Appetizer Reuben Spread
8 oz. shredded swiss cheese
8 oz. shredded cheddar
1/2# corned beef (chopped)
sm. jar mayo (not smallest)
sm. jar saurkraut
Rinse saurkraut w/ water- drain. Mix everything. Add salt & pepper.
Bake 350 for 30 min.
Serve with Party rye bread- Peppridge Farms
Jean G. from Bunco
Tuesday, December 30, 2008
Sunday, December 21, 2008
Italian Christmas Dinner tips
Hi Angie-
You are thinking of Ventimiglia's on Dodge Park just north of 15 Mile Road. I miss not having that place nearby, especially at this time of year! Depending on how many layers you like in lasagna, you will need more or less noodles. I usually do 8-10 layers. Remember if you buy too many lasagna always freezes well.
As for the recipes, no problem.
The chicken should be cut as thin as you'd like and then pounded out to tenderize. I just drag it through egg and then coat with Italian breadcrumbs. You can add any seasonings you'd like to the breadcrumbs including parmesan or romano cheese. It's really just a matter of preference.
For the green beans, you can use fresh or frozen. If you use fresh, be sure to snap the ends off. Frozen are nearly as good and much simpler. I usually use 3-4 tablespoons of olive oil and fry one or two cloves of minced garlic. After a minute or two, add the beans. Season with salt and pepper and toss with the olive oil. I usually cook to taste, I'd guess about 15 minutes tossing periodically.
I'd be happy to help if you have any more questions. All of this talk is making me hungry!
Merry Christmas to you and your family!
Joe
You are thinking of Ventimiglia's on Dodge Park just north of 15 Mile Road. I miss not having that place nearby, especially at this time of year! Depending on how many layers you like in lasagna, you will need more or less noodles. I usually do 8-10 layers. Remember if you buy too many lasagna always freezes well.
As for the recipes, no problem.
The chicken should be cut as thin as you'd like and then pounded out to tenderize. I just drag it through egg and then coat with Italian breadcrumbs. You can add any seasonings you'd like to the breadcrumbs including parmesan or romano cheese. It's really just a matter of preference.
For the green beans, you can use fresh or frozen. If you use fresh, be sure to snap the ends off. Frozen are nearly as good and much simpler. I usually use 3-4 tablespoons of olive oil and fry one or two cloves of minced garlic. After a minute or two, add the beans. Season with salt and pepper and toss with the olive oil. I usually cook to taste, I'd guess about 15 minutes tossing periodically.
I'd be happy to help if you have any more questions. All of this talk is making me hungry!
Merry Christmas to you and your family!
Joe
Monday, December 15, 2008
Chicken and Spinach Crepes
Jr. League Tea Room Chicken and Spinach Crepes
Basic Crepes
1 1/2 cups all-purpose flour
1 1/2 cups milk
6 large eggs
6 tablespoons unsalted butter, room temp.
pinch of salt
Filling
6 tablespoons unsalted butter
1 1/2 cups diced celery
1 1/2 cups diced yellow onion
4 ounces fresh mushrooms, sliced
8 ounces chopped fresh spinach, stems discarded
3/4 cup all-purpose flour
1/2 cup milk
1 cup chicken stock
2 1/2 pounds cooked chicken breasts, shredded
Crepes: beat flour, milk, eggs, butter, and salt in a large bowl until combined. Heat a 7-inch skillet or crepe pan over moderately high heat. Butter pan with a napkin or paper towel and wipe off any excess. Pan should be hot, but butter should not brown. Pour about 1/8 cup batter into pan. Quickly tilt and turn pan so that it is covered with batter. Cook 45 seconds, or until top is dry. flip and cook other side about 15 seconds. Remove from pan. Repeat with remaining batter. Yields about 28 crepes.
Filling: Melt 6 tablespoons butter in a large skillet. Add celery onion, and mushrooms. Sauté until tender. Add spinach and cook 3 to 5 minutes. Vigorously whisk in flour, milk, and chicken stock. Remove from heat. Add chicken and mix gently. Let cool.
Preheat oven to 350 degrees. Fill each crepe with 1/3 cup of filling. Roll and place seam side down in a 9 x 13 inch shallow baking pan. cover and bake 25 to 30 minutes. serve with Mushroom Sauce.
Mushroom Sauce
1/2 cup sliced fresh mushrooms
2 tablespoons unsalted butter
2 tablespoons all purpose flour
3/4 cup chicken stock
1/2 cup heavy whipping cream
salt to taste
Saute mushrooms in butter until soft. Add flour, stock and cream, stirring constantly, until thickened. Season with salt. Serve over Tea Room Crepes.
Appetizer Shrimp Toasts
Shrimp Toasts
2 8-0z. cream cheese
1 cup Parmesan cheese, shredded
6 green onions chopped
6 tablespoons mayonnaise
splash of Worcestershire sauce
red pepper to taste (or I use a drop or two of Tabasco)
1 lb. shrimp, boiled, peeled, chopped finely
Pepperidge Farm thinly sliced white bread
Mix first seven ingredients.
Butter bottoms only of bread and spread shrimp and cream cheese mixture on each. Bake at 350 degrees for 8-10 minutes. To serve, cut into triangles and serve warm.another one from Annette
Dessert Southern Pralines
Southern Pralines
Ingredients:
2 cups granulated sugar
2 cups brown sugar packed
1 cup light cream
1/2 teaspoon salt
4 tablespoons butter or margarine
2 cups pecan halves
Directions:
Lightly butter a sheet of aluminum foil. Combine sugars, cream and salt in large pot. Cook over medium heat, stirring constantly, to 228 degrees on candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon). Stir in butter and pecans.
Continue cooking, stirring constantly, to 236 degrees or until small amount of mixture dropped in to very cold water forms a soft ball which flattens when removed from water.
Remove from heat; cool 5 minutes. Beat mixture with wooden spoon until slightly thickened and candy just coats nuts but does not lose its gloss. Drop candy by large spoonfuls on to buttered foil.
from Annette (Used the pecans she sent me!)
These are good but a little tricky. The way I test the candy to see if it is ready is by taking a spoon and dropping a drop of it in a glass of cold water. If it sets—forms a ball and doesn’t disintegrate, then it is ready. You can use Pam on the foil when you drop them out also, instead of butter.
Hope you like them. Let me know how they come out.
Fudge is really good with those pecans too!!
I like the recipe on the marshmallow cream jar.
Friday, December 12, 2008
Chicken Enchiladas
Chicken Enchiladas
1 (16 oz) container light sour cream
1 (7 oz) can green chilies, chopped
4 large green onions, chopped
1 ½ cups chopped fresh cilantro
1 ½ tsp. cumin
2 cups cooked chicken, diced
2 cups grated cheddar cheese
8 8 inch flour tortillas
1 (8 oz pkg). light cream cheese, cut in 8 longwise strips
1 ½ (16 oz) bottle mild picante
Butter 13x9x2 inch glass baking dish. Mix 1 ¾ c. sour cream, chilies, green
onion, ½ c. cilantro and cumin in large bowl.
Mix in chicken and 1 c. cheese. Season to taste with salt and pepper.Spoon
generous ½ cup filling down center of each tortilla.
Top with cream cheese strip. Roll up each tortilla seam side down.
Preheat oven to 350 degrees. Pour picante sauce over enchiladas.
Cover and bake until sauce bubbles and enchiladas are heated through, about
45 minutes.
Uncover, sprinkle with remaining cheese and bake until cheese melts. About
5 minutes.
Top with remaining sour cream and garnish with cilantro.
Can be made three hours ahead.
(Here's a recipe for leftover turkey. Oh my gosh--it is so good. I had
a recipe but I will use this one from now on. You do need to love
cilantro though--it is a predominant flavor.
Love you all,
Annette)
1 (16 oz) container light sour cream
1 (7 oz) can green chilies, chopped
4 large green onions, chopped
1 ½ cups chopped fresh cilantro
1 ½ tsp. cumin
2 cups cooked chicken, diced
2 cups grated cheddar cheese
8 8 inch flour tortillas
1 (8 oz pkg). light cream cheese, cut in 8 longwise strips
1 ½ (16 oz) bottle mild picante
Butter 13x9x2 inch glass baking dish. Mix 1 ¾ c. sour cream, chilies, green
onion, ½ c. cilantro and cumin in large bowl.
Mix in chicken and 1 c. cheese. Season to taste with salt and pepper.Spoon
generous ½ cup filling down center of each tortilla.
Top with cream cheese strip. Roll up each tortilla seam side down.
Preheat oven to 350 degrees. Pour picante sauce over enchiladas.
Cover and bake until sauce bubbles and enchiladas are heated through, about
45 minutes.
Uncover, sprinkle with remaining cheese and bake until cheese melts. About
5 minutes.
Top with remaining sour cream and garnish with cilantro.
Can be made three hours ahead.
(Here's a recipe for leftover turkey. Oh my gosh--it is so good. I had
a recipe but I will use this one from now on. You do need to love
cilantro though--it is a predominant flavor.
Love you all,
Annette)
Tomato Pie
Tomato Pie
4 tomatoes (peeled or not)-- sliced
8-10 fresh basil leaves, chopped
1/3 cup chopped green onion
1 PRE BAKED deep dish pie shell
2 cups grated cheese (mozz & cheddar)
1 cup mayo
salt & pepper
Bake the pie crust as per directions on box. Layer sliced tomatoes, basil, green onion. Salt & pepper. Mix the mayo and grated cheeses and spread on top of tomatoes.. Bake 350* 30 min or so until lightly browned.
(Great side dish with steak, tenderloin or surf & turf or anything)
(from Sandy W.)
4 tomatoes (peeled or not)-- sliced
8-10 fresh basil leaves, chopped
1/3 cup chopped green onion
1 PRE BAKED deep dish pie shell
2 cups grated cheese (mozz & cheddar)
1 cup mayo
salt & pepper
Bake the pie crust as per directions on box. Layer sliced tomatoes, basil, green onion. Salt & pepper. Mix the mayo and grated cheeses and spread on top of tomatoes.. Bake 350* 30 min or so until lightly browned.
(Great side dish with steak, tenderloin or surf & turf or anything)
(from Sandy W.)
Chicken Casserole
Chicken Casserole
6 boneless chicken breasts (stove boiled). Cut up in chunks.
2 cans cream of mushroom soup (or 1 can cr. chicken soup)
1 cup mayo
1 tea. lemon juice
1 big bag or 2 boxes broccolli chopped frozen. (Defrost-don't cook)
1 can mushrooms
2 cup grated cheese (colby & mont jack)
Paprika
1/3 c. bread crumbs w/ butter
Bottom of pan, broccoli, toss in chicken over broccoli. (Mix soup, mayo, lemon juice and can of mushrooms). Spread over chicken. Spread cheese on top, paprika and 1/3 c. bread crumbs w/ butter.
Bake 350* 30-40 min. 10 more min if made ahead of time in fridge. Cover for 1/2 the time with foil. 9 x 13 pan.
(from Patty H.)
Serve over long grain rice.
6 boneless chicken breasts (stove boiled). Cut up in chunks.
2 cans cream of mushroom soup (or 1 can cr. chicken soup)
1 cup mayo
1 tea. lemon juice
1 big bag or 2 boxes broccolli chopped frozen. (Defrost-don't cook)
1 can mushrooms
2 cup grated cheese (colby & mont jack)
Paprika
1/3 c. bread crumbs w/ butter
Bottom of pan, broccoli, toss in chicken over broccoli. (Mix soup, mayo, lemon juice and can of mushrooms). Spread over chicken. Spread cheese on top, paprika and 1/3 c. bread crumbs w/ butter.
Bake 350* 30-40 min. 10 more min if made ahead of time in fridge. Cover for 1/2 the time with foil. 9 x 13 pan.
(from Patty H.)
Serve over long grain rice.
Chicken Pie
Chicken Pot Pie
6 tbsp. butter
6 tbsp. flour
2 cups chicken broth
1 cup heavy cream
4 cups cooked chicken
3/4 cup peas, carrots, fresh mushrooms (all sliced)
2 pie shells
salt & pepper
Pre-heat oven 425*. Melt butter in pan. Stir in flour, cook stirring for 2 min. Slowly add broth, cream, pepper and salt. Cook for 5 min until thickened and smooth. Put chicken, peas, carrots and mushrooms in prepared pie crust. Cover with sauce. Top with pie crust and crimp together. Cut vents. Bake 30-35 min until crust is nicely browned.
(from Pauline)
6 tbsp. butter
6 tbsp. flour
2 cups chicken broth
1 cup heavy cream
4 cups cooked chicken
3/4 cup peas, carrots, fresh mushrooms (all sliced)
2 pie shells
salt & pepper
Pre-heat oven 425*. Melt butter in pan. Stir in flour, cook stirring for 2 min. Slowly add broth, cream, pepper and salt. Cook for 5 min until thickened and smooth. Put chicken, peas, carrots and mushrooms in prepared pie crust. Cover with sauce. Top with pie crust and crimp together. Cut vents. Bake 30-35 min until crust is nicely browned.
(from Pauline)
Spaghetti Sauce
Spaghetti Sauce
(I usually double this recipe)
1 large can (29 oz.) tomato puree
2 sm cans tomato paste
1.5 cups water (as needed)
1 tbsp. Italian seasoning
2 cloves garlic minced
1 clove garlic
1/8 cup olive oil
1/2 # ground round beef
1/2 # ground pork
1/4 cup grated Romano cheese
2 tbsp. butter
1 onion chopped
1 whole onion
1 tsp. sugar
Salt to taste.
In a large saucepan, saute chopped onion, garlic and olive oil. Add gr. beef and pork and stir until brown. Add Italian seasoning. Add tomato puree and tomato paste. Rinse the cans with water and add to the pot. Stuff a clove of garlic inside the whole onion and add the onion to the sauce. Add the sugar, butter and salt. Stir to an easy boil, reduce heat and simmer for 1.5- 3 hours. Be careful not to simmer too high because burns easily. Try to stir every 15-20 min. Add a little bit of salt every time you stir and keep tasting. Once done, add the cheese and stir.
(from a patient of mine)
(I usually double this recipe)
1 large can (29 oz.) tomato puree
2 sm cans tomato paste
1.5 cups water (as needed)
1 tbsp. Italian seasoning
2 cloves garlic minced
1 clove garlic
1/8 cup olive oil
1/2 # ground round beef
1/2 # ground pork
1/4 cup grated Romano cheese
2 tbsp. butter
1 onion chopped
1 whole onion
1 tsp. sugar
Salt to taste.
In a large saucepan, saute chopped onion, garlic and olive oil. Add gr. beef and pork and stir until brown. Add Italian seasoning. Add tomato puree and tomato paste. Rinse the cans with water and add to the pot. Stuff a clove of garlic inside the whole onion and add the onion to the sauce. Add the sugar, butter and salt. Stir to an easy boil, reduce heat and simmer for 1.5- 3 hours. Be careful not to simmer too high because burns easily. Try to stir every 15-20 min. Add a little bit of salt every time you stir and keep tasting. Once done, add the cheese and stir.
(from a patient of mine)
Lebanese Rice & Chicken
Pauline's Lebanese Rice
Safflower Oil
Long grain Uncle Ben's Rice
Pkg. of Fine Egg Noodes
Pour oil in bottom of pot, coated with 1/4". Brown 2 handfuls of fine egg noodles. (Watch because they burn quickly). Add 1 1/2 cups of rice. Top with 3 cups water or chicken broth. Bring to a boil, then reduce to simmer. Cover for about 15 min. Sprinkle with salt and garlic powder.
Serve with sauted chicken breasts. Early peas (Le Seur Silver can).
Top with Sour Cream
Safflower Oil
Long grain Uncle Ben's Rice
Pkg. of Fine Egg Noodes
Pour oil in bottom of pot, coated with 1/4". Brown 2 handfuls of fine egg noodles. (Watch because they burn quickly). Add 1 1/2 cups of rice. Top with 3 cups water or chicken broth. Bring to a boil, then reduce to simmer. Cover for about 15 min. Sprinkle with salt and garlic powder.
Serve with sauted chicken breasts. Early peas (Le Seur Silver can).
Top with Sour Cream
Chicken Chili
Chicken Chili
1# ground chicken or turkey
1# ground chicken or turkey
1 onion chopped
1 large jar Great Northern white beans (not drained)
1 jar salsa (any kind)
8 oz. jalepeno pepperjack cheese
Brown gr. chicken or turkey w/ onion.
Add the rest of the ingredients.
1 large jar Great Northern white beans (not drained)
1 jar salsa (any kind)
8 oz. jalepeno pepperjack cheese
Brown gr. chicken or turkey w/ onion.
Add the rest of the ingredients.
Enjoy!
Chicken Breast in Pastry
Chicken Breast in Pastry
Boneless chicken breasts
8 oz. cream cheese
chives
1 pkg. frozen Pepperidge Farm pastry shells.
Saute chicken in olive oil/butter. Roll out shells. Wrap the chicken breasts topped with the cream cheese and chive mixture. Bake at 400* 1/2 hr.
Topping:
Heat...
1 Jar Heinze home style chicken gravy
1 sm. can mushrooms (if desired)
1/4 c. white wine.
(from Sara Woodmansee)
Boneless chicken breasts
8 oz. cream cheese
chives
1 pkg. frozen Pepperidge Farm pastry shells.
Saute chicken in olive oil/butter. Roll out shells. Wrap the chicken breasts topped with the cream cheese and chive mixture. Bake at 400* 1/2 hr.
Topping:
Heat...
1 Jar Heinze home style chicken gravy
1 sm. can mushrooms (if desired)
1/4 c. white wine.
(from Sara Woodmansee)
Appetizer Artichoke Dip
Artichoke Dip
Artichoke hearts (not marinated) drained and cut.
1 cup mayonnaise
1 cup grated parmesean cheese
2 cups shredded mozz. cheese
1/2 tea. garlic powder
Mix all ingredients and heat at 350* for 20-30 minutes.
(from Bronwyn)
Artichoke hearts (not marinated) drained and cut.
1 cup mayonnaise
1 cup grated parmesean cheese
2 cups shredded mozz. cheese
1/2 tea. garlic powder
Mix all ingredients and heat at 350* for 20-30 minutes.
(from Bronwyn)
Appetizer Reuben Spread
Reuben Spread
8 oz. shredded swiss cheese
8 oz. shredded cheddar cheese
1/2 # corned beef (chopped)
sm. jar mayo (not smallest)
sm. jar saurkraut
Rinse saurkraut w/ water... drain.
Mix everything together. Add salt & pepper
Bake 30 min. at 350*
Serve with Party Rye Bread (Pepperidge Farm)
8 oz. shredded swiss cheese
8 oz. shredded cheddar cheese
1/2 # corned beef (chopped)
sm. jar mayo (not smallest)
sm. jar saurkraut
Rinse saurkraut w/ water... drain.
Mix everything together. Add salt & pepper
Bake 30 min. at 350*
Serve with Party Rye Bread (Pepperidge Farm)
Appetizer Pesto
Pesto Appetizer
On a plate...
Base:
8 oz. cream cheese
1/2 cup mayo
garlic salt
Layer:
1/4 cup pesto
1/4 cup artichoke hearts (drained well)
1/4 cup sun dried tomatoes (drained well)
Top with:
Asiago cheese and serve with Chicago flats crackers.
**As a variation you can make it Greek style: Base from above... tomatoes, cucumber, black olives, garlic and herbs. Top with Feta cheese.
(From Linda M.)
On a plate...
Base:
8 oz. cream cheese
1/2 cup mayo
garlic salt
Layer:
1/4 cup pesto
1/4 cup artichoke hearts (drained well)
1/4 cup sun dried tomatoes (drained well)
Top with:
Asiago cheese and serve with Chicago flats crackers.
**As a variation you can make it Greek style: Base from above... tomatoes, cucumber, black olives, garlic and herbs. Top with Feta cheese.
(From Linda M.)
Dessert-Peanut Butter Buckeyes
Peanut Butter Buckeyes
1/2 cup butter or margarine or... (1#)
1- 1/3 cup peanut butter or... (2#)
3 cups sifted confectioners' sugar or... (3#)
chocolate bark
Cream butter and peanut butter. Stir in sugar; make walnut size balls. Melt the chocolate bark on the stove or in microwave. Dip balls into bark using a toothpick. Put on wax paper.
Enjoy!
1/2 cup butter or margarine or... (1#)
1- 1/3 cup peanut butter or... (2#)
3 cups sifted confectioners' sugar or... (3#)
chocolate bark
Cream butter and peanut butter. Stir in sugar; make walnut size balls. Melt the chocolate bark on the stove or in microwave. Dip balls into bark using a toothpick. Put on wax paper.
Enjoy!
Appetizer Crabmeat
Crabmeat Appetizer
1/4 cup butter
1 (6 oz.) jar Old English cheese spread
1 1/2 tsps. mayonnaise
1 tsp. garlic salt
1 (8oz) can crabmeat (rinsed and drained well)
6 English muffins, split
Have all ingredients at room temperature. Blend the butter, cheese spread, mayonnaise, garlic and crabmeat. Spread mixture on the muffins. Place them on a cookie sheet and freeze until solid. When frozen, cut the muffins into quarters, wrap and return to freezer. At serving time place frozen muffin quarters under the broiler until slightly browned. Serve while warm.
(by Beverly Clark from "The Library Book")
1/4 cup butter
1 (6 oz.) jar Old English cheese spread
1 1/2 tsps. mayonnaise
1 tsp. garlic salt
1 (8oz) can crabmeat (rinsed and drained well)
6 English muffins, split
Have all ingredients at room temperature. Blend the butter, cheese spread, mayonnaise, garlic and crabmeat. Spread mixture on the muffins. Place them on a cookie sheet and freeze until solid. When frozen, cut the muffins into quarters, wrap and return to freezer. At serving time place frozen muffin quarters under the broiler until slightly browned. Serve while warm.
(by Beverly Clark from "The Library Book")
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