2 cup sweetened condensed milk
Mix flour, cocoa, salt, baking powder & baking soda. Beat together sugar & margarine until fluffy. Add egg and vanilla to sugar mixture. Beat well. Gradually add dry ingredients, mix well. Heat chocolate chips and milk until chocolate is melted. Shape dough into 1" balls. Place on lightly greased cookie sheet. Press down center of dough with thumb. Put cherry in center of each cookie. Add 4t cherry juice to chocolate mixture. Spoon about 1t frosting over each cookie spreading to cover cherry. Bake @ 350 10 min.
Keep the balls small and round to keep the cookies thick. Do not use an insulated cookie sheet as the bottoms of the cookies will not cook enough.
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Chocolate Crinkles
Recipe By : Mom Phelan
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Desserts
Favorites
Amount Measure Ingredient -- Preparation Method
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1/2 cup oil
4 ounces unsweetened chocolate -- melted
2 cups sugar
4 each eggs
2 teaspoons vanilla
2 cups flour -- sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioner's sugar
Mix oil, chocolate & granulated sugar. Blend 1 egg at a time until well mixed. Add vanilla. Stir in flour, baking powder & salt. Chill overnight Roll teaspoonfulls of dough in confectioners sugar. Shape into balls. Place on greased baking sheet, 2" apart. Bake @ 350, 10-12 min. Don't overcook.
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Chocolate Peppermint Kisses
Recipe By : Mom Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Favorites
Amount Measure Ingredient -- Preparation Method
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2 each egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
6 ounces semisweet chocolate chips -- (1 cup)
1/4 teaspoon peppermint extract
Beat the egg whites (room temperature) until foamy. Add the cream of tartar and beat to peaks, don't let dry out. Add the sugar SLOWLY, possibly 1 tablespoon at a time, beating inbetween until dissolved. Take a small amount between your fingers and rub together. If you feel any grains, keep beating. It could take as long as 20 to 30 minutes. Fold in the chocolate chips and peppermint extract.
Line cookie sheets with grocery bags (or heavy paper). Bake 1 teaspoon dollops at 300F for 20 to 25 minutes. Turn off the oven, crack the door open and allow the cookies to cool. This is a drying, not baking process.
These cookies will absorb moisture very readily.
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Cinnamon Sitcky Buns
Recipe By : Southern Junior League Cookbook p486
Serving Size : 36 Preparation Time :2:00
Categories : Breads Breakfast/Brunch
Favorites
Amount Measure Ingredient -- Preparation Method
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1 package dry yeast
1/4 cup water -- warmed
1 cup milk -- scalded
4 tablespoons shortening
4 tablespoons sugar
1 teaspoon salt
1 each egg -- beaten well
3 1/2 cups flour -- to 4cups sifted
6 tablespoons butter -- melted
1 cup light corn syrup
1 1/2 pounds light brown sugar
1 as needed butter -- melted
2 teaspoons cinnamon
1/2 cup nuts -- to 1 cup chopped
Soften yeast in warm water. Pour scalded milk over shortening, sugar, and salt in a large bowl. Cool to lukewarm. Add softened yeast and beaten egg. Gradually stir in flour to form a soft dough. Beat virorously, cover, and let rise until double (about 2 hours).
Prepare three flat, round 8-inch pans. In each put 2 tablespoons melted butter, 1/3 cup corn syrup, and 1/3 box brown sugar. Mix and melt over low heat.
Turn out risen dough onto lightly floured board and divide dough in half. Roll half into an oblong about 1/4-inch thick. Brush with melted butter and sprinkle with 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4-1/2 cup chopped nuts. Roll up like jelly roll, seal edges, and cut into slices about 3/4-inch chick. Repeat on second half of dough. You should have about 18 rolls from each half.
Place rolls over mixture in pans. Cover and let rise until double (about 1 1/2 hours). Bake at 375F for 25-30 minutes or until done.
Remove immediately from pan by inverting onto aluminum foil or serving plate. Let pan remain over rolls for a few minutes so all of syrup will runn down onto rolls. Freezes well.
Yeild: 3 dozen buns
Nashville Seasons Encore
The Junior League of Nashville, Tennessee
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Cocoa Krispies S'Mores Treats
Recipe By : Cocoa Krispies cereal box
Serving Size : 24 Preparation Time :0:30
Categories : Desserts Favorites
Amount Measure Ingredient -- Preparation Method
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1/4 cup margarine
10 ounces marshmallows -- miniature
6 cups Kellogs Cocoa Krispies cereal
3/4 cup graham crackers -- 1/2" pieces
1 cup marshmallows -- miniature
1/4 cup semisweet chocolate chips -- miniature
Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe mixing bowl. Stir to combine. Mircrowave at HIGH 1 minute longer. Stir until smooth.
Add Cocoa Krispies cereal and grahm cracker pieces. Stir until well coated. Put mixture into 13 x 9 x 2 inch pan coated with cooking spray.
Gently mix the 1 cup marshmallows into the cereal mixture already in the pan. Using buttered spatula or waxed paper, press mixture evenly into the pan. If desired, sprinkle top with chocolate mosels. Cut into 2 inch squares when cool.
Note: Use fresh marshmallows for best results. Do not use diet/reduced calorie margarine. This recipe was tested in a 700-watt microwave oven. Cooking times may vary.
RANGE-TOP DIRECTIONS:Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal and graham cracker pieces. Stir until well coated. Put mixture into pan and follow step 3.
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Coconut Joys
Recipe By : Mom Phelan
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- melted
3 cups coconut flakes -- (8 oz. package)
2 cups powdered sugar
2 ounces baking chocolate
Mix butter, coconut and sugar. Roll into balls. Indent center with thumb Fill with melted chocolate. Place on an ungreased cookie sheet and chill thoroughly.
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Cold Pizza
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method
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1 can crescent rolls
8 ounces cream cheese
1 package ranch salad dressing mix
1 each Mushrooms
1 each onion
1 each broccoli
1 each parmesan cheese
Pinch roll dough togheter. Flatten onto a pizza or cookie sheet. Bake according to pkg until golden brown. Mix cheese & dressing. Spread on crust. Top with assorded vegies.
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Corn Casserole
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 each corn, canned
1 can creamed corn
2 each eggs -- beaten
1 cup margarine -- melted
1 cup sour cream
1 box cornbread mix -- Jiffy
Mix together and pour into a greased 9" x 13" pan. Bake at 375 for 40 min.
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Corn, Roasted Red Pepper, and Onions
Recipe By : Cooking Light Magazine, November/December 1991 p79-80.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 each red bell pepper -- large, 1/2#
2 tablespoons olive oil
1 1/2 cups onion -- chopped
20 ounces frozen corn
1/4 teaspoon salt
1/8 teaspoon pepper -- 1/8
1/8 teaspoon crushed red pepper
Thaw and drain the corn. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper, skin side up, on a baking sheet; flatten with palm of hand. Broil 3 inches from heat 10 minutes or until blackened and charred. Place in ice water, and chill 5 minutes. Drain; discard skins. Dice pepper and set aside. Heat oil in a large skillet over medium heat until hot. Add onion, and saute 5 minutes or until tender. Add bell pepper, corn, and remaining ingredients; saute 4 minutes or until thoroughly heated. Yield: 8 servings (about 90 calories per 1/2-cup serving)
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Crab Cakes with Red Bell Pepper
Recipe By : Gourmet September 1990
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Seafood
Appetizers Favorites
Amount Measure Ingredient -- Preparation Method
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1/2 pound crab meat -- lump, picked over
1/4 teaspoon salt
1/2 each red bell pepper -- minced
4 tablespoons unsalted butter
1 1/2 teaspoons fresh lemon juice
2 tablespoons egg -- lightly beaten
1 1/2 teaspoons worcestershire sauce
1 each egg -- hard boiled 1/2 chop
1/3 cup fresh bread crumbs
1 tablespoon vegetable oil
1 each lemon wedges -- for garnish
1 as needed tarter sauce
In a bowl combine the crab meat, the salt, and the black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worchestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat saute the crab cakes turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg (half) and the tarter sauce.
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Crab Cakes with Roasted Red Pepper Sauce
Recipe By : Food Network
Serving Size : 4 Preparation Time :0:18
Categories : Dip Favorites
Fish Main Dish
Seafood
Amount Measure Ingredient -- Preparation Method
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1 cup cracker meal
1 each egg -- beaten
1/2 cup milk
12 ounces lump crabmeat -- picked over
1 teaspoon crab boil seasoning
1 tablespoon baking powder
1 handfull parsley -- chopped
1 each lemon -- zested
1 each celery ribs -- chopped fine
3 drops worcestershire sauce
3 drops hot pepper sauce
2 tablespoons mayonnaise
vegetable oil -- for frying
RED PEPPER SAUCE
8 ounces roasted red peppers -- drained
1 cup mayonnaise
1/2 cup chili sauce
Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking poweder, parsley, lemon zest, celery, Worchestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2 inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on a paper towl lined plate. Cook 4 cakes at a time, so that iol temp does not drop too low.
For red pepper sauce combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
Serve crab cakes with sauce and lemon wedges.
NOTES : July 8, 2002
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Crab Puffs Supreme
Recipe By : Winners - Junior League of Indianapolis
Serving Size : 48 Preparation Time :0:20
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/2 oz crab meat
1/2 cup cheddar sharp -- grated
3 each green onions, including tops -- chopped
1 teaspoon worcestershire sauce
1 teaspoon dry mustard
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup flour, all-purpose
4 each eggs
1/8 teaspoon cayenne pepper -- optional
Preheat oven to 400F
Combine crab meat, cheese, onions, Worcestershire and mustard in medium-sized bowl; mix well. Set aside.
Combine water, butter and salt in large saucepan; bring to a boil. Remove from heat and immediately add flour. Beat with electric mixer at low speed until mixture leaves the sides of the pan and forms a ball. Add eggs, 1 at a time, beating thoroughly after each addition. Stir in crab mixture. Drop by teaspoonfuls onto ungreased baking sheet. Bake at 400F for 15 minutes. Reduce heat to 350F and bake for 10 more minutes.
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Crab Stuffed Potatoes
Recipe By : Winners p.225
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each potato -- large baking
1/2 cup butter -- 1 stick
1/2 cup light cream -- coffee
1 teaspoon salt
1/2 teaspoon pepper
4 teaspoons onion -- grated
1 cup sharp cheddar cheese -- grated
1/2 teaspoon paprika
FILLING #1
6 1/2 ounces crab meat -- canned
FILLING #2
10 ounces frozen spinach
1/4 teaspoon dill weed
1 cup sour cream
Scrub potatoes and poke with a fork. Bake at 425 F for 1 hour. Remove potatoes. Reduce oven temperature to 400 F.
Cut potatoes in half lengthwise. Scoop out potato pulp taking care not to damage shells. Place pulp in large mixing bowl. Add butter, cream, salt, pepper, onion and cheese. Whip until smooth. Fold in your choice of filling. Fill potato shells with mixture. Sprinkle paprika on top. Bake at 400 F for 15 minutes. For the spinach filling, be sure to thaw and squeeze dry the spinach.
Serving Suggestion: Serve with steak for dinner party or use as a luncheon entree with salad.
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Crab-Filled Snow Peas
Recipe By : Winners p.19
Serving Size : 60 Preparation Time :1:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound snow peas -- approx 60 ea.
13 ounces crab meat -- drained
4 ounces cream cheese -- softened
1 each green onion -- finely chopped
1 teaspoon lemon juice -- fresh
1 teaspoon curry powder
Remove the stems from the pods and very carefully slit the seed-side of the pods with a small sharp knife, making a pocket.
Beat filling ingredients together in a large bowl until well combined. (This may be done in a food processor.)
Stuff each pod by spreading filling into the pocked with a knife. Stuffed pods may be covered and refrigerated for several hours.
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Cranberry Relish Phelan
Recipe By : Mom Phelan
Serving Size : 1 Preparation Time :0:20
Categories : Favorites Fruits
Relishes
Amount Measure Ingredient -- Preparation Method
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4 cups cranberries
1 each orange
1 each apple
1 1/2 cups sugar
Cut up the orange and apple removing any seeds. Grind entire orange and apple (including orange rind) and cranberries. Mix in sugar. Let sit at least 24 hours before serving.
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Creamy Beef and Mushrooms
Recipe By : Chef Paul Prudhomme's Fork in the Road p.200
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Beef
Meats Favorites
Amount Measure Ingredient -- Preparation Method
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SOUR CREAM MIXTURE
12 ounces cottage cheese -- Low-fat
2 ounces cream cheese -- non-fat
3 tablespoons vinegar
SEASONING MIX
2 teaspoons salt
2 teaspoons paprika -- sweet
2 teaspoons pink peppercorns -- (see note)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon white peppercorns -- (see note)
1 teaspoon green peppercorns -- (see note)
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
MAIN INGREDIENTS
1 pound top round steak -- scalloped remove fat
2 cups chopped onions
4 cups beef stock -- defatted
6 tablespoons flour -- sifted
8 cups fresh mushrooms -- sliced
6 cups noodles -- cooked, wide
Day 1: Combine the sour cream mixture ingredients in a blender or food processor and puree untill smooth and creamy. If the mixture is very thick, push it down toward the blades a few times. Cover and refrigerate overnight.
Day 2: Combine the seasoning mix ingredients in a bowl.
Sprinkle all surfaces of the meat evenly with 2 tablespoons of the seadoning mix, rub it in well, and set aside.
Preheat a heavy 5-quart pot, preferrably nonstick, over high heat to 350°, about 4 minutes.
Add the onions and cook just until they start to brown, about 2 to 3 minutes. Move the onions to one side of the pot and add the seasoned meat to the other side, along with the remaining seasoning mix. Cook, stirring the meat once or twice, for 5 minutes. Add 1/2 cup of the stock, mix the meat and onions together, and scrape the bottom of the pot to clear it of all brown bits. Cook until most of the liquid evaporates and the mixture starts to stick, about 5 minutes. Add 1/2 cup stock and clear the bottom of the pot again. Stir in the sifted flour and mix until it is completely absorbed, so that none of the flour is visible, a paste forms, and the beef is moist and sticky. Add the mushrooms, stir, and cook, scraping the bottom of the pot occasionally to prevent sticking, for 5 minutes. Add the remaining stock, stir to clear the bottom and sides of the pot, and cook 10 minutes. Add the sour cream mixture and, with a wire whisk, whip until the mixture is completely blended into the sauce. Serve over the wide noodles.
Note: If you cannot find seperate containers of colored peppercornes where you shop, some stores sell jars with a mixture of pink, white, green, and black peppercornes.
Chef Paul Prudhomme's Fork in the Road p.200
My Notes:
I used fat free sour cream, 16 oz. I would suggest leaving out the peppercorns
unless you REALLY like pepper. A nonstick pot is a must.
Cut back the seasoning mix by 1 Tablespoon for the final step.
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Recipe By : Natalie Hamer
Serving Size : 3 Preparation Time :0:05
Categories : Breakfast/Brunch Cakes
Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each egg
1/3 cup milk
8 tablespoons flour
1 pinch salt
1 each lemon
1 tablespoon sugar
Combine egg, milk, flour and salt. On a pancake griddle, pour 1/3 of the mixture and cook on each side until golden brown.
Sprinkle with lemon juice and sugar.
May 3, 2002
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Dick Cavett's Bread Pot Fondue
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Favorites
Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds Bread Loaf -- round 8-10"
8 ounces cheddar cheese -- sharp
6 ounces cream cheese
1 1/2 cups sour cream
1 teaspoon worcestershire sauce
1 cup ham -- cooked and diced 5oz
2 teaspoons oil
1/2 cup green onion -- chopped
1 teaspoon butter -- melted
3 ounces green chiles
1 as needed assorted raw veggies -- to dip
Preheat oven to 350. Slice off top of bread, reserve top. Hollow out inside with small paring knife, leaving 1/2" shell. Cut removed bread into 1" cubes, about 4c. Reserve for toasting. Combine cheddar & cream cheese and sour cream in bowl. Stir in ham, green onion, chilies and Worchester. Spoon cheese filling into bread shell; replace top of bread. Tightly wrap loaf with several layers of heavy aluminum foil. Set on cookie sheet, bake 1 hr, 10 min @ 350. Stir bread crumbs with oil and butter in bowl, bake for 10-15 min. until golden brown. When bread is done, remove from oven, unwrap and transfer to platter. Remove top of bread & stir filling before serving.
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Dill Dip
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Dip
Amount Measure Ingredient -- Preparation Method
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1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon onion -- minced
1 tablespoon parsley
1 teaspoon dill weed
1 teaspoon beau monde spice
Combine all ingredients and use as dip for veggies.
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Dorchester Fudge
Recipe By : Bakers Chocolate
Serving Size : 36 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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8 ounces semisweet chocolate
1 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup marshmallow cream
1/2 cup nuts -- chopped
1/4 cup butter -- softened
1/2 teaspoon vanilla
Cut each chocolate square into 4 pieces. Combine sugar and evaporated milk in a sauce pan. Stir over medium heat until mixture comes to a full rolling boil; boil 5 min, stirring constantly. Add chocolate to remaining ingredients. Carefully add boiling sugar syrup; stir until chocolate melts and mixture is smooth. Pour into buttered 8" square pan. Chill; cut into squares. Makes 36
Variations:
Peanut butter fudge: 1/2 cup peanut butter for the nuts & butter.
Coconut Fudge: 1 cup coconut flakes for the nuts
Mocha-Almond Fudge:1/2 cup chopped toasted almonds for nuts & 2 teaspoons
instant coffee
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Fiesta Banana Cookies (Oatmeal Banana Chocolate Chip)
Recipe By : New Life Church (Cincinnati) Rhonda Grage
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
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3/4 cup shortening
1 cup sugar
1 each egg
1 cup bananas -- mashed (3-4)
1 cup oats -- uncooked
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 cup chocolate chips -- mini or reg
1/2 cup nuts -- chopped
Cream together the shortening, sugar and egg. Stir in the mashed bannanas and oats. Add the flour, baking soda, salt nutmeg and cinnamon. Stir in the chocolate chips and nuts. Bake at 375 F for 12-15 minutes.
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Five Hour Stew
Recipe By : Mom Phelan
Serving Size : 4 Preparation Time :30:00
Categories : Main Dish Meats
Beef
Amount Measure Ingredient -- Preparation Method
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1 pound round steak -- or stew meat
1 can tomato soup, condensed
1 can green beans, canned -- with liquid
1 can mushroom pieces
3 each carrot -- or 2
3 each celery ribs -- chopped
1 each onion
2 each potatoes
1/4 cup tapioca -- minute type
1 tablespoon sugar
1 teaspoon salt
1 to taste worcestershire sauce
Mix well. Put in a small roaster and cover. Bake undisturbed for 5 hours at 250F.
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Flank Steak with Mustard Caper Sauce
Recipe By : Private Collection 2 - Junior League of Palo Alto
Serving Size : 4 Preparation Time :0:20
Categories : Beef Main Dish
Meats Favorites
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter
1 tablespoon oil
1 1/2 pounds flank steak
3 tablespoons butter
3 tablespoons dry vermouth
1 tablespoon Dijon mustard
1/4 teaspoon worcestershire sauce
1 1/2 tablespoons capers
watercress
Yes! The once lowly flank steak had come into its own. You will be delighted with this recipe for its ease of preparation and yet quite sophisticated flavors. Serve with BROWN BUTTER RICE and a simply prepared green vegetable or MANDARIN SALAD.
In a 12 inch skillet, melt 1 tablespoon butter with oil over medium heat. Place meat in pan and brown, turning once, about 5-6 minutes, depending on thickness and temperature of the steak. It should be pink in the center when done. Transfer to a carving board and cover with foil to keep warm.
In the same pan, over low heat, melt remaining 3 tablespoons butter in pan drippings. With a flat whisk, briskly stir in vermouth, mustard, Worchestershire sauce, and capers. Set aside to keep warm.
At a 45-degree angle, thinly slice meat across the grain. Spoon sauce over all and garnish with watercress.
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Flour Tortillas
Recipe By : The Feast of Santa Fe p.120
Serving Size : 1 Preparation Time :0:00
Categories : Breads Mexican
Amount Measure Ingredient -- Preparation Method
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1 cup white flour -- unbleached
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lard -- to 3
4 tablespoons water -- to 6
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Foolproof Chicken and Rice
Recipe By : Cooks Illustrated March/April 1998 #31 p. 12
Serving Size : 4 Preparation Time :0:30
Categories : Favorites Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
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1 each chicken -- note 1
2 tablespoons olive oil
1 each onion -- med. chopped fine
3 each garlic cloves -- minced very fine
1 1/2 cups long-grain rice -- white
14 1/2 ounces tomato -- note 2
1/2 cup white wine
1 teaspoon salt
1/3 cup parsley -- fresh chopped leaves
note 1: 1 ea 3 to 4 pound chicken, rinsed, patted dry, and cut into 8 pieces, wings reserved for another use.
note 2: 1 can (14.5 oz) diced tomatoes, drained (about 1 cup) and 1/2 cup liquid reserved. (1 can - complete - no left overs)
1. Sprinkle chicken pieces liberlly on both sides with salt and ground black pepper. Heat oil until shimmering in large, heavy, non-reactive Dutch oven over high heat. Add chicken pieces skin side down; cook, without moving them, until well browned, about 6 minutes. Turn chicken pieces over with tongs and cook, again without moving them, until well browned on second side, about 6 minutes longer. Remove from pot and set aside.
2. Pour all but 2 tablespoons fat from pot; return to burner. Reduce heat to medium; add onion and saute, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and saute until fragrant, approximately 1 minute longer. Stir in rice and cook, stirring frequently, until coated and glistening, about 1 minute longer. Add tomatoes with reserved liquid, wine, salt, and 2 cups water, scraping browned bits off pot bottom with wooden spoon. Return chicken thighs and legs to pot; bring to boil. Reduce heat to low, cover, and simmer gently for 15 minutes. Add chicken breast pieces and stir ingredients gently until rice is thouroughly mixed; replace cover and simmer until both rice and chicken are tender, 10 to 15 minutes longer. Stir in parsley, cover pot, and allow dish to rest for 5 minutes; serve immediately.
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Forty-clove Chicken Filice
Recipe By : The Garlic Lovers Cookbook p.100
Serving Size : 6 Preparation Time :0:30
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
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1 each frying chicken -- cut up
40 each garlic cloves -- fresh
1/2 cup dry white wine
1/4 cup dry vermouth
1/4 cup olive oil
4 each celery ribs -- cut in 1" pieces
1 teaspoon oregano
2 teaspoons basil -- dry
6 each parsley sprigs -- minced
1 pinch red pepper -- crushed
1 each lemon
1 dash salt and pepper -- to taste
Place chicken pieces into shallow baking pan, skin side up. Sprinkle all ingredients evenly over top of chicken. Squeeze juice from lemon and pour over top. Cut remaining lemon rind into pieces and arrange throughout chicken. Cover with foil and bake at 375F for 40 minutes. Remove foil and bake an additional 15 minutes.
The Head Chef of Gourmet Alley, who is a garlic grower himself, has his own version of Forty-Clove Chicken which all who have tasted say is fantastic. Don't be timid. To enjoy this dish fully, pull out a hot juicy garlic clove, hold one end and squeeze it into your mouth, discarding the skin. The garlic will be surprisingly mild, tender and buttery. Ahh...!"
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Fresh Apple Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
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3 cups flour
2 cups sugar
1 1/4 cups oil
2 each eggs
2 teaspoons cinnamon
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nuts -- optional
3 cups Apples -- granny smith
Peel and dice the apples. Preheat oven to 350. In a large bowl, mix oil and sugar. Then add in 2 (already beaten) eggs, apples, and vanilla and stir with a spoon. Set aside.
In separate bowl, stir together flour, salt, baking soda and cinnamon. Combine the two mixtures stirring well with a spoon. Poor in to ungreased 9x13 pan and bake approximately 45 min. Test with toothpick until it comes out clean.
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Friendship Tea
Recipe By : Pat Estell / Francis McClure
Serving Size : 1 Preparation Time :0:00
Categories : Beverages
Amount Measure Ingredient -- Preparation Method
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1/2 cup instant tea
2 cups orange breakfast drink -- Tang
3 ounces lemonade powder
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
Mix all ingredients well. Place 2 to 3 teaspoons in cup. Add boiling or hot water.
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Frozen Margarita
Recipe By : The Unknown Bartender
Serving Size : 8 Preparation Time :0:05
Categories : Beverages Favorites
Amount Measure Ingredient -- Preparation Method
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6 ounces limeade, frozen concentrate
3 ounces triple Sec -- or Mexican orange
-- liquor
5 ounces tequila -- gold preferred
4 cups ice cubes
Blend all ingredients together. Makes 4 cups.
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Fudge Meltaways
Recipe By : Mom Phelan
Serving Size : 36 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter
3 ounces unsweetened chocolate
1/4 cup sugar
2 teaspoons vanilla
1 each egg -- beaten
2 cups graham cracker crumbs
1 cup coconut flakes
1/2 cup nuts -- chopped
1/4 cup butter
1 tablespoon milk -- or cream
2 cups powdered sugar -- sifted
Melt 1/2 c butter & 1 oz chocolate in saucepan. Blend in sugar, 1t vanilla egg crumbs, coconut & nuts. Mix well and press into ungreased baking dish (11.5x7.5x1.5") or (9x9x1.75"). Refrigerate. Mix 1/4 c butter, milk, powdered sugar & 1 t vanilla. Spread over crumb mixture; chill. Melt 2 oz chocolate & spread over chilled filling. Chill again. Cut into tiny squares before completely firm.
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Garlic and Lemon Roast Chicken
Recipe By : Lipton Soup
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry
Amount Measure Ingredient -- Preparation Method
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1 each onion -- small, chop fine
1 envelope Lipton Recipe Secrets Savory Herb with
Garlic soup mix
2 tablespoons olive oil
2 tablespoons lemon juice
2 1/2 pounds chicken -- to 3 pounds
-- cut in serving piece
In large plastic bag or non-aluminum baking dish, combine onion and soup mix, olive oil and lemon juice. Add chicken, turning to coat evenly, Marinate in refrigerator 2 hours. Preheat oven to 350F. Remove chicken and marinate mixture to a 9x13 inch baking or roasting pan or leave in baking dish. Bake chicken uncovered, basting occasionally, 40 minutes or until done.
Makes about 4 servings.
Variaion: For lemon Roast Chicken, simply use Lipton Recipe Secrets Golden Herb with Lemon Soup Mix and omit lemon juice.
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Gazebo Gazpacho
Recipe By : Heart and Soul p.64 (Junior League of Memphis)
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups tomato juice -- or vegetable juice
-- cocktail
2 each tomato -- med, peeled, finely
-- chopped
1/2 cup green pepper -- finely chopped
1/2 cup celery -- finely chopped
1/2 cup cucumber -- seeded and
-- finely chopped
1/4 cup onion -- finely chopped
1/4 cup chives -- snipped
2 tablespoons olive oil -- or cooking oil
2 tablespoons red wine vinegar
2 teaspoons parsley -- snipped
1 teaspoon salt
1/2 teaspoon worcestershire sauce
1/4 teaspoon pepper
1 small garlic clove -- minced
5 drops tabasco sauce
sour cream -- dairy
chives -- snipped
In a medium bowl, combine all ingredients except sour cream. Cover and refrigerate several hours or overnight. Serve in chilled cups or bowl. Dollop each serving with sour cream and sprinkle with additional chives. Makes 4 side-dish servings.
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Ginger Beef Phelan
Recipe By : Rich Phelan
Serving Size : 4 Preparation Time :0:45
Categories : Chinese Favorites
Main Dish
Amount Measure Ingredient -- Preparation Method
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1 lb flank steak
4 cloves garlic
6 slices ginger root
4 tablespoons peanut oil
2 tablespoons sesame oil -- w/chile pepper
1/2 lb broccoli flowerets
1/2 lb cauliflower flowerets
1/2 cup chicken stock
1 tablespoon arrowroot
CHOWING SAUCE
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons dry sherry
1 teaspoon white pepper
1 teaspoon sugar
3 cups cooked rice
Slice the beef thin against the grain. Marinate in 1/2 of the chowing sauce for 15 minutes. Slice the ginger and jullian. Peal and smash the garlic cloves.
Heat 1/2 the oils in the wok - add the ginger and garlic - cook for 1 minute - remove garlic and ginger and return oil to pan.
Cook the beef on one side. Return the garlic and ginger to the pan, and cook the beef until done. Remove all from wok.
Heat remainder of the oils in the wok. Add the veggies and coat well. Cook for a minute or two. Add the juice from the beef and the rest of the chowing sauce. Add chicken broth if necessary to steam the veggies - for approx 5 minutes until bright and cooked but still crunchy.
Return the beef to the wok. Mix the arrowroot in chicken broth and add if necessary to thicken. Heat all through and serve.
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Gingered Carrots
Recipe By : Private Collection 2 - Junior League of Palo Alto
Serving Size : 6 Preparation Time :0:20
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
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8 each carrots -- medium
1 tablespoon sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup orange juice
2 tablespoons butter
parsley -- chopped
Perky in flavor and color... one of our favorite ways to prepare carrots.
Cut carrots on the bias into 1/8 to 1/4 inch thick slices. Cook, covered, in boiling, salted water until just tender; about 7 to 10 minutes. Drain.
Combine sugar, cornstartch, salt and ginger in a small saucepan. Add orange juice and cook, stirring constantly, until mixture thickens and bubbles. Boil 1 minute then stir in butter. Pour over hot carrots and toss. Garnish with chopped parsley.
Do note that these can be made ahead and reheated without losing any of their zest!
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Grasshopper Pie
Recipe By : Mom Phelan
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
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14 each cookie crumbs -- Oreo's
2 tablespoons butter
24 each marshmallows -- large
3/4 cup milk
1 ounce Creame de Menth, green
1 ounce Creame de Coca, white
1 dash food coloring -- green
1/2 pint whipped cream
Remove the filling from the Oreos (or Hydrox) cookies and crush. Set aside a few of the crumbs for decoration later. Melt the butter and mix with the cookies. Press into a 9" pie pan and bake @ 350 for 5 min.
Mix together the marshmallows and milk and melt. Let cool to lukewarm. Add in the Cream de Menth and Cream de Coca and a few drops of green food coloring. Place in freezer, about 1/2 hour to thicken... do not let freeze. Fold in the whipped cream and blend gently. Pour into the crust and sprinkle set aside cookie crumbs for decoration. Refrigerate before serving.
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Green Bean Tomato Salad
Recipe By : Mom Phelan
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1/2 cup sour cream
1/4 cup Italian salad dressing
1/4 cup onion -- chopped
16 ounces green beans -- canned
1 each tomato -- chopped or *
Combine the sour cream, salad dressing and the chopped onions. Add to this the green beans and the tomato. Marinate several hours before serving. * You may substitute 10 cherry tomatoes (halved).
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Green Beans Spangler
Recipe By : Marjorie Spangler
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
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1 can green beans -- use most water
1 x salt -- a little bit
1 sprinkle garlic powder
1 1/2 teaspoons sugar -- about
1 teaspoon vinegar -- about
1 tablespoon cooking oil -- about
Cook slowly for about 1 hour (or less). Turn heat up a little, remove lid, and cook until water disappears.
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Green Beans with Oregano
Recipe By : Frugal Gourmet
Serving Size : 4 Preparation Time :0:10
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 each garlic clove -- crushed
2 tablespoons olive oil
10 ounces green beans, frozen -- italian
1 pinch salt -- to taste
1 pinch pepper -- to taste
1/4 teaspoon oregano
1 tablespoon lemon juice
Saute the garlic in the oil until lightly browned. Add the green beans, salt, pepper, and oregano, and cook, covered, until tender. Add the lemon juice, toss, and serve.
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Grilled Curried Shrimp with Pineapple Salsa
Recipe By : Cooking Light, September/October 1991, p 95.
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Seafood
Amount Measure Ingredient -- Preparation Method
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2 cups pineapple -- fresh, chopped
1/4 cup green onion -- finely chopped
2 tablespoons cilantro -- fresh chopped
1 teaspoon jalapeno -- minced
1 tablespoon curry powder
1/8 teaspoon salt
3 tablespoons fresh lime juice
2 teaspoons olive oil
2 each garlic clove -- minced
24 each jumbo shrimp -- 1.5#
1 dash vegetable oil spray
Combine first 4 ingredients (pineapple, green onions, cilantro and jalapeno)
in a bowl; stir well. Cover and chill
Combine curry powder and next 4 ingredients in a bowl; stir well. Set aside.
Peel and devein shrimp. Thread 3 shrimp onto each of 8 (10 inch) skewers, piercing tail and neck of each shrimp. Place skewers in a large, shallow dish; pour lime juice mixture over shrimp, turning to coat. Cover and marinate in refrigerator 1 hour, turning skewers occasionally.
Remove skewers from dish, reserving marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place skewers on rack, and cook 4 to 5 minutes on each side, basting frequently with reserved marinade. Serve with pineapple mixture.
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Grilled Peppered Sirloin with Green Peppercorn Sauce
Recipe By : The Best of Gourmet, 1992 edition. p. 302
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Meats
Favorites
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds sirloin steak
4 teaspoons black pepper -- whole
FOR THE SAUCE
1/2 cup dry white wine
1/2 cup shallot -- minced
1 teaspoon black peppercorns -- crushed
3 cups beef broth
1/2 cup heavy cream
4 teaspoons arrowroot
1 teaspoon dijon mustard -- (or 2t)
1 teaspoon green peppercorns -- (or 2t)
For the sirloin: bonless, about 1 1/2" thick. For the green peppercorns: drained, canned style. I used freezed dried, reconstituted according to the directions on the jar.
Pat dry the meat, season it with salt, and coat it evenly with the whole black peppercorns, pressing them onth both sides of the meat. The meat may be prepared up to 6 hours in advance and kept covered and chilled.
Make the sauce: In a saucepan conbine the wine, the shallot, and the crushed black peppercorns, bring the mixture to a boil, and boil it until it is reduced to 3 tablespoons. Add the beef broth and simmer the mixture stirring occasionally, for 30 minutes, or until the sauce is reduced to 2 cups. In a small bowl combine the heavy cream and the arrowroot until it is smooth and whisk the mixture into the simmering sauce until it is slightly thickened. Whisk in the mustard and salt to taste. Strain the sauce into another saucepan and add the green peppercorns. Keep the sauce warm over low heat, covered with a buttered round of wax paper. The sauce may be prepared up to 4 hours in advance, covered with a round of wax paper and chilled. Bring the sauce to a simmer until heated through before serving.
Grill the sirloin on a rack set about 4 to 5 inches over glowing coals for 8 to 10 minutes on each side for medium-rare meat. Let the steak stand for 5 minutes and cut it into thin slices. Serve the sauce with the steak.
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Recipe By : Frugal Gourmet Cooks America p.428
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 cup flour
2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons vegetable shortening
1/2 cup buttermilk
1 tablespoon vegetable shortening -- for frying pan
Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Harriet uses a fork, but I have better luck with a pastry blender. Then, using a fork, stir in the buttermilk. Do not overmix. Put out on a floured board or marble pastry board and knead just a few times. Pat out the dough to about 1/2 inch thick. Cut with a biscuit cutter or glass. (Flour the cutter.) Do not handle the dough too much or it will get tough.
Use a heavy black iron frying pan. Place the 1 tablespoon of Crisco in the frying pan and put the frying pan in the oven for about 7 minutes. Remove the pan