Franfoods
Meat Entree
Beef-Macaroni Casserole
3/4 CUP ELBOW MACARONI
1 TABLESP BUTTER
2 TABLSP ALL PURPOSE FLOUR
ONE 16 OZ CAN STEWED TOMATOES CUT UP
ONE 8 OZ CAN TOMATO SAUCE
1/4 CUP DRY RED or WHITE WINE
1/2 ENVELOPE(1/4 CUP)ONION SOUP MIX OR BETTER YET: 1 MEDIUM ONION DICED BROWNED IN MEAT FAT ADD BOUILLION
CUBE AND 1/4 CUP WATER.
1/2 TEASP DRIED OREGANO CRUSHED
1/4 TEASP SALT
DASH PEPPER
2 CUPS CUBED COOKED BEEF
1/2 CUP MOZZARELLA CHEESE(2OZ)
GREEN PEPPER RINGS
***
COOK MACARONI ACCORDING TO PACKAGE. DRAIN. IN SAUCEPAN MELT
BUTTER, BLEND FLOUR. STIR UNDRAINED STEWED TOMATOES,TOMATO SAUCE, RED WINE,
ONION SOUP,OREGANO, SALT, PEPPER. COOK AND STIR TILL THICKENED BUBBLY. STIR IN
BEEF AND COOKED MACARONI. SPOON MIXTURE INTO 1 1/2 QT CASSEROLE. BAKE UNCOVERED
350 DEG 20 MIN. SPRINKLE WITH CHEESE, TOP WITH GREEN PEPPER RINGS, RETURN TO
OVEN TIL CHEESE MELTS,5 MIN. SERVES 4-5.
Meat Entree
BEEF WELLINGTON
ONE 4-5 POUND FILLET OF BEEF (TWO END PIECES REMOVED AND
RESERVED FOR SAUCE)
1/4 CUP COGNAC SALT
SEASONED SALT FRESHLY
GROUND COARSE BLACK PEPPER
1/4 TO 1/2 CUP VEGETABLE OIL PUREE
DE FOIE GRAS TRUFFLE(LOUIS HENRY2 BLACK TRUFFLES BRAND STRASBOURG-GOOSE LIVER!)
1/4 TEASPOON ROSEMARY 1
RECIPE PASTRY DOUGH
1 EGG YOLK 1/4
CUP HEAVY CREAM
1 RECIPE MADEIRA SAUCE
**DO NOT RUSH STAGES. PREPARE IN ADVANCE. RUB FILLET ALL
OVER WITH COGNAC. SEASON WITH SALT, SEASONED SALT AND COARSE BLACK PEPPER. LET
FILLET STAND AT ROOM TEMPERATURE FOR ART LEAST 1 HOUR.
**POUR SOME VEGETABLE OIL OVER FILLET AND ROAST IN PREHEATED
450 OVEN FOR ABOUT 20 MINUTES. DO NOT OVERCOOK. WHEN DONE COOL TO ROOM TEMP.
**WHEN COOL FILLET -SPREAD OVER IT THE FOIE GRAS TRUFFLE
MIXED AND SEASON WITH ROSEMARY.
**COVER FILLET WITH PASTRY DOUGH BY PLACING MEAT IN CENTER
AND SEALING THE SEAM AND END FLAPS WITH LITTLE WATER AND /OR BEATEN EGG. PLACE MEAT
ON BAKING SHEET SEAM SIDE DOWN. MAKE 5-6 SMALL OPENINGS ON TOP OF CRUST TO GIVE
STEAM VENTS.
**ROAST IN 450 OVEN FOR 10 MINUTES. BRUSH PASTRY SEVERAL
TIMES WITH MIX EGG YOLK AND CREAM TO MAKE GOLDEN BROWN. AFTER 10 MIN REDUCE OVEN TO 350 AND ROAST 20
MIN MORE. REMOVE AND LET STAND A FEW MINUTES AND THEN SLICE. PASS MADEIRA SAUCE
SEPARATELY.
**PASTRY DOUGH
2 CUP FLOUR 1/2
TEASPOON SALT
1/2 CUP SWEET BUTTER 3
TABLESPOON SHORTENING
5 TABLESPOON ICE COLD WATER
SIFT FLOUR AND SALT TOGETHER. WITH 2 FORKS CUT IN BUTTER
COLD AND SHORTENING UNTIL MEALY. ADD
COLD WATER MAKE INTO BALL. CHILL DOUGH 2 HOURS IN REFRIG. ROLL DOUGH THINLY 1/8
INCH PLACE FILLET AND ROLL AROUND FILLET.
**MADEIRA SAUCE USE END PIECES CUT FROM FILLET 8 TABLESPOON SWEET BUTTER
5 SHALLOTS MINCED 2
CUPS BROWN CANNED CONSOMME BEEF
1/2 CUP MADEIRA WINE 6
FRESH PARSLEY SPRIGS
1 BAY LEAF 1/4
TEASPOON THYME
2 TABLESPOON FLOUR 1
POUND MUSHROOMS SLICED AND SAUTEED 1 TRUFFLE SLICED IN BUTTER
**CUT 2 ENDS OF FILLET IN SMALL PIECES AND SAUTE IN 6
TABLESPOON OF BUTTER UNTIL BROWN. ADD MINCED SHALLOTS AND SAUTE UNTIL SLIGHTLY
BROWN. ADD BROWN STOCK AND MADEIRA WINE, PARSLEY, BAY LEAF, THYME. BRING TO
BOIL. SIMMER FOR 1 HOUR. STRAIN LIQUID.
MELT THE REMAINING 2 TABLESPOON BUTTER, ADD FLOUR STIR COOK
SLOWLY UNTIL GOLDEN. ADD MADEIRA STOCK MIX SLOWLY TO MAKE SMOOTH SAUCE. SIMMER
1/2 HOUR ADD SLICED SAUTEED MUSHROOMS AND TRUFFLES.
Meat Entree
1
BEEF BOURGUIONNE SERVES 4
2 POUND LEAN BEEF (SIRLOIN TIP OR TOP ROUND) CUT INTO
1/2" CUBES
MARINATE ABOVE FOR 1 DAY IN MIXTURE OF: 2 TBSP. LEMON JUICE, 2 TBSP. OIL, 1 SMALL
ONION, CHOPPED, 2 CLOVES GARLIC, CHOPPED, SALT AND PEPPER.
2 TBSP. BUTTER 3
TBSP. FLOUR
24 SMALL WHITE ONIONS 1
CUP BEEF CONSOMME
12 LARGE MUSHROOMS, QUARTERED 1 CUP RED BURGUNDY WINE
1 TBSP. TOMATO PASTE
MELT BUTTER IN SKILLET.
BROWN MEAT QUICKLY. TRANSFER TO
CASSEROLE AND SLAT LIGHTLY. IN BURTTER
REMAINING IN SKILLET SAUTE SHOLE WHITE ONIONS AND MUSHROOMS TUNTIL MICELY
COATED. ADD TO MEAT IN CASSEROLE. TO REMAINING LLIQUIED IN DKILLET, STIR IN
TOMATO PASTE AND FLOUR. SLOWLY ADD
CONSOMME AND 1/4 CUP WINE. STIR UNTIL
MEXTURE COMERS TO A BOIL. SEASON TO
TASTE AND POUR OVER CONTENTS IN CASSEROLE.
BAKE IN 300 DEGREE OVEN FOR 2 TO 3 HOURS UNTIL FORK TENDER,
STIRRING AND ADDING REST OF WINE AT INTERVALS.
COVER CASSEROLE FIR FIRST 2/3 OF COOKING TIME, THEN LEABVE
UNCOVERED. STIR OCCASIONALLTY TO AVOID
OVER BROWNING ON TOP.
Meat Entree
BEEF ITALIAN BRACIOLE
2 BEEF BRACIOLE CUT 1/2 INCH THICK TOTAL WEIGHT 1 1/4 POUNDSError! Bookmark not defined.
NEEDLE AND COTTON THREAD TO SEW MEAT
3/4 POUND PORK OR SAUSAGENOT COMPLETELY LEAN GROUND ONCE.
1 PEELED GARLIC CLOVE CHOPPED FINE
2 TABLSP CHOPPED PARSLEY
1 EGG
2 TABLSP FRESH GRATED PARMESAN CHEESE
SALT
FRESH GROUND PEPPER
2 TABLSP BUTTER
2 TABLSP VEGETABLE OIL
2/3 CUP FLOUR SPREAD ON PLATE
1 CUP DRY WHITE WINE
*******
PLACE 2 PIECES BRACIOLE ONE ABOVE OTHER AND STITCH THEM LIKE
PILLOW CASE. LEAVE ONE END OPEN.
PUT PORK, GARLIC, PARSLEY, EGG. CHEESE, SALT,PEPPER INTO
BOWL AND MIX WITH FORK.
PLACE MIX INTO BRACIOLE EVENLY, SEW UP REMAINING END. CHOSE
SAUTE PAN OVAL PREFERRED TO ALLOW BROCIOLE TO LIE FLAT. PUT IN BUTTER AND OIL
TURN TO MEDIUM HIGH HEAT. DREDGE MEAT ALL OVER WITH FLOUR. WHEN BUTTER FOAM
SUBSIDES PUT IN MEAT. TURN MEAT ROLL BROWNING WELL BOTH SIDES. WHEN ALL BROWNED
SPRINKLE WITH SALT/PEPPER AND ADD WINE. LET BUBBLE HALF MIN LOWER HEAT TO
MEDIUM LOW AND COVER PAN. SET COVER ASKEW. COOK 1 1/2 HOURS, TURNING MEAT
OCCASIONALLY.
WHEN DONE REMOVE MEAT, ON HIGH HEAT COOK LEAVINGS WITH WATER
TO MAKE GRAVY SAUCE.
PICK OUT STRINGS. CUT ROLL LIKE SALAMI INTO 1/2 INCH THICK,
VERY SHARP KNIFE.POUR SAUCE OVER MEAT AT SERVING.
SUGGEST:SIDE DISH OF 1 LB SAUTEED ASPARAGUS AND 1/2 LB
MUSHROOMS STIR FRIED IN 3 TABLSP BUTTER, AND SALT/PEPPER.
Meat Entree
Noodles CARBONNE
1 GREEN PEPPER, CUT IN 1/4" SLICES
1 MEDIUM ONION, SLICED
1/4 TSP. GARLIC POWDER
1/2 TSP.OREGANO
SAUTE IN BUTTER UNTIL LIMP, NOT BROWNED.
ADD: SMALL PACKAGE MEDIUM NOODLES, COOKED AND DRAINED.
1/4 CUP PARMESAN
CHEESE
BEAT 1 EGG WELL; ADD 1/2 CUP CREAM. STIR INTO NOODLE MIXTURE, MIXING WELL.
Chicken
Italian Marinated CHICKEN
Breast
2 CHICKEN BREASTS, SLIT WITH BONE OR BONED
REMOVE SKIN FOR HEALTH REASONS
USE ITALIAN DRESSING IN DISH MARINATE FOR 30 MIN UP TO
OVERNIGHT.
IN DISH HAVE BREAD CRUMBS AND ROLL BREAST IN DISH BOTH SIDES
PUT CHICKEN IN CASSEROLE DISH, BREAST SIDE UP .
PREHEAT OVEN TO 350 DEG AND BAKE FOR 40 MINUTES
Chicken
CHICKITA
VEAL LIKE DISH NORTHERN ITALY BUT WITH CHICKEN:
2 WHOLE SKINLESS, BONELESS CHICKEN BREASTS 3/4 LB EACH
1/4 CUP FLOUR
SALT AND FRESH GROUND PEPPER TO TASTE
2 TABLESP OLIVE OIL
2 TABLSP BUTTER
2 TABLSP CHOPPED FRESH ROSEMARY OR 1 TBLSP DRIED
4 GARLIC CLOVES UNPEELED
1/2 CUP DRY WHITE WINE
2 TABLSP FRESH LEMON JUICE
2 TABLSP CHOPPED PARSLEY
**** SPLIT CHICKEN BREASTS IN HALF DOWN CENTER.TRIM AND
DEBONE. DREDGE ALL OVER IN FLOUR SEASONED WITH SALT PEPPER.
HEAT OIL AND BUTTER IN HEAVY SKILLET. ADD CHICKEN ROSEMARY
AND GARLIC. COOK 4 MIN OR BROWNED TURN OTHER SIDE FOR 4-5 MIN. DO NOT COVER.
POUR OFF FAT FROM SKILLET LEAVING CHICKEN, ROSEMARY,
GARLIC.PORT WINE AND BRING TO BOIL. ADD LEMON AND PARSLEY. COVER AND COOK 3
MIN. REMOVE GARLIC DISCARD AND SERVE YIELD 4.
Chicken
CHICKEN CORDON BLEU
14 CHICKEN BREASTS, BONELESS EGG/MILK
MIXTURE
28 SLICES SWISS CHEESE BREAD
CRUMBS
14 SLICES BOILED HAM, SLICED VERY THIN
FLOUR BUTTER
SALT PEPPER
CUT CHICKEN BREAST IN HALF AND FLATTEN. LAYER AS FOLLOWS; 1 flattened half chicken breast, 1 slice cheese, 1 slice ham, 1
slice cheese. DIP IN FLOUR, EGG/MILK MIXTURE, THEN BREAD CRUMBS. SAUTE IN BUTTER UNTIL BROWN. USE LOW HEAT SO CHEESE WILL NOT MELT. BROWN ON ONE SIDE ONLY. TURN OVER AND BAKE IN 300 DEGREE OVEN FOR 15
MINUTES OR UNTIL GOLDEN BROWN.
Chicken
CHICHEN DELICIOUS
4 WHOLE CHICKEN BREASTS, ABOUT 1 POUND EACH, OR 8 CHICKEN
THIGHS
8 SLICES BACON, PARTIALLY COOKED
8 SLICES DRIED BEEF
2 CANS (10-1/2 OZ. EACH) CONDENSED CREAM OF MUSHROOM SOUP
1-1/2 CUPS DAIRY SOUR CREAM
FRESH MUSHROOMS, SLICED AND SAUTEED
CHOPPED PARSLEY
COOKED RICE (OPTIONAL)
SPLIT, SKIN AND BONE, BREAST; OR SKIN AND BONE THIGHS. WRAP
BACON SLICES AROUND EACH CHICKEN PIECE. ARRANGE IN LARGE SHALLOW CASSEROLE AND
SPRINKLE WITH SMALL PIECES DRIED BEEF. COMBINE SOUP AND SOUR CREAM AND POUR ON
CHICKEN. BAKE IN 200 DEGREE OVEN FOR 4
HOURS. SPRINKLE GENEROUSLY WITH SAUTEED MUSHROOM SLICES AND PARSLEY. SERVE WITH
RICE, IF DESIRED. MAKES 6-8 SERVINGS.
(CURRIED CHICKEN DELUXE:
ADD 1 TBSP. CURRY POWDER (OR TO TASTE) TO SOUP AND PROCEED AS DIRECTED.
Chicken
CHICKEN GOURMET
10-12 BNLS., SKINNED CHICKEN BREASTS 1 TSP. TOMATO PASTE
2 TBSP. BUTTER 1
TSP. DIJON N=MUSTARD
1.2 LB. FRESH MUSHROOMS, SLICED 3 TBSP. FLOUR
2/3 CUP (3 OZ.) SHREDDED BOILED HAM 1 1/4 CUP CHICKEN BROTH
1 TBSP. DRY SHERRY 1
CUP WHIPPING CREAM
1 TSP. LEMON JUICE 2
TBSP. DRY WHITE WINE
1/2 TSP. TARRAGON, DRIED 2
TBSP. DRY SHERRY
1 CLOVE GARLIC, MINCED 1/2
TSP. PEPPER
2 CUPS GRATED SWISS CHEESE 1/4
CUP MARGARINE + 2 T. OIL
SALT AND FRESHLY GROUND PEPPER 10-12 LG. MUSHROOM CAPS, FLUTED
FLOUR 10-12
ARTICHOKE BOTTOMS, CANNED
1/2 STICK BUTTER 1/2
CUP GRATED GRUYERE CHEESE
2 TBSP. COGNAC CHERRY
TOMATO/PARSLEY GARNISH
MAKE LONG DEEP POCKET OPENING IN THICKEST SIDE EACH CHICKEN
BREAST. MELT 2 TBSP. BUTTER IN LARGE SKILLET OVER MEDIUM HEAT; ADD SLICED
MUSHROOMS;SAUTE 3-4 MINUTES. STIR IN
HAM, SHERRY LEMON JUICE, TARRAGON AND GARLIC; COOK FEW MINUTES MORE. REMOVE FROM HEAT AND ADD CHEESE. SEASON TO TASTE WITH SALT AND PEPPER. STUFF HEAPING TBSP. MIXTURE INTO BREAST
POCKET. PLACE CHICKEN ON LARGE BAKING
SHEET, COVER WITH WAXED PAPER, TOP WITH ANOTHER BAKING SHEET AND WEIGHT WITH
BOOKS OR CANS; REFRIGERATE SEVERAL HOURS.
Chicken
CHICHEN ROMA
6 CHICKEN BREASTS, WEIGHING ABOUT 12 OZ. EACH
2 TBSP. FINELY CHOPPED GREEN ONION
1/2 CUP (1 STICK) BUTTER OR MARGARINE
1-1/2 CUPS FRESH BREAD CRUMBS
1/4 POUND SOFT SALAMI, FINELY CHOPPED
BONE CHICKEN BREASTS, LEAVING SKIN IN PLACE. PLACE FLAT, SKIN SIDE DOWN, ON CUTTING
BOARD. SAUTE ONION IN 3 TBSP. BUTTER OR
MARGARINE UNTIL SOFT; STIR IN BREAD CRUMBS AND SALAMI UNTIL EVENLY MOIST. DIVIDE STUFFING INTO 6 PARTS; SPOON ALONG
HOLLOWS IN CHICKEN BREASTS. FOLD EDGES
OF CHICKEN OVER STUFFING TO COVER COMPLETELY; FASTEN WITH WOODEN PICKS. MELT REMAINING BUTTER OR MARGARINE IN SMALL
SAUCEPAN ON GRILL; BRUSH PART OVER CHICKEN.
PLACE BREASTS ON GRILL, BUTTERED SIDE DOWN, ABOUT 6 INCHES ABOVE HOT
COALS. GRILL 20 MINUTES. BRUSH AGAIN WITH MELTED BUTTER OR MARGARINE; TURN.
GRILL 20 MINUTES LONGER, OR UNTIL CHICKEN IS TENDER AND GOLDEN. PLACE ON A LARGE SERVING PLATTER; REMOVE
PICKS. GARNISH WITH CARROT CURLS AND SPRIGS OF CHICORY, IF DESIRED.
Chicken
CHICKEN SALTIMBOCA
3 LARGE CHICKEN BREASTS, SKINNED, BONED AND HALVED
LENGTHWISE
6 THIN SLICES BOILED HAM 1/3
CUP DRY FINE BREAD CRUMBS
3 SLICES MOZZARELLA CHEESE, HALVED 2 TBSP. GRATED PARMESAN CHEESE
1 MEDIUM TOMATO, SEEDED, CHOPPED 2 TBSP. SNIPPED PARSLEY
1.2 TSP. DRIED SAGE, CRUSHED 4
TBSP. BUTTER, MELTED
PLACE CHICKEN, BONED SIDE UP, ON CUTTING BOARD. PLACE A PIECE OF CLEAR PLASTIC WRAP
OVER. WORKING FROM THE CENTER OUT,
POUND LIGHTLY WITH MEAT MALLET TO 5X5 INCHES.
REMOVE WRAP. PLACE A HAM SLICE
AND HALF SLICE CHEESE ON EACH CUTLET, CUTTING TO FIT. TOP WITH SOME TOMATO AND A DASH OF SAGE. TUCK IN SIDES; ROLL UP JELLY-ROLL STYLE,
PRESSING TO SEAL WELL. COMBINE BREAD
CRUMBS, PARMESAN AND PARSLEY. DIP
CHICKEN IN BUTTER OR MARGARINE, THEN ROLL IN CRUMBS. PLACE IN SHALLOW BAKING PAN.
BAKE AT 350 DEGREES FOR 40 TO 45 MINUTES. SERVES 6.
Chicken
CHICKEN GOURMET 2
COAT EACH CHICKEN BREAST LIGHTLY WITH FLOUR; SHAKE OFF
EXCESS. MELT 1/4 CUP BUTTER IN LARGE
SKILLET OVER MEDIUM-HIGH HEAT; SAUTE CHICKEN UNTIL DEEP GOLDEN BROWN ON BOTH
SIDES AND ALMOST COOKED THROUGH. WARM
BRANDY; FLAME AND POUR OVER CHICKEN. TRANSFER
CHICKEN TO GREASED 9 X 13" BAKING DISH AND SET ASIDE.
STIR TOMATO PASTE AND MUSTARD INTO PAN JUICES. MIX FLOUR WITH A LITTLE OF THE CHICKEN
BROTH; BLEND WELL; THEN STIR IN REMAINING BROTH AND ADD TO SKILLET. SIMMER 5 MINUTES OVER MEDIUM HEAT STIRRING
CONSTANTLY WITH WHISK UNTIL THICKENED.GRADUALLY ADD CREAM, STIRRING TO BLEND
WELL. THEN ADD WINE, SHERRY, AND WHITE
PEPPER. POUR SAUCE OVER CHICKEN AND
BAKE FOR APPROX 15 MINUTES.
MEANWHILE MELT 1/4 CUP BUTTER IN LARGE SKILLET OVER MEDIUM
HIGH HEAT. ADD MUSHROOM CAPS AND
ARTICHOKE BOTTOMS AND SAUTE BRIEFLY.
PLACE ONE ARTICHOKE BOTTOM, CUP SIDE UP, ON EACH BREAST AND SPRINKLE
WITH GRUYERE CHEESE. BAKE ABOUT 5
MINUTES OR UNTIL CHEESE MELTS. TRANSFER
CHICKEN TO HEATED PLATTER. PLACE MUSHROOM
CAPS, FLUTED SIDE UP ON TOP OF ARTICHOKES.
GARNISH WITH FEW CHERRY TOMATOES AND FRESH PARSLEY. SERVE IMMEDIATELY.
Chicken
CHICKEN MAZZANTI
2 Whole Chicken Breasts, boned, skinned, and halved
lengthwise
4 3x1-inch slices Monterey Jack Cheese (1 ounce)
2 Eggs
1 Tbsp. grated Parmesan Cheese
1 tsp. instant Chicken bouillon granules
1 tsp. snipped parsley
Dash Pepper
3 Tbsp. all-purpose flour
2 Tbsp. cooking oil
Lime slices or wedges
Parsley sprigs
Cutting from thickest side, cut pocket in each chicken
breast. place slice of cheese inside
each pocket. In mixing bowl, boat
together the eggs, parmesan, bouillon granules, parsley and pepper. Coat breast with flour; dip in egg
mixture. In skillet, brown chicken in
hot oil for 2-3 minutes each side.
Remove from skillet. Place in
small baking pan. Bake at 375 degrees
for 8-10 minutes or till coating just begins to brown.
Serve with lime slices and parsley sprigs. Yield:
4 servings
Fish & Seafood
2
COQUILLES SAINT JACQUES
SERVES 6
1 1/2 POUNDS FRESH OR FROZEN SCALLOPS 2 TBSP. BUTTER OR MARGARINE
1 CUP DRY WHITE WINE 2
TBSP. ALL PURPOSE FLOUR
1 TBSP. LEMON JUICE 1/4
TSP. SALT
2 SPRIGS PARSLEY 1/8
TSP. GROUND NUTMEG
1 BAY LEAF DASH
PEPPER
1/2 TSP. SALT 1/2
CUP MILK
1 CUP CHOPPED FRESH MUSHROOMS 2 EGG YOLKS
2 TBSP. THINLY SLICED SHALLOTS OR 1/2 CUP LIGHT CREAM
GREEN ONION 1 CUP SOFT BREAD CRUMBS
THAW SCALLOPS, IF FROZEN. HALVE ANY LARGE SCALLOPS. IN
SAUCEPAN COMBINE SCALLOPS, WINE, LEMON JUICE, PARSLEY, BAY LEAF, AND 1/2 TSP.
SALT. BRING TO BOILING;REDUCE HEAT. COVER AND SIMMER FOR 2 TO 4 MIN. OR TILL
SCALLOPS ARE OPAQUE IN APPEARANCE. REMOVE SCALLOPS WITH A SLOTTED SPOON. STRAIN
WINE MIXTURE THROUGH CHEESECLOTH;RESERVE 1 CUP LIQUID.
IN SKILLET COOK MUSHROOMS AND SHLLAT OR GREEN ONION IN 2
TBSP. BUTTER OR MARGARINE ABOUT 5 MIN. OR TILL TENDER. STIR IN FLOUR, 1/4 TSP.
SALT, NUTMEG, AND PEPPER. ADD RESERVED 1 CUP LIQUID AND MILK. COOK AND STIR
TILL THICKENED AND BUBBLY. REMOVE FROM HEAT. COMBINE EQQ YOLKS AND CREAM; BEAT
WELL WITH A WIRE WHISK. GRADUALLY STIR ABOUT HALF OF THE HOT MIXTURE INTO EGG
YOLK MIXTURE; RETURN TO REMAINING HOT MIXTURE IN SKILLET. ADD SCALLOPS. HEAT
AND STIR JUST TILL BUBBLY. REDUCE HEAT; COOK AND STIR OVER LOW HEAT FOR 2 MIN.
PLACE 6 BUTTERED BAKING SHELLS OR SHALLOW INDIVIDUAL
CASSEROLES IN SHALLOW BAKING PAN. SPOON
SCALLOP MIXTURE INTO SHELLS OR CASSEROLES. TOSS TOGETHER BREAD CRUMBS AND 2
TBSP. MELTED BUTTER OR MARGARINE; SPRINKLE OVER SCALLOP MISTURE. BAKE IN 400
DEGREE OVEN ABOUT 10 MIN. OR TILL BROWNED.
SERVES 6.
HAMBDUCH
1-1/2 LB. GROUND CHUCK 1/2
PKG. (7 OZ.) INSTANT MASHED
2 TBSP. FINELY CHOPPED ONION POTATO
SALT 1/2 CUP
DAIRY SOUR CREAM
1/8 TSP. PEPPER 1
TSP. CHOPPED CHIVES
1/4 CUP BUTTER OR MARGARINE
COMBINE CHUCK, ONION, 1-1/2 TSP. SALT, AND THE PEPPER; MIX
LIGHTLY WITH FORK. SHAPE INTO 6 PATTIES
ABOUT 1/2" THICK. SET ASIDE.
IN MEDIUM SAUCEPAN, COMBINE 1-1/2 CUPS WATER, THE BUTTER,
AND 1/2 TSP. SALT; BRING JUST TO BOILING; REMOVE FROM HEAT
ADD POTATO, SOUR CREAM AND CHIVES, STIRRING UNTIL WELL
BLENDED.
BROIL PATTIES, 4 INCHES FROM HEAT, 3-4 MINUTES. TURN AND
BROIL 2 MINUTES LONGER.
USING PASTRY BAG WITH #7 DECORATING TIP, PIPE MASHED POTATO
OVER PATTIES. (OR SPOON POTATO ON PATTIES TO FORM A SWIRL ON TOP.) BROIL 3-4 MINUTES LONGER, OR UNTIL POTATO IS
GOLDEN.
SERVES 6.
Meats
HAMBURGERS PARMESAN
2 LB. GROUND CHUCK 1/2
CUP PACKAGED SEASONED
1 TBSP. CHOPPED PARSLEY DRY BREAD CRUMBS
1 TSP. SEASONED SLAT 1/4
CUP SALAD OIL
1.4 TSP. PEPPER 6
SLICES MOZZARELLA CHEESE
1/2 CUP UNSIFTED ALL-PURPOSE 1
CAN (15-1/2 OZ.) SPAGHETTI
FLOUR SAUCE
WITH MUSHROOMS
2 EGGS, BEATEN 2
TBSP. GRATED PARMESAN CHEESE
PREHEAT OVEN TO 400 DEGREES. IN LARGE BOWL, LIGHTLY TOSS
CHUCK WITH PARSLEY, SEASONED SALT, AND PEPPER UNTIL WELL COMBINED. SHAPE INTO 6 PATTIES, 1/2" THICK. COAT
BOTH SIDES OF EACH PATTY WITH FLOUR; THEN DIP INTO EGG; FINALLY COAT WITH BREAD
CRUMBS.
IN HOT OIL IN LARGE SKILLET, COOK PATTIES UNTIL NICELY
BROWNED ON BOTH SIDES. ARRANGE IN ONE
LAYER IN 12X8X2 INCH BAKING DISH. TOP
EACH PATTY WITH SLICE OF MOZZARELLA.
POUR SPAGHETTI SAUCE OVER ALL; THEN SPRINKLE WITH PARMESAN.
BAKE 25 MINUTES, OR UNTIL SAUCE IS Bubbly AND CHEESE IS
MELTED. SERVES 6.
Meats
HAMBURGERS PROVENCALE
1 POUND GROUND CHUCK 4
FRENCH BREAD SLICES,
1/4 CUP BARBECUE SAUCE 1/2" THICK
1 TBSP. FINELY CHOPPED ONION 2
TOMATOES, SLICED
1/2 CLOVE GARLIC, CRUSHED CHOPPED
PARSLEY
1/2 TSP. SOY SAUCE SALT
5 TBSP. BUTTER OR MARGARINE PEPPER
COMBINE CHUCK, BARBECUE SAUCE, ONION, HALF THE GARLIC, AND
SOY SAUCE; MIX LIGHTLY WITH FORK. SHAPE INTO 4 PATTIES ABOUT 1/2" THICK.
IN SMALL BOWL CREAM 3 TBSP. BUTTER WITH REMAINING
GARLIC. SPREAD ON BOTH SIDES OF BREAD
SLICES.
HEAT LARGE SKILLET. ADD BREAD, AND SAUTE UNTIL GOLDEN-BROWN
ON EACH SIDE. REMOVE TO SERVING PLATTER, AND KEEP WARM. HEAT 1 TBSP. BUTTER IN SAME SKILLET. ADD
MEAT PATTIES, AND SAUTE 3 MINUTES A SIDE FOR MEDIUM RARE. REMOVE, AND PLACE EACH ON A BREAD SLICE.
HEAT REMAINING BUTTER IN SKILLET. ADD TOMATO SLICES, AND SAUTE LIGHTLY ON EACH SIDE. PLACE ON PATTIES, AND SPRINKLE WITH CHOPPED
PARSLEY, SALT AND PEEPER. SERVES 4.
Meats
HAMBURGER CASSEROLE
1 POUND GROUND BEEF
1/2 CUP CHOPPED ONION
ONE 16 OZ CAN CUT GREEN BEANS, DRAINED
ONE 10 OZ CAN CONDENSED TOMATO SOUP
1/4 CUP WATER
3/4 TEASP SALT
1/8 TEASP PEPPER
3 MEDIUM POTATOES,PEELED, QUARTERED
1 BEATEN EGG
MILK
1/2 CUP SHREDDED CHEESE
**
IN SKILLET COOK GROUND BEEF AND ONION TILL MEAT IS BROWNED,
DRAIN FAT. STIR GREEN BEANS, TOMATO SOUP, WATER, SALT, PEPPER. TURN MIXTURE
INTO 1 1/2 QT CASSEROLE PAN.
COOK POTATOES IN BOILING SALTED WATER 20 MIN, DRAIN. MASH
WHILE HOT,ADD EGG ENOUGH MILK TO MAKE FLUFFY. SEASON WITH SALT PEPPER.
DROP POTATOES IN MOUNDS ATOP MEAT MIXTURE. SPRINKLE CHEESE
ON TOP. BAKE 350 DEG 25-30 MIN. 4-6 SERVINGS
Meats
HAMURGER NOODLE
CASSEROLE
1 1/2 POUND GROUND BEEF
1 LARGE ONION CHOPPED(1 CUP)
1/2 CUP CHOPPED GREEN PEPPER
6 OZ MEDIUM NOODLES
10 1/2 OZ CAN TOMATOE SAUCE
1 1/2 CUP SHREDDED CHEESE
1/2 CUP CHILI SAUCE
1/8 CUP CHOPPED PIMENTO
3/4 TEASP SALT
1/4 TEASP PEPPER
1 TEASP CHILI POWDER
1 CUP BREAD CRUMBS
1/8 CUP MELT BUTTER
1 CUP WATER
***
IN LARGE SKILLET COOK BEEF, ONION GREEN PEPPER TILL MEAT IS
BROWN. DRAIN FAT.
COOK NOODLES ACCORDING TO PACKAGE. DRAIN NOODLES AND RETURN
TO KETTLE. STIR IN MIX OF TOMATO SAUCE,CHEESE, CHILI SAUCE, PIMENTO, SALT,
CHILI POWDER, PEPPER, 1 CUP WATER,MIX WELL.
PUT IN 13 X 9 X 2 INCH BAKING PAN.
TOSS BREAD CRUMBS IN MELTED BUTTER, SPRINKLE ATOP CASSEROLE.
BAKE UNCOVERED 350 DEG TILL HEATED THROUGH, ABOUT 45 MIN. GARNISH WITH GREEN
PEPPER RINGS. SERVES 4-5.
Pork & Ham
HAM STUFFED TOMATOES
(APPETIZER)
1/2 CUP VERY FINELY CHOPPED COOKED HAM
1/4 CUP (1 OZ.) ROQUEFORT CHEESE, CRUMBLED
1/4 CUP DAIRY SOUR CREAM
1/4 TSP LEMON JUICE
DASH PEPPER
36 CHERRY TOMATOES
PARSLEY SPRIGS
COMBINE HAM, CHEESE, SOUR CREAM, LEMON JUICE AND PEPPER IN
SMALL BOWL;BLEND WELL. REFRIGERATE UNTIL READY TO USE.
WITH SMALL SHARP KNIFE, CUT TOPS OFF TOMATOES AND SCOOP OUT
THE INSIDES. SPOON ABOUT 1/2 TSP OF HAM
AND CHEESE MIXTURE INTO EACH TOMATO, MOUNDING SLIGHTLY. GARNISH WITH SMALL
SPRIG OF PARLEY.
PREPARE IN MORNING; REFRIGERATE UNTIL READY TO USE.
Pork & Ham
HEARTY HAM BEAN SOUP
THIS IS EXCELLENT USE FOR IRISH CORNED BEEF AND CABBAGE LEFT
OVERS FROM STPAT'S
**1-1/2 MEATY HAM BONE, SMOKED PORKHOCKS OR WHATEVER LB
LEFTOVER OTHER MEATS.
8 CUPS WATER OR ADD ? TO LEFTOVER LIQUID
8 WHOLE PEPPERCORNS
5 WHOLE CLOVES
1 TSP SALT
1 CLOVE OF GARLIC HALVED
3-1/2 CUPS COARSELY CHOPPED CABBAGE(LEFTOVER?)
2 LARGE POTATOES PEELED THIN SLICED-3C
3 LARGE CARROTS THINLY SLICED(2C)
1 MEDIUM ONION CHOPPED 1/2 C
1 PACKAGE OF DRIED NORTHERN BEANS(OR OTHER, BEANS OPTIONAL)
**
IN 4-1/2 QT POT COMBINE HAM BONE, WATER, PEPPERCORNS, SALT,
GARLIC, BRING TO BOIL. REDUCE HEAT COVER AND SIMMER 2-1/2 HOURS. REMOVE HAM
BONE,CUT OFF MEAT AND CHOP, DISCARD BONE. STRAIN BROTH, RETURN BOTH TO POT. ADD
CABBAGE, POTATOES, CARROTS, ONION TO POT. COVER AND SIMMER 40 MIN OR TILL
VEGETABLES ARE TENDER. SEASON TO TASTE.
OPTIONAL ADDITION:
USE RYE BREAD TOASTED. LADLE SOUP INTO HEAT PROOF BOWLS. TOP
EACH WITH SLICE OF RYE BREAD SPRINKLE PARMESAN AND TOP WITH SWISS CHEESE. PLACE
IN BROILER FOR 2 MIN OR CHEESE MELTS. SERVES 6-8.
Pork & Ham
HOMINY CASSEROLE
1 LB. GROUND PORK SAUSAGE 1/4
TSP. SALT
1 CUP CHOPPED ONION 1
CAN (1# 13 OZ.) YELLOW
1 CUP SLICED CELERY HOMINY, DRAINED
2 8-OZ. CANS TOMATO SAUCE 2
CUPS SHREDDED JACK OR
1/4 TSP. BASIL OR OREGANO MOZZARELLA CHEESE
BROWN SAUSAGE, ONION AND CELERY IN SKILLET; POUR OFF
FAT. ADD TOMATO SAUCE, HERB AND SALT;
SIMMER 5 MINUTES. IN 2 QUART CASSEROLE OR SHALLOW BAKING DISH, LAYER HALF THE
HOMINY, HALF THE SAUSAGE AND HALF THE CHEESE. REPEAT LAYERS, LEAVING CENTER OF
TOP SAUSAGE LAYER UNCOVERED BY CHEESE. BAKE AT 350 DEGREES FOR 25 MINUTES. MAKES 4 SERVINGS.
Fish & Seafood
HOT CRAB SPREAD
1 8-OZ. PKG CREAM CHEESE
1 6-0Z. PKG FROZEN CRAB MEAT, THAWED AND DRAINED
2 TBSP. CHOPPED ONION
1 TBSP. MILK
1/2 TSP. CREAM STYLE PREPARED HORSERADISH
1/4 TSP. SLAT
DASH PEPPER
1/2 CUP SLICED TOASTED ALMONDS
PREHEAT OVER TO 375 DEGREES. BLEND ALL INGREDIENTS TOGETHER.
IN OVEN-PROOF BOWL, BAKE 20 MINUTES.
SERVE ON CRACKERS. MAKES APPROX.
2 CUPS.
*INGREDIENTS:6 MEDIUM BLACK MUSHROOMS
Beef
HUNGRY BOY’S CASSEROLE
CASSEROLE FILLING: BISCUITS:
1-1/2 POUNDS GROUND BEEF 1-1/2
CUPS SIFTED FLOUR
1 CUP SLICED CELERY 2
TSP. BAKING POWDER
1.2 CUP CHOPPED ONION 1/2
TSP. SALT
1.2 CUP CHOPPED GREEN PEPPER 1/4
CUP BUTTER OR MARGARINE
1 CLOVE GARLIC, MINCED 1/2
CUP MILK
1 6-OZ. CAN TOMATO PASTE 4
DROPS YELLOW FOOD COLOR
3/4 CUP WATER 1/2
CUP SLICED PIMENTO-
1 TSP. EACH SALT & PAPRIKA STUFFED
OLIVES
1 1# CAN PORK AND BEANS, 1/4
CUP BLANCHED SLIVERED
UNDRAINED
ALMONDS
1 1# CAN CHICK PEAS OR LIMA
BEANS, UNDRAINED
SAUTE IN SKILLET BEEF, CELERY, ONION, GREEN PEPPER, GARLIC
UNTIL VEGETABLES ARE TENDER; DRAIN. ADD WATER, TOMATO PASTE, SALT, AND PAPRIKA.
RESERVE 1 CUP FOR BISCUITS. ADD BEANS AND PEAS. SIMMER; PREPARE BISCUITS.
BISCUITS: SIFT FOUR WITH BAKING POWDER AND SALT. CUT IN
BUTTER UNTIL FINE. COMBINE MILK AND FOOD COLOR. ADD TO FOUR MIXTURE. STIR TIL
MOIST. KNEAD ON FLOURED SURFACE 12 TIMES. ROLL TO 12X9-INCH RECTANGLE.
HUNGRY BOYS' CASSEROLE, CONT.
COMBINE OLIVES, ALMONDS, RESERVED MEAT. SPREAD OVER DOUGH.
TOLL UP, STARING WITH 12" SIDE. CUT INTO 1" PIECES. PLACE MEAT MIXTURE IN 12X8" OR 11"
ROUND BAKING DISH. TOP WITH BISCUITS.
BAKE AT 425 DEGREES FOR 25-30 MINUTES.
Meat
Inside/out
RAVIOLI
1
POUND GROUND BEEF 1 7 OZ. PKG. (2
CUPS) SHELL OR
1
MEDIUM ONION, CHOPPED ELBOW MACARONI, COOKED
1
CLOVE GARLIC, MINCED 1 CUP SHREDDED
SHARP PROCESS
1
TBSP. SALAD OIL AMERICAN CHEESE
1
10-OZ. PKG FROZEN CHOPPED 1/2 CUP SOFT
BREAD CRUMBS
SPINACH 2
EGGS, WELL BEATEN
1
1# CAN SPAGHETTI SAUCE 1/4 CUP SALAD OIL
WITH MUSHROOMS
1
8-OZ. CAN TOMATO SAUCE
1 6
OZ. CAN TOMATO PASTE
1/2
TSP SALT
DASH
PEPPER
BROWN
FIRST 3 INGREDIENTS IN 1 TBSP OIL. COOK SPINACH ACCORDING TO PACKAGE
DIRECTIONS. DRAIN, RESERVING LIQUID; ADD WATER TO MAKE 1 CUP. STIR SPINACH
LIQUID AND NEST 5 INGREDIENTS INTO MEAT MIXTURE. SIMMER 10 MINUTES. COMBINE
SPINACH WITH REMAINING INGREDIENTS; SPREAD IN 13X9X2-INCH BAKING DISH. TOP WITH
MEAT SAUCE. BAKE A 350 DEGREES FOR 30 MINUTES. LET STAND 10 MINUTES BEFORE
SERVING. MAKES 8-10 SERVINGS.
Chicken Oriental
KUNGBOW
1/2
CUP DRIED MUSHROOMS
1
WHOLE LARGE CHICKEN BEAST, SKINNED, SPLIT, BONED OR PORK 1 LB CUT IN 3/4 INCH
CUBES.
1
TSP CORNSTARCH
3
TBSP SOY SAUCE
1
TBSP PEANUT OIL
1
TO 2 GARLIC CLOVE MINCED
1
LARGE GREEN PEPPER CUT INTO 1/2 INCH PIECES
1/2
CUP BAMBOO SHOOTS CUT IN HALF LENGTHWISE
1/2
CUP CHOPPED PEANUTS
1/4
TSP CRUSHED RED PEPPER
**
SOAK
MUSHROOMS OR CUT STORE MUSHROOMS,
DRAIN
WELL. CHOP MUSHROOMS. CUT MEAT INTO 3/4 INCH PIECES. BLEND 1 TBSP COLD WATER
WITH 1 TSP CORNSTARCH; ADD SOY SAUCE. SET ASIDE.
PREHEAT
A WOK OVER HIGH HEAT ADD COOKING OIL, STIR FRY GARLIC, 30 SEC. ADD GREEN PEPPERS,
BAMBOO SHOOTS, PEANUSTS, RED PEPPER, AND MUSHROOMS. STIR 2MIN. REMOVE FROM WOK. ADD OIL FOR STIR FRY
MEAT. STIR SOY MIX STIR MEAT, COOK AND STIR TILL THICKENED AND BUBBLY. ADD
GREEN PEPPER MIX COOK 1 MIN. SERVE WITH RICE AT ONCE. SERVES TWO.
Chicken
Louisiana Chicken
WHOLE CHICKEN BREASTS, SPLIT 1 LB. FRESH MUSHROOMS
SALT
AND CAYENNE PEPPER 1 TBSP. MINCED ONION
1/4
LB. BUTTER 1/4 CUP FLOUR
1
1/2 TBSP. OIL 3 CUPS CHICKEN
BROTH
1/2
CUP SHERRY 1/2 PINT WHIPPING CREAM
WHITE
PEPPER
SPRINKLE
BREASTS WITH SALT AND CAYENNE(SPARINGLY). BROWN CHICKEN IN 1 1/2 TBSP. BUTTER
AND OIL. PLACE IN SHALLOW BAKING DISH. BAKE AT 350 FOR 25 MINUTES.
QUARTER
MUSHROOM, SAUTE IN 3 TBSP. BUTTER UNTIL LIGHTLY COLORED. DISTRIBUTE OVER BREAST SECTIONS. POUR BUTTER OUT (NOT CHICKEN). DEGLAZE PAN WITH 1.2 CUP SHERRY, SCRAPING UP
BROWN BITS ON BOTTOM AND SIDES OF PAN.
SAVE.
MAKE
VELOUTE SAUCE BY SAUTEING 1 TBSP. MINCED ONION IN 3 TBSP. BUTTER UNTIL SOFT BUT
NOT BROWN. STIR IN 1.4 CUP FLOUR AND
COOK OVER LOW HEAT, STIRRING ROUX FOR 3 MINUTES. REMOVE FROM HEAT AND SLOWLY ADD 3 CUPS CHICKEN BROTH, SCALDED, IN
A STREAM, WHISKING UNTIL MIXTURE IS THICK AND SMOOTH. ADD 1/4 TSP. SALT AND WHITE PEPPER TO TASTE AND SIMMER FOR 15
MINUTES. ADD 2 CUPS VELOUTE SAUCE TO
DEGLAZED SHERRY MIXTURE; SIMMER 10 MINUTES. STRAIN. THIN TO MEDIUM WHITE SAUCE
CONSISTENCY WITH CREAM. POUR OVER
CHICKEN AND BAKE AT 250 FOR 10 MINUTES.
Chicken
Lasagna
Roll
1
BROILER-FRYER (ABOUT 2-1/2 LBS.) 1 10-OZ.
PKG. FROZEN CHOPPED,
1-1/2
CUPS WATER SPINACH, THAWED
1
SMALL ONION, PEELED,SLICED 1/4 TSP.
GROUND NUTMEG
1
TSP. SALT 1 1# PKG. LASAGNA NOODLES
1/4 TSP. PEPPER 1 6-OZ. PKG. SLICED
1
ENVELOPE SPAGHETTI SAUCE MIX MOZZARELLA CHEESE
1 1#
12 OZ. CAN TOMATO PUREE
DASH
SUGAR
2
TBSP. BUTTER OR MARGARINE
COOK
CHICKEN WITH WATER, ONION, SALT AND PEPPER ABOUT 40 MINUTES, OR UNTIL TENDER.
WHILE
CHICKEN COOKS, COMBINE SPAGHETTI SAUCE MIX, TOMATO PUREE, SUGAR, AND BUTTER OR
MARGARINE IN SAUCEPAN. HEAT TO BOILING; REDUCE HEAT; COVER. SIMMER 30 MINUTES.
REMOVE
CHICKEN FROM BROTH; COOL; RESERVE BROTH. SKIN CHICKEN; REMOVE FROM BONES, CUT
MEAT INTO SMALL PIECES.
FOR
FILLING: COMBINE 1/2 CUP OF RESERVED
BROTH WITH HALF OF THE CHICKEN AND HALF OF THE SPINACH IN AN ELECTRIC BLENDER
CONTAINER. WHIRL TIL SMOOTH. PLACE IN
MEDIUM SIZE BOWL. REPEAT WITH REMAINING CHICKEN, SPINACH AND 1/2 CUP BROTH; ADD
TO MIXTURE IN BOWL; ADD LASAGNA ROLL-UPS, CONT.
NUTMEG,
BLENDING WELL. (IF NO BLENDER IS AVAILABLE, CHOP CHICKEN AND SPINACH AS FINE AS
POSSIBLE, THEN STIR IN ENOUGH BROTH TO MAKE A SMOOTH PASTE.)
COOK
LASAGNA NOODLES IN KETTLE, FOLLOWING LABEL DIRECTIONS; DRAIN; COOL IN COLD WATER.
TO
MAKE ROLL-UPS: REMOVE LASAGNA NOODLES,
ONE AT A TIME, FROM COLD WATER AND PAT DRY WITH PAPER TOWELING. SPREAD WITH
SCANT 1/4 CUP CHICKEN MIXTURE; ROLL UP, JELLY-ROLL FASHION. REPEAT WITH
REMAINING NOODLES.
POUR
2 CUPS OF PREPARED TOMATO SAUCE IN BOTTOM OF SHALLOW 12 CUP BAKING DISH.
ARRANGE ROLLUPS ON SAUCE, MAKING TWO LAYERS IF NECESSARY. SPOON REMAINING SAUCE
OVER ROLLUPS.
BAKE
IN 375 DEGREE OVEN FOR 20 MINUTES. CUT MOZZARELLA CHEESE IN LENGTHWISE STRIPS
AND ARRANGE ON ROLLUPS. BAKE 10
MINUTES LONGER, OR UNTIL CHEESE IS MELTED AND SAUCE IS BUBBLY HOT.
Fish Seafood
LINGUINI
with white Clam Sauce
Note:
Add to Basic receipe below one of the following Clams
as
follows
If
using fresh Quahogs Clams
1
QT providing 1 ½ cup drained and minced
1
½ cup clam juice
use
no salt!!!!
Increase
flour to 2 tsp
Add
½3 to ½ cup white dry wine
If
using Canned clams:
1
1/2 CUP(3 OZ)MINCED CLAMS
1/4
TEASP SALT
1/2
TABLSP SALT
1
1/2 QT WATER
Basic
recipe:
1/2
MEDIUM ONION CHOPPED
1/2
CLOVE GARLIC CHOPPED
1
1/2 TABLESP BUTTER
1/2
TABLESP FLOUR
1/4
TEASP DRIED BASIL
GROUND
PEPPER
4
OZ UNCOOKED LINGUINI
1/8
CUP SNIPPED PARSLEY
GRATED
PARMESAN CHEESE
COOK
& STIR ONION IN BUTTER IN 1QT SAUCE APN UNTIL TENDER-ADD FLOUR. ADD CLAMS
WITH LIQUID, 1/4 TEASP SALT,BASIL,PEPPER.HEAT TO BOIL REDUCE HEAT. COVER SIMMER
5 MIN.
ADD
1/2 TABLESP SALT,TO RAPIDLY BOILING WATER IN DUTCH OVEN. ADD LINGUINI SLOWLY SO
WATER STILL BOILS. BOIL UNCOVERED, STIRRING 7-10 MIN. DRAIN.
ADD
PARSLEY TO CLAM SAUCE. SERVE HOT OVER LINGUINI SPRINKLE WITH CHEESE.
Beef
MEXICAN
LASAGNA
1
1/2 POUNDS GROUND BEEF
1
TSP. SEASONED SLAT
1
PKG TACO SEASONING MIX
8
OZ. CANNED TOMATOES, DICED(USE JUICE)
2 8
OZ. CANS TOMATO SAUCE
1 4
OZ CAN GREEN CHILIES, CHOPPED
8
OZ. RICOTTA CHEESE
2
EGGS
9 CORN
TORTILLAS
10
OZ. GRATED MONTEREY JACK CHEESE
PREHEAT
OVEN TO 350 DEGREES. BROWN BEEF AND
DRAIN.
SIMMER
NEXT 5 INGREDIENTS FOR 10 MINUTES, UNCOVERED.
IN
SEPARATE BOWL, COMBINE RICOTTA CHEESE AND EGGS.
IN
GREASED 9 X 13 CASSEROLE LAYER:
1/3 MEAT MIXTURE
3 TORTILLAS, HALVED,(MAY OVERLAP)
1/3
CHEESE AND EGG MIXTURE
1/3 MONTEREY JACK CHEESE
REPEAT
2 MORE TIMES. BAKE, UNCOVERED, FOR 20
MINUTES. LET STAND BEFORE
CUTTING
INTO SQUARES. SERVES 8.
Pork & Ham
MEXICAN
PORK CHOPS
4
PORK LOIN CHOPS 3/4 INCH
1/2
CUP CHOPPED GREEN PEPPERS
1/4
CUP CHOPPED ONION
ONE
16 OZ CAN TOMATOES CUT UP
ONE
8 OZ CAN WHOLE KERNEL CORN DRAINED
ONE
8 OZ CAN RED KIDNEY BEANS DRAINED
1/2
CUP LONG GRAIN RICE
1/2
CUP WATER (FROM CORN PLUS)
ONE
4 OZ CAN MILD GREEN CHILI PEPPERS
CHOPPED DRAINED.
3/4
TEASP SALT
FEW
DASHES BOTTLED HOT PEPPER SAUCE
***
TRIM
EXCESS FAT FROM CHOPS, IN SKILLET COOK FAT TRIMMINGS TIL 2 TABLESP FAT
ACCUMULATE. DISCARD TRIMMINGS, BROWN CHOPS ON BOTH SIDES IN HOT FAT. SEASON
WITH SALT PEPPER. SET ASIDE. RESERVE DRIPPINGS IN SKILLET. COOK GREEN PEPERS
AND ONION IN RESERVE DRIPPINGS TIL TENDER AND BROWN. STIR UNDRAINED TOMATOES,
DRAIN CORN, DRAIN KIDNEY BEANS, UNCOOKED RICE, WATER, CHILI PEPPERS , SALT, HOT
PEPPER SAUCE. BRING TO BOILING. TURN MIX INTO 12X7X2 BAKING PAN. COVER, BAKE
350 DEG OVEN 35 MIN. UNCOVER AND BAKE 10-15 MIN MORE OR TIL MEAT TENDER. ADD
PARSLEY SERVE. SERVE4.
DRESSING JUST BEFORE SERVING.
SERVES
6-8.
Beef Oriental
ORIENTAL
BEEF SKILLET
1
LB. 1/2" THICK ROUND STEAK, 2
BEEF BOUILLON CUBES
CUT INTO NARROW STRIPS 1 1/2 CUP WATER
INSTANT
NONSEASONED MEAT TENDERIZER 2 TBSP. SOY
SAUCE
2
TBSP. OIL
1
CUP BIAS-CUT CELERY SLICES 1 CUP
FRESH BEAN SPROUTS
1/2
CUP COARSELY CHOPPED ONION 3 CUPS FRESH
SPINACH, TORN
IN PIECES
TENDERIZE
MEAT ACCORDING TO LABEL DIRECTIONS.
QUICKLY BROWN MEAT, HALF AT A TIME, IN HOT OIL. REMOVE MEAT; ADD CELERY AND ONION. COOK AND STIR TILL TENDER-CRISP, 2-3
MINUTES. DISSOLVE BOUILLON CUBES IN HOT WATER.
STIR INTO CELERY/ONION MIXTURE; ADD SOY SAUCE. HEAT TO BOILING. THICKEN
WITH CORNSTARCH DISSOLVED IN COLD WATER.
ADD REMAINING INGREDIENTS; HEAT THROUGH. SERVE OVER HOT COOKED RICE.
PASS EXTRA SAY SAUCE, IF DESIRED.
MAKES 5 SERVINGS.
Chicken
OVEN
BAKED CHICKEN
8
PIECES CHICKEN 1 CUP MILK
1/2
CUP VEGETABLE OIL 1 CUP HEAVY
CREAM
2
TSP. SALT 1/2 TSP. SALT
1/4
TSP. BLACK PEPPER FEW GRAINS
PEPPER
1.2
CUP FLOUR 2 TBSP. FLOUR
WASH
AND PAT CHICKEN COMPLETELY DRY WITH PAPER TOWELS. MELT SHORTENING IN SKILLET.
MIX SALT, PEPPER, AND FLOUR IN PAPER BAG; ADD CHICKEN AND SHAKE TO COAT
EACH PIECE. FRY CHICKEN SLOWLY, TURNING
WITH TONGS, UNTIL LIGHTLY, EVENLY BROWN.
PLACE CHICKEN IN BAKING PAN, ABOUT 8"X8", IN SINGLE
LATER. BAKE AT 350 DEGREES FOR 30 TO
490 MINUTES. WATCH CAREFULLY SO CHICKEN
DOES NOT DRY OUR OR OVER BROWN.
POUR
OFF ALL BUT A THIN FILM OF FAT FROM AND PAN ADD TO 2 TBSP. FLOUR. MIX WELL. STIRRING CONSTANTLY WITH WIRE THICK,
POUR IN MILK AND CRAM IN THIN STREAM AND COOK OVER HIGH HEAT UNTIL GRAVY COMES
TO BOIL, THICKENS SLIGHTLY AND IS SMOOTH.
ADD SALT, PEPPER AND SIMMER 2-3 MINUTES. ARRANGE CHICKEN IN SERVING DISH AND POUR OVER GRAVY.
Fish & Seafood
PAELLA
1/2
POUND CHORIZOS OR ITALIAN SAUSAGE
LINKS SLICED.
ONE
2 1/2 TO 3 POUND READY TO COOK BROILER
FRYER CHICKEN CUT UP.
1
MEDIUM ONION CHOPPED 1/2CUP
1
MEDIUM SWEET RED PEPPER CHOPPED 1/2CUP
1
MEDIUM GREEN PEPPER CHOPPED 1/2CUP
2
CLOVES GARLIC MINCED
1
1/2 CUPS REGULAR RICE(UNCOOKED)
2
MEDIUM TOMATOES PEELED AND CHOPPED 1
1/2CUP
2
TEASP SALT
1/4
TEASP SAFFRON CRUSHED
4
CUPS BOILING WATER
1
POUND FRESH OR FROZEN SHELLED SHRIMP
10
SMALL CLAMS IN SHELLS
ONE
10 OZ FROZEN PEAS
**IN
LARGE SKILLET COOK SAUSAGE OVER MEDIUM HEAT.DRAIN,SAVE DRIPPINGS,SET
ASIDE.SEASON CHICKEN WITH SALT PEPPER, BROWN IN DRIPPINGS, REMOVE RESERVE
DRIPPINGS, ADD ONIONS,PEPPERS,GARLIC,TO DRIPPINGS, COOK TILL TENDER NOT BROWN.
STIR IN RICE, TOMATOES, SALT, SAFFRON. STIR IN BOILING WATER -BRING TO
BOIL,STIR IN SAUSAGE.
TURN
RICE MIXTURE INTO PAELLA OR CASSEROLE PAN, ARRANGE CHICKEN ON TOP OF MIX, BAKE
375 DEG 30 MIN.CLEAN SHRIMP /SCRUB CLAMS. COOK CLAMS IN 1/2 IN BOILING WATER
3-5 MIN (THEY MUST OPEN OR DISCARD) ,ARRANGE ONTO MIX THAWED PEAS AND SHRIMP,
CLAMS.BAKE 15-20MIN TIL CHICKEN,RICE ARE DONE. SERVES 8.
Chicken
PARMESAN
CHICKEN
1
CUP CRUSHED HERB-SEASONED STUFFING
2/3
CUP GRATED PARMESAN CHEESE
1/4
CUP SNIPPED PARSLEY
1
2-1/2 TO 3 POUND BROILER-FRYER, CUT UP
1/2
CUP BUTTER OR MARGARINE, MELTED
COMBINE
CRUSHED STUFFING, CHEESE, AND PARSLEY.
DIP CHICKEN PIECES IN MELTED BUTTER OR MARGARINE; THEN ROLL IN STUFFING
MIXTURE. ARRANGE, SKIN SIDE UP, ON
LARGE SHALLOW BAKING PAN; DON'T CROWD.
SPRINKLE WITH REMAINING BUTTER AND CRUMBS.
BAKE IN 375 DEGREE OVEN FOR 45 MINUTES OR UNTIL TENDER. (TURNING CHICKEN DURING COOKING TIME IS
UNNECESSARY.) MAKES 4 SERVINGS.
PASTA
I
found this was a better basic SEMOLINA PASTA mix for rolling:
Two
eggs
1 ½
cup of semolina Flour
½
teaspoon salt
2
tablespoon olive oil
2
tablespoon water
Folding
work with hands for 10 minutes
Roll
then cut into two lengthwise halves
Put
them on a dish and cover with wet towel
place
in refrigerator for 20 minutes.
Remove
and roll into sheets that fir rolling machine
Use
pasta rolling for each set to one and roll thru five
Switch
to spag or other rolling for final cuts
Hang
cut pasta on drying rack or something to allow separation
Place
into plastic bag after 30 min and refrigerate to hold
or
add to boiling pot and taste for serving time.
These
work but can be too dry for semolina and the pasta rolling machine
ONE
EGG PASTA
2
SERVINGS/ 1/2 POUND
3/4
CUP FLOUR (PREFER SEMOLINA)
1
EGG
1/4
TEASP SALT
1/2
TABLESP OLIVE OIL
1/4
TABLESP LUKE WARM WATER OR MILK
MAKE
WELL IN FLOUR MIX ADD EGGS OIL ETC.MIX IN BOWL OR COUNTER TOP WITH FORK OR FOOD
PROCESSOR.
KNEAD
FOR 5 MINUTES
LET
REST FOR 15 MIN IN BOWL COVERED.
TWO
EGG PASTA
3-4
SERVINGS 3/4 POUND
1
1/2 CUP FLOUR
2
EGGS
1/2
TEASP SALT
3/4
TABLESP OLIVE OIL
3/4
TABLESP LUKE WARM MILK OR WATER
KNEAD
FOR 7 MINUTES.
LET
REST FOR 15 MIN IN COVERED BOWL
THREE
EGG PASTA
5-6
SERVINGS ABOUT 1 POUND
2
1/4 CUP FLOUR
3
EGGS
3/4
TEASP SALT
1
TABLESP OLIVE OIL
1
TABLESP LUKEWARM WATER OR MILK.
KNEAD
DOUGH
BREAK
INTO 2 EGG SIZE BALLS
LET
REST 15 MIN IN BOWL
ROLLING/CUTTING:
KNEAD
INTO FLAT STRIP WITH ROLLING PIN OR HAND TO USE WITH ROLLING MACHINE AND ROLL
THRU EACH SETTING STARTING WITH WIDEST TO 1/8 INCH. IF HAND CUTTING USE ROLLER
TO SPREAD TO THICKNESS.
Pork & Ham
PORKBAKE
3
POUND SHOULDER OF PORK, BONED AND STUFFED WITH GARLIC AND PARSLEY
SALT
PEPPER
4
POTATOES
BROTH
OR CONSUME
GARLIC
4
ONIONS
***SERVES
4
STUFF
SHOULDER THAT HAS BEEN BONED AND WRAPPED WITH STRING INTO A ROLL.
WIPE
MEAT WITH DAMP CLOTH SLASH THE FLESH IN SEVERAL PLACES. INSERT SLIVERS OF
GARLIC. PLACE ROAST IN LARGE CASSEROLE OR DEEP BAKING PAN AND ROAST IN 325 DEG
OVEN FOR 1-1/2 HOURS.(RULE IS TOTAL COOKING TIME AT 325 DEG FOR EACH POUND 45
MIN.) ADD A LAYER OF RATHER THICKLY SLICED POTATOES, SALT AND PEPPER TO TASTE,
THEN LAYER OF SLICED ONIONS, AND MORE SALT AND PEPPER. TOP WITH ANOTHER
SEASONED LAYER OF POTATO SLICES AND SEASON TO TASTE, POUR LITTLE BROTH OR
CONSUME INTO PAN. CONTINUE ROASTING FOR AN HOUR, BASTING FREQUENTLY WITH
JUICES. WHEN COOKED THROUGH, BROWN AND BUBBLY, BRING THE CASSEROLE TO TABLE.
SERVE WITH HORSERADISH SAUCE AND BAKED APPLES. ALSO GREAT WITH ASPARAGUS AS
SIDE DISH.
Pork & Ham
PORK
CABBAGE
PORK
CHOPS BAKED WITH CABBAGE
3
QUARTS WATER
SALT
1
1/2 POUND CABBAGE FINELY CHOPPED(6 CUPS)
1
1/2 TABLSP BUTTER
1/4
CUP FINELY CHOPPED ONIONS
1/4
TEASP FINELY CHOPPED GARLIC
FRESHLY
GROUND PEPPER
4
CENTER CUT LOIN PORK CHOPS, 3/4 IN THICK
1
1/2 TABLSP OIL
1/2
CUP HEAVY CREAM
1
BAY LEAF
4
TEASP FRESHLY GRATED PARMESAN CHEESE MIXED WITH 2 TEASP FINE DRY BREAD CRUMBS
****IN
BIG POT BRING WATER TO BOIL WITH 1 1/2 TABLSP SALT. DROP IN CABBAGE AND BOIL 5
MIN. DRAIN CABBAGE THROUGH SIEVE OR COLANDER. IN 10 -12 INCH SKILLET MELT 1
TABLSP BUTTER IN MODERATE HEAT. WHEN FOAM IS GONE COOK ONIONS, GARLIC STIRRING
3-4 MIN UNTIL SOFT NOT BROWN. STIR IN CABBAGE, 1/4 TEASP SALT AND FEW GRINDINGS
PEPPER, COOK STIRRING FOR 5 MIN OR UNTIL MOST MOISTURE HAS EVAPORATED. WITH
RUBBER SPATULA TRANSFER TO BOWL.IN SKILLET ADD 1 TABLSP BUTTER, BROWN PORK
CHOPS 3 MIN PER SIDE GOLDEN COLOR THEN REMOVE. REMOVE EXCESS GREASE. ADD WINE
AND BOIL RAPIDLY STIR, POUR MIX ON CABBAGE. SPREAD 1/2 CABBAGE MIX IN COVERED
CASSEROLE DISH PACK FIRMLY ADD PORK CHOPS, ADD AND PACK REMAINING CABBAGE ON
TOP OF CHOPS.PREHEAT OVEN 350 DEG. IN MALL SAUCE PAN SCALD CREAM OVER MODERATE
HEAT UNTIL TINY BUBBLES AT EDGES.POR OVER CASSEROLE ADD BAY LEAF. BRING TO
SIMMER ON STOVE. ADD TOP AND PLACE IN OVEN. MIDDLE SHELF 1 1/2HOURS. REMOVE
COVER,BAYLEAF.ADD CHEESE/BREAD CRUMB MIX COOK 30MIN UNTIL CRUSTY BROWN.
Pork & Ham
PORK
FRENCH
5-6
POUND SHOULDER OF PORK, BONED AND ROLLED.
SALT
PEPPER
BAY
LEAF
STUFFING:
5
SLICES BACON SAUTED AND DRY
1-1/2
CUP BREAD CRUMBS
CHOPPED
APPLES
1
TBSP EACH FINE PARSLEY, ONION, GREEN PEPPER
1/4
LB BEEF LIVER
DASH
MARJORAM,CLOVES,NUTMEG,THYME.
FILL
POCKET IN SHOULDER WITH STUFFING
***SERVES
4
ADD
STUFFING INTO POCKET SHOULDER THAT HAS BEEN BONED AND WRAPPED WITH STRING INTO
A ROLL.
PLACE
MEAT IN THE BOTTOM OF OPEN ROASTING PAN, ADD BAY LEAF, 1 LARGE ONION, CHOPPED
AND 1 STALK OF CELERY, GROUND PEPPER, AND 1-1/2 CUP COLD WATER
ROAST
THE MEAT IN VERY HOT OVEN 450 DEG FOR 25 MIN, TURNING FREQUENTLY UNTIL BROWN
AND CRISP. REDUCE TEMPERATURE TO MODERATE 350 DEG AND CONTINUE ROASTING ALLOW
30 MIN PER POUND. BASTE FREQUENTLY WITH PAN LIQUID. SERVE ON HEATED PLATTER
WITH BAKED SWEET POTATOES AND BUTTERED BRUSSELS SPROUTS. SERVE SIDE DISH OF
APPLESAUCE AND COLD SLICED TOMATOES IN FRENCH DRESSING.
Pork & Ham
PORK
HOISIN
1
POUND BONELESS PORK
2/3
CUP WATER
2
TABLESP SOY SAUCE
1
TABLESP CORNSTARCH
1
TABLESP HOISIN(CHINESE TYPE)SAUCE
2
TEASP DRY SHERRY
1
OUNCE RICE STICKS
2
TABLESPSESAME OIL
1/2
SMALL CUCUMBER
**PARTIALLY
FREEZE PORK. SLICE THINLY ACROSS GRAIN INTO BITE SIZE STRIPS. IN SMALL BOWL
STIR TOGETHER WATER, SOY, CORNSTARCH, HOISIN, DRY SHERRY;SET THE MIX ASIDE.
THE UNSOAKED RICE STICKS, A FEW AT A TIME, IN
DEEP HOT COOKING OIL 375 DEG ABOUT 5 SEC OR TILL THE STICKS PUFF AND RISE TO
TOP. USE SLOTTED SPOON TO REMOVE FROM OIL. DRAIN ON PAPER TOWL KEEP WARM IN
OVEN 300 DEG.
PREHEAT
SKILLET OR WOK HIGH HEAT,ADD SESAME OIL. STIR FRY PORK IN HOT OIL FOR 2-3 MIN
OR DONE. STIR SOY SAUCE MIX INTO PORK. COOK AND STIR TILL THICKENED AND BUBBLY.
COOK STIR 2 MIN MORE.
HALVE
CUCUMBER AND SCRAPE OUT THE SEEDS;FINELY SHRED THE CUCUMBER. ON LARGE PLATTER
ARRANGE THE PORK MIXTURE ATOP THE RICE STICKS. TOP WITH SHREDDED CUCUMBER.
MAKES 4 SERVINGS.
Pork & Ham
PORK
& KRAUT
3
POUND SHOULDER OF PORK, BONED AND ROLLED.
GARLIC
ROSEMARY
SALT
PORK
3
POUNDS SAUERKRAUT
1
QT BEER
2
TSP PEPPER
1
ONION STUCK WITH 2 CLOVES
***SERVES
4
STUFF
SHOULDER THAT HAS BEEN BONED AND WRAPPED WITH STRING INTO A ROLL.
INSERT
SLIVERS OF GARLIC. RUB SHOULDER WITH ROSEMARY.LINE DEEP KETTLE WITH SLICES OF
SALT PORK AND PLACE MEAT ON TOP. ADD SAUERKRAUT, BEER, PEPPER, ONION STUCK WITH
CLOVES. COVER THE KETTLE AND SIMMER FOR 5 HOURS. ARRANGE SAUERKRAUT ON PLATTER,
AND TOP WITH SLICES OF MEAT. SERVE WITH BOILED POTATOES STEAMED DRY, HOT APPLE
SAUCE, PLENTY OF CRISP BREAD AND COLD BEER.
THIS
IS EVEN BETTER IF COOKED FOR 3 HOURS A DAY AHEAD OF TIME AND FINSIHED THE NEXT
DAY.
Pork & Ham
PORK-MEXICAN
4
PORK LOIN CHOPS 3/4 INCH
1/2
CUP CHOPPED GREEN PEPPERS
1/4
CUP CHOPPED ONION
ONE
16 OZ CAN TOMATOES CUT UP
ONE
8 OZ CAN WHOLE KERNEL CORN DRAINED
ONE
8 OZ CAN RED KIDNEY BEANS DRAINED
1/2
CUP LONG GRAIN RICE
1/2
CUP WATER (FROM CORN PLUS)
ONE
4 OZ CAN MILD GREEN CHILI PEPPERS
CHOPPED DRAINED.
3/4
TEASP SALT
FEW
DASHES BOTTLED HOT PEPPER SAUCE
***
TRIM
EXCESS FAT FROM CHOPS, IN SKILLET COOK FAT TRIMMINGS TIL 2 TABLESP FAT
ACCUMULATE. DISCARD TRIMMINGS, BROWN CHOPS ON BOTH SIDES IN HOT FAT. SEASON
WITH SALT PEPPER. SET ASIDE. RESERVE DRIPPINGS IN SKILLET. COOK GREEN PEPERS
AND ONION IN RESERVE DRIPPINGS TIL TENDER AND BROWN. STIR UNDRAINED TOMATOES,
DRAIN CORN, DRAIN KIDNEY BEANS, UNCOOKED RICE, WATER, CHILI PEPPERS , SALT, HOT
PEPPER SAUCE. BRING TO BOILING. TURN MIX INTO 12X7X2 BAKING PAN. COVER, BAKE
350 DEG OVEN 35 MIN. UNCOVER AND BAKE 10-15 MIN MORE OR TIL MEAT TENDER. ADD
PARSLEY SERVE. SERVE4.
Pork & Ham
PORK
SHOULDER
3
POUND SHOULDER OF PORK, BONED AND STUFFED WITH GARLIC AND PARSLEY
FLOUR
SALT
PEPPER
PAPRIKA
FAT
OR OIL
2
LARGE ONIONS STUCK WITH 2 CLOVES
2
CARROTS
1
INCH PIECE OF GINGER OR 1 TSP GROUND GINGER
2
CUPS OF TOMATO PUREE
1
TSP OREGANO
1
BAY LEAF
12
SMALL WHITE ONIONS
1-1/2
POUND OF FRESH GREEN BEANS
***SERVES
4
STUFF
SHOULDER THAT HAS BEEN BONED AND WRAPPED WITH STRING INTO A ROLL WITH GARLIC
AND PARSLEY.
WIPE
MEAT WITH DAMP CLOTH AND RUB IT WITH FLOUR, SALT, PEPPER, AND PAPRIKA. HEAT
BACON FAT, PORK FAT OR OLIVE OIL IN DEEP KETTLE AND BROWN MEAT IN HOT FAT ON
ALL SIDES. REDUCE THE HEAT AND ADD ONIONS STUCK WITH CLOVES, THE CARROTS, PIECE
OF GREEN GINGER, TOMATO PUREE, OREGANO, BAY LEAF. COVER TIGHTLY AND SIMMER FOR
1-1/2 HOURS. WASH AND CUT BEANS FRENCH STYLE OR CUT THE LONG WAY, PEEL THE
WHITE ONIONS. AFTER MEAT IS COOKED FOR 1 HOUR ADD VEGETABLES. COVER POT AND
COOK 1/2 HOUR OR TILL VEGETABLES DONE AND MEAT TENDER. POUR SAUCE OVER MEAT AND
VEGETABLES ON PLATTER. RICE MIXED WITH BUTTER ALMONDS AND RIPE OLIVES IS
EXCELLENT WITH THIS DISH. BAKE THE RICE IN OVEN ALA PILAF STYLE.
Beef
POT
ROAST
3
LB. TOP ROUND OR SIRLOIN 1 TBSP. SALT
BEEF ROAST 1/4
CUP SHORTENING
1
CUP RED WINE 2 CUPS TOMATOES,
CANNED
3
TBSP. VINEGAR 1 CUP TOMATO PUREE
3
PEPPERCORNS, CRUSHED 1 CUP BEEF CONSOMME
1
BAY LEAF SALT AND PEPPER TO TASTE
1
CLOVE GARLIC, CRUSHED 1 TBSP. CHOPPED
PARSLEY
1/4
TSP. SAGE
BLEND
TOGETHER IN A LARGE MIXING BOWL THE WINE, VINEGAR, PEPPERCORNS, BAY LEAF,
GARLIC AND SAGE. PLACE MEAT IN THIS
MIXTURE AND TURN OCCASIONALLY. ALLOW TO MARINATE OVERNIGHT. IF THIS IS NOT POSSIBLE, ALLOW NOT LESS THAN
4 HOURS FOR MARINATION. REMOVE MEAT FROM
WINE MARINADE AND BROWN IN 1/4 CUP MELTED FAT.
RESERVE MARINADE. BROWN MEAT ON
ALL SIDES, ABOUT 15 MINUTES. SEASON
WITH SALT. PLACE MEAT AND MARINADE IN A
LARGE SAUCEPAN. ADD TOMATOES AND TOMATO
PUREE; STIR WELL AND BRING TO A BOIL.
COVER AND SIMMER GENTLY FOR 1 HOUR.
ADD 1 CUP CONSOMME AND CONTINUE SIMMERING FOR 2 HOURS LONGER.
WHEN
MEAT IS COOKED, REMOVE FROM POT AND PUT ASIDE TO KEEP WARM. BOIL SAUCE 20 MINUTES TO REDUCE. STRAIN. TASTE AND SEASON WITH SALT IF
NECESSARY. POUR SOME OF THE SAUCE OVER
THE MEAT; SPRINKLE WITH CHOPPED PARSLEY.
SURROUND WITH COOKED POTATO BALLS, WHOLE SMALL BOILED ONION, CARROTS,
AND PEAS
Beef
ROUND
STEAK SAUCE
1
1/2 LBS. ROUND STEAK, 1/2" THICK 1/2
TSP. SALT
1
TBSP. OIL 1/4 TSP. PEPPER
1
ENVELOPE BROWN GRAVY MIX 1/2 TSP
GINGER
2
CUPS WATER 1 TSP.
WORCESTERSHIRE SAUCE
1
TBSP. INSTANT MINCED ONION 1 BAY
LEAF
2
TBSP. WHITE WINE VINEGAR
2
TBSP. BROWN SUGAR HOT BUTTERED
NOODLES
CUT
MEAT INTO 1" SQUARES. IN LARGE SKILLET, BROWN MEAT ON ALL SIDES IN HOT
OIL. REMOVE FROM SKILLET; ADD GRAVY MIX
AND WATER. BRING TO BOILING, STIRRING CONSTANTLY. STIR IN REMAINING INGREDIENTS EXCEPT NOODLES. RETURN MEAT TO SKILLET; COVER AND SIMMER
1-1/2 HOURS, STIRRING OCCASIONALLY.
REMOVE BAY LEAF. SERVE MEAT OVER HOT BUTTERED NOODLES. MAKES 5-6 SERVINGS.
Pasta
RIGATONI
SAUCE
AND CHEESES(OPTL ADD SAUSAGES).
1/2
CUP OLIVE OIL
1
CUPS CHOPPED ONIONS
1
TEASP GARLIC, CHOPPED
1
-28OZ CAN ITALIAN STYLE
TOMATOES,CHOPPED
6
OZ CAN TOMATO PASTE
2
TEASP CRUSHED RED PEPPER FLAKES
1
TABLSP CHOPPED MARJORAM
1/4
TEASP BLACK PEPPER
2
TEASP DRIED BASIL CRUSHED
SALT
2
CUPS CHICKEN STOCK
1
POUND RIGATONI
ADD
1 CHOPPED GREEN PEPPER IF DESIRE
1
CUPS SHREDDED HARVARTI CHEESE 4 OZ
1/3
CUP GRATED PARMESAN CHEESE
1/3
CUP PITTED BLACK OLIVES CUT IN SLIVERS
1/4
CUP FINELY CHOPPED PARSLEY
IN
LARGE SKILLET HEAT 5 TABLSP OLIVE OIL MEDIUM HIGH HEAT. WHEN HOT ADD ONIONS,
GARLIC AND SAUTE STIRRING 3 MIN. ADD TOMATOES, RED PEPPER, BLACK PEPPER, BASIL
MARJORAM AND 1 TEASP SALT STIR MIX WELL. ADD STOCK AND BRING TO LOW BOIL. COOK
UNTIL LIQUID REDUCED AND THICKENED 25 MIN. REMOVE SAUCE FROM HEAT.
BRING
5 QTS WATER TO BOIL ADD PASTA 1 TEASP SALT. RETURN TO BOIL AND COOK AL DENTE
8-10 MIN. DRAIN.
GREASE
2 QT GRATIN PAN. TOSS PASTA WITH 3
TABLSP OLIVE OIL. SEASON WITH SALT.
ADD
TOMATOES SAUCE TO PASTA AND TOSS. ADD HARVARTI CHEESE TOSS AGAIN. SPRINKLE
PARMESAN CHEESE OVER TOP. ARRANGE SLIVERS OF OLIVES OVER PASTA.
BAKE
350 DEG UNTIL HOT BUBBLY 25 MIN.
REMOVE
SPRINKLE PARSLEY ON TOP. SERVE4-6
NOTE:MONTEREY
JACK OR MILD CHEDDER CAN REPLACE HAVARTI CHEESE.
Chicken
ROLLED
CHICKEN BREAST
3
LG. BONED, SKINLESS CHICKEN BREASTS 1/2
CUP WATER
6 THIN
SLICES BOILED HAM 1 TSP. CHICKEN GRAVY
BASE
6
OZ. NATURAL SWISS CHEESE, CUT 1 3-OZ.
SLICED MUSHROOMS,
IN 6 STICKS DRAINED (1/2 CUP)
1/4
CUP ALL-PURPOSE FLOUR 1/3 CUP
SAUTERNE
2
TBSP. BUTTER OR MARGARINE 2 TBSP.
ALL-PURPOSE FLOUR
1/2 CUP WATER
TOASTED SLICED ALMONDS
PLACE
CHICKEN PIECES, BONED SIDE UP, ON CUTTING BOARD. WORKING FROM CENTER OUR, POUND
CHICKEN LIGHTLY WITH WOODEN MALLET TO MAKE CUTLETS ABOUT 1/4" THICK.
SPRINKLE WITH SLAT. PLACE A HAM SLICE AND CHEESE STICK ON EACH CUTLET. TUCK IN
SIDES OF EACH AND ROLL UP AS FOR JELLY ROLL, PRESSING TO SEAL WELL. SKEWER OR
TIE SECURELY. COAT ROLLS WITH THE 1/4 CUP FLOUR; BROWN IN BUTTER OR
MARGARINE. REMOVE CHICKEN TO 11X7X1-1/2
INCH BAKING PAN.
IN
SAME SKILLET, COMBINE FIRST 1/2 CUP WATER, THE GRAVY BASE, MUSHROOMS, AND WINE.
HEAT STIRRING TO INCORPORATE ANY CRUSTY BITS FROM SKILLET. POUR MIXTURE OVER
CHICKEN IN BAKING PAN. COVER AND BAKE
IN 350 DEGREE OVEN FOR 1 TO 1-1/4 HOURS, OR TILL TENDER. TRANSFER CHICKEN TO
WARM SERVING PLATTER. BLEND THE 2 TBSP. FLOUR WITH 1/2 CUP COLD WATER. ADD TO
GRAVY IN BAKING PAN. COOK AND STIR TILL THICKENED. POUR A LITTLE GRAVY OVER
CHICKEN AND GARNISH WITH TOASTED SLICED ALMONDS. PASS REMAINING GRAVY. MAKES 6 SERVINGS.
ROULADEN
4
SLICES ROUND STEAK, 1/4" THICK AND 6' X 12"
SALT
AND PEPPER TO TASTE 4 DILL PICKLE SPEARS
6
TSP. DJONG MUSTARD 1/4 CUP BUTTER
2
1/4 CUP FINELY CHOPPED ONION 1 TBSP.
PAPRIKA
4
STRIPS BACON 2 CUPS BEEF STOCK
PLACE
MEAT ON FLAT SURFACE; SPRINKLE WITH SALT AND PEPPER. SPREAD EACH WITH APPROX. 1
1/2 TSP MUSTARD AND 3 TBSP. ONION. CUT BACON STRIPS IN HALF AND THEN IN HALF
LENGTHWISE. ARRANGE 4 PIECES BACON ON EACH PIECE MEAT, LADDER FASHION, FROM TOP
TO BOTTOM. SPLIT EACH DILL SPEAR IN HALF LENGTHWISE AND ARRANGE 2 PER PIECE OF
MEAT BETWEEN BACON. TOLL EACH, ENCLOSING FILLING, AND TIE SECURELY WITH STRING.
HEAT
BUTTER IN SKILLET; ADD REMAINING ONION.
COOK, STIRRING, UNTIL GOLDEN.
SPRINKLE WITH PAPRIKA; COOK ABOUT 7 SECONDS STIRRING. ADD BEEF ROLLS AND TURN UNTIL WELL COATED ON
ALL SIDES. ADD 1 CUP BEEF STOCK AND
COVER. COOK OVER MEDIUM HEAT FOR 30 MINUTES, TAKING CARE MEAT DOES NOT BURN OR
STICK. TURN MEAT, ADD 1/2 CUP STOCK, COVER AND COOK 30 MINUTES LONGER. ADD REMAINING
STOCK, TURN MEAT AND CONTINUE COOKING 15-30 MINUTES UNTIL MEAT IS FORK TENDER.
Fish & Seafood
SALMON & CREAM
CHEESE SPREAD (APPETIZER)
1 UNSLICED ROUND PUMPERNICKEL BREAD 1/4 TSP. DILL WEED
1 LG. CAN SALMON, DRAINED & FLAKED 1 TBSP. LEMON JUICE
1/4 TSP. LIQUID SMOKE 1
DASH TABASCO SAUCE
1 8 OZ. PKG. CREAM CHEESE 1
TSP. WORCESTERSHIRE SAUCE
1/2 CUP MILK 1/2
TSP. PEPPER
2 TBSP. CHOPPED CHIVES
WITH SHARP KNIFE, CUT CIRCLE OUT OF CENTER OF BREAD, LEAVING
A NARROW, FIRM RING OF BREAD TO USE AS CONTAINER FOR SALMON CREAM. SLICE REMOVED BREAD INTO THIN BREAD SLICES
OR CUBES.
COMBINE REMAINING INGREDIENTS IN PROCESSOR OR BLENDER;
PUREE. CHILL.
JUST PRIOR TO SERVING SPOON SALMON MIXTURE INTO BREAD
SHELL. SURROUND SHELL WITH BREAD SLICES
OR CUBES.
Pork & Ham
Sauerkraut Pork - Choucroute Garne my favorite
Pork Loin 1 – 2 pounds - All sides in oven pot
with butter, salt & pepper
sprinkle with;
½ tsp thyme
¼ tsp caraway seeds
2 clove garlic smashed
Brown all sides
then add
1 apple cut in quarters and cored
1 cup dry wine
2 cups water
1 – 2 cans sauerkraut
bay leaf
bring all to boil on top of stove.
preheat oven 450
place pot with lid and lower oven to 350
cook 1 ½ to 2 hours
Pork & Ham
SAUSAGE PAPKITA
1 LB. PORK SAUSAGE MEAT 1/3
CUP MINCED WATER CHESTNUTS
1/2 TSP. SWEET-BASIL LEAVES PAPRIKA
COMBINE FIRST 3 INGREDIENTS AND MIX WITH HANDS UNTIL WELL
BLENDED. USING A HEAPING
MEASURING-TEASPOONFUL FOR EACH MEATBALL, DIP HANDS IN COLD WATER AND SHAPE
MIXTURE IN SMOOTH BALLS. PUT IN SMALL
BAKING DISH AND SPRINKLE WITH PAPRIKA.
BAKE IN 375 DEGREE OVEN FOR 15 MINUTES.
REMOVE FROM OVEN, DRAIN OFF ALL FAT, SHAKE MEATBALLS AND SPRINKLE WITH
ADDITIONAL PAPRIKA. PUT BACK IN OVEN
AND BAKE 15 MINUTES LONGER. DRAIN, KEEP
WARM AND SERVE WITH TOOTHPICKS. MAKES 4
DOZEN.
(GOOD WITH CURRY DIP)
Pork & Ham
SAUSAGE TART
1 PACKAGE PIECRUST MIX 1/2
CUP MILK
5 BROWN 'N SERVE SAUSAGES(4 OZ.) 1/2 CUP SHREDDED CHEDDAR CHEESE
1/4 POUND MUSHROOMS,CHOPPED FINE 1/2 TSP. SALT
1 SMALL ONION, CHOPPED (1/4 C.) 1/2 TSP. LEAF MARJORAM, CRUMBLED
1 EGG 1/4 TSP.
PEPPER
PREPARE PIECRUST MIX, FOLLOWING LABEL DIRECTIONS. PINCH OFF SMALL PIECES; PRESS INTO
1-1.4" TARTLET PANS OR TINY MUFFIN PANS, PRESSING DOUGH ABOUT HALF WAY UP
SIDES OF CUPS. PLACE TARTLET PANS IN
JELLY ROLL PAN FOR EASY HANDLING. BAKE
IN 400 DEGREE OVEN FOR 5 MINUTES.
REMOVE TO WIRE RACK.
CUT SAUSAGES INTO VERY THIN SLICES. BROWN IN SMALL SKILLET;
REMOVE TO PAPER TOWELING WITH SLOTTED SPOON.
SAUTE MUSHROOM AND ONION IN PAN DRIPPINGS UNTIL JUST TENDER. BEAT EGG SLIGHTLY IN MEDIUM SIZE BOWL; ADD
MILK, CHEESE, SALT, MARJORAM, AND PEPPER.
MIX WELL. FILL TARTLET SHELLS DIVIDING SAUSAGE SLICES EVENLY.
BAKE IN 375 DEGREE OVEN FOR 15 MINUTES OR UNTIL FIRM. REMOVE TO WORE RACK. LET STAND FEW MINUTES BEFORE REMOVING FROM
PANS. (DO-AHEAD NOTE: PLACE IN FOIL OR PLASTIC BOXES. COVER FIRMLY; LABEL AND
FREEZE.) TO SERVE: PLACE IN JELLY ROLL
PAN. HEAT IN 400 DEGREE OVEN APPROX. 10
MIN., OR UNTIL PIPING HOT. GARNISH WITH THIN SLICE OF STUFFED OLIVE. KEEP HOT
ON HOT TRAY.
Fish & Seafood
SCALLOP ALMONDINE
3/4 TO 1 POUND SCALLOPS, FRESH OR FROZEN
1/2 CUP ALL-PURPOSE FLOUR
1/4 TSP. SALT
4 TBSP. BUTTER OR MARGARINE
3 TBSP. SLIVERED ALMONDS
1 TBSP. LEMON JUICE
1 TBSP. SNIPPED PARSLEY
IF USING FROZEN SCALLOPS, THAW. CUT EACH SCALLOP IN THICK SLICES; COMBINE FLOUR AND SALT; COAT
SCALLOPS WITH MIXTURE. IN SKILLET, COOK
SCALLOPS IN 2 TBSP. OF THE BUTTER OR MARGARINE TILL GOLDEN, ABOUT 5
MINUTES. REMOVE SCALLOPS TO WARM
SERVING PLATTER. MILT REMAINING 2 TBSP.
BUTTER; ADD ALMONDS. COOK TILL ALMONDS
ARE TOASTED GOLDEN BROWN. STIR IN LEMON
JUICE; POUR OVER SCALLOPS. SPRINKLE
WITH SNIPPED PARSLEY. PASS LEMON WEDGES
WITH SCALLOPS, IF DESIRED. MAKES 4
SERVINGS.
Meat
SCALLOPINI VEAL BURGERS
1-1/2 POUNDS GROUND VEAL 1
3-OZ. CAN CHOPPED MUSHROOMS
1 CUP SOFT BREAD CRUMBS 1/4
CUP WHITE WINE
1 BEATEN EGG 1
TBSP. FINELY SNIPPED PARSLEY
1/4 CUP COOKING OIL 1/4
TSP. DRIED OREGANO, CRUSHED
1 8-OZ. CAN TOMATO SAUCE PARMESAN
CHEESE, GRATED
COMBINE VEAL, CRUMBS, EGG, 2 TBSP. MILK, 1.2 TSP. SALT, AND
DASH PEPPER; SHAPE INTO 6 PATTIES. COAT LIGHTLY WITH 1/4 CUP ALL-PURPOSE FLOUR. BROWN IN HOT COOKING OIL IN SKILLET. DRAIN
FAT. COMBINE TOMATO SAUCE, UNDRAINED MUSHROOMS, WINE, PARSLEY, AND OREGANO;
POUR OVER MEAT. COVER; SIMMER 20-25
MINUTES. SERVE ON HOT COOKED NEEDLES;
SPRINKLE WITH GRATED PARMESAN CHEESE. MAKES 6 SERVINGS.
Fish & Seafood
SCALLOPS
1/3 CUP MINCED YELLOW ONIONS
1 TB BUTTER
1 1/2 TB MINCED SHALLOT OR GREEN ONION
1 CLOVE GARLIC
COOK ONIONS SLOWLY IN BUTTER FOR 5 MIN UNTIL TENDER NOT
BROWN, STIR IN SHALLOTS ETC I MIN MORE-SET ASIDE.
1 1/2 LBS WASHED SCALLOPS
SALT/PEPPER
1 CUP FLOUR IN DISH
DRY SCALLOPS AND CUT IN 1/4 INCH,JUST BEFORE COOKING
SPRINKLE SALT PEPPER, ROLL IN FLOUR, SHAKE EXCESS OFF.
2 TB BUTTER
1 TB OLIVE OIL
10 INCH SKILLET
SAUTE SCALLOPS QUICKLY IN VERY HOT BUTTER AND OIL FOR 2 MIN
TO BROWN LIGHTLY.
2/3 CUP DRY WHITE WINE
3 TB WATER
1/2 BAY LEAF
1/8 TSP THYME
POUR WINE AND WATER INTO SCALLOPS SKILLET, ADD HERBS,AND
COOKED ONION MIX,COVER SKILLET AND SIMMER 5 MIN,UNCOVER AND BILL DOWN 1 MIN
UNTIL LIGHTLY THICKENED, DISCARD BAY LEAF.
6 BUTTERED SCALLOP SHELLS OVEN SAFE DISH.
1/4 CUP GRATED SWISS CHEESE
2 TB BUTTER IN SIX PIECES
SPOON MIX INTO SHELLS, SPRINKLE CHEESE AND DOT WITH BUTTER.
SET ASIDE TILL READY TO GRATIN.
RN MODERATE HOT BROILER FOR 3-4 MIN TO HEAT THROUGH AND
BROWN CHEESE.
Fish & Seafood
SCALOPSL MORNAY
1/2 POUND FRESH SCALLOPS
3/4 CUP WATER
1/2 CUP DRY WHITE WINE
1/4 TSP SALT
DASH WHITE PEPPER
1/2 CUP SLICED FRESH MUSHROOMS
2 TBSP CHOPPED ONION
2 TBSP BUTTER/MARGARINE
4 TSP ALL PURPOSE FLOUR
1/3 CUP MILK
1/4 CUP(1 OZ)SHREDDED SWISS CHEESE
2 TBSP SNIPPED PARSLEY
HOT COOKED RICE (OPTIONAL)
**
SOAK SCALLOPS IN PAN WITH WATER & ICE CUBES FOR 15-20
MIN TO FRESHEN.
IN SAUCE PAN COMBINE WATER, WINE,SALT,PEPPER; BRING TO BOILING.
ADD SCALLOPS AND MUSHROOMS; RETURN TO BOILING. COVER AND SIMMER ABOUT 1 MIN.
REMOVE SCALLOPS AND MUSHROOMS; SET ASIDE. BOIL THE LIQUID UNCOVERED FOR 10-15
MIN TIL REDUCED TO 1/2 CUP.
IN ANOTHER SAUCEPAN COOK ONION , BUTTER TIL TENDER, STIR IN
FLOUR. ADD THE 1/2 CUP SCALLOP LIQUID AND MILK. COOK AND STIR TILL THICKENED
AND BUBBLY. STIR IN CHEESE TILL MELTED. REMOVE FROM HEAT. SEASON WITH MORE SALT
AND PEPPER IF DESIRED. STIR IN SCALLOPS AND MUSHROOMS. TURN INTO TWO 10 0Z
CASSEROLES. BAKE UNCOVERED IN 375 DEG OVEN FOR 15 -20 MIN OR TIL HEATED
THROUGH. SPRINKLE WITH PARSLEY. SERVE WITH HOT COOKED RICE IF DESIRED. MAKES 2
SERVINGS.
Fish & Seafood
SCALLOPS TETRAZINI
3/4 LB. SCALLOPS, FRESH DASH
LEAF OREGANO, CRUSHED
OR FROZEN 1 DROP BOTTLED HOT PEPPER SAUCE
1/2 TSP. INSTANT MINCED ONION 1/2 CUP MILK
1/4 TSP. SALT 1
SLIGHTLY BEATEN EGG
DASH PEPPER 1
3-OZ. CAN SLICED MUSHROOMS
2 TBSP. BUTTER OR MARGARINE 4
OZ. SPAGHETTI, COOKED AND
2 TBSP. ALL PURPOSE FLOUR DRAINED
1/4 TSP. PAPRIKA 2
TBSP. GRATED PARMESAN CHEESE
IF USING FROZEN SCALLOPS, THAW. CUT EACH SCALLOP IN HALF.
IN SAUCEPAN, COMBINE SCALLOPS, ONION, SALT AND PEPPER. ADD WATER JUST TO
COVER SCALLOPS (ABOUT 1 CUP). COVER AND
SIMMER 10 MINUTES. DRAIN, RESERVING 1/2 CUP COOKING LIQUID. MELT THE BUTTER OR
MARGARINE; BLEND IN FLOUR, PAPRIKA, OREGANO, A DASH SALT AND THE HOT PEPPER
SAUCE. ADD THE RESERVED COOKING LIQUID
AND THE MILK. COOK AND STIR TILL
THICKENED. STIR A LITTLE OF THE HOT
SAUCE INTO EGG; RETURN TO SAUCE AND MIX WELL.
ADD UNDRAINED MUSHROOMS AND THE SCALLOPS TO SAUCE; MIX WELL. SPOON HOT SPAGHETTI INTO 10X6X1-1/2-INCH
BAKING DISH; TOP WITH THE HOT SCALLOP MIXTURE.
SPRINKLE CASSEROLE WITH THE GRATED PARMESAN CHEESE. BROWN UNDER BROILER ABOUT 5 MINUTES. GARNISH WITH WHOLE CANNED MUSHROOMS AND
PARSLEY, IF DESIRED. MAKES 4
SERVINGS.
Meat
SHISH-KE-BOB MARINADE FOR LAMB OR BEEF
1/2 CUP COOKING OIL 2
TBSP.WORCESTERSHIRE SAUCE
1/3 CUP SOY SAUCE 1
CLOVE GARLIC, MINCED
1/4 CUP LEMON JUICE 1
TSP. CRACKED PEPPER
2 TBSP. PREPARED MUSTARD
ENOUGH MARINADE TO MARINATE AND BASTE WHILE COOKING 1 1/2
POUNDS CUBED
MEAT. MARINATE FOR
SEVERAL HOURS OR OVERNIGHT IN THE REFRIGERATOR.
Fish & Seafood
SHRIMP STROGONOFF
1# FRESH OR FROZEN SHRIMP 1/4#
BACON (5-6 STRIPS), DICED
1.4 CUP FLOUR 1
TBSP. GRATED ONION
1.2 TSP. SALT 1
TSP. PREPARED MUSTARD
1/8 TSP. PEPPER 1-1/2
CUPS TOMATO JUICE
1/2
CUP COMMERCIAL SOUR CREAM
SHELL AND DEVEIN SHRIMP, IF NECESSARY. IF THEY ARE LARGE, CUT INTO BITE-SIZE
PIECES. RINSE AND DRAIN. PLACE FLOUR, SALT AND PEPPER IN CLEAN BAG. ADD SHRIMP
AND SHAKE WELL TO COAT THOROUGHLY. ABOUT
15 MINUTES BEFORE MEALTIME, PLACE BACON IN COOK AND SERVE TYPE SKILLET AND COOK,
STIRRING CONSTANTLY, UNTIL BROWN AND CRISP.
REMOVE BACON AND DRAIN ON PAPER TOWELING. TO FAT IN PAN, ADD ONION AND SHRIMP. COOK OVER MODERATE HEAT 2
MINUTES; TURN TO BROWN SECOND SIDE, ABOUT 2 MINUTES MORE. MIX MUSTARD WITH
TOMATO JUICE AND ADD TO PAN, STIRRING TO BLEND. COOK 3-5 MINUTES MORE. JUST BEFORE SERVING, REMOVE FROM HEAT AND
STIR IN SOUR CREAM. KEEP WARM OVER LOWEST HEAR. SERVE, GARNISHED WITH BACON,
OVER RICE, RUSKS, OR TOAST. MAKES 4
SERVINGS.
NOTE: IF DESIRED BACON MAY BE OMITTED. USE 1/3 CUP OIL TO
BROWN THE SHRIMP AND PROCEED AS RECIPE DIRECTS.
Oriental
SIZZLING RICE
INGREDIENTS: 6 MEDIUM BLACK MUSHROOMS
1 CUP
WARM WATER
12
MEDIUM SHRIMP IN THE SHELL
4
OZ BONELESS PORK CUT FROM LOIN
1/2 CUP
BAMBOO SHOOTS
1/4 CUP
SHELLED GREEN PEAS
1
TBLESPN SUGAR
2 CUPS
WATER
2
SCALLIONS WHITE PART ONLY
2
TABLESP OIL
6 CUPS
"BASIC SOUP" STOCK
STEWING HEN 5LBS, 3-4 LBS LEG PORK, 6 SLICES GINGER ROOT (1/2 OZ)
SIMMER 5-6 HOURS, REMOVE SOLID FATS
12 PIECES RICE CRUST 1 X 2 INCH
2 CUPS RAW OR
COOKED RICE LONG GRAIN, 2 1/2 CUP
WATER. PUT COOKED RICE IN NON
STICK PAN.PAT RICE FLAT TO FORM
PATTY - 2 GRAINS THICK, LOW HEAT 40 MIN,FLIP 30 MIN OTHER SIDE.
SEASONINGS: 1/4 TEASP SALT
1/2 EGG WHITE
3 TEASP TAPIOCA POWDER
2 TEASP LIGHT SOY SAUCE
1 TEASP SESAME OIL,DASH SUGAR
PINCH WHITE PEPPER
PREPARATION: SOAK MUSHROOMS, SQUEEZE DRY-SHRED
1/16 IN, SAVE LIQUID.SHELL/DEVEIN SHRIMP,CLEAN WITH 2 TBLESP SALT, RUB AND RINSE SHRIMP WITH SALT, UNTIL
TRANSLUCENT (5 MIN), DRAIN AND DRY, CHILL 1 HOUR.
COOKING: 4 QT SAUCEPAN,HIGH HEAT, ADD 2 TBLESP OIL, STIR
PORK SHREDS 30 SEC, ADD SHRIMP, ADD MUSHROOMS,BAMBOO SHOOTS-STIRRING. POUR
STOCK AND MUSHROOM LIQUID, BRING TO BOIL, TURN TO LOW,SIMMER TIL USE. ADD
SEASONINGS. USE WOK OVER HIGH HEAT, ADD REMAINING OIL WAIT 5-7 MIN, MUST BE
BOILING POINT, TEST WITH RICE. DEEP FRY RICE UNTIL PUFFY LIGHT GOLD. LINE
SERVING BOWL. ADD PEAS TO SOUP.ADD SCALLION SHREDS TO RICE BOWLS,ADD SOUP.
Fish & Seafood
SOLE STUFFED WITH CRABMEAT
1 7-1/2 OZ. CAN CRAB MEAT, 1/4
CUP MELTED BUTTER OR
DRAINED, BONED AND
FLAKED MARGARINE
1-1/2 CUPS SOFT BREAD CRUMBS 3
LARGE FILET OF SOLE
1/2 CUP MINCED CELERY (ABOUT 1-1/2 POUNDS)
1.4 TSP. ONION POWDER SALT
1/2 TSP. SALT 1-1/2
TBSP LEMON JUICE
1/8 TSP. PEPPER 1/4
CUP DRY WHITE WINE
1/8 TSP. LEAF TARRAGON, PAPRIKA
CRUMBLED
COMBINE CRAB MEAT, BREAD CRUMBS, CELERY, ONION POWDER, SALT,
PEPPER, TARRAGON, AND 2 TBSP. MELTED BUTTER OR MARGARINE. CUT FILETS IN HALF CROSSWISE; SPRINKLE
LIGHTLY WITH SALT. DIVIDE CRAB MIXTURE
AMONG SIX PIECES OF FILET, PLACING STUFFING AT ONE END OF EACH PIECE. ROLL UP
FILETS; FASTEN EACH WITH WOODEN TOOTH PICKS.
PLACE ROLLS IN SHALLOW BAKING DISH; POUR LEMON JUICE, WINE, AND
REMAINING MELTED BUTTER OR MARGARINE OVER FISH. BAKE AT 350 DEGREES, BASTING OCCASIONALLY WITH PAN JUICES, 25-30
MINUTES OR UNTIL FISH FLAKES EASILY.
SPRINKLE WITH PAPRIKA, MAKES 6
SERVINGS.
Pasta
SPAGHETTI WITH SAUCE
8 OZ PACKAGE SPAGHETTI
1/2 TO 1 POUND GROUND BEEF BROWNED
2 CANS CONTADINA TOMATO PASTE
3 CANS WATER
1/4 TSP HOT RED PEPPERS
1/2 TSP SWEET BASIL
ONION SALT
1 TSP OREGANO
1 GARLIC CLOVE
1TSP WORCESTER SAUCE
1 TSP SALT
1/2 TSP PEPPER
BOIL CONTADINAPASTE AND WATER MIX, SIMMER FOR 3 HOURS AFTER
ADDING OTHER INGREDIENTS-SEASON TO TASTE.
Pasta
SPAGGETTI PIE
6 OZ. SPAGHETTI 1
8-OZ. CAN (1 CUP) TOMATOES,
2 TBSP. BUTTER OR MARGARINE CUT UP
1/3 CUP GRATED PARMESAN CHEESE 1 6-0Z. CAN TOMATO PASTE
2 WELL BEATEN EGGS 1
TSP. SUGAR
1 CUP (8-OZ.) COTTAGE CHEESE 1
TSP. DRIED OREGANO, CRUSHED
1 LB. GROUND BEEF OR BULK 1/2
TSP. GARLIC SALT
PORK SAUSAGE 1/2 CUP SHREDDED MOZZARELLA
1/2 CUP CHOPPED ONION CHEESE (2 OUNCES)
1/4 CUP CHOPPED GREEN PEPPER
COOK THE SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS; DRAIN
(SHOULD HAVE ABOUT 3 CUPS COOKED SPAGHETTI).
STIR BUTTER OR MARGARINE INTO HOT SPAGHETTI. STIR IN PARMESAN CHEESE AND EGGS. FORM SPAGHETTI MIXTURE INTO A
"CRUST" IN BUTTERED 10" PIE PLATE. SPREAD COTTAGE CHEESE OVER BOTTOM OF SPAGHETTI CRUST.
IN SKILLET COOK GROUND BEEF OR PORK SAUSAGE, ONION, AND
GREEN PEPPER TILL VEGETABLES ARE TENDER AND MEAT IS BROWNED. DRAIN OFF EXCESS FAT. STIR IN UNDRAINED TOMATOES, TOMATO PASTE, SUGAR,
OREGANO, AND GARLIC SALT; HEAT THROUGH.
TURN MEAT MIXTURE INTO SPAGHETTI CRUST.
BAKE, UNCOVERED, IN 350 DEGREE OVEN FOR 20 MINUTES. SPRINKLE WITH
MOZZARELLA CHEESE. BAKE 5 MINUTES LONGER OR TILL CHEESE MELT. SERVES 6.
Beef
ST_PATRICKS DAY CORN BEEF
3-1/2 -4 POUND CORNED BEEF BRISKET RINSED IN COLD WATER
2 CUPS WATER
4 PEPPERCORNS
4 WHOLE ALLSPICE
1 LARGE BAY LEAF
1 MEDIUM YELLOW INION PEELED AND CUT 8 WEDGES
1 MEDIUM 2 LB CABBAGE TRIMMED OF OUTER LEAVES CORED AND CUT
INTO 12 WEDGES
BOILED POTATOES
HORSERADISH OR IRISH MUSTARD
**BRING TO BOIL SALTED WATER AND PLACE BEEF FLAT IN 6 QT PAN
MAKING SURE WATER IS 1 INCH OVER MEAT,THEN ADD
PEPPERCORNS, ALLSPICE, BAY LEAF AND ONION. COVER WITH LID AND SIMMER.
SIMMER COOK ON STOVE TOP FOR 3 HOURS. CHECK MEAT WITH FORK TO FIND WHEN TENDER.
IF NECESSARY ADD MORE TIME.
AFTER TENDER ADD CABBAGE WEDGES TO BE COOKED AT SIMMER FOR 1
HOUR.
IN SEPARATE PAN BOIL POTATOES IN WATER TILL TENDER THEN ADD TO
BEEF POT FOR 15 MIN UNDER NO HEAT.
TRANSFER CORNED BEEF TO PLATTER TO SLICE ACROSS THE GRAIN
AND SURROUND WITH WELL DRAINED CABBAGE AND POTATOES. SERVES 6-8
LIQUID CAN BE USED WITH LEFT OVERS AND ADD NORTHERN BEANS
FOR MAKING OF SOUP.
****SEE HOT & HEARTY HAM SOUP RECIPE.
Beef
STUFFED CABBAGE ROLL
1 MEDIUM-SIZED HEAD CABBAGE 1/8
TSP. PEPPER
1-1/2 POUNDS GROUND BEEF 1
1# CAN TOMATOES, BROKEN UP
COOKED RICE 1/2
CUP WATER
1 TSP. SALT
REMOVE 12 CABBAGE LEAVES.
TRIM HARD CENTER VEIN. BLANCH IN BOILING WATER UNTIL SOFTENED, ABOUT 8
MINUTES. COMBINE MEAT, COOKED RICE AND
SEASONINGS; MIX WELL. SPOON MIXTURE INTO CENTER OF EACH LEAF. GOLD SIDES OVER AND ROLL UP. PLACE, SEAM SIDE DOWN, IN A 13X9X2 INCH
BAKING DISH. POUR ON TOMATOES AND
WATER. COVER. BAKE AT 350 DEGREES FOR 1 HOUR.
SERVES 6.
Fish & Seafood
STUFFED CELERY (APPETIZER)
SHRIMP BLUE
CHEESE
1 4-1/2 OZ. CAN SHRIMP, 1
3-OZ. PKG. CREAM CHEESE
DRAINED AND FINELY
CHOPPED 1 OZ. (1/4 CUP) BLUE CHEESE,
1 3-OZ.PKG, CREAM CHEESE CRUMBLED
2 TBSP. MAYONNAISE 1
TBSP. CATSUP
1 TBSP. EACH MINCED ONION, DASH
GARLIC SLAT AND CAYENNE
PARSLEY, GREEN
PEPPER,
PEPPER
CELERY, AND GREEN
OLIVES
COMBINE
ALL INGREDIENTS; WITH
COMBINE ALL INGREDIENTS. STUFF PASTRY TUBE FILL CELERY SECTIONS
INTO DIAGONALLY CUT CELERY GARNISH
WITH CHOPPED PARSLEY OR
SECTIONS.
CHILL. 1 CUP FILLING. CHIVES.
CHILL. 1/2 CUP FILLING.
SMOKY CHEESE-HAM
1 5 OZ. JAR SMOKY CHEESE SPREAD 1/8 TSP. SALT
1 2-1/4 OZ. CAN DEVILED HAM 1
TSP. DIJON MUSTARD
3 TBSP. SWEET PICKLE RELISH
COMBINE ALL INGREDIENTS; STUFF INTO CELERY SECTIONS. GARNISH
WITH WHOLE CAPERS IF DESIRED. CHILL. 1
CUP FILLING.
Beef
STEAK WITH TOMATOSAUCE
1 1/2 TABLESP OLIVE OIL
1/3 TEASP GARLIC CHOPPED
1 CUP PEELED,SEEDE CHOPPED TOMATOES
1/2 TEASP OREGANO
1/4 TEASP SALT
FRESHLY GROUND PEPPER
1 POUND T-BONE OR SIRLION STEAK
**HEAT 3/4 TABLESP OLIVE OIL IN MEDIUM SKILLET. ADD GARLIC
BROWN, ADD TOMATOES, OREGANO, SALT, FEW GRINDS PEPPER AND COOK OVER MODERATE
HEAT STIR;IN 5 MIN LIQUID FROM TOMATOES BOILED AWAY. REMOVE FROM HEAT.
IN NEW SKILLET PAN ADD 3/4 TABLSP OLIVE OIL BROWN STEAK 1-2
MIN EACH SIDE, LOWER HEAT AND SPOON TOMATO SAUCE OVER AND AROUND MEAT. COVER
AND COOK 6-10 MIN.
SERVE, SCRAPE SAUCE OFF REMOVE STEAK, SIMMER SAUCE 1-2 MIN
TASTE. CARVE STEAK AND ADD SAUCE.
Fish & Seafood
STUFFED FLOUNDER
6 FLOUNDER FILLETS 3
TBSP. LEMON JUICE
SEAFOOD DRESSING 1
CUP FINE BREAD CRUMBS
SALT AND PEPPER TO TASTE 1/3
LB. BUTTER, MELTED
PREHEAT OVEN TO 375 DEGREES. GREASE SHALLOW BAKING PAN.
SPREAD 4-6 TBSP. OF SEAFOOD DRESSING OVER EACH FILLET; ROLL AND FASTEN
WITH TOOTHPICKS. PLACE IN PREPARED
BAKING PAN AND SEASON WITH SALT, PEPPER AND LEMON JUICE. SPRINKLE BREAD CRUMBS OVER FISH. MELT BUTTER; POUR OVER CRUMBS AND FISH. BAKE AT 375 DEGREES FOR 25-30 MINUTES OR
UNTIL FISH FLAKES EASILY WHEN TESTED WITH A FORK.
SEAFOOD DRESSING:
6 TBSP. BUTTER 1
TSP, PIMENTO, FINELY CHOPPED
1/4 CUP CELERY, FINELY CHOPPED 1/2 TSP. PAPRIKA
1/2 CUP ONION, FINELY CHOPPED 1 TSP. WORCESTERSHIRE SAUCE
1.4 GREEN PEPPER, FINELY CHOPPED 1/8 TSP. CAYENNE PEPPER
1/2 LB. SHRIMP, COOKED AND DICED 1.4 CUP DRY SHERRY
1 TSP PARSLEY, CHOPPED 1
1/2 CUPS BREAD CRUMBS
MELT BUTTER; ADD VEGETABLES; SAUTE TIL TENDER. ADD ALL
INGREDIENTS EXCEPT BREAD CRUMBS AND COOK OVER LOW HEAT FOR 10 MINUTES. ADD TO
BREAD CRUMBS; MIX THOROUGHLY.
Pork & Ham
STUFFED MUSHROOMS (APPETIZER)
1 LB. MILD BULK ITALIAN SAUSAGE 8 OZ. TOMATO SAUCE
1 1/2 LBS. FRESH MUSHROOMS 1/4
CUP RED WINE
1/4 TSP. SALT 1/4
TSP CHILI POWDER
1/4 TSP. PEPPER
REMOVE STEMS FROM MUSHROOMS; STUFF WITH UNCOOKED
SAUSAGE. PLACE IN BAKING DISH AND BAKE
AT 350 DEGREES FOR 1/2 HOUR. DRAIN OF
EXCESS GREASE.
IN SAUCE PAN SIMMER THE REMAINING INGREDIENTS. POUR SAUCE OVER MUSHROOMS AND REHEAT UNTIL
HOT. SERVE WITH COCKTAIL FORKS.
SERVES 8-10.
Fish & Seafood
CRAB STUFFED SOLE
2 lbs. sole fillets
1 6 oz. pkg. frozen crabmeat
Saute in butter:
1/2 cup bread crumbs
1 small onion,
minced
1 celery leaf,
minced
Add crabmeat and
season with salt and pepper to taste.
Spread on fillets and roll up.
Arrange in shallow casserole dish.
Top with melted butter and sprinkle with paprika. Bake in 350 degree oven for 1/2 hour. serves 6.
Pork & Ham MEX
SW HARVEST SOUP
1 CUPS DRIED BLACK BEANS,RINSED
5-6 CUPS CHICKEN STOCK OR CANNED BROTH
28 OZ CAN ITALIAN PLUM
TOMATOES,CRUSHED ,RESERVE LIQUID
2 CUPS MINCED ONIONS
1 LARGE DRIED CALIFORNIA CHILIES-WITH WHOLE AND SEEDS
1/2 CELERY STALK WITH LEAVES, MINCED
1/2 SMALL CARROT MINCED
1/8 CUP TOMATO PASTE
1 1/2 TEASP MINCED GARLIC
1/2 BAY LEAF
1 TEASP GROUND CUMIN
1/2 TEASP(GENEROUS)DRIED DRUMBLED OREGANO
1/2 TEASP GROUND CORIANDER
1/2 TEASP(GENEROUS) GROUND PEPPER
DASH GROUND CLOVES
3/4 LF FRESH HOT ITALIAN SAUSAGE IN CASINGS
1/4 SMALL CAULIFLOWER CUT INTO FLORETS
1 1/2 ZUCCHINI DICED
1/2 LARGE RED BELL PEPPER DICED
1 TABLSP DRIED CRUMBELED BASIL,WITH SALT,GROUND PEPPER, AND DRIED RED PEPPER FLAKES.
GARNISHES: GREEN ONIONS CHOPPED, LARGE SLICEDJALEPENO CHILIES, BUNCH CILANTRO
CHOPPED,BUNCH FRESH BASIL CHOPPED,DICED CUCUMBER,MONTERY JACK CHEESE SHREDDED
***PLACE BEANS IN LARGE SAUCE PAN,COVER BOILING WATER,LET
STAND 2 TO 12 HOURS AT ROOM TEMP.DRAIN BEANS PUT IN SAUCE PAN. ADD CHICKEN
STOCK, TOMATOES WITH LIQUID, ONION, CHILIES, CELERY, CARROT, TOMATOE PASTE, 1
TEASP SHRED GARLIC, BAY LEAF, CUMIN, OREGANO, CORIANDER,PEPPER, CLOVES TO
BEANS. COVER PARTIALLY AND SIMMER UNTIL BEANS ARE TENDER, STIRRING, ABOUT 2
HOURS. SERVES 3
Fish & Seafood
ZESTY GRILLED SWORDFISH
SERVES
4
1 POUND SWORDFISH FILLET OR STEAK 1 TBSP. CHOPPED FRESH PARSLEY
2 TBSP. SOY SAUCE 1
SMALL GARLIC CLOVE, CHOPPED
2 TBSP. ORANGE JUICE 1/2
TSP. FRESH LEMON JUICE
1 TBSP. OIL 1/4
TSP. DRIED OREGANO, CRUMBLED
1 TBSP. CATSUP 1/4
TSP. FRESHLY GROUND PEPPER
ARRANGE SWORDFISH IN SINGLE LAYER IN SHALLOW BAKING
DISH. COMBINE ALL REMAINING INGREDIENTS
IN SMALL BOWL AND MIX WELL. POUR OVER
FISH, TURNING TO COAT WELL. lET STAND
AT ROOM TEMPERATURE, TURNING ONCE, 30 MINUTES.
PREHEAT BROILER OR PREPARE BARBECUE GRILL. BROIL OR GRILL FISH 4 INCHES FROM HEAT
SOURCE FOR 8 MINUTES. BASTE WITH SAUCE,
TURN AND CONTINUE COOKING UNTIL FISH FLAKES EASILY WITH FORK, ABOUT 7 TO 10
MINUTES.
Beef MEX
TORTILLA BEEF BAKE
1 PKG SOFT CORN TORTILLAS
1 LB GROUND CHUCK
1 LB CAN WHOLE TOMATOES
8 OZ TOMATO SAUCE
1 SM CAN TOMATO PASTE
1 LB MEXICAN STYLE PINTO BEANS
12 OZ FROZEN OR CAN CORN
1/2 C. SLICED BLACK OLIVES
1TABLSP CHILI POWDER
1 TABLSP SUGAR
1 TEASP SALT
1 TEASP SUGAR
1/2 TEASP LEMON PEPPER
2 CUP SHREDDED CHEDDAR CHEESE
*** CUT ALL TORTILLAS IN 4 QUARTERS AND LIN BOTTOM OF OF A BUTTERED CASSEROLE DISH WITH 1/3 OF
THEM.
BROWN AND DRAIN THE BEEF. ADD TOMATOES, SAUCE, PASTE AND
BEANS. SIMMER GENTLY FOR 15 MIN PLACE 1/3 BEEF MIX ON TORTILLAS IN DISH ADD 1/3
OF CHEESE AND 1/2 CORN. REPEAT 2 MORE TIMES ENDING WITH TORTILLAS AND CHEESE ON
TOP, SPRINKLE ON OLIVES. BAKE 350 DEG FOR 25 MIN.
Beef
VEAL FRANCAISE
BONELESS VEAL CUTLETS 2
EGGS BEATEN
SWEET CREAM SHERRY PARMESAN
CHEESE
OLIVE OIL GARLIC
SALT
LEMONS AND LEMON JUICE ONION
SALT
ITALIAN BREAD CRUMBS BUTTER
POUND VEAL CUTLETS UNTIL APPROSIMATELY 1/8" THICK. CUT INTO SERVING PORTIONS. DIP INTO BEATEN EGGS AND THEN BREAD CRUMBS.
HEAT OLIVE OIL AND BROWN VEAL. PLACE IN SHALLOW OVEN PRROF BAKING DISH; SPRINKLE BROWNED VEAL WITH PARMESAN CHEESE,
GARLIC SALT, AND ONION SALT. IN SAME
SKILLET, MELT BUTTER, ADD SMALL AMOUNT OLIVE OIL, THINLY SLICED LEMON SLICES,
LEMON JUICE, GARLIC SALT AND ONUION SALT.
MIX WELL AND POUR OVER VEAL.
COVER WITH LEMON SLICES.
ADD SHERRY TO TASTE (1/2 - 1 CUP)
COVER WITH FOIL AND BAKE AT APPROX 350 DEGREES UNTIL TENDER (APPROX 30
MIN.)
(FOR FOUR SERVINGS I USUALLY USE 1 LEMON THINLY SLICED AND
JUICE OF APPROSIMATE 2 LEMONS. YOU'LL
HAVE TO PLAY WITH AMOUNTS TO EXTABLISH AMOUNTS FOR YOUR TASTE PREFERENCES. THIS IS ONE OF THOSE RECIPES PASSED ON FROM
A FRIEND WITH NO GIVEN AMOUNTS, BUT IT IS EASY TO DUPLICATE AND PERFECT.)
Beef
VEAL CORDON BLEU
12 VEAL SCALLOPS, 2 OZ. EACH 2
EGGS, BEATEN
6 THIN SLICES HAM FINE
DRY BREADCRUMBS
6 THIN SLICES GRUYERE OR SWISS CHEESE
FLOUR 1/2 STICK
BUTTER
POUND SCALLOPS VERY THIN; SPRINKLE WITH SALT AND PEPPER.
SANDWICH 1 SLICE HAM AND 1 SLICE CHEESE BETWEEN EACH 2 VEAL SCALLOP. FASTEN BY PINNING WITH TOOTHPICKS OR SMALL
SKEWERS. DREDGE SCALLOPS IN FLOUR; DIP
INTO BEATEN EGG AND THEN IN BREADCRUMBS. LET STAND 15-20 MINUTES. BROWN IN BUTTER, ADDING MORE AS NEEDED.
Beef
VEAL PICATA
1-1/2 POUNDS VEAL FOR SCALLOPINI 1/2 CUP DRY WHITE WINE
1 TSP. SALT 2
TBSP. LEMON JUICE
1/4 TSP. PEPPER 1/2
POUND MUSHROOMS, SLICED
4 TBSP. (1/2 STICK) BUTTER 1
TSP. FINNES HERBES
2 TBSP. VEGETABLE OIL
POUND VEAL TO 1/4-INCH THICKNESS; CUT INTO APPROX. 3 INCH
SQUARES. SPRINKLE WITH SLAT AND
PEPPER. BROWN QUICKLY HALF AT A TIME IN
2 TBSP. OF BUTTER AND VEGETABLE OIL IN LARGE FRYING PAN; REMOVE ALL VEAL FROM
PAN.