Tagliatelle Verde

Ingredients

1/4 pound spinach tagliatelle
1 small onion, thinly sliced
1 clove garlic, pressed
1/2 cup sliced fresh mushrooms
1/4 cup extra-virgin olive oil
1/4 cup (1/2 stick) plus 2 tablespoons butter
4 ounces prosciutto, julienned
1/3 cup peeled, seeded and chopped tomato
1 cup cooked chicken breast, julienned
1/4 cup heavy cream
1/4 teaspoon nutmeg
Salt, to taste
1/2 teaspoon freshly ground pepper
1 cup freshly grated Parmesan cheese

Directions

Sauté onion and garlic in olive oil until golden. Add mushrooms and sauté mixture for 2 minutes. Add 1/4 cup butter, prosciutto and tomatoes. Simmer mixture for 5 minutes. Stir in chicken, cream, nutmeg, salt and pepper. Bring liquid to a boil and simmer over heat, stirring frequently. Remove sauce from heat. Set aside and keep warm.
Cook tagliatelle until al dente. Drain. In a serving dish, toss pasta with 2 tablespoons butter. Cover with sauce and serve with freshly grated Parmesan cheese.

Serves: 2

Crab Cakes

Ingredients:

2 pounds crab meat
1/2 cup bread crumbs
1/4 cup mayonnaise
3 green onions, finely chopped
2 ribs celery, finely chopped
2 eggs, beaten
4 teaspoons Worcestershire sauce
1 Tablespoon horseradish, drained
1 Tablespoon Dijon mustard
2 teaspoons Old Bay seasoning
1 teaspoon pepper
1/2 teaspoon salt (optional)
1/2 teaspoon parsley flakes
1/8 teaspoon Tabasco sauce

Directions:

Combine the crab meat, bread crumbs, mayonnaise, green onions, celery, eggs, Worcestershire sauce, horseradish, Dijon mustard, Old Bay seasoning, pepper, salt, parsley flakes and Tabasco sauce in a bowl and mix well. Shape into 12 large patties. Place on a baking sheet. Chill, covered, until just before serving time. Bake at 500 degrees for 10 to 15 minutes on each side or until brown, turning once.
Serve immediately with lemon slices, tartar sauce or other Seafood condiment.

Servings: 6

Grits and Greens

Ingredients:

6 cups water
2 teaspoons garlic
1 teaspoon pepper
1/2 teaspoon salt
1-1/2 cups grits
2 cups chopped mixed greens, such as mustard greens,
turnip greens, collards, kale, chard and/or spinach
8 ounces cream cheese, cubed

Directions

Bring the water, garlic, pepper and salt to a boil in a saucepan over medium heat. Add the grits gradually, whisking constantly.

Cook for 20 minutes or until tender, stirring occasionally. Stir in the greens and cook for 10 minutes longer, stirring occasionally. Add the cream cheese to the grits mixture and cook until incorporated, stirring constantly. Serve immediately.

Serves: 12

Strawberry Soup

Ingredients:

1-1/2 cups water
3/4 cup light red wine
1/2 cup sugar
2 Tablespoons lemon juice
1 quart fresh strawberries, hulled and pureed
1/2 cup heavy cream, whipped
1/4 cup sour cream

Directions:

Combine water, wine, sugar, and lemon juice. Boil uncovered for 15 minutes, stirring occasionally. Add strawberries and boil ten more minutes, stirring frequently. Cool mixture until lukewarm. Combine whipped cream with sour cream, and fold into strawberry mixture. Chill well.

Servings: 6

Palos Verdes Chicken Pie

Ingredients:

4 Tablespoons butter
4 teaspoons flour
1 cup chicken broth
1/2 cup diced carrots, peeled
1/2 cup green peas
2 chicken breast halves, skinned, cooked and diced
1/8 teaspoon dried thyme
Salt and Pepper to taste

Ingredients for Biscuit Dough:

3/4 cup flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 Tablespoons butter, cut into pieces
1 Tablespoon grated Parmesan cheese
1/2 cup milk or half and half

Directions:

Preheat oven to 375 degrees.
Melt butter in a medium pan and stir in flour. Stir in broth and cook over low heat until mixture is smooth and thickened, about 5 minutes. Stir in carrots, peas and chicken. Add thyme and season well with salt and pepper. Remove from heat and set aside.
Prepare Biscuit Dough: Place flour, sugar, salt and baking powder in a bowl and stir to mix well. Cut in butter until crumbly. Add cheese. Pour in milk and stir briefly until batter is sticky and holds together.
Spoon half of chicken mixture into buttered 1-quart casserole. With spoon, drop half of dough over chicken. Cover with remaining chicken mixture and top with remaining dough.
Bake until golden brown, about 30 – 40 minutes.

Note: Easier and more elegant that a chicken pot pie, this marvelous dish alternates layers of tender biscuit dough with creamy chicken and vegetables.

Serves: 2

Black Walnut Fudge Brownies

Ingredients:

3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter
3/4 cup light brown sugar, packed
1 egg
1/2 teaspoon butter flavoring
1-1/2 teaspoons vanilla extract
2 cups quick cooking oats
12 ounces sweetened condensed milk
1 Tablespoon vegetable shortening
4 squares semi-sweet chocolate
2 squares unsweetened chocolate
1/4 teaspoon black walnut extract
1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees. Sift together flour, salt and baking soda. Set aside. Combine butter, sugar, egg, butter flavoring and 1/2 teaspoon of the vanilla. Add flour mixture and oats. Reserving half of the mixture, press remaining half into greased 8-inch square pan. Set aside. Heat milk, shortening and chocolate over low heat until chocolate is melted. Remove from heat and stir in remaining teaspoon vanilla, black walnut extract and walnuts. Spread over oat mixture in pan. Place small spoonfuls of reserved oat mixture over chocolate layer and smooth together to cover. Bake for 20-25 minutes. Cool completely and cut into 2-inch squares.

Yields: 16 brownies

Chocolate Party Special

Ingredients:

1 cup flour
3/4 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1-1/2 Tablespoons cocoa
1/2 cup milk
2 Tablespoons butter, melted
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup additional sugar
5 Tablespoons additional cocoa
1 cup hot water
Ice cream or whipped cream

Directions:

Sift together flour, 3/4 cup sugar, salt, baking powder and 1-1/2 Tablespoons cocoa. Stir in milk, melted butter, vanilla and pecans. Pour into well-greased large rectangular Pyrex dish. Make topping by mixing 1/2 cup sugar, 5 Tablespoons cocoa and hot water; pour over batter. Bake at 350 degrees for 40 minutes. Cut into squares; invert onto dessert plates so that sauce is on top. Top with ice cream or whipped cream.

Serves: 8 - 10