Chicken Cacciatore with Artichokes

This recipe is always a success. I have never served it to guests that have not insisted on having the recipe before they left.

Drain artichoke hearts and combine drained liquid with oil in frying pan. Brown floured chicken on all sides.

Place chicken in a large casserole. Mix tomatoes, mushrooms, basil, oregano, salt and pepper then pour sauce over chicken, cover and bake at 350 for 1 hour.

After 1 hour add sherry and artichokes and bake 10 minutes longer.

Serves 4

This is a generous amount for 4 people but don't try and reduce the recipe. This is one of those dishes that tastes even better the next day. I always look forward to putting some of the sauce over an omelet. For a good side dish that compliments this recipe, check out the fettucini alfredo.

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Fettucini Alfredo


Boil noodles according to package directions for al dente. Meanwhile, in a large warm dish, combine the other ingredients. When noodles are done, drain and then toss hot noodles with cheese mixture to coat well. Serve immediately. Serves 8



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Shrimp Polonaise

First, go to the bank and get a loan. Then go to a fish market you trust and buy 3 lbs. of large, fresh shrimp. Be sure to bring an armed guard with you if word gets out that you are transporting pounds of fresh shrimp you may have trouble on your hands.

Mince garlic and combine with softened butter. Stir in breads crumbs and parsley. Add sherry and a dash of worcestshire. Put half of the shrimp in a shallow baking dish and dot with half of the butter mixture. Repeat with the second half.

Bake at 375 degrees for 25 minutes

Serve with angelhair pasta and good bread for dipping.

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Spinach-Orange Salad

This is one of my favorite salads. The sweetness in the dressing makes it a wonderful combination with holiday meals. I always think of it when serving ham or turkey, but don't wait for the holidays, it's too good for that. The dressing can be made ahead and stored in a jar in the refrigerator. The dressing is now very easy to make with the use of a submersible mixer (I mince onion and garlic and then blend right in the storage jar) Otherwise, just use a blender.

  • 2 bunches spinach (washed and stemmed) or 1 lg bag of the packaged baby spinach now available
  • 2 small oranges (blood oranges if available) If you can't find really sweet oranges use 2 cans of mandarin oranges. (drain and set aside liquid for dressing)
  • 1 cup sugar
  • 1 tsp dry mustard
  • 4 Tbs wine vinegar
  • 1 tsp celery seed
  • 1 cup oil
  • 1 clove garlic (quarter)
  • 1 shallot or 1/2 small red onion (chopped)
  • Orange juice reserved from peeling and slicing oranges or 2 Tbs drained from can
  • salt and pepper

Blend dressing to emulsify. Taste to adjust vinegar/sugar balance to your taste.

Add oranges to spinach greens. Prepare oranges according to your taste, sectioned or sliced thinly. Toss salad with dressing and serve immediately.

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Perfect Roast Beef

If you can follow directions, without exception, this recipe is a guaranteed success. Until this recipe was shared with me, by Kathi, I was frightened to go to the expense of buying a prime rib and then destroying it. Now, there is nothing to fear. this recipe works every time, all you need is 1 roast beef that weighs at least 3 1/2 lbs. That's right, no top weight, it does not matter.

First, you must let the roast sit out long enough to reach room temperature. This is very, very important the recipe will fail if you forget to take the roast out of the refrigerator soon enough.

Second, preheat oven to 500 degrees or highest temperature on your oven.

Rub favorite seasonings on beef.

Place in roaster and cook 5 minutes for each pound

Turn off oven. *DO NOT OPEN OVEN DOOR* Let stand for at least 1 1/2 hours (2 hours for roasts over 5 lbs.) Longer sitting times are not a problem in fact it makes everything easier to time if this is all accomplished 1 hour prior to serving.

45 minutes prior to serving remove roast from oven and turn it on at 500 degrees. Place roast in oven for 30 minutes prior to serving to reheat.

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Sweet & Sour Carrot Salad

  • 6 med carrots sliced on the bias
  • 1 med onion, finely chopped
  • 1/4 cup parsley, finely chopped
  • 1/2 Tbs paprika
  • 1/2 Tbs black pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp chili flakes
  • 2 Tbs sugar
  • 1 cup orange juice
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • pinch of salt
  • 1 orange peeled and sliced for garnish

Bring a pot of salted water to boil and add the sliced carrots, cook until the carrots are just tender. Strain the carrots and let sit for 10 minutes. In a large bowl add the cooled carrots, onions, parsley, paprika, black pepper, cinnamon, chili flakes, 2 tablespoons sugar, 1 cup orange juice, 1/2 cup red wine vinegar, 2 ounces olive oil. Season to taste with salt. Mix all the ingredients together well and refrigerate for 20 to 30 minutes. Garnish salad with 1 orange, peeled and sliced.

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Lasagna

< p> This is not a short cut, fast version lasagna. This is an excellent, takes all afternoon or evening lasagna and well worth it. Make it a day ahead if your having company. It also can be split into 2 casseroles. Put one in the freezer prior to baking and it will be ready when you are. Don't cheat on the cheeses either. Buy good parmesan and mozzarella and grate them yourself. A 10" x 14" casserole is ideal for this recipe but not always available. I will leave the math to you if you have another size casserole.

  • 1 1/2 lb ground beef
  • 2 Tbs olive oil
  • 3 cloves minced garlic
  • 1 Tbs dried parsley
  • 1 Tbs salt and pepper
  • 1 lg. can tomato puree
  • 1 can tomato paste
  • 1/2 cup water

  • 1 lg ball mozzarella - grated
  • 1/2 lb parmesan cheese - grated
  • 1 1/2 lb ricotta cheese
  • 2 egg yolks

    <1i>1 lb Lasagna noodles

Brown meat with oil, parsley, garlic, salt and pepper. Then add tomato puree, paste and water, simmer on low heat for 3 to 4 hours covered, stirring occasionally.

Combine cheese with egg yolks, cover and set aside.

When you're ready to assemble casserole, boil noodles for 12 minutes or according to package instructions, drain and then soak in cold water.

Put a few tablespoons of tomato sauce in the bottom of an ungreased casserole then a layer of noodles, top with dabs of cheese and then sauce. Repeat layers saving cheese for top layer.

Bake covered at 350 degrees for 45 minutes, uncover and bake an additional 15 minutes. Let stand 15 minutes prior to cutting

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Upside Down Gingerbread Cake

< p> Don't forget this cake the following morning (if there's any left) It's also a great coffee cake.
  • 1 pkg Gingerbread Mix
  • 1 Lg. Can Peach or Pear halves (drained)
  • 1/4 c. Butter
  • 1/2 c. Brown Sugar
  • Walnut or Pecan (halves or chopped)

Melt butter with sugar in bottom of 8 inch round cake pan. Arrange fruit halves (rounded side down) and nuts decoratively in bottom of pan.

Prepare gingerbread according to package directions and pour over fruit and nuts.

Bake at 350 degrees for 45 minutes on middle or upper rack. Let stand for 5 minutes before inverting onto plate. Serve with whipped cream.

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CHICKEN SATAY with PEANUT SAUCE

< p> I grill the chicken outside. It really best but if you can't, use the broiler. I also use chicken thighs, they don't dry out as easily on the grill. I'm not giving you grill times, I'm leaving that up to you. If you're cooking on the grill, cook over glowing coals not fire. Turning and basting with marinade often. Serve with peanut sauce, sticky rice and the marinated cucumber side dish.
Marinade

This recipe makes enough for 9 chicken thighs

  • 2 garlic cloves, crushed
  • 1 tsp coriander
  • 3 Tbs brown sugar
  • 2 tsp lemon juice or the juice of 1 lime
  • 3 Tbs coconut milk (see peanut sauce below for more details)

Combine ingredients and pour over skinned chicken thighs several hours before use.

Peanut Sauce

    1 can unsweetened coconut milk (less 3 Tbs above) Check out the Asian section at your market
  • 1 1/2 cups smooth peanut butter
  • 1/4 cup soy sauce
  • 3 tbs lime juice (lemon can be used)
  • 1 tsp ground cumin
  • 1 Tbs crushed red pepper flakes

Heat ingredients over low heat, stirring constantly. At the first sign of bubbles take off heat. Set aside to cool. Makes 2½ cups

This sauce is also a great dip for raw vegetables (try jicama) I also like to thin it slightly with some of the sweet and sour sauce (below)

Before you even start your marinade, it is a good idea to make this to give the favors time to marry. Sauce can be refrigerated in a jar for weeks

Sweet and Sour Cucumber Sauce

  • 1/4 cup sugar
  • 1/2 cup white vinegar (I've also used wine vinegar)
  • 1/4 cup boiling water
  • 1 tsp red pepper flakes

Combine all ingredients and stir until sugar is dissolved. Allow mixture to cool to room temperature.

Peel an slice 1 cucumber and 1/4 onion (slice onion very thinly). I also include a few cilantro leaves, chopped coarsely. Add vegetables to liquid approx 1 hour prior to serving.

Sticky Rice - My favorite is Botan Calrose Rice follow package directons.

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