California Marinade

¾ Cup Olive Oil
¾ Cup Soy Sauce
½ Cup Lemon Juice
¼ Cup Worcestershire Sauce
¼ Cup Prepared Mustard
Garlic

Mix together well.  Marinate skinless, boneless, chicken breasts (small ones are best) for 24 hours.  Grill for approximately 7-1/2 minutes each side.

Contributed by Eva Quesnell

Sarah’s  Noodle Kugel

Sarah’s  Noodle Kugel

1lb. egg noodles
½ lb. butter or margarine
1 cup sugar
2 cups cottage cheese
2 cups sour cream
6 eggs well beaten
1 can ( 20 oz. ) unsweetened crushed pineapple

Boil noodles, drain, and put back into hot pot.  Put in butter and mix until melted.  Add the above ingredients in order and mix after each addition.  Put in refrigerator over night.

The next day remove from refrigerator and mix well and put into well-greased baking dish.

Top with (and mix well) 2 cups of crushed corn flakes,  ¼ cup of sugar, 1 tsp. cinnamon, pinch of nutmeg.

Bake at 350 degrees – 1 hour

Originally Prepared By Charlotte Toback

Cream of Broccoli Soup

Cream of Broccoli Soup

About 2 cups of steamed broccoli, cut into bite-sized pieces

White Sauce:

¼ Cup of butter
¼ Cup flour
2 Teaspoons of salt
2 Cups milk

Melt butter on low heat in medium sized saucepan, add flour and salt mixture. Stir quickly and cook for about 30 seconds. Pour in cold milk. Simmer, stirring constantly. Yes, constantly or it will stick to the bottom of the pan in clumps. When the white sauce starts to boil, it will be nice and thick. Remove from heat.

Remove broccoli from steamer and add to white sauce. Reserve the water you used to steam the broccoli. Test the thickness and add a little of the veggie water to thin it just a tiny bit -- maybe 1/4 cup. I smashed up some of the broccoli florets so there would be tiny bits floating. I cooked it for about 10 minutes.

Contributed by Eva Quesnell

Apple Crisp

Apple Crisp (small)

(Double the recipe for a 13”x9” cake pan)

6 apples, sliced
1 cup sugar
4 tbls. flour
1 tsp. salt
1 tsp. cinnamon

Mix and put in 8” x 8” pan.

Topping:

1-1/2 cups oatmeal
½ cups flour
½ cup brown sugar
½ tsp. soda
½ tsp. baking powder
¾ cup melted butter

Bake at 325 for 40-60 minutes

Contributed by Eva Quesnell

Braised Veal Chops

Braised Veal Chops

6 veal shoulder arm or blade chops
2 tbsp. salad oil
2 tbsp. butter
1 medium onion chopped
1/3 cup white vermouth or red cooking wine or chicken broth
1 can (8oz.) tomatoes, undrained
1 can (6 oz.) sliced mushrooms, drained
1 tbsp. chopped parsley
½ tsp. salt (optional)
dash pepper

In a large skillet heat the butter and oil.  Slash edges of chops, place in skillet and brown on both sides.  Remove from skillet.  Add onion to skillet with more butter if necessary and cook the onion until soft.  Return the chops to the skillet and add cooking wine (or broth) and tomatoes, mushrooms and parsley.  Cover skillet.  Bring to a boil on high heat, switch to simmer for one hour or until chops are fork tender.

Strawberry Dream Cake

Strawberry Dream Cake

1 Package White Cake Mix
1 Small Package Strawberry Gelatin
2 Tablespoons Flour
4 Eggs
½ Cup Water
2 Cups Fresh Sliced Strawberries (recipe calls for ½ Box (5 oz) frozen sliced
   strawberries, but I prefer to use fresh)
¾ Cup Olive Oil

Mix together cake mix, gelatin, flour, eggs, and water.  Beat at medium speed for 2 minutes.  Add strawberries and beat 1 minute more.  Add oil and beat additional minute.  Pour batter into greased and floured 13” x 9 “ cake pan.  Bake in preheated 350 degree oven for 35-40 minutes until cake springs back when touched lightly and toothpick inserted in center comes out clean.  Frost when cake is completely cooled.

(I’m lazy, and I use a can of strawberry frosting, but the following is the frosting recipe that accompanies the cake recipe.)

Strawberry Frosting

½ Cup Margarine
1 Pound Powdered Sugar
½ Box (5 oz) frozen sliced strawberries, thawed
½ Teaspoon vanilla

If frosting is too thick, thin with a little milk or cream.  (It might not be necessary to add all the strawberries since this might make the frosting too soft). 

Contributed by Eva Quesnell

French Onion Soup

French Onion Soup

2 tbsps butter
2 cups thinly sliced onions
4 cups beef broth
2 tbsps cooking wine
1 tsp Worchester Sauce
Dash pepper
6 slices French Bread, toasted
¾ c shredded Swiss, Guyere or Jarlsburg cheese

In large saucepan melt butter, stir in onions
Cook until onions translucent brown
Stir beef broth, wine and Worchester sauce

Cover and simmer 10 min.

Meanwhile sprinkle toasted bread with cheese
Place under broiler until cheese melts

(Or add toasted bread to top of soup, sprinkle heavily with
Cheese and microwave)

Contributed by Monica R Maroney

Turkey Pie

Turkey Pot Pie

           Left-over turkey                                      Margarine (1/2 cup)
           Bisquick (4 cups)                                     Milk (1 cup, separated 2/3 – 1/3 cup)
           Flour                                                        Salt & Pepper

Crust: Mix and then knead by hand 4 cups of Bisquick, ½ cup margarine and 1 cup milk.  Dust cutting board with flour and knead.  Cut the dough in half.  Roll out the bottom crust and place in a pie dish.  Roll the top crust, then make the sauce.

Sauce: Melt ¼ cup margarine and blend in ¼ cup Bisquick, dash of salt and pepper.  Remove from heat.  Stir in 2 cups of chicken broth and 2/3 cup milk.  Cook over low heat until thickened.  Add turkey and heat.

Pour sauce into the pie crust.  Moisten rim with water and roll the top crust on.  With a pastry blade or knife remove any excess crust.  Pinch the dough closed and cut air holes.  Paint with milk and bake on a cookie sheet in a 450 degree oven until golden brown.

December: Eva’s World Famous Purist Guacamole

Guacamole

(Eva’s World Famous Purist Guacamole)

3 Large Avocadoes
1 Large Tomato
6 Green Onions
Garlic salt to taste

Peel and mash avocadoes, leaving some chunks.  Cut up tomato in small pieces.  Cut up green onions in small pieces.  Stir together, add garlic salt, and enjoy!  To prevent the guacamole from turning brown, put one of the avocado pits in the bottom of the bowl.  Do warn your guests that the pit is in the bowl.

For the gardener:  Save the ripest avocado pit.  Puncture the sides with 3 toothpicks.  Round side down, suspend the pit on the edges of a glass of water by the toothpicks.  Watch the root grow!  If you can get it to form a stalk and two leaves, you can then put it in a pot and try to get it to grow.

Contributed by Eva Quesnel

Ham Bone Soup

Ham Bone Soup

1 ham bone with some meat
1 onion, diced
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15.25 ounce) can kidney beans
3 potatoes, cubed
1 green bell pepper, seeded and cubed
4 cups water
6 cubes chicken bouillon

Place the ham bone, onion, tomatoes, kidney beans, potatoes, and green pepper into a 3 quart or larger slow cooker.  Dissolve the bouillon cubes in water and pour into the slow cooker.  Cover, and cook on High until warm.  Reduce heat to Low, and continue to cook for 6 to 7 hours.

Cottage Pie

Cottage Pie

            1 ½ pounds of ground beef
            1 can green beans, drained
            1 can corn (kernals, not creamed), drained
            3 tbsp. soy sauce
            1 can cream of mushroom soup
            1 small diced onion
            3 cups mashed potatoes
            ½ cup grated cheese

Cook ground beef and onion; drain.  Add corn and green beans, mushroom soup and soy sauce.  Place in an 8” X 8” baking dish.  Spread mashed potatoes on top.  Sprinkle grated cheese on top.  Bake in 325 degree oven until the cheese on top is golden brown, about 40 minutes.

Contributed by Mark Rosengarten

Chicken Croquettes

Chicken/Turkey Croquettes

2 tbsp butter
1 tbsp chopped onions
¼ cup flour    
1 cup   milk
2 cups chopped turkey or chicken
2 tbsp chopped parsley
seasoned bread crumbs as needed
1 tbsp chopped green pepper
1 tbsp minced onion

use with white sauce (see below)

Melt butter in skillet.  Saute onions.  Add flour.  Cook until thick.  Add turkey and parsley.  Mix.  Pour into greased pan.  Chill one hour. Shape into balls, brush lightly with milk.  Roll in bread crumbs.  Dry on rack.  Chill one hour. Bake in greased shallow pan at 400 degrees for 20 minutes.  Turn and bake additional 10 minutes. Add pepper and onions to white sauce.  Pour over finished croquettes.

White Sauce

4 tbsp butter
1/3 cupflour
¼ tsp paprika
1 cup   milk

Melt butter.  Add flour, blend.  Add milk slowly while stirring until thickened.  (Add peppers and onions, serve hot.)

Dorothy’s Peach Pie

Dorothy’s Peach Pie

In Saucepan:

       1 Cup Sugar
        Dash Salt

Add 3 Tablespoons of cornstarch to ½ cup water.  Stir well. Add to first mix, then heat till thick and clear.  Set aside to cool.  Peel and slice 5 big peaches. 

Pour cornstarch mixture over sliced peaches.  Mix well.  Pour into 9” pie pan lined with prepared pie crust.  Dot with butter.  Put on top crust.  Make slits in top crust to allow steam to escape.

Bake at 375 degrees for 40 minutes. 

Turkey & Vegetable Stir Fry

Turkey & Vegetable Stir Fry

1.  Combine water, lemon juice, honey, soy, ginger, Garlic.  Dissolve cornstarch in mixture.  Set aside.

2.  Heat some oil in wok.  Add vegetables and turkey.  Stir 3 minutes.  Add sauce, cook until tender. 

Three Bean Salad

Three Bean Salad

2 Cans each of 3 different kinds of beans
Onion
Bell Pepper

Dressing:
      ¼ Cup Olive Oil                 2/3 Cup Sugar or more
      ½ Cup Vinegar                 1 Teaspoon Salt
      1 Teaspoon Pepper         1 Teaspoon Garlic Salt

Mix together and bring to a boil.  Cool.  Pour on top of beans, peppers, and onion.  This is best if it’s made the day before.

Stuffed Cabbage

Stuffed Cabbage

1  Large Head Cabbage
1  Lb. Ground Beef
¾ Cup Cooked Rice
1  Medium Chopped Onion
¼ Teaspoon Salt
¼ Teaspoon Pepper
2 Cups Canned Diced Tomatoes (Do Not Drain)
½ Cup Seedless Raisins
3 Tablespoons Brown Sugar

Boil the head of cabbage for five minutes and then separate the leaves.  Mix together the ground beef, white rice, onion, salt and pepper.  Select the largest leaves and place three tablespoons of mix in each leaf.  Fold the cabbage leaves over the meat mix.  Line a large pot with the rest of the cabbage leaves.  Place the stuffed leaves on top of them.  Mix together the undrained canned diced tomatoes, seedless raisins and brown sugar.  Pour this mixture over the stuffed leaves and bring to a boil.  Lower heat, cover pot and stew for 2 ½ hours.  Add a little water if necessary to keep the leaves covered with liquid at all times.

Mediterranean Chicken

Mediterranean Chicken

4 skinless chicken breasts
¼ cup mustard
½ cup honey
1 teaspoon curry powder
½  teaspoon salt
½ stick melted butter

Mix all together and dip chicken in.  Remaining mixture will keep well in the refrigerator.  Bake Chicken one hour or until chicken is brown and well done.  Serve on rice or as a main dish.

Curried Veggies

Curried Veggies

Steam any veggies you feel may be appropriate – save water

In a small cup, mix together:
1 teaspoon turmeric
2 teaspoons ground coriander
1 T ground cumin
¼ t Chili powder
trickle of veggie water to make a paste

In a little olive oil, fry onion and chopped garlic till soft.  Add curry paste & pinch of salt.  Stir – fry about 3 minutes.

Add steamed veggies, coat with spices.  Add a tiny bit of the veggie water – you don’t want it to be too liquid.  Make a well in the center of the veggies, and add a dollop of sour cream.  Don’t stir yet – let simmer a couple of minutes until the sour cream is warmed up.  Then stir together.  Serve over rice with a sprinkle of garam marsala on top.

Lamb & Oyster Casserole 

Lamb & Oyster Casserole

2 cups lamb stew meat
20 mushrooms, sliced and broiled in butter
½ pint oysters
6 tablespoons cream
2 cups cracker crumbs
½ pound butter melted
salt
pepper
parmesan cheese

Slow cook lamb until tender, or use leftovers from a lamb stew.  Strain oysters, reserving and mixing with the cream.  Soak the cracker crumbs in the melted butter.  Line bottom of a quart casserole with half a cup of the buttered cracker crumbs.  Spread all of the lamb over the cracker crumbs.  Add salt and pepper and cover with another layer of half a cup of cracker crumbs.  Spread the oysters over this layer.  Salt and pepper and cover with next half of crumbs.  Repeat with mushrooms and final cracker crumbs.  Pour oyster and cream mixture over the top and sprinkle lightly with parmesan cheese.  Bake in a 400 degree oven for 20 minutes. 

Recipe provided by  http://www.foodista.com/

"Sea Legs" Recipes 

"Sea Legs" Recipes

Sea Legs and Shrimp Salad

½ Lb. Diced Sealegs
1 Cup Diced Celery
¼ Cup Diced Onion
½ Lb. Diced Cooked Shrimp
1 Teaspoon Lemon Juice
2 Mashed Hard Boiled Eggs
¼ To ½ Cup Mayonnaise

Mix all ingredients except for mayonnaise.  Add mayonnaise to desired moisture.  Chill before serving for flavors to blend.

     Sea Legs Pasta Salad

2 Carrots
2 Stalks Celery
8 Ounces Cooked Elbow Macaroni
Garlic Powder
1 Lb. Sea Legs
Mayonnaise

Shred the celery and carrots in a food processor. In a large bowl combine the cooked macaroni and shredded carrots and celery.  Cut the sea legs into small pieces and add to the mix.  Season to taste with the garlic powder.  Add whatever amount of mayonnaise you desire and serve.

Sea Legs Scampi

½ Lb Sea Legs
1 Teaspoon Garlic Powder
3 Tablespoons Bread Crumbs
½ Cup Stick Margarine

Break up the sea legs into bite size pieces and place in a baking pan.  Melt the margarine and then mix in the garlic powder and bread crumbs. Add the margarine mix to the sea legs and mix until sea legs are coated. Preheat the oven to 425 degrees and bake for 15-20 minutes.

Ham Salad

Ham Salad

1 cup macaroni shells
2 boiled eggs
4 cups chopped lettuce
4 carrots cut in two inch sticks
10 oz. pkg. frozen peas
1 small red onion
½ pound cooked ham, cubed
½ cup shredded swiss cheese
2 cups mayonnaise
2 teaspoons dill weed

Cook macaroni.  Layer lettuce, carrots, macaroni, peas, onion, ham and cheese.  Mix mayonnaise and dill weed.  Layer on salad.  Chop eggs and sprinkle on top.  Chill several hours and toss well before serving.  Carrots are better if slivered or grated.  Instead of ham you can substitute turkey.

Spinach Dip

Spinach Dip

1 Cup Sour Cream
1 Cup Mayonnaise (not Miracle Whip)
1 Package Knorr Vegetable Soup Mix
1 Package frozen spinach
1 loaf round bread – King’s Hawaiian bread or sourdough

Thaw spinach and then squeeze excess water out of it.  Blend with other ingredients.  Let sit for a few hours to soften the ingredients in the dry soup mix.  Scoop out the middle of the loaf of bread by breaking off little pieces, set them aside, and use the bread as a bowl.  Then dip the little pieces of bread in it. 

(Note: I usually don’t do that part for myself – that’s more of a party recipe.  I also like to add a small can of water chestnuts, chopped.)

Veal Marsala

Veal Marsala

 Ingredients
 6          med. pieces of veal
 1             tablespoon oil
 ¼            cup butter
 Salt and pepper to taste
 1             pound mushrooms
 ¼            cup Marsala wine
 ¼            cup chicken broth

Preparation
Step 1            Mushrooms: Wash and slice mushrooms. Saute in 1 tablespoon of oil and 3 tablespoons of butter and 1 clove garlic. Cook on high heat for a few minutes and mix constantly. Put aside in bowl.

Step 2            Veal Marsala: For about every 6 medium pieces of veal use the following: flatten veal with mallet. In large frying pan heat 1 tablespoon of oil and 1/4 cup of butter. Coat veal with flour on one side. Fry on high heat on floured side first. Sprinkle with salt and pepper to taste.

Step 3            Flip over, cooking a total of 3 to 5 minutes. Place in baking dish. Pour into sauce pot 1/4 cup Marsala wine and 1/4 cup chicken broth and about 4 tablespoons of mushrooms and rub about 1 tablespoon of flour into same, stirring constantly, over medium heat and cook about 5 minutes or until nice consistency. Pour over top of veal. Bake in oven at 275-300 degrees, from 1/2 to 3/4 of an hour.

Tasty Chicken Casserole

Tasty Chicken Casserole

1 lb. uncooked pasta of your choice
2 boneless chicken breasts
2 cans condensed cream of mushroom soup
1 cup mayonnaise
2 teaspoons lemon juice
1 lb. mixed vegetables
4 oz sliced mushrooms (canned or fresh)
1 cup shredded chedder
¼ cup melted butter
1 cup bread crumbs
2 teaspoons chopped fresh parsley

Cook pasta.  Boil chicken until fully cooked.  Combine soup, mayonnaise, lemon juice, mixed vegetables and mushrooms.  Add pasta.  Cube chicken and add to mix.  Stir.  Put in 2 qt casserole.  Sprinkle on cheese. Mix butter and bread crumbs and pour over cheese.  Sprinkle with parsley. Bake at 375 for 30 minutes (cheese should be bubbly).

Double Layer Pie

Esther’s Double Layer Pie

4 oz. softened cream cheese
1 tablespoon half & half (or milk)
1 tablespoon sugar
8 oz. tub Cool Whip topping (thawed)
1 chocolate crumb pie crust
2 cups half & half (or milk)
2 packages of instant chocolate pudding mix

Mix cream cheese, 1 tablespoon half & half and sugar until smooth.  Stir in 1 ½  cups Cool Whip.  Spread in pie crust.  Beat 2 cups half & half and pudding mix with wire whisk until well-blended and thickened.  Stir in the rest of the Cool Whip.  Spread over cream cheese layer.  Refrigerate at least 4 hours.  Serves 6-8.

Noodle Pudding

Aunt Frieda’s Noodle Pudding With Egg Custard

8 oz. noodles (do not rinse)
¼ lb. Butter
½ cup sugar
1 lb. Cottage cheese
1 ½ cups milk
3 heaping tablespoons sour cream
1 cup white raisins
3 well-beaten eggs
1 box Jello egg custard
1 teaspoon vanilla
cinnamon on top

Combine all ingredients and top with cinnamon.  Bake in a moderate oven one hour or more.

Lobster Bisque

Lobster Bisque

Ingredients
1          8 oz. lobster tail
⅓            cup white wine
10             ounces cream
2             tablespoons dill weed
1             can cream of asparagus soup
1             can cream of mushroom soup
2             cups milk
1             teaspoon salt

Preparation
In a large saucepan add the cream of mushroom soup, cream of asparagus soup, milk, cream, and salt. Mix together well. Start the soup heating at medium heat. Remove the lobster tail from its shell and dice coarsely. Add to the heating soup, and bring almost to a boil. Add in the white wine and stir gently. Remove from heat and sprinkle dill weed on top. Serve. Serves 4-6.

Pepper Jelly

Pepper Jelly

Mild

3 large (1 lb. each) bell peppers (seeded and cut up)
12 hot peppers (half unseeded and cut up)

Hot

1 large (1/2 lb.) bellpepper cut up
20 (1 ½ lbs.) hot peppers (half seeded and cut up)

Dy-no-mite

2 lbs. plus a couple - hot peppers cut up

To any of the above choices add the following:
1/3 cup water
5 lbs. sugar
2 boxes Certo
3 cups vinegar
food coloring (red/green)

Puree peppers in blender with water and enough vinegar (from the 3cups) to make 1 cup.  Use 1/3 of the peppers and 1/3 of the liquid at a time (makes approximately 12 cups of juice).  Place in large pot with the sugar and remaining vinegar.  Bring to a boil and boil 5 minutes.  Skim and remove from heat.  Add Certo and food coloring.  Makes approximately 14 jelly jars.  Seal hot.

Bread Pizza

Bread Pizza

2          loaves unsliced Italian or French bread
1          pound deer burger
1          pound sausage or Italian sausage
1          onion, chopped
½         cup green pepper chopped
1          can sliced mushrooms
1          qt. pizza sauce
1          pound shredded Mozzarella cheese

Step 1            Cook deer burger, sausage, onion and pepper together until meat is done. Drain off grease. Stir in pizza sauce and mushrooms.

Step 2            Slice each loaf of bread lengthwise in the center to make four equal slices. Place the four halves, cut side up, on two cookie sheets. Spoon and spread mixture on top of slices. Top with cheese. Bake in preheated 400 degree oven 15 minutes.

Recipe provided by http://www.foodista.com

Butter Cookies

Sue’s Butter Cookies

½ lb. Butter
3 eggs
2 cups sugar
1 teaspoon baking powder
1 teaspoon white vinegar
3 ½ to 4 ½ cups unbleached all purpose flour

Melt and cool butter.  Mix together the eggs and sugar and then add the cooled butter to this mix.  Dissolve the baking powder in the white vinegar until it stops fizzing and then drizzle it around the batter mix.  Mix the batter again.  Mix the flour into the batter a little at a time until the dough is soft and pliable and not sticky.  Refrigerate the dough at least 2-3 hours (can be overnight).

Remove dough from refrigerator and let it sit at room temperature until it gets soft.  Put flour on a large board and rolling pin and roll the dough out thin.  Cut out shapes with cookie cutters.  Put butter knife under each cut cookie to transfer it to a generously greased pan.  Top with decorative sugar.  Bake in a 325 degree oven until golden.  Cool almost immediately on dish towels.  For crispness you can leave the cookies out overnight if there is low humidity.

Squash Casserole

Squash Casserole

Ingredients
4   cups cooked mashed acorn - butternut
¼  cup grated carrot
1   can cream of chicken soup
1   cup sour cream
2   cups Pepperidge Farm stuffing
4   tablespoons melted butter
Preparation
Step 1       Put layer of stuffing in greased casserole.
Step 2       Combine all other ingredients in a bowl. Mix well.
Step 3       Pour over stuffing mix in pan. Top with remaining stuffing.
Step 4       Bake at 350 degrees until good and hot. Do not use frozen squash.

Pasta Primavera

Pasta Primavera

3 tablespoons butter
3 tablespoons olive oil
I cup minced onions
3 cloves minced garlic
½ teaspoon salt
lots of fresh ground pepper
1 teaspoon dried basil
2 stalks broccoli
2 cups cauliflower
1 medium bell pepper diced
¼ lb. chopped mushrooms
2 cups raw peas
3 tablespoons soy sauce
1 lb. spaghetti
4-6 minced scallions
1 packed cup minced parsley
2 packed cups grated cheddar

In a large skillet cook onions, garlic, butter, olive oil, salt, pepper and basil for 9 minutes or until soft.  Add broccoli, cauliflower and mushrooms.  Stir, cover and reduce heat to medium-low.  Cook until tender (8-10 minutes).  Add peas and bell pepper.  Stir and cook 2 minutes.  Remove from heat and add soy sauce.  Cover and keep in a warm place.  Cook pasta to aldente.  Drain and add mixture and all liquids.  Toss.  Sprinkle on scallions, parsley and cheese.

Crockpot Beef & Barley Soup

Esther’s Crockpot Beef & Barley Soup     

1 ½ lbs. beef chuck cut into 1 inch pieces
1 tablespoon oil
3 medium carrots cut into thick slices
2 medium parsnips cut into slices
3 ribs celery cut into slices
1 medium onion coarsely chopped
1 teaspoon dried Italian herb mix
½ teaspoon pepper
½ cup regular barley (pearl)
6 cups beef broth
1 (14 ½ oz.) can undrained diced tomatoes

Brown beef in oil.  Mix vegetables in crockpot and sprinkle with herbs and pepper.  Top with barley then beef.  Pour in broth and undrained tomatoes.  Cover and cook on low 5-6 hours.  Before serving add a couple of handfuls of frozen kernal corn and more broth if needed. 

Serves 6-8

Veal Parmesan

Veal Parmesan

1    Cutlets Veal
3   eggs, beaten
1   cup dried bread crumbs
¾  cup olive oil
½  cup grated Parmesan cheese
2    teaspoons dried oregano
½   pound mozzarella cheese, sliced
3   8 oz. cans tomato sauce
1    clove garlic, crushed
2    medium yellow onions, chopped

Preparation
Step 1   Preheat oven to 350 degrees.
Step 2   Pound out veal cutlets
Step 3  Saute onions and garlic in a tablespoon of oil.
Step 4  Add tomatoes and oregano, simmer until sauce thickens slightly.
Step 5  Dip each veal slice first into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides.
Step 6  Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.
Step 7    Repeat until all veal is used, topping last layer of sauce with several slices of mozzarella.
Step 8  Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.

Stuffed Peppers

Stuffed Peppers

2 large or 4 medium green peppers
3/4 lb. ground turkey
1/3 C. onion, minced
1 tsp. garlic, minced
1/3 C. regular rice
1 Tbs. Worcestershire sauce
1 small can diced tomatoes
1/2 tsp. basil or oregano
1/2 C. shredded cheddar cheese

Halve peppers lengthwise, remove stems, core and seeds. Brown turkey with onions and garlic. Drain if necessary. Stir in tomatoes, Worcestershire, rice and herbs. Bring to boil, cover and simmer 15-18 minutes or until rice is tender. Stir in 1/4 C. cheese. Fill peppers with turkey mixture in an 8x8 pan, surrounding peppers with any remaining turkey.  Bake at 375 degrees about 15 minutes or until heated through. Top with remaining cheese and let stand about 2 minutes before serving.

Butter Rolls

Butter Rolls

Ingredients:
  ½ cup sugar
  ½ cup shortening (butter preferably)
  1 teaspoon salt
  1 cup milk
  2 Tablespoons warm water
  2 pkgs or two heaping tablespoons of yeast
  3 eggs beaten until fluffy
  4 ½ cups of flour

Mix sugar, shortening, salt and milk in pan and heat until butter melts.  DO NOT BOIL!  COOL this mixture before stirring into 3 eggs beaten fluffy along with yeast dissolved in WARM (not hot) water.  Add flour slowly and mix until thoroughly gooey.  Pour it out into a greased bowl and cover to let it rise to double in size.

Punch dough down and divide into thirds.  Take each third and roll out thin on a dough board, brush the dough with melted (careful of the heat) butter.  Cut dough like a pizza and roll it long side to tiny pointed tip.  Place in greased pan and let it rise 1 hour or until double.  Cook about 10 to 13 minutes at 425 degrees.  WATCH it.  It gets done quickly.

Keep your dough in a warm place; just be careful while you are mixing it that nothing is so hot that it will kill the yeast.

From npdckrsn

Fish Provencale

         
Fish Provencale

1 cup chopped plum tomatoes
½ chopped yellow bell pepper
3 tablespoons chopped green onions
1 teaspoon dried fines herbes
¼ teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
4 Orange roughy or, (6-ounce) other lean white fish fillet

Combine first 6 ingredients in an 8-inch square baking dish; stir well. Microwave at high 3 minutes, stirring after 2 minutes. Stir in juice, salt, and pepper. Arrange fish over vegetable mixture with thickest portions toward outside. Cover with wax paper; microwave at high 3 minutes. Turn fish over, cover, and microwave 2 minutes or until fish flakes easily. Let stand, covered, 2 minutes.

Yield: 4 servings (serving size: 1 fishfillet and 3 tablespoons vegetable mixture).

Provided by http://www.foodista.com/

Ham A La King

Ham A La King

2 tablespoons butter or margarine
¼ cup green pepper, diced
3 tablespoons green onion, sliced
1 cup sliced fresh mushrooms
10 ounces pkg. frozen peas, cooked/drained
2 cups fully cooked ham, cubed
¾ cup dry mustard
½ teaspoon salt
3 hard-cooked eggs, coarsely chopped
10 ounces pkg. frozen puff pastry shells, baked
¼ cup butter or margarine
¼ cup all-purpose flour
¼ teaspoon salt
1 dash white pepper
2 cups milk

In a skillet, melt butter over medium heat. Add the green pepper, onions and mushrooms; cook and stir until tender. Stir in peas, ham, mustard and salt; heat through. Gently stir in eggs; set aside. For sauce, melt the butter in a saucepan. Add flour, salt and pepper, stir to make a smooth paste. Add the milk all at once; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add ham mixture and heat through. Serve in pastry shells. Yield: 6 servings.

Cheesy Lamb

Cheesy Lamb

10 oz cooked lamb cut into ¾ inch cubes
7 oz butter
2 medium onions, thinly sliced
1 tsp dried thyme
dash black pepper
14 oz canned tomatoes
3 oz breadcrumbs
5 oz grated cheddar cheese

Heat the oven to 350F.  Melt 2 oz butter in a large frying pan over moderate heat.  Add the onions and saute them until golden and soft.  Put the onions in the bottom of a casserole dish, place the lamb on top and sprinkle in the thyme.  Season with salt and pepper.  Pour in the tomatoes with their juice.  Melt the remaining butter in a large frying pan.  Add the breadcrumbs and stir until the breadcrumbs are nicely browned and have absorbed all the butter.  Mix the breadcrumbs with the grated cheese and spread evenly over the tomatoes.  Bake for 40 minutes or until the top is crusty and all the cheese has melted.  Serve the casserole immediately.

Leftover Casserole

Leftover Casserole 

4 cups mashed, cooked sweet potatoes
4 cups diced cooked turkey, ham, pork, or chicken
1 (8 oz.) can pineapple chunks
1 cup fresh cranberries, coarsely chopped
½ cup sugar
¼ teaspoon nutmeg
1 teaspoon salt
½ lb. bulk pork sausage
½ cup dry bread crumbs

Mix all except last 2 ingredients (include juice from pineapple) and spoon into well-greased 2 1/2 quart casserole. Fry sausage until brown and sprinkle over casserole. Top with bread crumbs. Bake in 350 degree oven for 25-30 minutes. Serves 6-8

Provided by http://www.foodista.com/

Fragrant Fish

Fragrant Fish

2 scallions finely chopped
1 clove garlic minced
1 tablespoon fresh ginger root minced
1 tablespoon soy sauce
½ teaspoon Chinese chili paste or hot chili oil
2 tablespoon hoisin sauce
1 tablespoon balsamic vinegar
½ teaspoon sugar
½ cup water
1 1/3 lbs. cod fillets or Chilean sea bass or other white fish
2 tablespoons cornstarch
1 tablespoon canola oil or other vegetable oil

In a nonreactive container, combine the scallions, garlic, gingerroot, soy sauce, hoisin sauce, chili paste or oil, vinegar, sugar and water. Set aside. Slice the fish fillet, if necessary, into 1/2 inch thick slices. Spread cornstarch on a plate and dredge fish in it. In a large nonstick skillet, heat the oil over medium heat. When the pan is hot, cook the fish in batches for a couple of minutes per side, or until almost cooked through. Remove from the pan and keep warm while cooking the remaining fish.

Put the sauce into the pan in which the fish was cooked. Simmer for a couple of minutes until slightly thickened. Then put the fish back in the pan and warm gently in the sauce for 2 minutes, or until cooked through. It'sgood with rice and I like to add some steamed broccoli in with the sauce.

Provided by http://www.foodista.com/

Mushroom-Rosemary Orzo

Mushroom-Rosemary Orzo

Serve it as a main dish with a simple green salad or as a side dish with roasted or grilled chicken. Orzo is tiny pasta that's shaped like rice. If you can't find the whole wheat versionwhere you shop, try a store like Whole Foods.

3 Tbs. extra-virgin olive oil, divided
1 1/2 lbs. cremini (baby bella) mushrooms,chopped
6 cloves garlic, minced
1 onion, diced
1 stalk celery, diced
2 sprigs fresh rosemary, leaves removed and minced
1/2 lb. whole wheat orzo
1 cup Sauvignon Blanc or other dry white wine
3 cups boiling water
2 cups peas, thawed from frozen
Freshly ground black pepper
3/4 tsp. kosher salt
2 oz. (about 12 Tbs.) freshly grated
Parmesan cheese

In a large skillet over medium-high heat, saute half the mushrooms in 1 Tbs. of the oil until well browned, about 5 minutes. Remove from the pan. Saute the remaining mushrooms in I Tbs. of the oil until well browned.

Push the mushrooms to one side of the skillet and add the last 1 Tbs. of oil to the pan. Saute the garlic, onions, celery, and rosemary for 2 minutes.

Stir in the orzo and wine and simmer until all the wine is absorbed. Stir in the boiling water and simmer vigorously, stirring often, for 8 minutes. Stir in the reserved mushrooms and the peas and season with pepper and up to 3/4 tsp. of salt. Serve with the grated Parmesan. Serves 4.

PER SERVING (2 cups)

Calories: 510
Total Fat: 16 g
Sat Fat: 4 g
Protein: 22 g
Sodium: 600 mg
Cholesterol: 10 mg
Carbohydrates: 65 g
Fiber: 9 g

Bulgur Chicken Salad

Bulgur Chicken Salad

If you don't like the strong taste of arugula, use baby spinach or mixed salad greens.

1 cup bulgur
1 1/2 cups boiling water
1 lb. boneless, skinless chicken breast
Freshly ground black pepper
3/4 tsp. kosher salt, divided
4 Tbs. extra-virgin olive oil, divided
1/3 cup fresh orange juice
2 Tbs. fresh lemon juice
5 oz. (8 cups) arugula, roughly chopped
2 cups cherry or grape tomatoes, quartered
4 scallions, thinly sliced
1 avocado, chopped

Put the bulgur into a large bowl, pour in the boiling water, and cover. Let stand for 10 minutes, then uncover and allow to cool.

Pat the chicken dry with a paper towel and season with pepper and 1/4 tsp. of salt. Saute over medium heat in 1 Tbs. of the olive oil until golden brown on both sides, about 2 minutes per side. Remove the chicken from the pan, allow it to rest for 5 minutes, then slice.

Make the dressing by whisking together the remaining 3 Tbs. of olive oil with the orange juice, lemon juice, remaining 1/2 tsp. of salt, and pepper. Add the arugula to the bowl with the bulgur and toss with the dressing. Top with the sliced chicken, tomatoes, scallions, and avocado. Serves 4.

PER SERVING (2 1/2 cups)

Calories: 490                         Total Fat: 25 g                         Sat Fat: 4 g
Protein: 31 g                          Sodium: 460 mg                      Fiber: 13 g
Cholesterol: 70 mg                Carbohydrates: 40 g

Coming August 8: "Spinach Chicken Pasta"

Submit your favorite recipe to us and see it here.  Send to: info@slightlycreaky.com

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