2 cloves garlic, chopped Preheat Oven to 350º. In heavy skillet saute’
garlic/onion in olive oil at low ¾ c. onion, finely chopped heat until caramelized
(well browned, not burnt) (about 25 min.)
1 Tb. Olive oil
1 pork
tenderloin Remove
garlic/onion from pan. Add 1 Tbs. Olive oil and brown
meat over
1 Tb. Olive oil med-hi
heat, about 5 min. each side. Remove
meat.
12 oz. Granny Smith Apples Add apples and olive oil to
skillet and stir constantly until slightly browned.
(peeled,
cored, sliced)
1 Tb. Olive oil
¾ c. brandy Add
brandy to pan, turn heat to high and deglaze drippings in pan, scraping up all
the nice browned bits. Pour onion/apple
brandy mixture over meat and bake for about 40 min (depending on the size of
the tenderloin).
I use about a 3-5# pork tenderloin…then use the extra meat for sandwiches. The first time I made this I only had apricot brandy and it was great by any brandy will work. I do the sautéing and the browning and the baking all in an iron skillet.
4-5# lean
beef brisket Place,
fat side up in roasting pan -- brown under broiler. Reduce
oven to 225-300º. Cook, basting every 30 min, 3-5 hours. Chill
2 sticks butter meat. Slice across grain in thin slices. Place in casserole. Heat
1/2 large onion chopped, sauteed in butter at
350º for 30-45 min.
1 TBS salt
½ tsp. pepper
6 Tbs. brown sugar Add
to sautéed onions and simmer till thickened.
2 c. ketchup
4 Tbs. Grey pompon
½ tsp. liquid smoke
1 can (8
oz.) tomato sauce
1 tsp. garlic powder
4 gloves garlic, minced
2 Tbs. Worchester sauce
1 c. water
2 Tbs. chili sauce
½ c. cider vinegar
Great for a big crowd
Chicken
enchilada??
Breakfast steak on english muff
White Chicken Chili
1 lb. boneless, skinless chicken
breasts Boil chicken breast in 2½ c. water until done.
Drain,
saving broth. Cool. Shred chicken.
2 tsp. olive oil
1 large onion, finely chopped In a
large pot heat oil over medium heat.
3 cloves garlic, minced Add
onion, garlic, peppers; sauté 5 minutes to soften.
1 sm. red bell pepper, seeded,
finely chopped (opt)
1 sm. yellow bell pepper, seeded,
finely chopped (opt)
2 tsp. chili powder Combine
chicken, onion mixture , chili pwd.,
cumin,
1 tsp. ground cumin broth,
reserved broth, beans, oregano, chilies, and
2 cans (14½ oz each) chicken
broth cornmeal
(plus reserved
broth to equal 4 cups)
2 cans (15 oz. each
) white beans
1½ tsp. oregano Bring
to a boil and simmer 45 minutes.
1 (4 oz) can diced green chilies
or Stir
often to prevent sticking.
3 fresh chopped green chilies (no seeds)
1/4 c. yellow cornmeal
(continued on back of page)
White Chicken Chili
(continued)
Salt to taste Stir
in salt, hot sauce and cilantro
1 tsp. hot pepper sauce Adjust
spices to taste.
1 Tbs. finely chopped cilantro
Serve with side bowls of baked tortilla
chip pieces, shredded cheddar/jack cheese and sour cream to use as garnishes on
top. Six servings.
Better
than beef chili. Calories: 245
Protein 25 g Fat 5 g
Mustard Glazed Corned
Beef
1 6# corned beef
1 med onion, halved
1 celery stalk, cut-up Bring to a boil. Simmer 6 hours or about 1½ per pound,
1 large
carrot, cut-up or until
tender. Remove meat.
2-4 garlic cloves, halved
½ tsp. peppercorns
6 sm-med
potatoes, pared Add potatoes and
carrots to liquid. Cover. Cook 10 min.
6 small carrots, pared
6 cabbage wedges Add cabbage; cooked 10 min.
more
Glaze
1 c. brown sugar
3 TBS. prepared mustard Mix
together
3 TBS. ketchup
¼ tsp.
ground cloves (opt)
Cut meat in thin slices,
arrange overlapping on a platter or 11x13 pan.
Spread glaze on top and between meat slices. Bake @ 325º for 20 minutes until glaze is
browned.
Chili-Mac
1 lb. ground beef Brown
meat with onion until cooked.
1 large onion, chopped
1 (8 oz) pkg. elbow macaroni
1 (1 lb.) can kidney beans and
liquid Combine
with meat
2 (8 oz) cans tomato sauce
1 c. water Cover, simmer 15 minutes
1 tsp. chili pwd
1 tsp. salt
1 c. grated cheddar or
cheddar/jack cheese Add and
heat until cheese melts.
This is one of those
family one pot casseroles -- there were many.
Enchiladas Beef Bake
@ 350
12 corn tortillas To
fry, fry quickly (15 seconds each side) in hot fat .
(Steamed or fried) Drain
on paper towels
1½ lb. ground beef Brown
meat
Sauce
3-4 cans enchilada sauce, mild
1 can water Boil
together
1 tsp. oregano
1 large can tomato sauce
1 TBS. cornstarch and water Add
to above and cook to thicken
Shredded longhorn or cheddar/jack
cheese
Chopped onions, or chives
Dip fried tortillas in sauce. Along the center of the tortillas put 3 Tbs.
meat, 1 T. sauce, cheese, onions. Roll
up enchilada style. Place rolls in a
shallow baking dish and pour extra sauce on top. Bake @ 350° until hot --
about 30 minutes. Can put some extra cheese on top during the last 5 minutes. Or you can make it ahead of time and
refrigerate until ready to cook. Freezes well.
Enchiladas - Chicken - (Beef Enchilada on back side of page)
12 corn tortillas To fry, fry
quickly (15 seconds each side) in hot fat .
(steamed or fried) Drain on paper towels.
3 c. cut up cooked chicken breast
3 oz. cream cheese Soften cream cheese
1/3 c. heavy cream Mix with cream
cheese
¼ c. green onion Add
to cheese with chicken.
1 (14 oz) can mild enchilada sauce Mix together in sauce pan and keep warm
1 (10 oz) can hot enchilada sauce Dip tortillas in sauce; fill with
chicken/cheese mixture and roll up.
Place
in shallow baking dish
1 c. sour cream Spread sour
cream on top of tortillas. Pour
remaining sauce over top
1 c. shredded cheddar/jack cheese
Bake 20-25 minutes @ 350°. Top with shredded cheese and bake 5 min. to
melt cheese. Top with chopped lettuce,
chopped black olives, tomatoes and guacamole (recipe included with Layered Bean
Dip Recipe). Can be made ahead and
refrigerated.
Good served with
refried beans
Sweet and Sour Pork
3-4 lb. boneless pork Cut meat in pieces about
1x1½". Boil until tender. Cool.
2 Tbs. cornstarch Mix with cooled meat. Quickly deep fry. Set aside.
Sauce
1½ c. sugar
6 Tbs. cornstarch
½ c. soy sauce Cook over low heat until
thickened, stirring constantly.
2/3 c. vinegar
1-1/3 c. pineapple juice (not the juice drained from pineapple can)
2 c. pineapple chunks (drained if
canned)
2-4 carrots, sliced or cut in
strips, sautéd in oil for about 2 min., until carrots
are almost tender
1-2 cans sliced water chestnuts
(drained)
2 large onions,
cut in 8's
2 green/red peppers cut in pieces Add vegetables, and meat to sauce
Serve over rice, Chinese noodles or set in chafing dish and serve with
toothpicks as an hors d'eourve.
This was always a great favorite
at cocktail parties -- Can
be fixed ahead
Chicken -- Chicken 'A La
Spinach - (Chicken Divan on back of page) Serves
10-12 Bake @ 350°
6-7 cooked, boned, skinned
chicken breasts
3 pkg
frozen chopped spinach Cook,
drain well.
2 cans cream of chicken soup,
undiluted
1 c. mayonnaise Mix together
Juice of 1 lemon
1-1½ tsp curry pwd (or to taste)
Mushrooms, canned or fresh (as
many as you like)
Cheese, grated (parmesan, any
kind)
Paprika
Layer split breasts and mushrooms over spinach in shallow
casserole. Spread sauce over all. Sprinkle with grated cheese and paprika. Bake 45 min. @ 350°. Can be prepared the day
before.
Chicken Divan Bake
@ 325°
4 chicken breasts, boned and
cooked
2 pkg. frozen broccoli, cooked
and cut in bite size pieces
1/3 c. butter Melt
butter
6 Tbs. flour Add
flour and stir until well blended
1 c. light cream Add cream
and chicken broth to butter/flour
1 c. chicken broth Cook, stirring constantly
until thick and smooth.
2 egg yolks Remove
from heat and beat in egg yolks
1/3 c. grated parmesan cheese
½ c. sherry Add
cheese, sherry, salt/pepper
salt/pepper to taste
Arranged cooked broccoli
in shallow baking dish. Arrange
chicken breasts on broccoli. Pour sauce
over top. Bake 20 minutes @ 325° or
until warm throughout. Can be made ahead
and refrigerated.
Veal Birds
Stuffing
1 c. dry bread cubes
1 TB. melted butter Mix together
1¼ TB. chopped onion
¼ tsp. each salt, pepper, poultry seasoning
1 lb. veal cutlets,
pounded thin Sprinkle meat with
salt, pepper.
½ tsp. salt, ¼ tsp. pepper
Fill
meat with stuffing. Roll jelly roll
fashion securing with toothpicks.
Flour Dust veal
"birds" with flour
Brown "birds" in hot fat. Add ½ cup hot water. Cover tightly and cook slowly, one hour,
turning occasionally. Add more water if
needed.
I've included this recipe because in
the "old" days I made it often.
I haven't made it for years now and I think that now I would use wine in
the liquid and add toasted pine nuts to the dressing.
The Sunday Roast Bake
@ 325°
1 rump or 7-bone roast -- 3 lbs. or more
1 can mushroom soup
1 pkg. onion soup mix
Place roast in a giant piece of foil. "Smush"
soups all over the top of roast.
Enclose all in the foil -- be sure that the foil is big enough and heavy
enough to keep it airtight -- fold the ends together well. Place in a 11x13 pan
or whatever fits. Put in the oven, turn
it on to 325° and leave the house for about 5 hours. When you return it should be ready. Open the foil -- roast and gravy should be
just right. Nice with
mashed potatoes.
I don't see any "7-bone" roasts in the store
anymore and am not sure what it ever was exactly -- mainly you just want a
cheap piece of meat and it cooks long enough to fall off the bone if there is
one. Cooking with the bone-in adds flavor -- old cook’s tale. Alek
tried cooking this for 2 hours @ 400° -- didn't work. Start it early. I think that it might be worth adding a
little red wine with the soups if it is a big roast.
As kids we had a “pot roast” (not
this recipe but similar) every
Sunday unless we went fishing . After
7-8:00 Mass, we had breakfast, then Mom stayed
home to cook dinner; Dave and I went down to work with Dad, after which
we met my Uncle Don at the bowling alley and bowled 3 lines-- then home for the roast/mashed potato dinner about
2:00. We usually weren’t hungry for
dinner so Mom would
fix a big batch of popcorn every Sunday night. To this day I still crave popcorn on Sunday
nights. At one time this roast with mashed potatoes was
Kris’ favorite meal.
Flank Steak
Any size flank steak
Marinate overnight in a mixture
of barbecue sauce thinned with some soy sauce.
I put it all in a ziploc bag and turn it now
and then. Keep refrigerated.
I cut the meat into pieces about
4-5" squares before cooking or you can leave it whole.
Grill on a hot grill until pink in the
center -- about 10-15 minutes, basting with
barbecue
sauce. Serve with garlic bread and
broiled or baked crumb/herb/butter topped tomatoes.
Hardly worth including -- but has been regular
family dinner
Salmon and Halibut -- Barbecued
1 Fresh Salmon (or halibut) fillet (allow about 1/2-1 pound per person)
Butter or bottled butter/dill sauce
Wine (Vermouth is good and cheap)
Use a large
enough piece of foil to hold the fish with room to spare; crimp the edges up so
liquid will be contained within the foil.
Heat the grill.
Melt about 2 Tbs. butter on the foil. Place fillet on foil skin side down. Put pats of butter or butter dill sauce on
top of the fillet. Pull down grill
cover. Cook 10 minutes on high heat; then pour wine
around the fish and cook another 10 minutes -- it should be done just
right. Sometime I like a bit of tarragon/or
dill on top if I just use butter.
I like to serve
baked tomato halves with this. Cut fresh
tomatoes. Mix together fresh garlic (or
garlic powder), pepper
(basil is good too), and bread or cracker crumbs. Place crumb mixture on cut side of tomatoes,
drizzle a bit of butter or olive oil (and parmesan cheese if you like) on the top and bake for 15
minutes or until slightly soft. If top
isn't browned, place under the broiler for a minute or so.
No
reason to fuss with fresh salmon or halibut-- don’t smother it’s fresh
taste with sauces
Salmon and Halibut -
Baked
2 lbs. Salmon or Halibut --
Sprinkle with salt Bake at
425º for 10 minutes
2 Tbs. butter Melt butter
Fresh mushrooms - lots Slice mushrooms and add to butter -
sauté
1 c. sour cream Add sour cream and
sherry to mushroom mixture
¼ c. sherry wine
Pour mushroom mixture over fish.
Sprinkle with paprika. Bake
another 10 minutes at 375º. Great served
with rice. If you are serving rice you
might want to double the sauce.
This recipe is good for frozen fish --
barbecue the fresh
Piroshki Bake
@ 400°
1 c. butter (unsalted) Cream butter and cheese
1 oz. cream cheese
¼ c. heavy cream Beat
in cream
2½ c. flour
1 tsp. salt Blend in flour,
salt. Chill.
2 onions, chopped Sauté' onions in butter until
transparent
¼ c. butter
¾ lb. ground beef Add beef and cook, stirring
until meat looses color.
2 TBS. sour cream Remove meat from heat and
stir in sour cream, rice,
1 c. cooked rice dill weed, salt/pepper
1 tsp. dill
½ tsp. salt, ¼ tsp. pepper, (dash of
Worcestershire sauce)
1 egg, 1 TBS. water (mix together
and set aside)
Roll chilled dough between floured
waxed paper to about 1/8" thickness and cut 3" rounds (size of a biscuit cutter) or
squares. Put 1 tsp. filling on one side
of each pastry cutout. Combine egg and
water. Moisten edges of dough with egg
mixture. Fold dough over filling,
forming crescents or triangles. Seal
edges. Arrange on baking sheet and brush
with remaining egg/water mixture. (Can freeze piroshkis at this time to
bake later.) Before baking make
a small hole in the center of each piroshki to let
steam escape. Bake 15-20 min. @
400°. Alternate filling for Piroshki is on back side of page.
Alek was assigned
to make these for his Russian class and was given the “exact” recipe but he
always thought everything tasted better with green pepper in it so he piled in
the pepper. Olga (the Russian teacher)
never again assigned him to make Piroshki.
Piroshki -- mushroom filling
Alternate filling -- good
for hors 'deourve
3-5 green onions, chopped Sauté onion lightly
1 lb. mushrooms, finely chopped Add mushrooms. Sauté' 3 min.
1 tsp. thyme
1 tsp.
salt Add
thyme, salt/pepper, flour.
1 tsp. pepper
4 TBS. flour
½ c. sour cream Stir in sour
cream and cook gently until thickened.
Fill pastries as on previous
page
I think
the spelling of Piroshki is incorrect but
phonetically it sounds correct
Lemon Poached Halibut
(or Salmon)
1 onion,
thinly sliced Sauté
onions until transparent - about 5 min.
1 Tb. olive oil
2 c. stock (chicken or vegetable) Add stock to
onions. Bring to a boil
1 head Romaine lettuce cut in
1" squares Add to
onions/stock
(can
omit -
or use cabbage, leeks, or spinach)
4 lemons, juiced Add
lemons and pepper to above
pinch of
pepper
4 (6 oz.) halibut fillets Add to
above. Cook covered until just firm to
touch - about 5 min.
Drain
excess liquid from pan into a 2 quart saucepan.
Cook
over high heat until reduced by half - 5-7 min.
2 Tb.
water
1 Tb. cornstarch Mix together in a
cup. Add to pan and cook a few minutes
to thicken.
¼ c. snipped chives Stir chives and caper into mixture
1 Tb. capers (opt)
To serve: transfer lettuce, onions, fish to plates and
spoon on sauce.
Sounds
weird -- tastes great.
Fried Chicken
1 c. buttermilk
1 tsp. baking pwd Mix together
Cut-up chicken, remove skins Dry pieces with paper towels. Dip in buttermilk mixture.
Flour
Garlic pwd
Paprika Mix flour and spices - I’ve never
measured the amount -- just
Seasoned pepper sort of
sprinkle the spices with the flour at an “inspired” amount
Salt
Sesame seeds Cover
chicken pieces with flour mixture
Deep fry at 375° until done
-- about 10 minutes when done in
batches of 6 pieces. If the chicken
pieces are especially cold I warm them a bit on the defrost cycle in the micro
before coating the outside. They fry
quicker.
For "extra
crispy" dip chicken pieces first in flour, then buttermilk, then seasoned
flour mixture.
Rock Cornish Hens with a
Hotfoot
4 Cornish hens, roasted according
to package directions (keep warm) - save gravy
2 Tb.
butter
½ c. red currant jelly Combine butter,
jelly, lemon, water, salt, pepper, cloves.
4 tsp. lemon juice Simmer 5 minutes
in a blazer pan (chafing dish)
3 Tb.
water
¾ tsp. salt
dash of fresh
ground pepper
1/8 tsp. ground cloves
½ c. port wine Stir in to
above and simmer 3 min.
2 Tb. pan gravy from hens
Add
the hens to the pan
2 Tb. brandy Add and
ignite.
I tried this recipe one night when the
boys were "out" -- for a romantic dinner. The boys returned home and decided they would
like to join us, and
then, SJ "escaped" from here gated room, took one look
at the affair, went to the kitchen and pushed her high chair into the dining
room. This was when we were renting the
"old mansion" house in
Holupki -
Stuffed Cabbage 6-8
servings Bake @ 325°
1 head of red or green cabbage Boil and separate leaves as they
become soft, trying to keep them whole
Cut
out thick veins
2 lbs. ground beef
1 c. chopped onions Sauté meat and
onions
1 Tb.
salt Mix
salt/pepper, garlic, rice, eggs, Worcestershire and tomato sauce.
½ tsp. pepper Add to
meat.
3 cloves minced garlic
¾ c. uncooked rice
2 eggs
3 Tb. Worcestershire sauce
2 - 8 oz. cans tomato sauce
Place mounds of meat mixture in cup
part of cabbage leaf. Loosely fold sides
of each leaf, roll up and place seam side down in the bottom of a Dutch oven or
heavy casserole dish.
1 lb. Kolbassi,
cut up Kolbassi may be placed between layers of rolls and on top.
1 - 8 oz. can tomato sauce Pour tomato sauce on top and enough
hot water to barely cover.
Bake covered for 1½-2 hours @ 325°.
This is usually better the second day.
Pot Stickers - Wontons - Jiaozi
Chicken/Pork filling
1½ lbs. chicken,(or
pork tenderloin) cooked and chopped into tiny pieces
3-5 large shrimp (or 1 tsp.
oyster sauce)
½ c. shredded green cabbage
1 handful of bean sprouts
1/3 c. green onion, chopped
½ c. chopped water chestnuts Mix all together. I usually use shredded carrot
1 tsp.
sesame oil rather
than red pepper.
¼ tsp. pepper
½ c. red pepper, finely chopped(opt) Go easy
on the gingerroot
2 tsp. gingerroot, chopped (opt)
1 egg white
1 pkg. wonton skins (round or
square)
2 c. chicken broth
4 tsp. soy sauce
(Continued on back page)
(Pot Stickers - Wontons -
Jiaozi (continued)
Dip finger in water and brush along all
edges of the wonton skin. Place one spoonful
of filling in the center. Pinch the
edges together up to the top in a package style with a little twist at
the top.
Spray skillet with cooking oil. Heat over medium heat. Cook 12 pot stickers at a time 3 min. or
until light brown. Add ½ c. of broth and
1 tsp. of soy sauce. Cover and cook 5
min. Uncover and cook 1 minute longer or
until liquid evaporates
Repeat with remaining pot stickers.
Fried Wontons
Make the same as above except fold the
wonton sides over to make a crescent (from a round skin) or a triangle (from a
square). Seal edges. Fry wontons in hot fat until browned -- about 2
min. each side. Serve with sweet and
sour sauce (Kraft is the best)
Boiled Jiaozi
Prepare these as for pot stickers making
sure edges are completely sealed. Boil 8-10 cups of water. Drop 8 wontons in boiling water; when it
comes to a boil a second time add 1 cup cold water. Bring to a boil a third time and add the 2nd
cup of cold water. Bring to a boil again
and add the 3rd cup of cold water; when the water boils again the wontons are
done. Remove with a slotted spoon. Serve with sauce made of soy sauce and minced
garlic.
Abbey, my TaiwaneseAmah
showed me how to make jiaozi with the “3 boils”
method. The filling can be a lot of
different foods, all cut in small pieces.
I usually try to include shrimp -- it improves the overall flavor. These freeze well in the uncooked skin. Or the fried wontons can be frozen and
reheated 10 min. @ 400º.
Chicken Mole
4 skinless, boneless chicken
breasts Place
chicken in water, simmer about 10 min. or until
cooked. Remove, cool slightly and shred meat.
1 medium onion, chopped
1½-2 c. chicken broth Sauté
onion in 2 Tbs. broth until softened, 4-5 min.
1 clove garlic, minced
1 (15 oz.) can peeled/diced
tomatoes undrained Add
garlic, tomatoes, raisins, cilantro, chili powder,
1/3 c. dark or golden raisins cocoa
powder, salt, sugar, cinnamon, cumin and peanut
¼ c. finely chopped cilantro butter. Simmer 5 minutes. Add most of remaining
broth,
1-2 Tbs. chili powder (according
to taste) adding more
if you need it. Simmer 15 minutes.
2 Tbs. unsweetened cocoa powder
¼-½ tsp. salt
2 tsp. sugar
½ tsp. cinnamon
½ tsp. ground cumin
1 Tb. peanut butter
2 Tbs. lime juice (or substitute
with tomatillas) Stir in lime juice and chicken.
Heat through on medium low heat until
hot. Spoon over rice and serve with lime
wedges. Garnish with cilantro or
parsley.
Hamburgers - Elegant
¾ c. minced onion Sauté onion in
butter.
2 Tbs. butter
1½ lbs. lean ground beef
2 Tbs. beef suet or softened
butter
1½ tsp. salt Mix sautéed onion,
beef, butter, salt, pepper, egg, thyme
1/8 tsp. pepper together. Form patties.
1 egg
1/8 tsp. thyme
Flour Dredge patties in
flour.
1 Tb. butter or oil Sauté in butter
or oil or mixture. Set aside, keep warm
Sauce: 2 Tb. minced scallions
2/3 c. red wine
½ c. beef bouillon 2 Tbs. minced parsley
1 tsp. cornstarch blended with 1 Tb. water
Boil bouillon and wine; add to frying
pan fat. Add scallions; boil
rapidly. Reduce to 1/2 cup and remove
from heat. Add cornstarch mixture,
simmer 1 minute. Salt
and pepper. Pour over meat.
Spareribs - Barbecued (Baked on
back of page)
1½ lbs. pork spareribs Boil for about 5 minutes (This
gets rid of the extra fat)
Mix about ½ c. soy sauce into
about 1½ Tbs. cornstarch.
Brush soy sauce/cornstarch
mixture on ribs over about 45 minutes -- until it is absorbed.
Barbecue
on medium heat, basting with barbecue sauce until done -- about 20 minutes.
(Baked Ribs on back of page)
Spareribs - Baked
(continued)
1½ lbs. pork ribs Place ribs in
a shallow pan, meaty side up. Cover with
lemon/onion slices.
1 lemon, sliced Bake in a
preheated oven 20 minutes @ 450º
1 onion,
sliced (Or
boil for 5 minutes as in barbecued ribs)
1 c. catsup Mix
sauce ingredients and boil
for 2 minutes.
1/3 c. Worcestershire sauce
2 tsp.
chili pad. Reduce
oven to 350º. Cook ribs 1 hour or until
tender,
1 t. dry mustard basting
every 20 minutes
4 dashes
2 c. water
This was my original rib recipe
until we had a barbecue ---- it used to be good. Roasting the ribs in
the oven is a pretty messy method -- I think I would boil them the same as for
barbecued ribs and then bake with the sauce as directed. Ribs were always one of the dinners without
leftovers.