Meringue Cookies
4 egg whites (room temperature)
1 c. sugar
1/2 t. vanilla
1 1/2 c. walnuts OR 1 1/2 c. chocolate chips
Beat egg whites until stiff (do not over mix or the cookies will be dry.) Beat in sugar 1 heaping T. at a time and fold in vanilla. Fold in 1 1/2 c. nuts or 1 1/2 c. semi-sweet chocolate chips. Spoon 1 inch balls 2 inches apart onto brown paper bag placed on cookie sheet.
Bake at 250 degrees for 30 - 35 minutes. Makes about 3 dozen cookies.
Wednesday, February 25, 2009
Tuesday, February 24, 2009
Cinnamon or Dinner rolls (picture posted is of dinner rolls)
Cinnamon Rolls –
1 ½ c. milk (scalded)
½ c. sugar
2 ½ t. salt
½ c. oil
3 eggs, if doubling recipe use only 5
2 pkgs yeast
½ c. warm water
7 c. flour
Scald milk and stir in sugar and salt. Cool to warm. Add oil then eggs. Dissolve yeast in water and add to egg mixture. Stir in 3 – 4 cups flour and beat until smooth. Stir in remaining flour. The secret to good rolls is to add only enough flour to stop the dough from being sticky. So the dough needs to be soft yet you are able to knead it. Let rest 10 minutes. Knead for 5 more minutes. Let rise until double in bulk. Punch down and let rise again for 30 minutes. Roll out onto floured board until about 1/3 inch thick rectangle.
Filling
1 stick butter (softened)
1 t cinnamon
½ c. brown sugar
1 T. sugar
Spread butter on dough, then sprinkle remaining ingredients.
Roll dough into log and cut into 1 – 1 ½ inch slices. Place on greased cookie sheet and allow to rise until near double. Bake at 400 for 10 minutes until nicely golden.
Frosting
#1
4 ounces cream cheese, ½ t. vanilla extract, 1 c. sifted powdered sugar and enough milk to make the frosting workable.
#2 If trying to reduce some fat from diet 1 c. sifted flour, ¼ t. vanilla extract, and enough water to make the frosting workable. Add 1 T. of water at a time.
*This recipe also makes delicious dinner rolls.
Monday, February 23, 2009
Cream Puffs
Cream Puffs
1 c. water
1 stick butter
1 c. flour
5 eggs
Preheat oven to 425.
Add 1 c. water and 1 stick butter to heavy saucepan. Heat until butter has completely melted and is boiling. Turn off heat and add 1 c. flour stirring until a ball is formed from dough. Add 1 egg and stir until smooth. Add remaining eggs, one at a time, until smooth. With a tablespoon add one dollop onto heavy cookie sheet forming approximately 16 cream puffs. Place into preheated over. Reduce heat to 375 for 30 – 35 minutes. There should be no water blisters on cream puffs when you remove from the oven. If there are water blisters, return to oven for additional 5 minutes. For the first 30 minutes of cooking DO NOT OPEN the oven or cream puffs will fall.
Let cool and cut or pastry bag chocolate pudding, whipping cream or your favorite flavoring. Top creampuffs with sifted powdered sugar or melted chocolate.
Saturday, February 21, 2009
Chicken Paprikash
Chicken Paprikash
Crockpot version
3 chicken breast halves
1 t. salt
1/2 t. Spike, Season All, OR chicken boullion
1/4 t. pepper
1 t. paprika
4 c. water
1/2 onion (chopped)
1/2 c. sour cream
1/2 c. COLD water
4 T. flour
Place chicken, seasonings, onion and water in crockpot (high) Cook until chicken is tender about 2-3 hours. With fork, tear chicken into small pieces. Mix 1/2 C. cold water with the flour ( I use a fork to mix this completely.) If the gravy isn't thick enough for you, add 1/4 c. COLD water with an additional heaping T. of flour. Put flour/water mixture into crockpot to make gravy. Allow to boil to get rid of flour taste. Add sour cream, mix and serve.
This can be served on rice or traditionally, wide egg noodles.
Large Pot Version
You can also make this in a pot with some minor adjustments to the recipe.
You can use a whole chicken easily in a pot. But feel free to use the three breast halves.
1 whole chicken
5 cups water
1/2 onion chopped or 1 onion cut in half
Boil on medium for about 1 hour. Turn off liquid.
Remove chicken and cool enough to tear the meat off the bones. Put meat back into pot.
Add spices.
Bring to boil.
Mix 1/2 c. cold water with 4 T. flour ( I use a fork to mix this completely.) If the gravy isn't thick enough for you, add 1/4 c. water with an additional heaping T. of additional flour. Bring to boil. This is important so that your gravy doesn't taste floury.
Add sour cream.
Serve with rice or wide egg noodles.
This gravy freezes well.
Crockpot version
3 chicken breast halves
1 t. salt
1/2 t. Spike, Season All, OR chicken boullion
1/4 t. pepper
1 t. paprika
4 c. water
1/2 onion (chopped)
1/2 c. sour cream
1/2 c. COLD water
4 T. flour
Place chicken, seasonings, onion and water in crockpot (high) Cook until chicken is tender about 2-3 hours. With fork, tear chicken into small pieces. Mix 1/2 C. cold water with the flour ( I use a fork to mix this completely.) If the gravy isn't thick enough for you, add 1/4 c. COLD water with an additional heaping T. of flour. Put flour/water mixture into crockpot to make gravy. Allow to boil to get rid of flour taste. Add sour cream, mix and serve.
This can be served on rice or traditionally, wide egg noodles.
Large Pot Version
You can also make this in a pot with some minor adjustments to the recipe.
You can use a whole chicken easily in a pot. But feel free to use the three breast halves.
1 whole chicken
5 cups water
1/2 onion chopped or 1 onion cut in half
Boil on medium for about 1 hour. Turn off liquid.
Remove chicken and cool enough to tear the meat off the bones. Put meat back into pot.
Add spices.
Bring to boil.
Mix 1/2 c. cold water with 4 T. flour ( I use a fork to mix this completely.) If the gravy isn't thick enough for you, add 1/4 c. water with an additional heaping T. of additional flour. Bring to boil. This is important so that your gravy doesn't taste floury.
Add sour cream.
Serve with rice or wide egg noodles.
This gravy freezes well.
Friday, February 20, 2009
Chicken Crepes
Chicken Crepes
1 c. flour
1 c. water
5 eggs
pinch salt
2 cups cooked rice (to prevent soggy rice, I undercook by about 2 minutes)
2 - 3 c. chicken
1 onion finely chopped
2 - 6 cups water depending on chicken cooked (see below)
1/2 c. chopped celery
1/2 t. garlic salt
1/2 t. pepper
1 t. seasoned salt (I prefer the brand name Spike)
3 cubes chicken bouillon (only if making soup)
2 cans evaporated milk
2 cans cream of mushroom soup
Mix eggs, pinch salt, eggs and flour. I use a mixer and mixing bowl for this. Set in refrigerator 30 minutes. This will be the crepes.
Heat cans of evaporated milk and soup. Set 1/2 c. aside for rice mixture.
Combine Rice, salt, garlic salt, 1/2 c. onion, 1/4 c. celery, pepper, and 1/3 c. soup/milk mixture.
To make crepes - I find that the crepes are made easiest on a griddle preheated to 325. I am also able to make two at a time on my griddle. I use olive oil cooking spray sparingly on the griddle. I also use a soup ladle to pick up about 3 T. of egg mixture. I pour the mixture turning in a spiral while using the bottom of the ladle to spread the mixture. It may take a couple of tries at first, but you can do this! Heat until the crepe loses it's shine. You do not need to heat the other side. I set aside and immediately stuff the crepes with the rice mixture. I place a heaping to oveflowing amount of rice mixture at one end of the crepe and roll the crepe.
In a casserole dish, I put about 1/3 c. soup mixture at the bottom. Place crepes in dish. Pour about 1 c. soup mixture onto crepes and reserve the remaining soup as gravy. Cover and Cook at 350 until heated.
For cooked chicken there are a couple of options: You can cook a whole chicken or use a couple of chicken breasts depending on amount of crepes desired. I use a whole chicken and end up with soup. For both choices use the same ingredients just reduce water for breasts to 1 c. and cooking time to about 20 minutes. In a large pot place whole chicken and 6 cups water, 1/2 onion, 1/4 c. celery, 1 t. salt, 1/4 t. pepper and 3 chicken bouillon cubes or about 1 t. Spike or other flavoured salt. Cook about 60 minutes. Remove chicken from pot, but be careful since chicken is both hot and subject to falling apart. Remove meat from chicken when cool enough and tear or cut into reasonable sized pieces.
If making soup, return some chicken to pot and cook noodles.
If you have honestly tried or don't want to make crepes, some grocery stores sell them. I find crepes too easy and cheap to make to purchase them.
* Crepes are also wonderful stuffed with jelly, strawberries or other things with whipped cream on top.
Thursday, February 19, 2009
Swedish Meatballs
3 slices white bread
1/4 cup milk
1 T. Butter
3 T Olive Oil
1/2 c. chopped onion
1 t kosher salt
1 lb. ground beef
1 lb. ground pork
1 egg
1/2 t. black pepper
1/4 t. ground allspice
1/4 t. nutmeg
Roughly break bread apart and pour milk on top in Mixing bowl. Let sit while in frying pan place 1 T butter with 1/2 c. chopped onion. Cook until slightly browned. Place in mixing bowl with milk/bread mixture. Add remaining ingredients and mix until well mixed...about 1 minute.
I use a melon scoop to make about 1 inch sized meatballs. Place meatballs into hot olive oil using the same pan used and with remaining onion scraps inside and cook about 7 minutes until nicely and evenly browned. This takes two batches in large skillet.
Gravy
4 T. Flour
3 c. beef broth
1/2 c. heavy cream or whole milk
1/2 t. accent
Remove meatballs to casserole or preferred dish. Add about 4 T. flour to skillet. If skillet does not have enough oil to make roux, add small amounts (1 t. of oil or butter, clarified if counting calories) until a roux forms. Add about 3 c. of beef broth, 1/2 c. heavy cream or whole milk and 1/2 t. accent (you may substitute 1/2 t. salt or even garlic salt) to roux and cook until thickened, then turn down slightly (cook additional 2 minutes to remove flour taste from gravy.)
Wednesday, February 18, 2009
Roladen
Roladen Recipe
10 very thinly sliced pieces of beef.
1 onion cut into thin slices that are about 3 inches in length
3 pickles sliced lengthwise first in half then in thirds so that you have 6 lengths from each pickle.
if you want to get fancy you can also add tomato cut lengthwise and/or bacon slices.
1 t. salt
1/4 t. pepper
1/2 t. your favorite seasoning salt
2 t. tomato paste (not required)
Pound the 10 slices of beef to make them thin enough and large enough to stuff.
Put filing (a couple slices onion, pickle and if desired tomato and bacon) on roladen and roll and sprinkle on all spices. Quick fry to seal, starting at seams. If you don't feel comfortable with your frying skills, use a toothpick to seal and then fry to brown. Count your toothpicks so that you know how many are to be removed!!
Place roladen in good baking dish, or use crockpot. Add enough water to halfway cover the meat. Add leftover onion to water. Also add a couple cloves of garlic, or one clove if you press it. Add 2 beef boullion cubes or about 1 t. beef paste. Add 2 t. tomato paste to liquid. Add about 1 t salt and 1/4 t. black pepper. Cook at 350 about 2 hours. With crockpot, low all day, but add one extra cup water. Check to make sure the water doesn't evaporate, add water if necessary. Maintain about 1 1/2 cups water for gravy. When I am done I usually have half the liquid I started.
When roladen are finished. Put gravy in heavy saucepan and set roladen aside. Turn on stove and bring to a boil.
In a cup add 1/2 cup cold water and about 2 T. flour. Mix with fork until fairly smooth. When gravy boils add this to the gravy to thicken it up. Boil for about a minute. If you don't boil it long enough the gravy will taste of flour. Add more salt to taste.
10 very thinly sliced pieces of beef.
1 onion cut into thin slices that are about 3 inches in length
3 pickles sliced lengthwise first in half then in thirds so that you have 6 lengths from each pickle.
if you want to get fancy you can also add tomato cut lengthwise and/or bacon slices.
1 t. salt
1/4 t. pepper
1/2 t. your favorite seasoning salt
2 t. tomato paste (not required)
Pound the 10 slices of beef to make them thin enough and large enough to stuff.
Put filing (a couple slices onion, pickle and if desired tomato and bacon) on roladen and roll and sprinkle on all spices. Quick fry to seal, starting at seams. If you don't feel comfortable with your frying skills, use a toothpick to seal and then fry to brown. Count your toothpicks so that you know how many are to be removed!!
Place roladen in good baking dish, or use crockpot. Add enough water to halfway cover the meat. Add leftover onion to water. Also add a couple cloves of garlic, or one clove if you press it. Add 2 beef boullion cubes or about 1 t. beef paste. Add 2 t. tomato paste to liquid. Add about 1 t salt and 1/4 t. black pepper. Cook at 350 about 2 hours. With crockpot, low all day, but add one extra cup water. Check to make sure the water doesn't evaporate, add water if necessary. Maintain about 1 1/2 cups water for gravy. When I am done I usually have half the liquid I started.
When roladen are finished. Put gravy in heavy saucepan and set roladen aside. Turn on stove and bring to a boil.
In a cup add 1/2 cup cold water and about 2 T. flour. Mix with fork until fairly smooth. When gravy boils add this to the gravy to thicken it up. Boil for about a minute. If you don't boil it long enough the gravy will taste of flour. Add more salt to taste.
Tuesday, February 17, 2009
Banana Cream Pie
Banana Cream Pie
1 (9 inch) prebaked pie shell
1 2/3 c. water
3 T. Cornstarch
1 (14 oz.) Can evaporated milk
3 egg yolks (beaten)
2 T. butter
1 t. vanilla extract
Lemon juice (enough to coat banana slices)
2 bananas (slice bananas, dip in lemon juice to retard browning, and drain from lemon juice)
In saucepan, combine water and cornstarch until mixture dissolves. Stir in evaporated milk and beaten egg yolks. Cook while stirring until thickened and until the mixture bubbles. Remove from heat and add butter and vanilla extract. Cool for 10 minutes. Place sliced bananas in cooked pie shell. Pour filling into pie shell covering bananas. Cover and refrigerate to set, about 4 hours.
Top with whipped cream and an additional sliced and lemon juice coated banana, if desired.
1 (9 inch) prebaked pie shell
1 2/3 c. water
3 T. Cornstarch
1 (14 oz.) Can evaporated milk
3 egg yolks (beaten)
2 T. butter
1 t. vanilla extract
Lemon juice (enough to coat banana slices)
2 bananas (slice bananas, dip in lemon juice to retard browning, and drain from lemon juice)
In saucepan, combine water and cornstarch until mixture dissolves. Stir in evaporated milk and beaten egg yolks. Cook while stirring until thickened and until the mixture bubbles. Remove from heat and add butter and vanilla extract. Cool for 10 minutes. Place sliced bananas in cooked pie shell. Pour filling into pie shell covering bananas. Cover and refrigerate to set, about 4 hours.
Top with whipped cream and an additional sliced and lemon juice coated banana, if desired.
Sunday, February 15, 2009
Stuffed Bread
Stuffed Rolled Bread
1 lb raw Italian Sausage (sweet)
1 ½ c. Shredded Mozzarella or Monterey Jack cheese
½ t. Italian seasoning
Cook Italian sausage, crumbling as you cook. Remove from heat. Drain any grease. Add remaining ingredients and stir. Roll dough to roughly 6 x 18.
Spread Filling to 1 inch from ends of dough. Roll the length towards the other side, creating a large log. Pinch all ends and along length of dough.
Beat one egg. Brush top of bread with egg wash.
Slit top of bread to vent. Let rise 40 minutes. Preheat oven 350.
Bake 35 minutes or until golden brown.
For dough:
3/4 c. milk (scalded)
1/4 c. sugar
1 t. salt
1/4 c. oil
1 egg
1 pkgs yeast
1/4 c. warm water
4 c. flour
Scald milk and stir in sugar and salt. Cool to warm. Add oil then egg. Dissolve yeast in water and add to egg mixture. Stir in 2 cups flour and beat until smooth. Stir in remaining flour. The secret to good rolls is to add only enough flour to stop the dough from being sticky. So the dough needs to be soft yet you are able to knead it. Let rest 10 minutes. Knead for 5 more minutes. Let rise until double in bulk.
If pressed for time, you can purchase frozen bread dough.
If you are really feeling motivated try putting the stuff in the center of the dough and cut the sides so they appear like fringe. braid the side using that fringe, left to right until completely braided.
1 lb raw Italian Sausage (sweet)
1 ½ c. Shredded Mozzarella or Monterey Jack cheese
½ t. Italian seasoning
Cook Italian sausage, crumbling as you cook. Remove from heat. Drain any grease. Add remaining ingredients and stir. Roll dough to roughly 6 x 18.
Spread Filling to 1 inch from ends of dough. Roll the length towards the other side, creating a large log. Pinch all ends and along length of dough.
Beat one egg. Brush top of bread with egg wash.
Slit top of bread to vent. Let rise 40 minutes. Preheat oven 350.
Bake 35 minutes or until golden brown.
For dough:
3/4 c. milk (scalded)
1/4 c. sugar
1 t. salt
1/4 c. oil
1 egg
1 pkgs yeast
1/4 c. warm water
4 c. flour
Scald milk and stir in sugar and salt. Cool to warm. Add oil then egg. Dissolve yeast in water and add to egg mixture. Stir in 2 cups flour and beat until smooth. Stir in remaining flour. The secret to good rolls is to add only enough flour to stop the dough from being sticky. So the dough needs to be soft yet you are able to knead it. Let rest 10 minutes. Knead for 5 more minutes. Let rise until double in bulk.
If pressed for time, you can purchase frozen bread dough.
If you are really feeling motivated try putting the stuff in the center of the dough and cut the sides so they appear like fringe. braid the side using that fringe, left to right until completely braided.
Thursday, February 12, 2009
Chocolate Cake and Frosting (two types)
Homemade Chocolate Cake
4 T. cocoa powder
2 c. sugar
3 c. flour
¼ t. salt
2 t. baking powder 2 t. baking soda
1 ½ T vanilla
2 eggs
½ c. vegetable oil
½ c hot water
Combine all ingredients mix for 2 minutes.
Bake 350 for 25 minutes
Mock whipped Cream Frosting
5 T. flour
1 c. milk
1 c. granulated sugar (yes, I really wrote granulated)
1 pinch salt
1 c. margarine or butter
1 t. vanilla
Cook milk and flour in heavy saucepan and whip until smooth. Cook until thick using a whisk constantly. Remove from heat and allow to cool for exactly 10 minutes.
While this mixture is cooling, in mixer beat the sugar, salt, vanilla, and 1 cup butter (or margarine.) Beat for 10 minutes on high. When the milk mixture has cooled for 10 minutes, add to sugar mixture. There is enough heat remaining in the milk mixture to dissolve the sugar. Beat until fluffy being sure to use a spatula to thoroughly scrap bowl.
For chocolate frosting, simply add ¼ c. cocoa powder.
Genache Frosting
1 ½ c. whipping cream
1 c. chocolate chips (I prefer semi-sweet over milk)
Bring cream to a boil and put in chocolate stir until completely melted. Let cool. When thickened pour over cake.
If you want to have some filling. Take half of the cream mixture COMPLETELY COOLED and put into mixer and mix until fluffy.
4 T. cocoa powder
2 c. sugar
3 c. flour
¼ t. salt
2 t. baking powder 2 t. baking soda
1 ½ T vanilla
2 eggs
½ c. vegetable oil
½ c hot water
Combine all ingredients mix for 2 minutes.
Bake 350 for 25 minutes
Mock whipped Cream Frosting
5 T. flour
1 c. milk
1 c. granulated sugar (yes, I really wrote granulated)
1 pinch salt
1 c. margarine or butter
1 t. vanilla
Cook milk and flour in heavy saucepan and whip until smooth. Cook until thick using a whisk constantly. Remove from heat and allow to cool for exactly 10 minutes.
While this mixture is cooling, in mixer beat the sugar, salt, vanilla, and 1 cup butter (or margarine.) Beat for 10 minutes on high. When the milk mixture has cooled for 10 minutes, add to sugar mixture. There is enough heat remaining in the milk mixture to dissolve the sugar. Beat until fluffy being sure to use a spatula to thoroughly scrap bowl.
For chocolate frosting, simply add ¼ c. cocoa powder.
Genache Frosting
1 ½ c. whipping cream
1 c. chocolate chips (I prefer semi-sweet over milk)
Bring cream to a boil and put in chocolate stir until completely melted. Let cool. When thickened pour over cake.
If you want to have some filling. Take half of the cream mixture COMPLETELY COOLED and put into mixer and mix until fluffy.
Wednesday, February 11, 2009
Best Ever Chocolate Chip Cookies
Chocolate Chip Cookies
1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 t. vanilla
1/2 salt
2 c. flour
2 1/2 c. oatmeal
1 t. baking powder
1 t. baking soda
1 12 oz pkg semi-sweet chocolate chips
1 12 oz pkg milk chocolate chips or grated chocolate bar
Cream together butter, sugar, brown sugar, eggs, and vanilla. While you are doing this, in a blender grind/food processor the oatmeal into flour. Switch to dough hook. Add dry ingredients. Once this is well mixed, add the chips. If you want to add nuts, reduce chocolate with equal amount of nuts.
Bake on ungreased cookie sheet. Roll dough into golf ball sized cookies. Place two inches apart. Bake at 375 degrees in preheated oven 8 - 12 minutes.
Monday, February 9, 2009
Linguini and Clam Sauce (easy)
Quick and Delicious Linguini and Clam Sauce
1 pound linguini (cooked according to package)
6 T. butter
2 cloves garlic (minced)
3 T. flour
2 (7 oz) cans chopped clams
1 T. parsley
1 t. dried thyme
1 t. basil
Salt and pepper to taste.
Freshly grated parmesan
Heat butter and garlic for 1 minute. Add clam juice and flour. Stirring constantly, bring to boil. Add remaining ingredients. Salt and pepper to taste.
Pour over cook linguini. Top with freshly grated parmesan.
1 pound linguini (cooked according to package)
6 T. butter
2 cloves garlic (minced)
3 T. flour
2 (7 oz) cans chopped clams
1 T. parsley
1 t. dried thyme
1 t. basil
Salt and pepper to taste.
Freshly grated parmesan
Heat butter and garlic for 1 minute. Add clam juice and flour. Stirring constantly, bring to boil. Add remaining ingredients. Salt and pepper to taste.
Pour over cook linguini. Top with freshly grated parmesan.
Thursday, February 5, 2009
White bean chili
White bean chili recipe
1 whole chicken
5 cups water
2 cubes chicken boullion
Start boiling chicken in water about 25 minutes covered or until cooked. Remove chicken from broth and cool enough to remove all meat from bone.
About 3 tablespoons olive oil
1 clove garlic pressed or chopped.
1 medium onion chopped
2 green bell peppers chopped
cook until tender, but NOT browned in olive oil
Add to chicken broth.
Add two 15 1/2 oz. cans of great northern beans.
4 T chili powder
1 T ground cumin, if you don't have that don't worry, use taco seasoning as a replacement and it will taste the same
1 pinch cayenne pepper or substitute
add all the chicken pulled from bone
tabasco if desired
salt and pepper to taste.
top with cheddar cheese, sour cream and/or chives.
1 whole chicken
5 cups water
2 cubes chicken boullion
Start boiling chicken in water about 25 minutes covered or until cooked. Remove chicken from broth and cool enough to remove all meat from bone.
About 3 tablespoons olive oil
1 clove garlic pressed or chopped.
1 medium onion chopped
2 green bell peppers chopped
cook until tender, but NOT browned in olive oil
Add to chicken broth.
Add two 15 1/2 oz. cans of great northern beans.
4 T chili powder
1 T ground cumin, if you don't have that don't worry, use taco seasoning as a replacement and it will taste the same
1 pinch cayenne pepper or substitute
add all the chicken pulled from bone
tabasco if desired
salt and pepper to taste.
top with cheddar cheese, sour cream and/or chives.
Tuesday, February 3, 2009
Linguini and Clam Sauce (easy)
Quick and Delicious Linguini and Clam Sauce
1 pound linguini (cooked according to package)
6 T. butter
2 cloves garlic (minced)
3 T. flour
2 (7 oz) cans chopped clams
1 T. parsley
1 t. dried thyme
1 t. basil
Salt and pepper to taste.
Freshly grated parmesan
Heat butter and garlic for 1 minute. Add clam juice and flour. Stirring constantly, bring to boil. Add remaining ingredients. Salt and pepper to taste.
Pour over cook linguini. Top with freshly grated parmesan.
1 pound linguini (cooked according to package)
6 T. butter
2 cloves garlic (minced)
3 T. flour
2 (7 oz) cans chopped clams
1 T. parsley
1 t. dried thyme
1 t. basil
Salt and pepper to taste.
Freshly grated parmesan
Heat butter and garlic for 1 minute. Add clam juice and flour. Stirring constantly, bring to boil. Add remaining ingredients. Salt and pepper to taste.
Pour over cook linguini. Top with freshly grated parmesan.
Monday, February 2, 2009
Chicken Casserole
Marge’s Chicken Rice Casserole
1 whole or 4 chicken breasts
4 c. water
1 onion, halved
3 chicken bouillon cubes
½ c. salad dressing or mayonnaise
½ onion, chopped
½ c. celery, chopped
1 can cream of chicken soup
1 can cream of celery soup
½ c. salad dressing or mayonnaise
1 small can water chestnuts, sliced
2 c. rice, undercooked by 2 minutes *or cooked instant rice
1 ½ c. chicken broth
2 c. corn flakes
½ stick butter, melted
Cook chicken, onion, and spices in water. When chicken is cooked, cool and cut up into bite-sized pieces. Reserve 1 ½ c. for recipe but remainder can be stored for broth; can be frozen.
Sautee ½ c. onion and celery. Remove from heat. Add soups, chicken, salad dressing, chestnuts and 1 ½ c. chicken broth. Add in rice.
Place into 13 x 9 inch baking dish.
Put corn flakes into food processor and add melted butter. Pulse until rough chopped. Or place corn flakes into sandwich bag with melted butter and roughly crush and shake. Sprinkle over casserole.
Bake 350̊ for 35 – 45 minutes.
*Marge uses cooked instant rice
1 whole or 4 chicken breasts
4 c. water
1 onion, halved
3 chicken bouillon cubes
½ c. salad dressing or mayonnaise
½ onion, chopped
½ c. celery, chopped
1 can cream of chicken soup
1 can cream of celery soup
½ c. salad dressing or mayonnaise
1 small can water chestnuts, sliced
2 c. rice, undercooked by 2 minutes *or cooked instant rice
1 ½ c. chicken broth
2 c. corn flakes
½ stick butter, melted
Cook chicken, onion, and spices in water. When chicken is cooked, cool and cut up into bite-sized pieces. Reserve 1 ½ c. for recipe but remainder can be stored for broth; can be frozen.
Sautee ½ c. onion and celery. Remove from heat. Add soups, chicken, salad dressing, chestnuts and 1 ½ c. chicken broth. Add in rice.
Place into 13 x 9 inch baking dish.
Put corn flakes into food processor and add melted butter. Pulse until rough chopped. Or place corn flakes into sandwich bag with melted butter and roughly crush and shake. Sprinkle over casserole.
Bake 350̊ for 35 – 45 minutes.
*Marge uses cooked instant rice
Sunday, February 1, 2009
Stuffed Bread
Stuffed Rolled Bread
1 lb raw Italian Sausage (sweet)
1 ½ c. Shredded Mozzarella or Monterey Jack cheese
½ t. Italian seasoning
Cook Italian sausage, crumbling as you cook. Remove from heat. Drain any grease. Add remaining ingredients and stir. Roll dough to roughly 6 x 18.
Spread Filling to 1 inch from ends of dough. Roll the length towards the other side, creating a large log. Pinch all ends and along length of dough.
Beat one egg. Brush top of bread with egg wash.
Slit top of bread to vent. Let rise 40 minutes. Preheat oven 350.
Bake 35 minutes or until golden brown.
For dough:
3/4 c. milk (scalded)
1/4 c. sugar
1 t. salt
1/4 c. oil
1 egg
1 pkgs yeast
1/4 c. warm water
4 c. flour
Scald milk and stir in sugar and salt. Cool to warm. Add oil then egg. Dissolve yeast in water and add to egg mixture. Stir in 2 cups flour and beat until smooth. Stir in remaining flour. The secret to good rolls is to add only enough flour to stop the dough from being sticky. So the dough needs to be soft yet you are able to knead it. Let rest 10 minutes. Knead for 5 more minutes. Let rise until double in bulk.
If pressed for time, you can purchase frozen bread dough.
1 lb raw Italian Sausage (sweet)
1 ½ c. Shredded Mozzarella or Monterey Jack cheese
½ t. Italian seasoning
Cook Italian sausage, crumbling as you cook. Remove from heat. Drain any grease. Add remaining ingredients and stir. Roll dough to roughly 6 x 18.
Spread Filling to 1 inch from ends of dough. Roll the length towards the other side, creating a large log. Pinch all ends and along length of dough.
Beat one egg. Brush top of bread with egg wash.
Slit top of bread to vent. Let rise 40 minutes. Preheat oven 350.
Bake 35 minutes or until golden brown.
For dough:
3/4 c. milk (scalded)
1/4 c. sugar
1 t. salt
1/4 c. oil
1 egg
1 pkgs yeast
1/4 c. warm water
4 c. flour
Scald milk and stir in sugar and salt. Cool to warm. Add oil then egg. Dissolve yeast in water and add to egg mixture. Stir in 2 cups flour and beat until smooth. Stir in remaining flour. The secret to good rolls is to add only enough flour to stop the dough from being sticky. So the dough needs to be soft yet you are able to knead it. Let rest 10 minutes. Knead for 5 more minutes. Let rise until double in bulk.
If pressed for time, you can purchase frozen bread dough.
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