CHICKEN OR TURKEY TETRAZZINI

Ingredients

4 Chicken breast halves;cooked
Or-- 3 c Turkey, cooked and cubed
1/2 pound Sliced mushrooms
2 tablespoon Olive oil
2 tablespoons Margarine
6 tablespoons Flour
2/3 cup half and half
1 14-ounce can Chicken broth
2 tablespoons Sherry
1/2 Medium Onion, diced
1/2 cup Celery, minced
1/2 teaspoon Dried thyme
1/2 teaspoon Dried parsley
1/2 teaspoon Garlic powder
Salt, cayenne, to taste
8 ounces Vermicelli pasta--Broken and cooked
1/4 cup Parmesan cheese

Directions

Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter!

Yield: 4 Servings

Spinach Topped French Bread

Ingredients

1 stick melted butter
8 ounces grated cheddar cheese
8 ounces grated mozzarella cheese
1 box frozen chopped spinach, thawed and well drained of liquid
Garlic powder to taste
1 loaf French bread, split in half lengthwise

Directions

Mix all ingredients except French bread thoroughly. Spread mixture uniformly on cut surface of French bread. (May be wrapped in foil and frozen at this point). Bake on cookie sheet at 350 degrees for 10 to 15 minutes or until bubbly.

Serves: 8

Greek Meat Pastries

Ingredients:

1/4 cup butter
1 pound ground round
2 small onions, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 (8-ounce) can tomato sauce
8 ounces phyllo pastry
Melted butter

Directions

Heat 1/4 cup butter in a skillet until melted. Add the ground round, onions and garlic and mix well.
Cook until the onions are slightly cooked and the ground round is brown, stirring constantly. Stir in the salt, pepper, curry powder, cinnamon and allspice. Adjust the seasonings if desired. Add the tomato sauce and mix well. Bring to a boil, stirring constantly. Reduce heat.
Simmer, covered, for 30 minutes or until the ground round is cooked through, stirring constantly.
Cool slightly. Drain the excess liquid.
Cut the phyllo pastry into 4x6-inch pieces. Brush 1 piece of the pastry with melted butter, leaving the remaining pastry covered with a damp cloth to prevent drying out. Place 1 teaspoon of the ground round mixture at the end of the pastry; use triangular flag folding technique to wrap meat. Brush all sides with melted butter. Place on a baking sheet. Repeat the procedure with the remaining phyllo pastry and ground round mixture.

Bake at 450 degrees for 15 minutes or until light brown. Cool slightly. Serve warm.

Yields: 100 meat rolls

Pecan-Crusted Catfish with Honey Glaze

Ingredients

8 (7- to 8-ounce) catfish fillets
3 cups pecans
Salt and pepper to taste
1 cup flour
1 teaspoon paprika
1/2 cup water
2 eggs
Peanut oil for frying
1/2 cup honey
1/4 cup (1/2 stick) butter
1/2 cup chopped fresh parsley

Directions

Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended.
Coat the fillets with the flour mixture and shake off the excess. Dip in the egg mixture and shake off the excess. Coat with the ground pecans and press lightly to adhere. Pour enough peanut oil into a large skillet to measure 1/4 inch. Pan-fry the fillets in the hot oil for 2 to 3 minutes per side or until the fillets flake easily and are light brown. Drain on paper towels.
Combine the honey and butter in a microwave-safe bowl. Microwave for 1 minute and stir. Drizzle the glaze over the fillets and sprinkle with the parsley.

Serves: 8

Potato Skins

Ingredients

12 small baking potatoes, rubbed with oil
1 to 2 sticks butter
1/2 pound bacon, cooked and crumbled
12 ounces cheddar cheese, grated
1 (8 ounce) carton sour cream

Directions

Preheat oven to 400 degrees. Wash potatoes and rub with oil. Bake for one hour and remove from oven. Cut in half lengthwise and let cool. Scoop out centers, reserving pulp for mashed potatoes. Brush potato skins with butter. Bake in a 300 degree oven for 20 minutes. Sprinkle bacon and cheese on skins. Return to oven for five minutes. Serve with sour cream. Potato skins may be sprinkled with chopped onions, onion salt, or garlic salt before baking.

Servings: 8 - 10

Pasta e Fagioli

Ingredients

2 cups (500 ml) elbow macaroni, small shells, or other small pasta shape of your choice
1/4 cup (60 ml) olive oil
1 medium onion, chopped
2 large carrots, sliced into 1/4 inch (5 mm) rounds
2 ribs celery, thinly sliced
3 cloves garlic, finely chopped
8 oz (200 g) fresh green beans (haricots), trimmed and cut into 1/2 inch (1 cm) pieces
1 cup (250 ml) frozen lima beans
1 - 19 oz (538 g) can white kidney, cannellini, or bean of your choice, rinsed and drained
4 Tbs (60 ml) chopped parsley
Salt and freshly ground pepper to taste
Freshly grated parmesan cheese

Directions

Cook the pasta in boiling water for 5 minutes (underdone) and drain in a colander set over a large bowl. Reserve 3 cups (750 ml) of the cooking liquid. Heat the oil in a large pot over moderate heat and saute the onion, carrot, and celery for 5 minutes, until tender but not brown. Add the garlic and saute an additional 2 minutes. Add the reserved pasta cooking water, green beans, and lima beans. Simmer covered over low heat for 15 minutes. Add the reserved pasta, kidney beans, parsley, salt, and pepper. Cover and cook an additional 5 to 10 minutes, until the pasta is al dente and has absorbed enough liquid to make the soup very thick. Garnish with a generous amount of Parmesan cheese.

Serves 6 to 8.

Frozen Peanut Butter Pies

Ingredients

1-1/2 cups confectioners' sugar
8 ounces cream cheese, softened
3/4 cup crunchy peanut butter
3/4 cup milk
12 ounces whipped topping
1/4 cup chopped Spanish peanuts
2 baked (8-inch) pie shells
Chocolate curls

Directions

Beat the confectioners' sugar and cream cheese in a mixer bowl until fluffy, scraping the bowl occasionally. Add the peanut butter.
Beat until mixed. Add the milk gradually, beating constantly until mixed. Fold in the whipped topping and peanuts.

Spoon into the pie shell.

Freeze for 15 to 30 minutes. Cut into slices. Top each slice with chocolate curls.

Hint: Prepare chocolate curls by pouring melted chocolate onto a waxed-paper-lined baking sheet. Spread the chocolate into a two- to three-inch strip. Let stand until the chocolate is cool and slightly sticky but not firm. Pull a vegetable peeler or knife slowly across the chocolate until a curl forms, allowing the chocolate to curl on top of the utensil. Transfer the curl with a wooden pick to a plate. Repeat the process with the remaining chocolate. Chill until just before serving.

Servings: 6 - 8

Spinach Risotto

Ingredients

4 cups chicken broth
6 shallots, or 1 small onion, chopped
1 Tablespoon chopped garlic
1 Tablespoon olive oil
1 cup arborio rice
1 cup undrained thawed frozen spinach
2 Tablespoons basil pesto
1 teaspoon thyme
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Directions

Bring the broth just to a boil in a heavy saucepan; reduce heat to simmer. Simmer while preparing risotto.
Saute the shallots and garlic in the olive oil in a saute pan for 5 minutes or until tender. Stir in the rice.

Saute for 3 minutes, stirring constantly. Stir in 1 cup of the broth.

Cook until the broth is absorbed, stirring constantly. Add 1/2 cup of the broth and mix well.

Cook until almost absorbed, stirring constantly. Stir in the spinach, basil pesto and thyme. Add the remaining 2-1/2 cups broth 1/2 cup at a time.

Cook until the broth is absorbed between each addition, stirring constantly. Test the consistency of the rice before adding the entire amount of the broth. The mixture should be creamy but each grain should be separate and firm. Season with salt and pepper. Stir in the cheese. Serve immediately.

Note: Arborio rice is the essential ingredient in risotto which is a classic Northern Italian rice dish. The grains will swell to two to three times their original size. They will be plump and round and have a moist, creamy consistency but slightly firm when cooked. The secret to a perfect risotto is to cook it very slowly over low heat until all the liquid has been absorbed.

Servings: 4 - 6

Cornish Hens with Tomatoes

Ingredients:

2 Cornish hens
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/8 teaspoon pepper
3 Tablespoons butter
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
1/2 cup dry white wine
2 tomatoes, peeled, seeded and cubed
1/3 cup sour cream
1 Tablespoon flour

Directions:

Cut the Cornish hens into halves, lengthwise. Sprinkle lightly with salt, garlic salt and pepper. Arrange in a 9 x 13 baking dish. Bake, uncovered, in a 400 degree oven for 35 minutes. Cover and bake 15 more minutes or until done. Melt butter in a frying pan. Add onion and mushrooms to the butter and cook for about 5 minutes. Remove vegetables from heat. Add wine and tomatoes. Pour this mixture over the cooked hens. Reduce oven temperature to 350 degrees and continue cooking hens and vegetables, uncovered, for 15 more minutes. Remove from oven and place hens on a warm serving platter. Blend sour cream and flour until smooth. Stir into pan juices and vegetables. Cook this mixture on top of the stove until it boils and thickens. Serve sauce over the hens.

Servings: 4

WHITE CHILLI

Ingredients

1 ¼ lb Chicken Breast (cubed)

1 can Chicken Broth

1 can Great Northern Beans

1 can diced Green Chilis

1 can Salsa Verde

Directions

Cook the above in large pot until chicken is tender and done. Add 8 oz sour cream. Serve hot.

Blueberry Cake with Lemon Buttercream

Ingredients for Cake:

1-1/2 cups fresh blueberries or
frozen, thawed and well-drained
2 Tablespoons flour
1 egg
1/2 cup sugar
2 Tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup warm milk

Ingredients for Lemon Buttercream:

1/2 cup butter or margarine, softened
1 cup powdered sugar, sifted
2 Tablespoons fresh lemon juice
1 cup blueberries for garnish

Directions

1. Preheat oven to 350 degrees. Generously grease and flour a 6-cup ring mold. Set aside.
2. In a small bowl, toss blueberries with 2 Tablespoons flour. Set aside.
3. In a medium bowl, beat egg, sugar, butter and vanilla with a mixer on high speed until fluffy. In a separate bowl, thoroughly stir together 1-1/2 cups flour, baking powder and salt.
4. Alternately add flour mixture and milk to creamed mixture, beginning and ending with the flour mixture. Mix well after each addition. Fold in blueberries.
5. Pour batter into prepared mold. Bake 3035 minutes or until wooden pick inserted near center comes out clean. Cool in mold for 10 minutes. Remove from mold and cool on rack for 10 minutes. Transfer to platter.
6. Prepare Lemon Buttercream: In a small bowl, beat butter and powdered sugar on high speed until fluffy. Beat in lemon juice. Refrigerate until set, then cut into squares.
7. Spread Lemon Buttercream on top of cooled cake, letting it drizzle over sides. Place blueberries in center of ring for garnish.

Serves: 8

Steak Moutarde Flambee

Ingredients

1 Tablespoon butter
4 (1-1/2 inch) thick beef fillets
salt and pepper, to taste
1/4 teaspoon rosemary
1/2 teaspoon sage
1/4 cup cognac
4 teaspoons Dijon mustard
4 teaspoons mild brown mustard or horseradish
1/4 teaspoon paprika
2 Tablespoons sour cream
1/2 cup light cream

Directions

In a skillet, saute beef fillets in butter over high heat for four minutes. Turn and sprinkle with salt, pepper, rosemary, and sage. Cook four to five minutes for rare meat or until done to taste. Drain drippings from pan. Sprinkle beef with cognac and ignite by touching the edge of the pan with the flame of a match. When flame burns out, place beef on a warmed platter and keep warm. In the same skillet, combine Dijon mustard, mild mustard, and paprika. Combine sour cream and light cream; stir into mustard mixture, heating for one minute. Pour over beef and serve.

Servings: 4

Seafood Stew with Basil and Tomatoes

Ingredients

2 (6-ounce) cans chopped clams
1/4 cup olive oil
1-1/4 cups chopped onions
2 Tablespoons chopped garlic
4 teaspoons oregano
1-1/2 teaspoons fennel seeds
2-1/2 cups canned crushed tomatoes with puree
2-1/2 cups bottled clam juice or homemade seafood stock
1 cup dry white wine
1 pound large shrimp, peeled and deveined
1 (6-ounce) can lump crab meat, drained and rinsed
1/2 cup fresh basil, chopped
Cayenne pepper to taste
Salt and black pepper to taste

Directions

Drain the clams, reserving the liquid. Rinse the clams and drain. Heat the olive oil in a Dutch oven over medium heat. Saute the onions, garlic, oregano and fennel seeds in the hot olive oil for 8 minutes or until the onions are tender. Stir in the reserved clam liquid, tomatoes, clam juice and wine. Bring to a boil. Boil for 15 to 30 minutes or until the liquid is reduced by half, stirring frequently.

Add the clams, shrimp and crab meat to the stew mixture and mix well. Simmer for 2 minutes, stirring occasionally. Stir in the basil. Simmer for 2 minutes longer or just until the shrimp turn pink. Season with cayenne pepper, salt and black pepper. Ladle into bowls. Serve with a tossed green salad and warm crusty bread. You may prepare up to 1 day in advance, adding the clams, shrimp, crab meat and basil just before serving.

Servings: 4

Cream of Artichoke Soup

Ingredients

1/2 to 3/4 cup chopped shallots and onions (green or white)
2 medium carrots, sliced
2 medium ribs celery, sliced
3 to 4 Tablespoons butter
1 bay leaf
1/2 teaspoon thyme
4 cups chicken broth
1 (14 ounce) can artichoke hearts, drained and sliced
Salt to taste
Pepper to taste
2 egg yolks
1 cup whipping cream

Directions

Saute chopped onion-shallot mixture, carrots and celery in butter. Add bay leaf, thyme, chicken broth and artichoke hearts. Simmer 10 to 15 minutes. Remove bay leaf and season with salt and pepper. Stir two egg yolks into cream. Add a small amount of warm soup mixture to egg-cream mixture. Stir well and add to warm soup mixture, blending well. Heat, stirring constantly, but do not boil.
.
Servings: 4 - 6

Feta Cheese Polenta with Two-Toamto Salsa

Ingredients for Two-Sided Salsa:

1/4 cup sun-dried tomatoes, chopped
1 fresh medium tomato, coarsely chopped
1/4 cup fresh basil, chopped
1/3 cup kalamata olives or other black olives, chopped
3 Tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper

Ingredients for Polenta:

3 cups vegatable broth
1 cup yellow cornmeal
4 ounces feta cheese, crumbled

Directions

For the salsa, reconstitute the sun-dried tomatoes in hot water in a bowl; drain. Combine the sun-dried tomatoes, fresh tomato, basil, olives, balsamic vinegar, garlic, sugar, salt and pepper in a bowl and mix well. Let stand at room temperature for 20 minutes to allow the flavors to blend, stirring occasionally.

For the polenta, bring the broth to a boil in a large saucepan over high heat. Add the cornmeal to the boiling broth in a steady stream, whisking constantly until smooth. Reduce the heat.

Simmer for 20 minutes, stirring frequently to prevent the polenta from sticking. Be aware that as the mixture thickens it takes on volcanic qualities. Remove the polenta from the heat. Stir in the cheese. Add the salt and mix well.

Spoon the polenta into a greased 8-inch baking pan, leveling the top with a palette knife. Cool for 10 minutes or until firm. Cut into 6 wedges. Spoon some of the salsa over each serving. You may saute the wedges in extra-virgin olive oil until golden brown if you prefer a crispy edge.

Note: While this polenta is wonderful lightly warmed when serving, the salsa is best at room temperature.

Serves: 6

Banana Pancakes

Ingredients

4 Tablespoons cooking oil
2 well beaten eggs
1 cup milk
1 cup sifted flour
2 Tablespoons brown sugar
1/4 teaspoon salt
3 Tablespoons baking powder
2 thinly sliced bananas
Butter, powdered sugar or syrup

Directions

Combine oil, eggs and milk. Add sifted dry ingredients and beat until smooth. Add sliced bananas. Drop by large spoon onto hot griddle. As soon as edges begin to brown and center seems "settled", flip over. Watch carefully to avoid burning. Have platter warmed and place pancakes in stacks, with a pat of butter in between. Dust with powdered sugar or serve with syrup.

Yields: 12 medium pancakes

Penne Alla Bettolapenne with Spicy Tomato-Cream Sauce

Ingredients

2 medium sized cloves garlic, peeled
5 tablespoons olive oil 1 1/2 pounds ripe, fresh tomatoes; or 1 1/2 pounds canned
tomatoes, preferably Italian imported, drained
Salt and freshly ground black pepper
1/2 teaspoon hot red pepper flakes
1 pound dried penne, preferably imported Italian
15 large sprigs Italian parsley, leaves only]
2 tablespoons vodka
1 cup heavy cream
Coarse-grained salt

Directions

Coarsely chop the garlic on a board. Heat the oil in a medium-sized saucepan over medium heat and when the oil is warm add the chopped garlic and sauté for 3 minutes. If using fresh tomatoes, cut them into 1-inch pieces. Add fresh or canned tomatoes to pan and cook for 20 minutes. Season to taste with salt and pepper, then add the red pepper flakes. Pass the contents of the pan through a food mill, using the disc with the smallest holes, into a large skillet. Bring a large pot of cold eater to a boil. Meanwhile, place the skillet over low heat and simmer sauce as you cook the pasta. Add coarse salt to the boiling water, then add the pasta and cook for 8 to 11 minutes depending onthe brand, that is. 1 minute less than for normal al dente. Meanwhile, coarsely chop the parsley on a board. Drain the pasta and add it to the skillet with the tomato sauce. Add the alcohol or vodka, mix very well, and raise the heat to medium. Sauté for 1 minute, stirring the pasta vigorously with a wooden spoon. Add the cream; taste for salt and pepper. Mix for 30 seconds to allow the cream to get well absorbed into the pasta, then sprinkle on the parsley, transfer pasta to a warmed serving dish, and serve immediately.