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1/2 cup butter 1/2 cup flour 2 cups chicken broth 1 1/2 cups milk 2 tsp lemon juice 1/2 tsp salt 1/2 tsp pepper 1/4 tsp nutmeg 8 oz egg noodles, cooked and drained 3 cup diced, cooked chicken 2/3 cup parmesan cheese, grated 2 tsp paprika Preheat oven to 350. Melt butter in large saucepan over medium low heat. Whisk in flour and stir 3 minutes. Gradually whisk in broth and milk. Reduce heat, simmering until thick, about 10 minutes. Blend in lemon juice and seasonings. Combine cooked noodles and half the sauce, tossing gently to blend. Place in the bottom of a buttered 2-quart casserole. Top with chicken and remaining sauce. Combine parmesan cheese and paprika, sprinkle over casserole. Bake until bubbling and golden brown, about 30 minutes. Serve hot. Yield:6 servings |
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1 pound bratwurst, sliced 2 onions, sliced 1 cabbage, diced 3 cooking apples, sliced 1/4 cup oil 1 tsp caraway seeds 1 cup beer or water Heat oil in biggest pot. Saute onion, cabbage and caraway until wilted. Add apples, sausage, and enough water or beer to moisten. Bring to a boil; reduce heat and simmer until cabbage is tender. |
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1 lb broccoli 1/2 lb cauliflower 1/2 lb carrots 2 cups vegetable broth 2 tbsp butter 2 tbsp flour 4 oz cream 4 oz cheese salt pepper nutmeg 4 boneless chicken breasts Clean broccoli and cauliflower and cut into florets. Peel and slice carrots. Bring the vegetable broth to a simmer and cook the cauliflower for 5 minutes in it. Add broccoli and carrots and cook 5 more minutes. Pour the vegetables through a colander and save the broth. Melt butter and stir in flour, then add the hot vegetable broth, cream and cheese. Season to taste with salt, pepper and nutmeg. Heat the oil in skillet and sautee the chicken breasts on both sides, about 6 minutes each. Drain chicken on paper towels to abosrb grease. Arrange chicken on plates and put vegetables on it and pour suace over meat. Serve with rice. |
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3 cups flour 1 tsp salt 1/4 tsp nutmeg 4 large eggs, beaten 1/2 cup water 1/4 cup butter or margarine Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly stickly, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. |
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2 lbs fresh asparagus 1/4 cup butter 3 tbsp grated parmesan cheese 1 large, hard-cooked egg Wash asparagus spears and trim off tough ends. Place asparagus in boiling, salted water and cook until tender. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard cooked eggs. |
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9 ozs frozen cut green beans 1/3 cup boiling water 1 beef bouillon cube 1 tsp dillweed or dillseed 2 tbsp butter Place frozen green beans in saucepan with boiling wter, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve. |
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1 lb brussel sprouts; fresh Beer; any brand, to cover 1/2 tsp salt 2 tbsp butter Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. |
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2 lbs fresh mushrooms 1/4 lb diced bacon 1/4 cup butter or margarine 2 large onions, diced 1 cup white wine 1/2 tsp salt 1/4 tsp pepper 1/4 tsp paprika Pinch of nutmeg Pinch of mace 1 cup heavy cream 1/2 med lemon; juice 2 parsley sprigs Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in white wine, salt, pepper, paprika, nutmeg, and mace. Cover frying pan and cook over low heat 15 minutes. Turn off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. |
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4 large tomatoes 1 cup vegetable oil 1/4 cup wine vinegar 1/4 tsp dry mustard 1 tsp salt 1/4 tsp black pepper 1 large garlic clove, minced 1 tbsp fresh chopped basil 2 sprigs fresh chopped thyme 1 sprig fresh chopped marjoram 1 tbsp minced scallion *Tomatoes should be peeled and sliced.* Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. |
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5 medium potatoes Boiling water 1/2 tsp salt 2 tbsp butter freshly ground pepper 1/2 cup sour cream 1 tbsp horseradish 2 tsp minced parsley Peel and quarter potatoes. Cook in boiling salted water in medium sized saucepan until tende, drain. Mash, adding 1 Tbso butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 Tbsp melted butter and serve. |
