Sweet Potato “Pancake”
• 1/2 c. unsalted
butter, melted
• 5 medium sweet
potatoes
(about 1 pound 10
ounces)
• 3 firm, ripe pears
• salt and white
pepper (to taste)
• 3 T. maple syrup
A new Thanksgiving classic. Substitute butternut squash
for sweet potatoes or apples for pears, if you wish.
Preheat oven to 400° with a rack in the lower third of the
oven.Melt the butter. Peel and thinly slice sweet potatoes.
Peel, halve, core and thinly slice the pear. Butter a 9-inch
cake or pie pan. Arrange a layer of sliced sweet potatoes
in the pan, overlapping them slightly in a neat pattern.
Gently press layer with your hands to flatten it slightly.
Sprinkle with salt and pepper, and drizzle with a little
melted butter. Top with half the pear slices, sprinkling
them with 1 T. maple syrup and more butter. Add a
layer of sweet potato, then the remaining pears then the
remaining sweet potato, each time pressing gently and
seasoning as directed. Drizzle top with the rest of the
melted butter. Cover the dish with foil and then cover
with a lid. Bake in the lower third of oven for 40 minutes.
Remove lid and foil and bake until lightly golden and
tender, about 25 minutes more. If you’d like to glaze
the pancake further, place the pan directly on the floor
of the oven for about 5 minutes (watch carefully so as to
prevent over browning). Remove pan from the oven and
cool for about 5 minutes.
Carefully invert the pan onto a large round platter and
let the pancake settle. Remove the baking pan carefully.
Serve hot, cut into wedges. To prepare in advance, cover
the pancake with foil, then reheat. Serves 8.
Tuesday, January 27, 2009
Friday, January 23, 2009
No-Peek Chicken and Rice
• 3/4 c. uncooked
white rice
• 1 can condensed
cream of celery,
chicken or mushroom
soup
• 1 envelope onion
soup mix
• 2 1/4 c. water
• 2 1/2 lbs. chicken,
cut into serving pieces
Preheat oven to 350°. In 3-quart oblong baking dish
combine uncooked rice, cream soup, onion soup mix
and water. Arrange chicken on top of this mixture.
Bake 1 to 1 1/4 hours, or until chicken is tender and rice
is done. 4 servings.
white rice
• 1 can condensed
cream of celery,
chicken or mushroom
soup
• 1 envelope onion
soup mix
• 2 1/4 c. water
• 2 1/2 lbs. chicken,
cut into serving pieces
Preheat oven to 350°. In 3-quart oblong baking dish
combine uncooked rice, cream soup, onion soup mix
and water. Arrange chicken on top of this mixture.
Bake 1 to 1 1/4 hours, or until chicken is tender and rice
is done. 4 servings.
Honey Glazed Chicken
• 2 - 2 1/2 lbs. cut
up chicken
• 2 T. melted butter
• 1 t. salt
• 1/4 t. pepper
• 8-oz. can refrigerator
biscuits
• 1/3 c. corn flakes
(slightly crushed)
Glaze:
• 2/3 c. honey
• 1/2 c. orange juice
• 2 T. flour
• 1 T. lemon juice
• 1 t. cinnamon
• 1 t.Worcestershire
sauce
Preheat oven to 400°. Place chicken in a lightly greased
13 x 9-inch dish, skin up. Brush with melted butter and
sprinkle on salt and pepper. Bake for 45 - 50 minutes, or
until light golden brown.
In a small sauce pan, combine all glaze ingredients.
Mix well. Cook over medium heat until thickened,
stirring occasionally.
Drain excess fat from cooked chicken.Move chicken
to one end of the baking dish, and arrange biscuits in
opposite end. Spoon glaze over chicken and biscuits.
Sprinkle corn flakes over biscuits. Return to oven for
10 – 15 minutes.
up chicken
• 2 T. melted butter
• 1 t. salt
• 1/4 t. pepper
• 8-oz. can refrigerator
biscuits
• 1/3 c. corn flakes
(slightly crushed)
Glaze:
• 2/3 c. honey
• 1/2 c. orange juice
• 2 T. flour
• 1 T. lemon juice
• 1 t. cinnamon
• 1 t.Worcestershire
sauce
Preheat oven to 400°. Place chicken in a lightly greased
13 x 9-inch dish, skin up. Brush with melted butter and
sprinkle on salt and pepper. Bake for 45 - 50 minutes, or
until light golden brown.
In a small sauce pan, combine all glaze ingredients.
Mix well. Cook over medium heat until thickened,
stirring occasionally.
Drain excess fat from cooked chicken.Move chicken
to one end of the baking dish, and arrange biscuits in
opposite end. Spoon glaze over chicken and biscuits.
Sprinkle corn flakes over biscuits. Return to oven for
10 – 15 minutes.
Moussaka
• 3 eggplants
• 1 c. butter
• 3 large onions
• 2 lbs. ground lamb
or beef
• 3 T. tomato paste
• 1/2 c. red wine
• 1/2 c. chopped
parsley
• 1/4 t. cinnamon
• 1/2 t. salt (or to
taste)
• freshly ground
black pepper
• 6 T. flour
• 1 qt. milk
• 3 eggs
• nutmeg
Peel the eggplants and cut them into slices about 1/2-
inch thick. Brown the slices quickly in 4 T. of the butter.
Set aside. Heat 4 T. of butter in the same skillet and cook
the onions until they are brown. Add the ground meat
and cook 10 minutes. Combine the tomato paste with
the wine, parsley, cinnamon, salt and pepper. Stir this
mixture into the meat and simmer over low heat, stirring
frequently until all the liquid has been absorbed. Remove
the mixture from the fire.
Preheat oven to 375°.Make a white sauce by melting
8 T. butter and blending in the flour, stirring with a
wire whisk.Meanwhile, bring the milk to a boil and
add it gradually to the butter/flour mixture, stirring
constantly.When the mixture is thickened and smooth,
remove it from the heat. Cool slightly and stir in the
beaten eggs, nutmeg, and ricotta cheese. Grease an
11 x 16-inch pan and sprinkle the bottom lightly with
bread crumbs. Arrange alternate layers of eggplant and
meat sauce in the pan, sprinkling each layer with Parmesan
cheese and bread crumbs.
Pour the ricotta cheese sauce over the top and bake one
hour, or until top is golden. Remove from the oven and
cool 20 – 30 minutes before serving. Cut into squares
and serve. Serves 8.
• 1 c. butter
• 3 large onions
• 2 lbs. ground lamb
or beef
• 3 T. tomato paste
• 1/2 c. red wine
• 1/2 c. chopped
parsley
• 1/4 t. cinnamon
• 1/2 t. salt (or to
taste)
• freshly ground
black pepper
• 6 T. flour
• 1 qt. milk
• 3 eggs
• nutmeg
Peel the eggplants and cut them into slices about 1/2-
inch thick. Brown the slices quickly in 4 T. of the butter.
Set aside. Heat 4 T. of butter in the same skillet and cook
the onions until they are brown. Add the ground meat
and cook 10 minutes. Combine the tomato paste with
the wine, parsley, cinnamon, salt and pepper. Stir this
mixture into the meat and simmer over low heat, stirring
frequently until all the liquid has been absorbed. Remove
the mixture from the fire.
Preheat oven to 375°.Make a white sauce by melting
8 T. butter and blending in the flour, stirring with a
wire whisk.Meanwhile, bring the milk to a boil and
add it gradually to the butter/flour mixture, stirring
constantly.When the mixture is thickened and smooth,
remove it from the heat. Cool slightly and stir in the
beaten eggs, nutmeg, and ricotta cheese. Grease an
11 x 16-inch pan and sprinkle the bottom lightly with
bread crumbs. Arrange alternate layers of eggplant and
meat sauce in the pan, sprinkling each layer with Parmesan
cheese and bread crumbs.
Pour the ricotta cheese sauce over the top and bake one
hour, or until top is golden. Remove from the oven and
cool 20 – 30 minutes before serving. Cut into squares
and serve. Serves 8.
Filo Chicken Packets
• 3/4 c. chopped
green onion
• 3/4 c. mayonnaise
• 3 T. lemon juice
• 3 cloves garlic,
minced
• 3/4 t. dry tarragon
• 2/3 c. melted
butter
• 12 sheets filo
dough
• 6 chicken breast
halves, boned and
skinned
• 2 T. grated
Parmesan cheese
• salt and pepper to
taste
Note: One package of filo dough usually contains 22 sheets,
or 11 packets. A hearty eater will consume 1 1/2 packets
during a meal.
Thaw frozen filo dough in its package for 8 hours in the
refrigerator, then let it stand for 2 hours before you use
it. Once the filo dough has been opened and unrolled,
place a slightly damp towel over it to prevent drying out.
Mix together green onion, mayonnaise, lemon juice, 2
cloves of the garlic and tarragon and set aside. Combine
remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it
with about 2 t. garlic butter. Arrange a second sheet on
top and brush it with another 2 t. garlic butter. Lightly
sprinkle a chicken piece with salt and pepper, spread one
side with the mayonnaise mixture. Turn over one corner
of the filo and top with more mayonnaise mixtureRoll
the corner of the filo over the chicken once. Fold
side over top and roll again. Fold opposite corner over
then roll up. Repeat for all chicken pieces. Place slightly
apart in ungreased baking pan. Brush all packets with
remaining garlic butter. Sprinkle with Parmesan cheese.
Bake at 375° for 20 – 25 minutes, or until golden. Serve
hot.
green onion
• 3/4 c. mayonnaise
• 3 T. lemon juice
• 3 cloves garlic,
minced
• 3/4 t. dry tarragon
• 2/3 c. melted
butter
• 12 sheets filo
dough
• 6 chicken breast
halves, boned and
skinned
• 2 T. grated
Parmesan cheese
• salt and pepper to
taste
Note: One package of filo dough usually contains 22 sheets,
or 11 packets. A hearty eater will consume 1 1/2 packets
during a meal.
Thaw frozen filo dough in its package for 8 hours in the
refrigerator, then let it stand for 2 hours before you use
it. Once the filo dough has been opened and unrolled,
place a slightly damp towel over it to prevent drying out.
Mix together green onion, mayonnaise, lemon juice, 2
cloves of the garlic and tarragon and set aside. Combine
remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it
with about 2 t. garlic butter. Arrange a second sheet on
top and brush it with another 2 t. garlic butter. Lightly
sprinkle a chicken piece with salt and pepper, spread one
side with the mayonnaise mixture. Turn over one corner
of the filo and top with more mayonnaise mixtureRoll
the corner of the filo over the chicken once. Fold
side over top and roll again. Fold opposite corner over
then roll up. Repeat for all chicken pieces. Place slightly
apart in ungreased baking pan. Brush all packets with
remaining garlic butter. Sprinkle with Parmesan cheese.
Bake at 375° for 20 – 25 minutes, or until golden. Serve
hot.
Beef and Rice Casserole
• 1 lb. ground beef
• 3/4 c. chopped
onion
• 1/4 c. chopped bell
pepper
• 1 c. minute rice
• 1 16-oz. can
tomatoes
• 1 can cream of
mushroom soup
Spices: (add to taste)
• basil
• oregano
• garlic
• bay leaf
• fresh parsley
This is delicious when made ahead, stored in a casserole
dish, then reheated. Can be eaten like this or topped with
shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain
off excess grease. Stir in seasonings, soup, tomatoes, and
rice. Bring to boil. Reduce heat and simmer slowly for
about five minutes, stirring occasionally.
• 3/4 c. chopped
onion
• 1/4 c. chopped bell
pepper
• 1 c. minute rice
• 1 16-oz. can
tomatoes
• 1 can cream of
mushroom soup
Spices: (add to taste)
• basil
• oregano
• garlic
• bay leaf
• fresh parsley
This is delicious when made ahead, stored in a casserole
dish, then reheated. Can be eaten like this or topped with
shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain
off excess grease. Stir in seasonings, soup, tomatoes, and
rice. Bring to boil. Reduce heat and simmer slowly for
about five minutes, stirring occasionally.
Beef and Rice Casserole
This is delicious when made ahead, stored in a casserole
dish, then reheated. Can be eaten like this or topped with
shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain
off excess grease. Stir in seasonings, soup, tomatoes, and
rice. Bring to boil. Reduce heat and simmer slowly for
about five minutes, stirring occasionally
dish, then reheated. Can be eaten like this or topped with
shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain
off excess grease. Stir in seasonings, soup, tomatoes, and
rice. Bring to boil. Reduce heat and simmer slowly for
about five minutes, stirring occasionally
Baked Pork Chops
• Pork chops
(as many as needed)
• flour
• Dijon mustard
• 1 bell pepper
• 1 medium onion
Coat pork chops with mustard. Lightly dredge in flour
and then brown quickly in skillet. Place in baking dish.
Add salt and pepper to taste. Add thinly sliced pepper
and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes,
until chops are cooked.
(as many as needed)
• flour
• Dijon mustard
• 1 bell pepper
• 1 medium onion
Coat pork chops with mustard. Lightly dredge in flour
and then brown quickly in skillet. Place in baking dish.
Add salt and pepper to taste. Add thinly sliced pepper
and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes,
until chops are cooked.
Chicken Alfredo
• 2 boneless, skinless
chicken breasts
• 2 eggs
• 1 T. milk
• 1/2 cup grated
parmesan or
romano cheese
• 1 T. parsley
• bread crumbs
• 4 slices mozzarella
cheese
Sauce:
• 3 T. butter
• 1/2 pt. heavy
cream
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley
Beat eggs with milk. Add 1/2 cup grated cheese and
parsley. Dip chicken pieces in egg mixture and roll
in bread crumbs. Lightly brown in a skillet with a
bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk,
stirring constantly. Add cheese and parsley until it is a
warm sauce.
Pour sauce over chicken breasts. Cover with foil and
bake at 350° for 20 to 30 minutes or until chicken is
cooked. During the last five minutes, add a slice of
mozzarella to each bread piece and allow to me
chicken breasts
• 2 eggs
• 1 T. milk
• 1/2 cup grated
parmesan or
romano cheese
• 1 T. parsley
• bread crumbs
• 4 slices mozzarella
cheese
Sauce:
• 3 T. butter
• 1/2 pt. heavy
cream
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley
Beat eggs with milk. Add 1/2 cup grated cheese and
parsley. Dip chicken pieces in egg mixture and roll
in bread crumbs. Lightly brown in a skillet with a
bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk,
stirring constantly. Add cheese and parsley until it is a
warm sauce.
Pour sauce over chicken breasts. Cover with foil and
bake at 350° for 20 to 30 minutes or until chicken is
cooked. During the last five minutes, add a slice of
mozzarella to each bread piece and allow to me
Amish Pot Roast
• 3 lbs. pot roast,
trimmed of fat
• 1 T. vegetable oil
• 1/4 c. soy sauce
• 1 c. coffee
• 2 bay leaves
• 1 clove garlic,
minced
• 1/2 t. oregano
• 2 onions sliced
• additional coffee &
soy sauce as needed
Preheat oven to 300º.
Heat oil in large skillet over high heat, then sear meat
on both sides. In a large roasting pan, combine one
onion and remaining ingredients. Transfer browned
meat to roasting pan and top with second onion.
Cover and bake 3 1/2 to 4 hours. Baste every hour with
juices. If liquid begins to boil away, add more coffee or
soy sauce as needed. Use pan juices to make gravy. Use
NO salt.
trimmed of fat
• 1 T. vegetable oil
• 1/4 c. soy sauce
• 1 c. coffee
• 2 bay leaves
• 1 clove garlic,
minced
• 1/2 t. oregano
• 2 onions sliced
• additional coffee &
soy sauce as needed
Preheat oven to 300º.
Heat oil in large skillet over high heat, then sear meat
on both sides. In a large roasting pan, combine one
onion and remaining ingredients. Transfer browned
meat to roasting pan and top with second onion.
Cover and bake 3 1/2 to 4 hours. Baste every hour with
juices. If liquid begins to boil away, add more coffee or
soy sauce as needed. Use pan juices to make gravy. Use
NO salt.
Main Dishes
Chili Rellano
• 3 7-oz. cans whole
green chilies,
drained
• 3/4 lb. each of jack
and mild cheddar
cheeses
• 12 oz. evaporated
milk
• 3 T. flour
• salt
• 4 eggs
• Tabasco Sauce
• 10-oz. can green
chili salsa
Make batter of flour, eggs, milk and salt. Pour half of
batter in bottom of 9 x 12-inch casserole dish. Layer
chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese.
Bake at 325° for 45 minutes. Pour salsa with Tabasco
over casserole. Bake 15 minutes longer. Best served hot,
but let sit a few minutes before serving so casserole
doesn’t run.
• 3 7-oz. cans whole
green chilies,
drained
• 3/4 lb. each of jack
and mild cheddar
cheeses
• 12 oz. evaporated
milk
• 3 T. flour
• salt
• 4 eggs
• Tabasco Sauce
• 10-oz. can green
chili salsa
Make batter of flour, eggs, milk and salt. Pour half of
batter in bottom of 9 x 12-inch casserole dish. Layer
chillies on batter. Shred cheeses and sprinkle over chilies.
Pour rest of batter over cheese.
Bake at 325° for 45 minutes. Pour salsa with Tabasco
over casserole. Bake 15 minutes longer. Best served hot,
but let sit a few minutes before serving so casserole
doesn’t run.
Clams Oreganato
• 2 6-oz. cans of
minced or chopped
clams
• 2 medium onions
• 5 cloves minced
garlic
• 2 medium shallots
• 1/4 c. fresh parsley
• 1 c. bread crumbs
• 1/2 c. grated cheese
(a combination of
Parmesan, Romano,
and Gruyere is best)
• 1 - 2 T. dried
oregano
• 2 T. olive oil
• 1 T. butter
• 1 t. garlic powder
• salt & pepper to
taste
This is a hard recipe to ruin — you can vary the proportions
of ingredients and it still tastes good.
Heat the oil and butter together over medium heat and
saute the onions, garlic, and shallots until soft and translucent.
Add the parsley and spices for the last few minutes
of cooking. Turn off the heat and stir in the clams, breadcrumbs,
and most of the cheese. Use the reserved clam
juice as needed to moisten the mixture. Stir in garlic
powder, salt and pepper to taste. Spread the mixture
in a buttered, shallow, glass or porcelain baking dish,
sprinkle the rest of the cheese on top, bake at 325° for
35 – 40 minutes. Garnish with parsley and lemon wedges.
A yummy hot hors d’ouevre for 8 – 12 when spread on
plain crackers. Bake in individual clam or scallop dishes
and serve as a first course.
minced or chopped
clams
• 2 medium onions
• 5 cloves minced
garlic
• 2 medium shallots
• 1/4 c. fresh parsley
• 1 c. bread crumbs
• 1/2 c. grated cheese
(a combination of
Parmesan, Romano,
and Gruyere is best)
• 1 - 2 T. dried
oregano
• 2 T. olive oil
• 1 T. butter
• 1 t. garlic powder
• salt & pepper to
taste
This is a hard recipe to ruin — you can vary the proportions
of ingredients and it still tastes good.
Heat the oil and butter together over medium heat and
saute the onions, garlic, and shallots until soft and translucent.
Add the parsley and spices for the last few minutes
of cooking. Turn off the heat and stir in the clams, breadcrumbs,
and most of the cheese. Use the reserved clam
juice as needed to moisten the mixture. Stir in garlic
powder, salt and pepper to taste. Spread the mixture
in a buttered, shallow, glass or porcelain baking dish,
sprinkle the rest of the cheese on top, bake at 325° for
35 – 40 minutes. Garnish with parsley and lemon wedges.
A yummy hot hors d’ouevre for 8 – 12 when spread on
plain crackers. Bake in individual clam or scallop dishes
and serve as a first course.
APPETIZERS
Seven Layer Taco Dip
• 1 - 2 avocados
• lemon juice
• mayonnaise
• 2 - 3 T. sour cream
• pkg. taco seasoning
• 4 oz cheddar cheese
• 4 oz. monterey jack
cheese
• 1/2 small can
chopped ripe olives
• 2 tomatoes
• 3 - 4 green onions
Serve this dip with tortilla chips for dipping. Serves a
crowd.
Mash peeled and seeded avocados with lemon juice and
mayonnaise to taste. Add 2 - 3 tablespoons sour cream,
plus 2 - 3 T. mayonnaise and mix with the packaged taco
seasoning to taste. Grate the cheddar and monterey jack
cheeses and chop and drain tomatoes and green onions,
with tops. Layer the ingredients on a platter in the order
given at right.
• 1 - 2 avocados
• lemon juice
• mayonnaise
• 2 - 3 T. sour cream
• pkg. taco seasoning
• 4 oz cheddar cheese
• 4 oz. monterey jack
cheese
• 1/2 small can
chopped ripe olives
• 2 tomatoes
• 3 - 4 green onions
Serve this dip with tortilla chips for dipping. Serves a
crowd.
Mash peeled and seeded avocados with lemon juice and
mayonnaise to taste. Add 2 - 3 tablespoons sour cream,
plus 2 - 3 T. mayonnaise and mix with the packaged taco
seasoning to taste. Grate the cheddar and monterey jack
cheeses and chop and drain tomatoes and green onions,
with tops. Layer the ingredients on a platter in the order
given at right.
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