cookbooks recipes 2

cookbooks recipes 2

Ham Wraps

1 package large flour tortillas

16 ozs. cream cheese, softened

1/3 cup mayonnaise

2 tablespoons chopped green onions

1/4 cup chopped black olives

2 packages sliced cooked ham

Combine cream cheese, mayonnaise, green onions and olives. Spread a thin

layer of cream cheese mixture on top side of each tortilla. Arrange ham

slices over cheese. Tightly roll up each toritlla; wrap individually in

plastic wrap. Refrigerate for 3 hours to overnight before serving.

Ham Wraps 88

Homemade Breakfast Sausage

Sage Sausage:

16 ounces ground pork

1 teaspoon salt

1/2 teaspoon dried parsley

1/4 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon crushed red pepper

1/4 teaspoon coriander

1/4 teaspoon MSG (Accent)

Hot Sausage:

16 ounces ground pork

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

1/4 teaspoon coriander

1/4 teaspoon MSG (Accent)

Maple Sausage:

16 ounces ground pork

3 tablespoons maple flavored syrup

1 teaspoon salt

1/2 teaspoon MSG (Accent)

1/4 teaspoon coriander

Combine all ingredients for the flavor of your choice in a medium bowl. Form

the sausage into patties and cook in a skillet over medium heat until brown.

Each recipe makes 1 pound of sausage.

Homemade Breakfast Sausage 89

Honey Barbeque Riblets

Barbeque Sauce:

1 cup ketchup

1/4 cup water

1/2 cup honey

1/2 cup corn syrup

1/4 cup apple cider vinegar

2 teaspoons garlic powder

1 teaspoon onion powder

2 tablespoons molasses

2 teaspoons dry mustard

1 teaspoon chili powder

1/4 teaspoon liquid smoke flavor

Combine all ingredients in saucepan and simmer for 20 minutes.

Riblet (Rib) Preparation:

For rib tips ("riblets") and full racks, first season ribs with salt, pepper

and garlic to taste. Then, sear the ribs on the grill/broiler until both

sides are mahogany in color and the meat has begun to pull away from the

bone (155F internal temperature). Place ribs on rack in deep pan/roaster.

Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1

ratio of water to liquid smoke) without mixture touching the ribs (it will

make them bitter). Seal tightly with two layers of foil wrap to cover. Slow

cook in 275F oven until meat is tender. Time varies with how many ribs are

being cooked, pan used and your oven temperature. Plan on anywhere from two

to five hours, but check to be sure. The slower, the better for this

process. Just make sure an internal food temperature of 155F is maintained.

When ribs are fully cooked and tender, remove from oven and finish off on

grill/broiler until marrow in the bone tips "sizzles." Brush with Honey

Barbeque Sauce just before removing for service.

Honey Barbeque Riblets 90

Honey Glazed Ham

5 pounds ready−to−eat ham

1/4 cup whole cloves

1/4 cup dark corn syrup

2 cups honey

2/3 cup butter

Score ham, and stud with the whole cloves. Place ham in foil lined pan. In

the top half of a double boiler, heat the corn syrup, honey and butter. Keep

glaze warm while baking ham. Brush glaze over ham, and bake at 325F for 1

hour and 15 minutes in a preheated oven. Baste ham every 10 to 15 minutes

with the honey glaze. During the last 4 to 5 minutes of baking, turn on

broiler to caramelize the glaze. Remove from oven, and let sit a few minutes

before serving.

Honey Glazed Ham 91

Lamb Stew

1−1/2 pounds thickly sliced bacon, diced

6 pounds boneless lamb shoulder, cut into 2 inch pieces

1/2 teaspoon ground black pepper

1/2 cup all−purpose flour

1/2 teaspoon salt

3 cloves garlic, minced

1 large onion, chopped

1/2 cup water

4 cups beef stock

2 teaspoons white sugar

4 cups diced carrots

2 large onions, cut into bite−size pieces

3 potatoes

1 teaspoon dried thyme

2 bay leaves

1 cup white wine

Saute bacon in large frying pan, reserve fat and bacon. Put lamb, salt,

pepper and flour in large mixing bowl−toss to coat meat evenly. Brown meat

in frying pan with bacon fat. Put meat into stock pot−leave 1/4 cup of fat

in frying pan. Add the garlic and yellow onion and saute till onion begins

to become golden. Deglaze frying pan with 1/2 cup water and add the

garlic−onion mixture to the stock pot with bacon pieces, beef stock and

sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining

ingredients to pot and simmer covered for 20 minutes until vegetables are

tender.

Lamb Stew 92

Leg Of Lamb With Lemon−Mint Sauce

1 bone−in lamb leg (about 5 lb.)

14 cloves garlic

2 tablespoons each − dried oregano and rosemary

1/3 cup olive oil

1 cup red wine

grated lemon zest

1 cup fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish or

sturdy plastic bag large enough to hold the lamb. Stir in 4 teaspoons each

of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice. Place

lamb in marinade, turning to coat well on all sides; cover and refrigerate

overnight. Crush remaining 6 cloves of garlic and stir together with

remaining 2 teaspoons each oregano and rosemary. Remove lamb from marinade

and pierce in several places with the tip of a sharp knife. Rub garlic−herb

mixture over lamb, pressing into incisions. Coat with remaining oil and

sprinkle with salt and pepper. Place on a rack in a shallow roasting pan.

Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until

thermometer registers an internal temperature of 130F. Cover loosely with

foil and let rest for 10 minutes before carving.

Lemon−Mint Sauce:

1/4 cup water

2 tablespoons granulated sugar

1/4 cup minced fresh mint leaves

1 teaspoon grated lemon zest

1/4 cup fresh lemon juice

In small saucepan, bring water and sugar to a boil, stirring until sugar is

dissolved. Remove from heat; stir in mint, lemon zest and lemon juice. Cover

and let stand for 30 minutes at room temperature before serving.

Leg Of Lamb With Lemon−Mint Sauce 93

Pork Tenderloin With Bernaise Sauce

1 pound pork tenderloin

1 tablespoon vegetable oil

1 tablespoon butter or margarine

Freshly ground pepper

1/4 cup water

1/4 cup red wine

Bernaise Sauce:

1/2 teaspoon tarragon leaves, dry

1/2 teaspoon shallot, minced

2 teaspoons red wine vinegar

1/4 cup white wine

4 Egg yolks, large

4 teaspoons water

2 teaspoons fresh lemon juice

1/8 teaspoon hot pepper sauce

8 oz. butter, unsalted, melted and separated

salt and pepper, to taste

Combine oil and 1 tablespoon butter in a heavy skillet over medium heat;

stirring to mix as butter melts. Add tenderloin and cook until brown on all

sides, turning occasionally. Sprinkle with freshly ground pepper. Add water

and red wine to skillet. Cover tightly and cook over low heat for 12−15

minutes or until done. Set aside and keep warm.

Prepare tarragon reduction by placing tarragon leaves, shallot, red wine

vinegar and white wine in a saucepan. Bring to a simmer over medium

heat. Reduce heat and continue to simmer until "sec" or dry. Remove

from heat and reserve. Melt butter over low heat in saucepan. Cool

slightly. Skim foam from top of melted butter. Using a small ladle, carefully

remove clear butter from saucepan, leaving remaining "milky" liquid to

discard. Reserve clarified butter. Prepare a double boiler by placing a

stainless steel bowl over a pot of lightly simmering water. Do not let

bottom of the bowl touch the water. Add egg yolks, water and lemon juice,

whisk vigorously until mixture thickens and turns pale yellow. Remove

bowl from the pot. Add the clarified butter slowly while whisking vigorously

until all the butter is incorporated. Whisk in tarragon reduction and hot

pepper sauce. Season with salt and fresh ground black pepper. Serve

on the side with sliced pork tenderloin.

Pork Tenderloin With Bernaise Sauce 94

Toad−In−The−Hole

8 ounces pork sausage breakfast links (about 16 sausages)

1 tablespoon vegetable oil

1 1/4 cups milk

4 large eggs

Scant 1/2 teaspoon salt

1−1/2 cups all−purpose flour.

1. Heat oven to 450F. Place sausages in a baking dish about 9 inches square

by 3 inches deep. Rub sausages with oil, and oil bottom and sides of pan as

well. Bake until lightly browned, about 15 minutes.

2. Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set

aside. When sausages are nearly ready, add flour to milk mixture and mix

until smooth.

3. Transfer sausages to a plate and set aside. Pour just enough batter into

hot pan to cover the bottom. Return to oven and bake until batter is set,

about 5 minutes. Arrange sausages evenly across top of batter, and quickly

pour in rest of batter.

4. Return pan to oven and bake until batter billows up around sausages

and has a crusty top, about 25 minutes. Cut into squares and serve

immediately, because the crust will sink as it cools.

Toad−In−The−Hole 95

*MEATS − POULTRY*

Meats − Poultry

− A Perfect Pastry Crust? In your favorite recipe, substitute a

4:1 ratio of lard:butter.

− To make your own corn meal mix: combine 1 cup corn meal, 1 cup

all−purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking

powder. You can store it in a tightly covered container for

up to 6 months.

− It's important to let a roast −− beef, pork, lamb or poultry −−

sit a little while before carving. That allows the juices to

retreat back into the meat. If you carve a roast too soon,

much of its goodness will spill out onto the carving board.

− Microwave garlic cloves for 15 seconds and the skins slip

right off.

− To slice meat into thin strips, as for Chinese dishes −

partially freeze and it will slice easily.

− A roast with the bone in will cook faster than a boneless roast −

the bone carries the heat to the inside of the roast quicker.

− For a juicer hamburger add cold water to the beef before grilling

(1/2 cup to 1 pound of meat).

− To keep cauliflower white while cooking − add a little milk to the water.

− Let raw potatoes stand in cold water for at least half an hour

before frying to improve the crispness of french−fried potatoes.

− Buy mushrooms before they "open." When stems and caps are

attached snugly, mushrooms are truly fresh.

*MEATS − POULTRY* 96

Baked Chicken And Mushrooms

4 tablespoons butter or oil

1 teaspoon paprika

1/4 teaspoon thyme

1 teaspoon salt

1/4 teaspoon pepper

1 broiler−fryer chicken, cut up or 2 1/2 lbs chicken thighs

1/4 cup flour

3/4 cup dry white wine

2 cups sliced fresh mushrooms

Melt butter in 13" X 9" baking pan. Stir in thyme, paprika, salt, and

pepper. Dredge chicken pieces in flour, then swish in butter (both sides),

until coated. Arrange them in a baking dish. Bake in hot oven (400F) until

browned, about 30 minutes. Reduce heat to 350F, turn over chicken pieces,

and add mushrooms and wine. Cover dish with foil and continue baking about

30 minutes longer.

Baked Chicken And Mushrooms 97

Boneless Buffalo Wings

1 cup all−purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4−6 cups vegetable oil

1/4 cup Crystal or Frank's Louisiana hot sauce

1 tablespoon margarine

Combine flour, salt, peppers and paprika in a medium bowl. In another small

bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.

Preheat 4−6 cups of vegetable oil in a deep fryer to 375F. One or two at a

time, dip each piece of chicken into the egg mixture, then into the breading

blend; then repeat the process so that each piece of chicken is

double−coated. When all chicken pieces have been breaded, arrange them on a

plate and chill for 15 minutes. When the chicken is done resting, drop each

piece into the hot oil and fry for 5−6 minutes or until each piece is

browned. As chicken fries, combine the hot sauce and margarine in a small

bowl. Microwave sauce for 20−30 seconds or just until the margarine is

melted, then stir to combine. You can also use a small saucepan for this

step. Just combine the hot sauce and margarine in the saucepan over low heat

and stir until margarine is melted and ingredients are blended. When chicken

pieces are done frying, remove them to a plate lined with a couple paper

towels. Place the chicken pieces into a covered container such as a large

jar with a lid. Pour the sauce over the chicken in the container, cover, and

then shake gently until each piece of chicken is coated with sauce. Pour the

chicken onto a plate. Serve with bleu cheese dressing and sliced celery on

the side.

Boneless Buffalo Wings 98

Cheesy Chicken Florentine

2 (12−oz.) packages Stouffer's frozen Spinach Souffle, defrosted

6 boneless, skinless chicken breast halves,

salt and pepper

2 tablespoons vegetable oil

2 cups cooked white rice

1 cup milk

1 cup shredded Swiss cheese, divided

1/4 cup chopped onion

2 teaspoons Dijon mustard

1/2 teaspoon salt

1 cup coarse fresh breadcrumbs

2 tablespoons butter or margarine, melted

Season chicken breasts with salt and pepper; saute in vegetable oil until

both sides are golden brown. Chicken will finish cooking in the oven.

Combine Spinach Souffle, rice, milk, 1/2 cup Swiss cheese, onion, mustard

and salt in large bowl; stir well. Spread into bottom of a 9x13−inch baking

pan; place chicken on top of spinach mixture. Combine breadcrumbs, butter

and remaining Swiss cheese in small bowl; sprinkle mixture evenly over

casserole. Cover casserole with aluminum foil. Bake in preheated 375F oven

for 25 minutes; remove cover. Continue bakin for 35 to 40 minutes or until

spinach mixture is set and chicken is no longer pink in the center.

Cheesy Chicken Florentine 99

Chicken And Mushroom Stroganoff

4 boneless, skinless chicken breast halves

2 tablespoons butter

2 tablespoons all−purpose flour

1 medium red onion, chopped

8 ounces mushrooms, quartered

1 to 1−1/2 cup chicken broth

2 tablespoons prepared coarse−grain mustard

1/2 cup sour cream

3 tablespoons chopped fresh parsley

2 cups cooked egg noodles

In large non−stick fry pan, melt butter over high heat. Place flour in pie

pan; add chicken and turn to coat well. Place chicken in fry pan and cook,

turning about 5 minutes to brown well on both sides. Stir in onions,

mushrooms and any unused flour. Reduce heat to medium and cook, stirring,

until onion is golden brown, about 5 minutes. In small bowl, whisk together

chicken broth and mustard. Pour mixture into fry pan and stir. Bring to

boil, reduce heat to simmer and cook about 5 minutes. Stir in sour cream and

parsley and simmer for 2 additional minutes. Season with salt and pepper to

taste and serve over egg noodles.

Chicken And Mushroom Stroganoff 100

Chicken Breasts Supreme

1−1/2 cup sour cream

1/4 cup lemon juice

1/2 teaspoon Worcestershire Sauce

1/2 teaspoon celery seed

1/2 teaspoon sweet paprika

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

8 boneless skinless chicken breast halves

2 cups fine dry bread crumbs

In a large bowl, combine first eight ingredients. Place chicken in mixture

and turn to coat. Cover and marinate overnight in the refrigerator. Remove

chicken from marinade; coat each piece with crumbs. Arrange on a shallow

baking pan. Bake, uncovered, at 350F for 45 minutes or until juices run

clear.

Chicken Breasts Supreme 101

Chicken Cacciatore

1 − 3 1/2−pound chicken, cut into 6 pieces

1/2 cup all purpose flour

6 tablespoons olive oil

3/4 pound mushrooms, halved

2 green bell peppers, diced

1 onion, chopped

4 garlic cloves, chopped

1 teaspoon (generous) dried oregano

1 cup purchased marinara sauce

2/3 cup canned low−salt chicken broth

1/2 cup dry Marsala

3 tablespoons drained capers

Grated Parmesan cheese (optional)

Season chicken with salt and pepper. Place flour in plastic bag. Add chicken

pieces and toss to coat completely. Heat 3 tablespoons olive oil in heavy

large skillet over medium−high heat. Add chicken pieces to skillet and saute

until brown, about 4 minutes per side. Transfer chicken to plate. Pour fat

from skillet. Add remaining 3 tablespoons olive oil to skillet. Add halved

mushrooms, diced green bell peppers, chopped onion, chopped garlic and

oregano and saute until onion is tender, about 10 minutes. Mix in marinara

sauce, chicken broth, Marsala and capers. Return chicken pieces to skillet,

spooning sauce over. Bring sauce to boil. Reduce heat to medium−low. Cover

skillet and simmer until chicken is tender, about 20 minutes. Using tongs,

transfer chicken to large platter. Boil sauce until slightly thickened,

about 3 minutes; spoon off fat. Spoon sauce over chicken. Serve, passing

Parmesan separately, if desired.

Chicken Cacciatore 102

Chicken Marsala

1 skinless, boneless chicken breast

1 teaspoon shallot, diced fine

1/2 teaspoon garlic, crushed

4 whole mushrooms, sliced

salt and pepper, to taste

1/2 cup marsala wine

1/2 cup beef demi−glace

In a hot pan, saute the sliced chicken breast in a small spoon of butter or

olive oil. When the chicken is cooked, add the chopped shallots, garlic and

sliced mushrooms. Stir in about 1/2 cup marsala wine and 1/2 cup demi−glace.

Let the sauce reduce until it's nice and creamy by stirring the mixture.

Taste it, add salt or pepper, and serve.

Chicken Marsala 103

Chicken Pot Pie

1 cup potatoes, diced

1 cup chopped onions

1 cup celery, diced

1 cup chopped carrots

1/3 cup melted margarine

1/2 cup all−purpose flour

2 cups chicken broth

1 cup half−and−half

1 teaspoon salt

1/4 teaspoon pepper

4 cups chopped cooked chicken

2 frozen pie crusts

Saute onion, celery, carrots and potatoes in butter for 10 minutes. Add

flour to sauteed mixture, stirring well. Cook one minute stirring

constantly. Combine broth and half and half. Gradually stir into vegetable

mixture. Cook over medium heat stirring constantly until thickened and

bubbly. Stir in salt and pepper, add chicken, and stir well. Pour into a

shallow 2 quart casserole dish. Top with pie shells. Cut slits. Bake at 400F

for 40−50 minutes or until pastry is golden brown and filling is bubbly and

cooked through.

Chicken Pot Pie 104

Coca−Cola Barbecued Chicken

12 oz. chili sauce

8 oz. Coca−Cola

1 garlic clove, peeled and chopped

1/2 cup chopped peeled onion

2 tablespoons light brown sugar

1 tablespoon soy sauce

1/2 teaspoon dry mustard

Several drops hot pepper sauce, to taste

salt and freshly ground black pepper, to taste

About 2 to 2−1/2 pounds chicken drum sticks and thighs

Combine the first 8 ingredients in a slow cooker/crock pot or Dutch oven.

Add chicken pieces, coating each well with sauce. For slow cooker, cover and

set cooker at high setting. Allow sauce to come to a simmer, reduce heat to

low setting and allow chicken to cook, cover ajar, about 8 hours or until

chicken is fork tender. Skim off any fat from sauce and discard. For Dutch

oven, bake, uncovered, in a very slow oven (275F) for 3 to 4 hours, or until

fork tender. Skim off any fat from sauce and discard. Adjust seasoning and

serve chicken accompanied with sauce.

Coca−Cola Barbecued Chicken 105

Coq Au Vin

10 ounces shallots, or 2 medium yellow onions, sliced or chopped

2 tablespoons olive oil, more if needed

6 ounces salt pork or pancetta in 1−inch cubes

2 tablespoons butter

1 clove garlic, peeled and minced

4 cups whole button mushrooms, or large mushrooms, halved

3 1/2 pounds free−range organic chicken, cut into 10 pieces

3 tablespoons all−purpose flour

1/4 cup brandy

1 bottle Burgundy or other rich red wine

1 bouquet garni (one 3−inch piece leek, one 3−inch piece celery,

3 sprigs parsley, 2 sprigs thyme and a bay leaf, tied in cheesecloth)

Salt and pepper.

Bring a pot of water to a boil; pour water over shallots, then peel, and set

them aside. Place a large casserole over medium heat and add olive oil and

salt pork. Saute until pork begins to crisp, 3 to 4 minutes, then add

shallots. Continue to saut until shallots are lightly browned, about 10

more minutes. Transfer mixture to a large bowl with a slotted spoon; set

aside the unwashed casserole. Place a medium skillet over low heat, and melt

butter. Add garlic and mushrooms, and saute until mushrooms have softened.

Add mushroom mixture with slotted spoon to salt pork and shallots. Place

chicken pieces in a large freezer bag or a large bowl. Add flour, and toss

until chicken is coated. Return casserole to medium−high heat, When pan is

hot, brown chicken in batches, adding olive oil if pan looks dry. Do not

crowd pan, and turn pieces as needed until well browned on all sides.

Transfer chicken to a plate, and set aside. Shake any excess flour from

freezer bag into casserole, and scrape bottom with a wooden spoon. Pour in

brandy, then stand back and carefully ignite with a long match. Slowly stir

in the whole bottle of Burgundy. Bring liquid to a boil. Return chicken to

casserole, and add salt pork, shallots and mushrooms. Add bouquet garni, and

stir to mix well. When liquid returns to a boil, cover, and reduce heat to

low. Simmer for 1 hour, and season with salt and pepper to taste. Flavor

improves if cooled and refrigerated overnight; reheat thoroughly before

serving.

Coq Au Vin 106

Cream Of Chicken Pepperpot

2 tablespoons kosher salt

1 teaspoon whole peppercorns

3 carrots, coarsely chopped

1 onion, coarsely chopped

1 rib celery, coarsely chopped

1 gallon cold water

1 whole fryer chicken

Oil for sauteing

1/2 cup each: finely diced yellow, red and green bell peppers

1 stick butter

1/2 cup flour

1 pint heavy cream

Salt and black pepper to taste

Tabasco to taste

Add salt, peppercorns, carrot, onion and celery to water. Bring to a boil,

reduce heat to a simmer and cook chicken until meat is tender, about 2

hours. Skim impurities from top of water as the chicken cooks. When done,

strain remaining stock and set aside. Remove meat from bones and set aside.

Saute diced bell peppers. Stir in reserved chicken. Set aside. In a skillet,

combine butter and flour. Cook over low heat until the mixture is thick and

golden, about 1/2 hour. To reserved stock add cream, chicken and peppers and

salt and pepper to taste. Bring to a boil. Whisk in flour and butter

mixture. Add Tabasco to taste. Simmer until flavors meld.

Cream Of Chicken Pepperpot 107

Creamy Italian Chicken

4 boneless skinless chicken breast halves

1 envelope dry Italian salad dressing mix

1/4 cup water

8 oz. cream cheese, softened

1 can cream of chicken soup, undiluted

4 oz. can mushroom stems and pieces, drained

Hot cooked rice or pasta

Place the chicken breast halves in a crock pot. Combine the Italian dressing

mix and water; mix until smooth, and pour over top of chicken. Cover and

cook on low for 3 hours. Combine the cream cheese and soup until smooth and

blended. Stir in mushroom pieces. Pour soup mixture over chicken. Cook 1

hour more or until chicken is cooked through. Serve over hot cooked rice or

pasta.

Creamy Italian Chicken 108

Crockpot Chicken And Sausage Gumbo

1/3 cup all−purpose flour

1/3 cup cooking oil

3 cups water

12 ounces fully cooked smoked sausage links, sliced in 3/4" pieces

12 ounces skinless, boneless chicken breasts or thighs,

cut into 3/4" pieces

1 − 10 ounce package frozen whole okra, partially thawed and cut

into 1/2−inch slices

1 cup chopped onion

1/2 cup chopped green sweet pepper

1/2 cup chopped celery

4 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground red pepper

3 cups hot cooked rice

For the roux, in a heavy 2−quart saucepan stir together the flour and oil

until smooth. Cook over medium−high heat for 5 minutes, stirring constantly.

Reduce heat to medium. Cook and stir constantly about 15 minutes more or

until a dark, reddish−brown roux forms. Cool. Place water in crockpot. Stir

in roux. Add sausage, chicken, okra, onion, sweet pepper, celery, garlic,

salt, pepper, and ground red pepper. Cover; cook on low−heat setting for 6

to 7 hours or on high−heat setting for 3 to 3−1/2 hours. Skim off fat. Serve

over the hot cooked rice.

Crockpot Chicken And Sausage Gumbo 109

Curried Chicken

4 chicken leg quarters

2 tablespoons vegetable oil

1 − (10.75−oz.) can condensed cream of chicken soup

1/2 cup water

2 teaspoons curry powder

1/8 teaspoon ground cinnamon

1/2 cup chopped onion

Rinse chicken with cold water and pat dry with paper towels. In heavy frying

pan, heat oil; add chicken and cook over medium−high heat, turning

occasionally, for 15 minutes or until browned. Remove chicken. Cover and

keep warm. Combine soup, water, curry powder, cinnamon and onion. Stir into

drippings in pan; mix well. Heat until simmering. Return chicken to fry pan;

season with salt and pepper. Cook, covered, over medium heat for 15 to 20

minutes or until done. Serve chicken and sauce over hot rice or pasta.

Garnish with lemon wedges.

Curried Chicken 110

Garlic Brown Sugar Chicken

1 large chicken, cut into serving pieces

1 cup packed brown sugar

2/3 cup vinegar

1/4 cup Sprite or 7−Up soda

2 to 3 tablespoons minced garlic

2 tablespoons soy sauce

1 teaspoon pepper (regular black or cayenne)

Place chicken in crockpot. Mix all remaining ingredients and pour over

chicken. Cook on low for 6−8 hours. Serve over rice or noodles. You can

thicken the juices after cooking with a little cornstarch.

Garlic Brown Sugar Chicken 111

Green Chile Chicken Enchiladas

12 − 18 corn tortillas

1/2 cup oil

8 oz. shredded Monterey Jack cheese

3/4 cup chopped onion

1/4 cup butter or margarine

1/4 cup flour

2 cups chicken broth

4 oz. chopped green chiles

1 cup sour cream

1 chicken or 3 breast halves, boiled and shredded

chopped green onions (garnish)

Cook tortillas in hot oil until softened (5 seconds). Place some chicken,

cheese, and onion on each tortilla and roll up. Place seam side down in

greased baking pan. Melt butter, add flour, stir well. Add broth; cook till

thick. Stir in sour cream and chiles. Stir until heated. Pour over

enchiladas. Bake at 375F for 20 minutes or until heated through. Put

remaining cheese on top and return to oven for 5 more minutes. Garnish with

chopped green onions.

Green Chile Chicken Enchiladas 112

Homestyle Turkey

1 (12 pound) whole turkey

6 tablespoons butter, divided

4 cups warm water

3 tablespoons chicken bouillon

2 tablespoons dried parsley

2 tablespoons dried minced onion

2 tablespoons seasoning salt

Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck for

gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or roasting

pan. Separate the skin over the breast to make little pockets. Put 3

tablespoons of the butter on both sides between the skin and breast meat.

This makes for very juicy breast meat. In a medium bowl, combine the water

with the bouillon. Sprinkle in the parsley and minced onion. Pour over the

top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil,

and place in oven. Immediately turn oven down to 325F. Bake for 3 1/2 to 4

hours, until the internal temperature of the turkey reaches 180F. For the

last 45 minutes or so, remove the foil so the turkey will brown nicely.

Homestyle Turkey 113

Irish Chicken And Dumplings

2 (10.75 ounce) cans condensed cream of chicken soup

3 cups water

1 cup chopped celery

2 onions, quartered

1 teaspoon salt

1/2 teaspoon poultry seasoning

1/2 teaspoon ground black pepper

4 boneless chicken breast halves

5 carrots, sliced

1 (10 ounce) package frozen green peas

4 potatoes, quartered

3 cups baking mix

1 1/3 cups milk

In large, heavy pot, combine soup, water, chicken, celery, onion, salt,

poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2

hours. Add potatoes and carrots; cover and cook another 30 minutes. Remove

chicken from pot, shred it, and return to pot. Add peas and cook only 5

minutes longer. Add dumplings. To make dumplings: Mix baking mix and milk

until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer

covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Irish Chicken And Dumplings 114

Orange−Bourbon Chicken

2 boneless, skinless Chicken breast

6 tablespoons Butter

1/2 teaspoon Salt

1/2 teaspoon Pepper

12 oz. Orange juice (frozen −concentrate), thawed

6 tablespoons Bourbon

Buttered Almonds:

1/2 cup Almonds, slivered

2 teaspoons Butter

1/2 teaspoon Salt

1/2 teaspoon Black pepper

Preheat oven to 425F. In large, heavy, oven−proof skillet melt butter; let

cool, but do not let solidify. Turn chicken in butter to coat. Season

chicken with salt and pepper. Tuck edges under, forming compact shape about

1 1/2 inches thick. Place chicken in skillet, skinned side up. Bake at 425F,

basting occasionally, for about 15 minutes, until meat thermometer registers

190F. Remove chicken to warm serving plates; keep warm. Saute almonds in

butter until lightly toasted. Sprinkle with salt. Let cool to crisp. Add

orange juice concentrate to drippings in skillet; stir over high heat until

reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and

pepper; pour sauce over chicken. Sprinkle with the almonds.

Orange−Bourbon Chicken 115

Parmesan Crusted Chicken

1 cup plain bread crumbs

2 tablespoons flour

1/4 cup Parmesan cheese

1 cup milk

6 chicken tenders (1/2" thick)

vegetable oil for frying

2 cups dry bowtie pasta

2 tablespoons butter

3 tablespoons olive oil

2 teaspoons crushed garlic

1/2 cup white wine

1/4 cup water

2 tablespoons flour

3/4 cup half and half

1/4 cup sour cream

1/2 teaspoon salt

1/8 teaspoon basil leaves

3/4 cup mild Asiago cheese, finely grated

Prepare pasta according to package directions. Wash and drain chicken

strips. Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in

dish for dipping. Dip chicken in breadcrumb mixture and then in milk and

then back in breadcrumbs. Place in fry pan that the oil has been heated and

fry at medium to medium low temperature until golden. Remove and drain

chicken. In a saucepan on medium heat, melt butter, add olive oil. Whisk in

flour until mixture is blended. Quickly add garlic, water, and 1/2 teaspoon

of salt stir well. Add wine and blend. Immediately add half and half and

sour cream; stir well. When mixture is smooth add grated Asiago cheese. Stir

until melted. Finally, sprinkle fresh basil in the sauce, stir lightly, and

remove from heat.

Garnish: 4 broccoli florets (lightly steamed) 2 white mushrooms (quartered,

lightly steamed) 1/4 teaspoon crushed red pepper

Assembly: Place pasta in individual pasta dishes. Spoon about 1/2 − 3/4 cup

sauce over pasta, add broccoli and mushrooms. Place Parmesan Chicken on

pasta and sprinkle red crushed pepper and add grated Parmesan cheese if

desired.

Parmesan Crusted Chicken 116

Roast Goose With Chestnuts And Prunes

1 − 16 ounce package pitted prunes

3 cups beef stock or canned beef broth

1 3/4 cups dry red wine

1 1/4 cups prune juice

1 − 12 to 13 pound goose

1 orange, quartered

1 tablespoon salt

1 tablespoon ground pepper

1 large onion, cut into 8 pieces

4 bay leaves

6 tablespoons Cognac or other brandy

1 tablespoon butter, room temperature

1 tablespoon all purpose flour

1 − 7 2/5 ounce jar steamed or roasted chestnuts

Chopped fresh parsley

Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium

saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to

small bowl, using slotted spoon. Preheat oven to 375F. Pat goose dry. Pull

out fat from cavity. Rub inside and out with cut side of orange. Combine

salt and pepper and rub inside and outside goose. Place orange, onion, bay

leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose

on rack in roasting pan. Pierce all over with small metal skewer or

toothpick. Roast goose 15 minutes. Reduce temperature to 350F and roast 30

minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine

and 1/4 cup prune juice and brush some over goose. Continue roasting goose

until juices run clear when pierced in thickest part of thigh, basting goose

with wine mixture and removing fat from pan occasionally, about 2 hours.

Transfer goose to platter and tent with foil. Let stand 20 minutes. Strain

prune poaching liquid, reserving prunes. Degrease roasting juices. Add 1/2

cup poaching liquid to roasting pan and bring to boil, scraping up any

browned bits. Transfer to heavy medium saucepan. Add Cognac, remaining

poaching liquid and degreased roasting juices. Boil until flavors are

intense, about 15 minutes. Knead butter and flour together. Whisk into sauce

in small bits and simmer until thick, about 8 minutes. Add poached prunes

and chestnuts and heat through. Sprinkle with parsley. Carve goose into thin

slices. Spoon sauce, chestnuts and prunes over.

Roast Goose With Chestnuts And Prunes 117

Rotisserie Marinade Chicken

1/4 cup oil

1 tablespoon honey

1 tablespoon lime juice

1/4 teaspoon paprika

seasoned salt to taste (optional)

Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4

chicken breast halves, skin−side up, in a baking dish or pan sprayed with

Pam. Bake, uncovered, at 400F, about 35−40 minutes, basting pieces (without

turning them) 3−4 times during baking or until nicely browned. Immediately

upon removing from oven, seal baking dish or pan tightly in foil and let

stand 15−20 minutes before serving. Although this recipe calls for baking in

the oven, it will actually taste like rotisserie−cooked chicken.

Rotisserie Marinade Chicken 118

Salsa Chicken

4 skinless, boneless chicken breast halves

4 teaspoons taco seasoning mix

1 cup salsa

1 cup shredded Cheddar cheese

4 tablespoons sour cream

Preheat oven to 375F. Place chicken breasts in a lightly greased 9x13 inch

baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and

pour salsa over all. Bake at 375F for 25 to 35 minutes, or until chicken is

tender and juicy and its juices run clear. Sprinkle chicken evenly with

cheese, and continue baking for an additional 3 to 5 minutes, or until

cheese is melted and bubbly. Top with sour cream and serve.

Salsa Chicken 119

Sesame Chicken Nuggets

4 skinless, boneless chicken breasts

2 cups corn oil

1 egg, beaten

1/3 cup water

1/3 cup all−purpose flour

1−1/2 tablespoons sesame seeds, toasted

1−1/2 teaspoons salt

Rinse chicken with cold water and pat dry with paper towels. Cut into

1x1x1/2 inch pieces. Fill a deep fryer with corn oil, no more than 1/3 full.

Heat to medium heat. Place egg and water in a small bowl and mix well. Add

the flour, sesame seeds and salt, stirring until a smooth batter is formed.

Dip chicken pieces in batter and drain off any excess. Add battered chicken,

a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden

brown and done (remove chicken from oil to test). Drain on paper towels.

Sesame Chicken Nuggets 120

Smothered Chicken

Chicken Marinade (prepackaged, or see below recipe)

4 Boneless, Skinless Chicken Breasts

1 cup sliced onions

1 cup sliced mushrooms

1 teaspoon hickory smoke flavor (found on condiments aisle)

3 tablespoons butter or margarine

4 to 8 slices provolone cheese (use more or less to your liking)

4 slices cooked bacon

Chicken Marinade:

1 teaspoon basil leaves

1 tablespoon garlic powder

3 tablespoons hickory smoke flavoring

1/4 cup white cooking wine

1/4 cup vegetable oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons vinegar

Combine all ingredients in a bowl. Marinade meat in covered bowl or plastic

bag for at least 2 hours.

Marinate chicken as shown above, or follow directions on package if using

pre−packaged marinade. While chicken is marinating, slice onions and

mushrooms and cook your bacon. Saute mushrooms and onions in butter and

hickory smoke flavor for 3 to 5 minutes, or until onions are transparent but

not brown and mushrooms are tender. Remove chicken from marinade, and grill

for about 10 minutes. Do not overcook chicken!!! While grilling, preheat

oven on broil. After chicken is done, remove from grill and place in a

shallow baking dish. Cover each breast with a strip of bacon, then provolone

cheese, then some sauteed onions and mushrooms. Broil for 3 to 5 minutes, or

until cheese is bubbly.

Smothered Chicken 121

Sour Cream Chicken

4 chicken breasts, cut into strips (you could use thigh meat

as well or chicken strips)

1 (8 ounce) container sour cream or 1 (8 ounce) container

plain yogurt

1 box Ritz crackers (the 3 roll size or the minis which crush

easier) or Chicken In A Biscuit crackers

1 cup sweet butter

1/2 cup parmesan cheese

2 tablespoons tarragon or marjoram

Clean chicken and pour sour cream over it and let marinate for about an hour

in the refrigerator. Meanwhile, take crackers and crush into medium course

crumbs, mix in Parmesan cheese and Tarragon/ Marjoram. Melt half of the

butter and pour on the bottom of a 9x13 baking dish. Dredge chicken in the

cracker mixture and set in baking dish. Repeat until complete. Melt the rest

of the butter and pour on top of chicken. Bake at 350F for 35−45 minutes or

until golden brown.

Sour Cream Chicken 122

Spring Stir−Fry

2 tablespoons vegetable oil

12 ounces skinless, boneless chicken−breast halves, cut on the

diagonal into 1/8−inch−thick slices

2 garlic cloves, thinly sliced

2 teaspoons grated peeled fresh ginger

1 pound asparagus, trimmed and cut on the diagonal into

3−inch pieces

1/2 teaspoon salt

1/8 teaspoon ground black pepper

8 ounces sliced fresh mushrooms

1 bunch green onions, thinly sliced

1 lime, cut into wedges

In nonstick 12−inch skillet, heat 1 tablespoon oil over medium−high heat

until hot. Add chicken, garlic, and 1 1/2 teaspoons ginger, and cook 2 to 3

minutes, until chicken loses its pink color throughout, stirring constantly.

Transfer chicken to bowl. To same skillet, add asparagus, salt, pepper,

remaining 1 tablespoon oil, and 2 tablespoons water, and cook 3 minutes or

until tender−crisp, stirring frequently. Add mushrooms and cook 1 minute.

Return chicken to skillet; add green onions and remaining ginger and cook 1

minute. Serve with lime wedges.

Spring Stir−Fry 123

Swiss Chicken Casserole

6 boneless, skinless chicken breast halves

1 can cream of chicken soup

1 soup can water

8 oz. sliced Swiss cheese

1/2 stick butter

1 package coarse bread crumbs

Cut the chicken into bite−sized pieces and place in the bottom of a

casserole dish. In a small bowl, mix soup and water then pour over chicken.

Put a layer of swiss cheese over this. Melt butter and add enough bread

crumbs to take up the butter. Sprinkle bread crumbs and butter over the

cheese. Bake, covered with foil, in a 375F oven for 35−45 minutes until

nicely browned and bubbly.

Swiss Chicken Casserole 124

Tortilla Crunch Chicken Fingers

1 pkg. dry onion soup mix

1 teaspoon crushed red pepper flakes

1/4 teaspoon cayenne pepper

1/8 teaspoon ground cumin

1 cup finely crushed tortilla chips

1−1/2 lb. boneless skinless chicken breasts

2 tablespoons butter or margarine, melted

1 egg

2 tablespoons water

Preheat oven to 375F. Coat a large baking sheet with vegetable cooking

spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin,

and finely crushed tortilla chips; set aside. Beat together egg and water;

set aside. Place chicken breasts between two pieces of plastic wrap and

pound to an even 1/2−inch thickness. Cut into 1/2− x 3−inch strips. Dip

strips in egg then into tortilla chip/spice mixture, coating well. Arrange

in a single layer on prepared baking dish; drizzle with butter. Bake

uncovered for 15 to 18 minutes, or until chicken is done and topping is

golden and crispy.

Tortilla Crunch Chicken Fingers 125

*PASTA*

Pasta

− Lettuce keeps better if you store in refrigerator without washing

first so that the leaves are dry. Wash the day you are going to use.

− Do not use metal bowls when mixing salads.

Use wooden, glass or china.

− Stuff a miniature marshmallow in the bottom of a sugar cone to

prevent ice cream drips.

− To keep potatoes from budding, place an apple in the bag with the

potatoes.

− Don't throw out all that leftover wine: Freeze into ice cubes for

future use in casseroles and sauces.

− If you have a problem opening jars: Try using latex dishwashing

gloves. They give a no−slip grip that makes opening jars easy.

− Add a little lemon and lime to tuna to add zest and flavor to tuna

sandwiches. Use cucumbers soaked in vinegar and pepper in sandwich

instead of tomatoes. Use mustard instead of mayo to cut the fat

and add a tang.

− Instead of the water your recipe calls for, try juices, bouillon,

or water you've cooked vegetables in. Instead of milk, try

buttermilk, yogurt or sour cream. It can add a whole new flavor

and improve nutrition.

− Steak Sauce With A Kick: Deglaze your frying pan (after searing your

New York steaks) with brandy. Add two tablespoons of butter, a little

white wine and a splash of Grand Marnier. Serve over steaks −

you'll never use steak sauce again.

*PASTA* 126

Capellini Primavera

1/2 cup (1 stick) butter

1−1/2 cups chopped onions

3/4 cup julienne−cut carrots (1/8−by−1/8−by−1 1/2−inch)

5 cups (12 ounces) broccoli florets, cut into 1−inch pieces

3 cups (about 8 ounces) sliced mushrooms

1 1/4 cups thinly sliced yellow squash (cut squash in half

lengthwise before slicing)

1 teaspoon minced garlic

1−1/2 cups water

1 tablespoon beef bouillon granules (or vegetable broth)

1/4 cup sun−dried tomatoes, oil−packed, minced

1 1/4 cups crushed tomatoes in puree

1 tablespoon finely chopped fresh parsley

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/8 teaspoon crushed red pepper flakes

1 pound fresh angel−hair pasta

1/2 cup grated Parmesan cheese

Melt butter in Dutch oven over medium heat. Saute onions, carrots and

broccoli in butter 5 minutes. Add mushrooms, squash and garlic. Saute 2

minutes. Add all remaining ingredients except pasta and cheese; stir well.

Bring to simmer, then cook 8 to 10 minutes or until vegetables are tender

and flavors are well blended. Serve over cooked angel hair pasta. Top with

Parmesan cheese. Makes 4 to 6 generous servings.

Capellini Primavera 127

Cavatini

1 large green pepper, diced

1 large onion, diced

2 oz. (1/2 stick) margarine

1 teas. garlic powder

1 lb. assorted pasta (wheels, shells, spirals, ziti)

1/2 lb. pepperoni − sliced thin − then cut in half

8 oz. mozarella cheese (shredded)

1/2 lb. hamburger (browned)

1/2 lb. italian sausage (browned)

1 − 16 oz. jar meat flavored Prego sauce

Melt margarine over medium high heat in a skillet. Add onions, peppers, and

garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta according to

box directions. Heat sauce and combine with cooked hamburger and cooked

sausage. Use cooking spray to lightly grease an 11 X 13 casserole dish.

Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables,

1/2 of the pepperoni, and 1/2 sauce. Repeat another layer. Spread mozzarella

cheese over top. Bake at 350F for about 45 minutes or until cheese is

melted.

Cavatini 128

Coq Au Vin Pasta

2 lbs. pasta, any kind

1−1/2 lbs. ground turkey

1 cup butter

1 cup of flour

1/2 cup parsley

8 slices of cooked bacon, chopped

1/2 cup Brandy

12 whole mushrooms

6 green onions, diced

1 bay leaf

2 garlic cloves, minced

2 cups white wine

1 tsp. thyme

Salt & Pepper

In medium bowl mix together turkey, salt and pepper and shape into meat

balls. Coat with flour. In large fry pan, heat butter and place all the

meatballs (if they fit) into fry pan and brown. When meat is totally cooked

remove from heat. Repeat with remaining meatballs. Add in the brandy,

parsley, bacon, mushrooms, onions, bay leaf, garlic, wine and thyme. Simmer

for 20 minutes. Meanwhile, cook pasta according to package directions.

Return meatballs to frying pan and cook until warmed through. Serve over

pasta with a baby greens salad and vinagrette.

Coq Au Vin Pasta 129

Dijon Chicken Pasta

Dijon Pasta Sauce:

1 clove garlic, pressed

1/2 teaspoon olive oil

1 cup strained fat−free yogurt*

2 tablespoons cornstarch

1 cup evaporated skim milk

1/4 cup fat−free milk

2 teaspoons Grey Poupon Dijon mustard

2 tablespoons grated Parmesan cheese

1/4 teaspoon salt

dash ground black pepper

1−1/2 tablespoons fresh parsley, chopped

* make the strained yogurt by pouring a large container of plain

yogurt into a coffee filter placed in a metal steamer basked or

strainer. Overnight, the liquid whey will drain from the yogurt,

leaving a thick, cheeselike substance in the strainer. Measure

this thick stuff for the recipe and toss out the liquid.

Chicken Spice Blend:

2 teaspoons salt

1 teaspoon paprika

fat−free butter−flavored spread or spray

4 skinless chicken breast fillets

1/2 teaspoon dried thyme

dash or two ground black pepper

1 pound package penne pasta

3 to 4 quarts water

Garnish:

1 small tomato, diced

fresh parsley, chopped

Preheat barbecue or stovetop grill to medium/high heat. Prepare pasta sauce

by first saut ing the pressed garlic in the olive oil in a medium saucepan.

Saute only for a minute or two over medium heat. Do no let the garlic brown

or it will become bitter. Remove pan from heat. Combine strained yogurt with

cornstarch in a medium bowl. Add evaporated milk, fat−free milk, and

mustard, and mix. Pour mixture into saucepan and place it back over heat.

Add Paremsan cheese, salt and pepper, and stir. When sauce thickens, add

parsley and turn heat to low, stirring often. As sauce cooks, prepare the

Dijon Chicken Pasta 130

chicken by combining all of the spice blend ingredients in a small bowl. Rub

a light coating of butter−flavored spread or spray over each breast, and

sprinkle some of the spice blend over both sides of each chicken breast.

Cook the chicken on the grill for 4 to 5 minutes per side. Turn the chicken

at a 45 degree angle halfway through the cooking time on each side, so that

you get crisscrossed grill marks on the surface. While chicken is grilling,

prepare pasta by bringing 3 to 4 cups of water to a boil in a large pan. Add

pasta to the water and cook for 12 to 15 minutes or until pasta is tender.

Strain. Divide strained pasta into four portions on four plates, and pour a

generous portion of the sauce over the pasta. Sprinkle some diced tomato

over the pasta on each plate. Sprinkle some additional fresh parsley over

the pasta. Slice each chicken breast across the grain, and arrange each

sliced breast on top of the pasta on each plate, being careful to retain the

shape of the chicken breast as you position it.

An Introduction To E−Cookbooks

Dijon Chicken Pasta 131

Fettuccine Alfredo

8 oz. cream cheese, cut in bits

3/4 cup Parmesan cheese, grated

1/2 cup butter or margarine

1/2 cup milk

8 oz. fettuccine, cooked and drained

In large saucepan combine cream cheese, Parmesan, butter and milk, stirring

constantly until smooth. Toss pasta lightly with sauce, coating well.

Leftovers can be frozen.

Fettuccine Alfredo 132

Greek−Style Penne

2 pounds tomatoes, halved, seeded, chopped

1 cup chopped green onions (white and pale green parts only)

7 ounces feta cheese, crumbled

6 tablespoons chopped fresh parsley

1/4 cup chopped fresh dill

1/4 cup extra−virgin olive oil

12 ounces penne pasta

Mix first 6 ingredients in large bowl. Set tomato mixture aside. Cook pasta

in large pot of boiling salted water until just tender but still firm to

bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss

to coat. Season to taste with salt and pepper and serve.

Greek−Style Penne 133

Ham And Asparagus Fettuccine

12 ounces dry fettuccini noodles

8 ounces fresh asparagus, trimmed and cut into 2 inch pieces

1/2 cup butter

2 cups heavy cream

3/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1 pinch cayenne pepper

1/2 pound cooked ham, diced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for

8 to 10 minutes or until al dente. Stir asparagus into pot in the last five

minutes of cooking; drain. While pasta is cooking, heat butter and cream in

a medium saucepan over medium heat. When mixture begins to bubble, stir in

Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture

thickens, stirring occasionally. Stir in ham and heat through. Toss pasta

and asparagus with sauce and serve immediately.

Ham And Asparagus Fettuccine 134

Linguini With Clam Sauce

1 (16 ounce) package dry linguini

1 onion, chopped

6 cloves garlic, chopped

3 tablespoons olive oil

4 (6.5 ounce) cans minced clams

1/2 cup butter

salt and pepper to taste

2 tablespoons dry white wine

Bring a large pot of salted water to a boil, add linguini and return water

to a boil. Let linguini cook until al dente; drain well. In a large skillet,

saute the onion and garlic in olive oil until the onions are translucent.

Drain the cans of minced clams, reserving half of the juice. Stir the clams,

reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20

minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam

sauce over the linguini and serve.

Linguini With Clam Sauce 135

Manicotti Alla Romana

2 tablespoons olive oil

1/2 cup chopped onion

6 cloves garlic, finely chopped

1 pound ground beef

1 tablespoon salt, or to taste

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (12 ounce) package manicotti shells

2 cups ricotta cheese

2 eggs, beaten

3 cups spaghetti sauce, divided

2 tablespoons butter

2 tablespoons all−purpose flour

2 tablespoons chicken bouillon granules

2 cups half−and−half

1/4 cup chopped fresh parsley

1 tablespoon chopped fresh basil

1/2 cup grated Parmesan cheese

Heat oil in a large skillet over medium heat. Saute onions until

translucent. Saute garlic for 1 minute and stir in ground beef. Cook until

well browned and crumbled. Season with salt and set aside to cool. Cook

spinach according to package directions. Meanwhile, bring a large pot of

lightly salted water to a boil. Add manicotti shells and parboil for half of

the time recommended on the package. Drain and cover with cool water to stop

the cooking process and prevent the shells from cracking. To the ground beef

mixture add the cooked spinach and ricotta cheese. When the mixture is cool,

add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13

inch baking dish. Gently drain the manicotti shells and carefully stuff each

one with the meat and cheese mixture; place shells in prepared dish. Lightly

cover the dish with plastic wrap or a clean, damp towel to prevent shells

from cracking. Preheat oven to 350F. Prepare the white sauce by melting the

butter in a small saucepan over medium heat. Stir in flour and chicken

bouillon. Increase heat to medium−high and cook, stirring constantly, until

it begins to bubble. Stir in half and half and bring to a boil, stirring

frequently. Cook for 1 minute, stirring constantly. Remove from heat and

stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.

Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle

spaghetti sauce over the white sauce, trying to layer the sauces without

mixing. Cover and bake for 40 minutes. Remove from oven, uncover and

sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

Manicotti Alla Romana 136

Mexican Manicotti

1 lb. lean ground beef

1 (16 ounce) can refried beans

3 teaspoons chili powder

3 teaspoons oregano

1 (8 ounce) package manicotti shells

2 1/2 cups water

16 ounces picante sauce

16 ounces sour cream

1 cup shredded monterey jack cheese

1/4 cup sliced green onions

1/4 cup sliced ripe olives

In bowl, mix uncooked beef, beans, chili powder, and oregano. Spoon into

uncooked manicotti shells. Place in greased 13x9 baking pan. Mix water and

sauce, pour over manicotti. Cover and refrigerate 8 hours. Remove from

refrigerator 30 minutes before baking. Cover and bake at 350F for 1 hour.

Uncover; spoon on sour cream. Sprinkle with cheese, onions, and olives. Bake

for 8 minutes more.

Mexican Manicotti 137

One Pot Tuna Pasta

8 oz. elbow macaroni, uncooked

1 large can white albacore tuna packed in water, drained

1/4 chopped cup fresh parsley

2 1/2 cups water

2 chicken bouillon cubes

1/8 teaspoon pepper

1 teaspoon fresh basil

1 − 4 oz. jar pimento

1 − 9 oz. package frozen cut green beans

1 cup milk

4 oz. Cheddar cheese, grated

Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4−quart

pot. Gradually add pasta so that water continues to boil. Cover and simmer

for 7 minutes, stirring occasionally. Meanwhile, dice pimento. Stir diced

pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or

until pasta and beans are tender. Stir in cheese, tuna and parsley until

cheese is melted. Serve immediately.

One Pot Tuna Pasta 138

Rigatoni Ala Vodka

2 lbs. rigatoni

24 oz. canned tomato sauce (plain)

2 tablespoons olive oil

2 cloves fresh garlic, minced

1/2 teaspoon cracked red pepper

1 tablespoon salt

1/2 teaspoon black pepper

1 teaspoon dried basil

1/2 quart heavy cream

1−1/2 oz. vodka

1 oz. grated Romano Cheese

1 oz. bacon bits

1/2 oz. Italian parsley, chopped

In a medium sauce pan, heat oil until hot. Add garlic and saute until golden

brown. Add tomato sauce, salt, red pepper, black pepper, and basil. Cook

over medium heat, stirring occasionally, until thoroughly heated. Add heavy

cream and vodka. Stir to mix and cook for a few minutes. Boil rigatoni

according to package instructions (do not overcook). In a mixing bowl,

combine drained pasta with cream sauce. Mix thoroughly. Transfer to a

serving bowl and sprinkle with grated cheese, bacon, and parsley. Serve

immediately.

Rigatoni Ala Vodka 139

Triple Cheese Macaroni

8 ounces elbow macaroni

2 eggs

3/4 cup whole milk

1/2 cup half and half

1/2 cup heavy cream

1/2 teaspoon chopped parsley

1/4 teaspoon sugar

Pinch cayenne pepper

3/4 teaspoon sea salt

1/2 tablespoon ranch seasoning

10 ounces sharp cheddar cheese, grated

5 ounces Monterey Jack cheese, grated

5 ounces Parmesan cheese, grated

Preheat the oven to 350F. Cook the macaroni according to package directions,

drain and set aside. In a large mixing bowl, beat the eggs. Add the milk,

half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and

mix until well blended. Add the macaroni, cheddar, Monterey Jack and

Parmesan cheeses and mix until fully incorporated. Pour into a large baking

dish. Cover the dish with plastic wrap, then cover with aluminum foil and

bake for 30 to 35 minutes.

Triple Cheese Macaroni 140

*SEAFOOD & FISH*

Seafood and Fish

− When browning ground meat, brown several pounds and drain. Divide

evenly in freezer containers and freeze. Unthaw in microwave for

quick fixing next time.

− Ground spices really should be replaced every 6 months or so!

Unless you know you will use them up fairly quickly, buy a bottle

in partnership with a friend and split the contents.

You'll each benefit from fresh spices.

− Sunlight doesn't ripen tomatoes, warmth does. Store tomatoes with

stems pointed down and they will stay fresher, longer.

− Place green fruits in a perforated plastic bag. The holes will allow

air to circulate while retaining the ethylene gas that fruits

produce during ripening.

− Marshmallows won't dry out when frozen.

− Poke a hole in the middle of the hamburger patties while shaping them.

The burgers will cook faster and the holes will disappear when done.

− For fluffier, whiter rice, add one teaspoon of lemon juice per quart of

water. To add extra flavor and nutrition to rice, cook it in liquid

reserved from cooking vegetables.

− Cheese won't harden if you butter the exposed edges before storing.

− Sausage patties rolled in flour before frying won't crack open

during cooking.

− Two drops of yellow food coloring added to boiling noodles will

make them look homemade.

*SEAFOOD & FISH* 141

Champagne Shrimp And Pasta

8 ounces angel hair pasta

1 tablespoon extra virgin olive oil

1 cup sliced fresh mushrooms

1 pound medium shrimp, peeled and deveined

1−1/2 cups champagne

1/4 teaspoon salt

2 tablespoons minced shallots

2 plum tomatoes, diced

1 cup heavy cream

salt and pepper to taste

3 tablespoons chopped fresh parsley

freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling

water for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil over

medium−high heat in a large frying pan. Cook and stir mushrooms in oil until

tender. Remove mushrooms from pan, and set aside. Combine shrimp,

champagne,

and salt in the frying pan, and cook over high heat. When liquid just begins

to boil, remove shrimp from pan. Add shallots and tomatoes to champagne;

boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup

cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and

mushrooms to sauce, and heat through. Adjust seasonings to taste. Toss hot,

cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon

shrimp with sauce over pasta, and top with Parmesan cheese.

Champagne Shrimp And Pasta 142

Crabmeat Imperial

1 pound lump crabmeat, picked over to remove any shell

1/2 cup scallions, finely chopped

1/2 cup green bell pepper, finely chopped

1/4 cup chopped pimentos

1 egg yolk

1 teaspoon dry mustard

4 artichoke hearts, coarsely chopped

2 tablespoons paprika

1 cup mayonnaise

1/4 cup freshly grated Parmesan cheese

1/4 cup seasoned bread crumbs

Salt and black pepper

Preheat oven to 375F. In a large bowl, combine the crabmeat, scallions, bell

pepper, pimento, egg yolk, dry mustard, artichoke hearts, paprika and

one−half cup of the mayonnaise. Stir until well−mixed and season with salt

and pepper to taste. Spoon the crabmeat mixture into four one−cup baking

dishes; then cover with the remaining mayonnaise. Sprinkle Parmesan and

bread crumbs on top and bake in the hot oven for 15 to 20 minutes until

heated through. Serve immediately.

Crabmeat Imperial 143

Creamy Pesto Shrimp

1 pound linguine pasta

1/2 cup butter

2 cups heavy cream

1/2 teaspoon ground black pepper

1 cup grated Parmesan cheese

1/3 cup pesto (recipe follows)

1 pound large shrimp, peeled and deveined

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and

cook for 8 to 10 minutes, or until al dente; drain. In a large skillet, melt

the butter over medium heat. Stir in cream, and season with pepper. Cook 6

to 8 minutes, stirring constantly. Stir Parmesan cheese into cream sauce,

stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5

minutes, until thickened. Stir in the shrimp, and cook until they turn pink,

about 5 minutes. Serve over the hot linguine.

Pesto Sauce:

1 1/2 cups packed tender young basil leaves

2 heaping tablespoons pine nuts

1 teaspoon coarse salt

1/4 cup extra−virgin olive oil or more to taste

2 garlic cloves, very finely minced

1/4 cup freshly grated Parmigiano cheese

Put the basil, pine nuts, and salt in a food processor or blender and

process steadily while you add the oil in a thin but constant stream. The

sauce should achieve the consistency of a slightly grainy paste but not a

fine puree. Add the garlic and process very briefly, just to mix. When the

sauce is the right consistency, transfer it to a bowl and, using a spatula,

fold in the grated cheese. (If you're using a mortar, just continue to work

in the cheese with the pestle.) If the sauce is too thick, work in more

olive oil. Taste and adjust the seasoning.

Creamy Pesto Shrimp 144

Crockpot Jambalaya

12 ounces boneless skinless chicken breasts

1−1/2 cups green peppers, chopped

1 medium onion, chopped

2 stalks celery, sliced

4 cloves garlic, minced

1 (14 ounce) can whole tomatoes

1/3 cup tomato paste

1 can beef broth

1 tablespoon parsley

1−1/2 teaspoons basil

1/2 teaspoon oregano

1 teaspoon Tabasco sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 lb. shelled shrimp

3 cups cooked rice

Cut chicken into 1 inch pieces. Put all ingredients (EXCEPT shrimp and rice)

in crockpot. Cover; cook on low for 8 hours. Add shrimp the last 20 minutes

of cooking. Stir in rice before serving.

Crockpot Jambalaya 145

Hawaiian Skewers

1/2 pound shrimp, peeled, deveined & uncooked

1/2 pound bay or sea scallops

1 can pineapple chunks in juice

1 green bell pepper, cut in wedges

bacon slices

Sauce:

6 ounces barbecue sauce

16 ounces salsa

2 tablespoons pineapple juice

2 tablespoons white wine

Blend sauce ingredients until evenly mixed. Skewer pineapple chunks, shrimp,

scallops, bell pepper wedges, and bacon slices folded. Baste skewer evenly

on each side and grill. Cook until shrimp are a pink color. Serve with rice.

Hawaiian Skewers 146

Mexican Baked Fish

1−1/2 pounds cod

1 cup salsa (hotness to taste)

1 cup shredded sharp Cheddar cheese

1/2 cup coarsely crushed corn chips

1 avocado − peeled, pitted and sliced

1/4 cup sour cream

Preheat oven to 400F. Lightly grease one 8x12 inch baking dish. Rinse fish

fillets under cold water, and pat dry with paper towels. Lay fillets side by

side in the prepared baking dish. Pour the salsa over the top, and sprinkle

evenly with the shredded cheese. Top with the crushed corn chips. Bake,

uncovered, in the preheated oven for 15 minutes, or until fish is opaque and

flakes with a fork. Serve topped with sliced avocado and sour cream.

Mexican Baked Fish 147

Mock Lobster

1/4 cup butter, melted

3/4 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 (6 ounce) filets monkfish

4 tablespoons bread crumbs

Preheat oven to 350F. In a small bowl, combine the melted butter, paprika,

salt and pepper. Place the fish fillets on a non−stick or parchment lined

baking sheet. Brush the fillets evenly with the butter mixture and sprinkle

the bread crumbs over the tops of each fillet. Bake in the preheated oven

for 15 to 20 minutes or until the fish flakes easily with a fork.

Mock Lobster 148

Oysters Rockefeller

18 Half Shell Oysters

1/4 cup margarine or butter

1/4 cup chopped celery

1/4 cup chopped green onions and tops

2 tablespoons chopped fresh parsley

1 package (10 oz.) frozen, chopped spinach, thawed

2 teaspoons anisette

1/4 teaspoon salt

1/4 cup dry bread crumbs

1 tablespoon melted margarine or butter

rock salt

In a small saucepan, saute celery, onions and parsley in margarine until

tender. In blender, combine sauteed vegetables, spinach, anisette and salt.

Blend until almost pureed. When necessary, stop blender and push vegetables

into blades. Place 1/2 inch of rock salt in a shallow, oven−proof serving

dish. Nestle half shell oysters in salt bed. (This rock salt holds the

shells in place and keeps oysters hot.) Top each oyster with spinach

mixture. Combine bread crumbs and melted margarine, then sprinkle crumb

mixture over oysters. Bake at 450 degrees for 10 minutes. Serve immediately.

Oysters Rockefeller 149

Pistachio Filet Of Sole

8 − 1/2 inch thick filets of sole

1/4 cup of milk

Salt & Pepper to taste

1 1/4 cups finely chopped pistachios

1 1/4 cups bread crumbs

2 eggs, beaten

4 tablespoons butter

1−1/2 tablespoons oil

In a shallow bowl, add eggs and milk and whisk together. In a flat dish or

wax paper, aluminum foil etc. place the flour. Do the same with the bread

crumbs and nuts. Mix the nuts and bread crumbs together. Dredge each filet

in flour then egg mixture and in the nut and bread crumb mixture. Press

gently on filets so the nuts and breads will stick. Heat half the butter and

half oil in a large fry pan. Let the fat brown slightly before adding

filets. Cook about 3−4 minutes on each side. Set aside and cook the

remaining 4 filets in the remaining butter. Serve with orzo or rice.

Pistachio Filet Of Sole 150

Scallops Provencal

2 teaspoons olive oil

1 pound sea scallops

1/2 cup thinly sliced onion, separated into rings

1 garlic clove, minced

1 cup diced regular or plum tomatoes

1/4 cup chopped ripe olives

1 tablespoon dried basil

1/4 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon freshly ground pepper

Heat olive oil in a large nonstick skillet over medium−high heat. Add

scallops, and saute 4 minutes or until done. Remove scallops from skillet

with a slotted spoon; set aside, and keep warm. Add onion rings and garlic

to skillet, and saute for 1−2 minutes. Add tomato and remaining ingredients

and saute 2 minutes or until tender. Spoon sauce over scallops.

Scallops Provencal 151

Shrimp Linguine Alfredo

1 (12 ounce) package linguine pasta

1/4 cup butter, melted

4 tablespoons diced onion

4 teaspoons minced garlic

40 small shrimp, peeled and deveined

1 cup half−and−half

2 teaspoons ground black pepper

6 tablespoons grated Parmesan cheese

4 sprigs fresh parsley

4 slices lemon, for garnish

Cook pasta in a large pot of boiling water until al dente; drain. Meanwhile,

melt butter in a large saucepan. Saute onion and garlic over medium heat

until tender. Add shrimp; saute over high heat for 1 minute, stirring

constantly. Stir in half−and−half. Cook, stirring constantly, until sauce

thickens. Place pasta in a serving dish, and cover with shrimp sauce.

Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and

lemon slices.

Shrimp Linguine Alfredo 152

*SIDE DISHES*

Side Dishes

− When separating eggs, break them into a funnel. The whites will

go through leaving the yolk intact in the funnel.

− Fresh fish freeze well in a milk carton filled with water.

− Make your own celery flakes. Just cut and wash the leaves from the

celery stalks; place them in the oven on low heat or in the hot sun

until thoroughly dry. Crumble and store in an air−tight container.

− When picking a melon, smell it for freshness and ripeness.

Check to see that the fruit is heavy in weight and that the

spot on the end where it has been plucked from the vine is soft.

− When tossing a salad with a basic vinaigrette, always make the

vinaigrette at least 1/2 hour ahead of time and let the mixture

sit to allow the flavors to marry. Pour the vinaigrette down

the side of the bowl, not directly on the greens, for a more

evenly dressed salad.

− For the perfect boiled egg, cover eggs with cold water and

a pinch of salt. Bring the water to a full boil. Remove the

pan from the heat and cover. Let the eggs sit for 8−9 minutes.

Drain the water and place the eggs in ice water to cool to

stop the cooking process.

− When braising meat, cook it at a low temperature for a long

time to keep the meat tender and have it retain all the juices.

− When cooking any kind of strawberry dessert, add a splash of

aged Balsamic vinegar to the recipe to enhance the flavor

of the strawberries.

*SIDE DISHES* 153

Apple Stuffing

1/4 cup chopped onions

1/4 cup chopped celery

2 tablespoons margarine

4 cups dry bread cubes

1/2 teaspoon poultry seasoning

1/2 teaspoon dried sage

1 cup diced, unpeeled apples

1/2 teaspoon dried sage

Freshly−ground black pepper

1/2 cup chicken broth

Cook onions and celery in margarine for 5 minutes, or until tender. Combine

onions and celery with all other dry ingredients. Add broth, and toss.

Yields stuffing for a 10 to 12 pound turkey.

Apple Stuffing 154

Asparagus Risotto

1−1/2 pounds asparagus

5 cups (about) canned low−salt chicken broth

1 cup water

1 tablespoon butter

1 large onion, chopped

2 cups arborio rice or medium−grain white rice

1/2 cup dry white wine

2 teaspoons chopped fresh rosemary

1 cup freshly grated Parmesan cheese

1/4 cup whipping cream

Fresh rosemary sprigs (optional)

Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve.

Cut stalks into 3/4−inch−long pieces. Place 2/3 of stalk pieces, 1 cup broth

and 1 cup water in blender. Puree until smooth. Set aside. Melt butter in

heavy large saucepan over medium heat. Add onion and saute until tender,

about 8 minutes. Add rice and stir 1 minute. Add wine and cook until

absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped

rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes.

Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and

allowing liquid to be absorbed before adding more, stirring often. Add

remaining asparagus stalk pieces and reserved asparagus tips and continue

cooking until rice is just tender and mixture is creamy, adding broth as

needed and stirring often, about 10 minutes longer. Add reserved asparagus

puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and

cream. Season to taste with salt and pepper. Transfer risotto to bowl.

Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan

separately.

Asparagus Risotto 155

Baked Pineapple Casserole

1/2 cup margarine

1 cup white sugar

4 eggs

1 pinch ground cinnamon

1 pinch ground nutmeg

5 slices white bread, torn

1 (20 ounce) can crushed pineapple with juice

Grease a medium−sized casserole dish. In a mixing bowl, cream together

margarine with sugar. Beat in eggs one at a time. Stir in cinnamon and

nutmeg. Stir bread and crushed pineapple into the mixture. Transfer mixture

to the prepared baking dish. Bake at 350F for 60 minutes, or until bubbly

and lightly browned.

Baked Pineapple Casserole 156

Candied Yams With Bourbon

6 to 8 large sweet potatoes

1/4 cup light corn syrup

1/4 cup dark corn syrup

2 tablespoons maple syrup

1/4 cup Kentucky bourbon, high quality

salt and pepper, to taste

fresh parsley, minced

Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired.

Cool and arrange in buttered casserole pan or dish. Combine remaining

ingredients, except parsley, and pour over potatoes. Bake at 350F degrees

until bubbling hot. Garnish with parsley.

Candied Yams With Bourbon 157