05 November 2009

COOKING - Recent recipes

I've decided to recap some of the recipes we've been making lately...

[Bon Appétit, November 1999]

6 servings
3 T Butter
4 oz Mushrooms, sliced
1 cup Celery, sliced
1 cup Carrots, sliced
1 medium Onion, chopped
3 T Flour
6 cups Chicken stock or broth
1-1/2 cups Half and half
2 T Parsley, chopped
1-1/2 lbs Boneless chicken breasts, cut into 1/2 inch pieces
1 cup Penne pasta
4 oz Sugar snap peas, halved diagonally [optional]
3 T. Fresh lemon juice

1. Melt butter over medium heat.
2. Add mushrooms, celery, carrots, and onion.
3. Cook until celery and onion are tender, about 5 minutes.
4. Add flour and cook 3 minutes, stirring frequently.
5. Gradually add chicken stock.
6. Bring soup to a simmer, stirring frequently.
7. Add chicken pieces; simmer until cooked, about 5 minutes.
8. Add half and half and chopped parsley; simmer 5 minutes.

At this point the soup can be refrigerated or frozen, if desired.

9. Cook penne pasta until tender, but still firm; drain.
10. Bring chicken soup to a simmer.
11. Mix in pasta and lemon juice.
12. Season to taste with salt and pepper.
13. Garnish with sugar snap peas, if desired.

[Serves 6]

1-1/2 lb Ground beef
1/2 cup Onion, chopped
1 20 oz can Tomatoes, with juice
1 14 oz can Kidney beans, drained
1 17 oz can Corn, with juice
1 8 oz can Tomato sauce
1 pkg Taco seasoning
1 - 2 cups Water
Salt and pepper to taste.

1. Brown beef in large, heavy pan.
2. Drain beef and add onions.
3. Cook until onions are tender.
4. Add remaining ingredients; simmer for 15 minutes.

Garnish with shredded cheddar or Monterey Jack cheese, sour cream, salsa, etc.

[Nancy Czernek]

1-1/2 cups Flour
1/2 cups White corn meal
3 tsp Baking powder
1 tsp Salt
1/4 cup Sugar
2 Eggs, beaten
1 cup Milk
1/4 cup Butter, melted

1. Preheat oven to 325 degrees.
2. Coat an 8" x 8" pan with Pam or oil.
3. Combine all the dry ingredients together in mixing bowl.
4. Combine eggs, milk, and cooled melted butter.
5. Gently stir together until just mixed.
6. Pour mixture into baking pan.
7. Bake for 30 - 40 minutes until toothpick inserted in bread comes out clean.
8. As soon as bread is out of the oven, pour honey over the top.

[Silver Palate Good Times Cookbook]

1 4-5 lb. Chicken, preferably a stewing hen.
3 qts. Water
1 T. Salt
1 lrg. Yellow onion
4 ribs Celery
1 bunch Fresh dill [optional]
4 Carrots, peeled
3 Parsnips, peeled
Salt and freshly ground black pepper to taste.

1. Rinse the chicken and trim off excess fat.
2. Cut the chicken into quarters and place in a large stock pot.
3. Add the water and 1 tablespoon salt.
4. Cover the pot and heat to boiling.
5. Uncover and skim off the scum from the top.
6. Add the onions, celery, and half the dill
7. Cover and simmer over low heat for one hour.
8. Cut the carrots and parsnips in half and add to the stock.
9. Simmer until the chicken is fork tender, about one hour.
10. Remove the chicken from the pot and reserve for another use. Remove the carrots and parsnips and set
11. Strain the stock through a fine-mesh sieve into a clean saucepan. Discard the solids. Let the stock cool.
12. Taste and season with salt and pepper.
13. Freeze portions of stock for later use.

[Silver Palate Good Times Cookbook]

2 cups Fresh basil leaves
4 cloves Garlic
1 cups Walnuts, toasted
1 cup Olive oil
1 cup Parmesan, grated
1/4 cup Romano, grated
Salt & pepper

1. Place all ingredients in blender container.
2. Blend until smooth.

Can be frozen in small containers.
Toss with freshly cooked pasta, and add toasted pine nuts and sun dried tomatoes.
Can be used as an entrée along with a warm baguette, or makes a great unexpected appetizer when served on small plates.

[adapted from Prince's Lasagna box]

1 lb. Ground beef
1 clove Garlic, crushed
1/2 tsp. Salt
1 cup Dry red wine [has to be good enough that you would drink it!]
28/32 oz. Prego spaghetti sauce
6 oz. Tomato paste
1. Brown meat; drain excess fat.
2. Add garlic, salt, and wine.
3. Simmer 3- 5 minutes.
4. Stir in spaghetti sauce and tomato paste
5. Simmer for 10 minutes, stirring occasionally

[adapted from Monster Taco Stand in Old Koloa Town, Kaua'í]

steak and/or chicken breasts, grilled and thinly sliced across-grain
white or red cabbage, shredded
red salsa
mayonesa secret sauce
avocado sauce
white corn tortillas, good quality

1. Fry tortillas for a few seconds and drain well on paper towels.
2. Assemble taco.
3. Enjoy!

1/2 cup Mayonnaise
1 tsp White vinegar
1-1/2 T Milk or water

Mix all ingredients together until smooth. Set aside.

1 Avocado, smushed
1 - 2 tsp. Lime juice
1-1/2 T Milk

Mix all ingredients until creamy. Set aside.

8 halves Chicken breasts
6 oz. Monterey Jack cheese, grated or sliced
6 oz. Mozzarella cheese, grated or sliced
1 can Cream of chicken soup, undiluted
1/4 cup Water
1 cup Bread crumbs, or seasoned stuffing mix
4 T Butter, melted
Rice or noodles

1. Preheat oven to 350 degrees.
2. Arrange chicken breasts in a lightly oiled 9 x 13 baking dish.
3. Place equal parts of two cheeses on each breast.
4. In separate bowl, mix together soup and water, spoon over chicken.
5. Drizzle butter over crumbs.
6. Bake for 45 - 55 minutes.

[Hellman's Mayonnaise ad 1970's]

1 9" Pie shell, unbaked
1/2 Cup Milk
1/2 Cup Mayonnaise
2 Eggs, beaten
1 T. Cornstarch
1-1/2 Cups Cheese, grated--cheddar, Swiss or combination
dash Pepper

1. Preheat oven to 350 degrees.
2. Blend all ingredients together with a fork.
3. * Place meat and/or veggies evenly in bottom of pie shell.
4. Bake for 30 - 35 minutes, until golden brown on top and a knife inserted into center comes out clean.

* Variations:
1/2 lb. Ground beef, cooked and crumbled; 1/3 cup sliced green onions, or
5 - 6 Slices of bacon, cooked and crumbled; or
1/3 cup sliced green onions, or
1 Cup Chopped ham w/ broccoli

Use your imagination or your leftovers!

[adapted from Gloria Nofsinger's Filet of Round recipe]

1/2 cup Milk
1 Egg
1/2 cup Bread crumbs, finely crushed
1/2 medium Onion, diced
1 tsp. Salt
1/8 tsp. Pepper
1 lb. Ground beef

1. Preheat oven to 350 degrees.
2. Combine all ingredients.
3. Let rest for 5 minutes.
4. Shape into loaf and place in baking pan.
5. Bake for 30 - 40 minutes until cooked through. Press into top of loaf and see if firm. You may need to cut into the center to see if cooked through.
6. Let cool for 5 minutes. Slice and serve.

[adapted from Linda Phillips Flynn Wilson's recipe]

1 15 oz can Brook's Chili Beans (mild)
1/2 Green or yellow pepper, chopped
1/2 Red pepper, chopped
1/3 cup Red or white onion, diced
1 - 2 T Olive oil
2 T Taco seasoning
1/2 pkg. Onion soup mix, dry

1. Pour beans into bowl and smoosh with fingers until most of the beans are pulverized. Set aside.
2. Sauté peppers and onions in olive oil until onions are translucent.
3. Add beans to sauté pan; and continue stirring over medium heat.
4. Stir in taco seasoning and dry onion soup mix. Cook 5 more minutes.
5. Keep warm over low heat, or set aside and reheat later.

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