Seafood Chowder

This is Grampy’s traditional Christmas Eve fare.

4 med. onions, chopped
2 ribs celery, chopped
1 lg. green pepper, chopped

1/4 cup veg. oil

2 tbsp. flour

3 (14 oz.) cans stewed tomatoes
1 tbsp. celery salt
1 tsp. garlic powder
1 tsp. sugar
1 tsp. hot sauce
1/2 tsp. pepper

1/2 lb. shrimp
1/2 lb. crabmeat
1/2 lb. scallops
1 lb. Haddock fillet or white fish

Saute 1st three ingredients in oil til tender. Add flour stirring til smooth 2-3 minutes.

Stir in next 6 ingredients, bring to boil. Cover, reduce heat and simmer 15 mins.

Add remaining ingredients, cover and simmer 15 mins.

Vegetable Spoon Bread

1 (10-ounce) package frozen chopped spinach, thawed, drained
1 (8-ounce) can creamed corn
2 eggs, lightly beaten

1 cup sour cream
1/2 cup butter, melted
1/4 teaspoon salt
1 (8-ounce) package corm muffin mix

Preheat the oven to 350 degrees; grease an 8-inch round baking dish. Combine the spinach, corn, eggs, sour cream, butter, and salt in a large bowl; mix well. Add the corn muffin mix and stir until throughly combined. Pour the batter into the baking dish. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

A Thyme to Remember

Eggplant Patrice

1 small eggplant
2 medium tomatoes, sliced
1 medium onion, chopped

1 green bell pepper, chopped
Salt, pepper and garlic salt
1 1/2 cups of sharp Cheddar cheese

Slice unpeeled eggplant 1/4 inch thick; parboil slices until partially tender. In a casserole dish, layer eggplant, sliced tomatoes, chopped onion and green bell pepper, Sprinkle with salt, pepper, garlic salt and1/2 of the grated cheese. Repeat layers, ending with cheese. Cover and bake in a preheated oven a 400 degrees until mixture is steaming. Remove cover, reduce heat to 350 degrees and bake for 30 to 45 minutes or until eggplant is tender and sauce is thick and golden brown.

A Southern Collection Then and Now

Black Bean Pasta

Red-tailed Hawks ©DaveSpier

1 large onion, sliced
1 small red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
8 ounces fresh mushrooms, sliced
2 tablespoons olive oil
1 (15-ounce) can black beans, drained, rinsed
1 (16-ounce) can whole tomatoes, chopped
1 (15-ounce) can kidney beans

1 1/2 ounces capers, drained
1/4 cup sliced black lives
1/4 teaspoon rosemary
1/4 teaspoon basil
1/4 teaspoon pepper
12 ounces angel hair pasta, cooked, drained
Fat-free Parmesan cheese
Fresh basil leaves

Saute the onion, red pepper, yellow pepper and mushrooms in the olive oil in a skillet over medium-high heat until tender. Stir in the black beans, undrained tomatoes, undrained kidney beans, capers, black oilives, rosemary, basil and pepper. Bring to a boil; reduce heat. Simmer for 30 minutes, stirring occasionally. Spoon over the angel hair pasta on a serving platter. Garnish with freshly grated fat-free Parmesan cheese and basil leaves.

A Taste of the Good Life: From the Heart of Tennessee

Broccoli Wild Rice Soup - Revisited

First Snowfall of the Season

Brad, the painter, was staining entry doors and windows in the shop today. Joan recalled how Brad much he enjoyed Broccoli Wild Rice Soup so she prepared it for lunch.

Puffed Apple Pancake

Joan purchased from Amazon.com the cookbook, Recipes Worth Sharing, published by Favorite Recipes Press.

This morning for Sunday brunch Joan prepared the Puffed Apple Pancake submitted by the Junior League of Kankakee County, Kankakee, Illnois. This recipe can be found on page 79.



Ingredients:
1 cup milk
4 eggs
2/3cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter
12 ounces Golden Delicious apples, peeled, cored
and thinly sliced (about 2)
3 tablespoons brown sugar
Confectioners' sugar

Directions:
Whisk the milk, eggs, flour, granulated sugar, vanilla, salt and cinnamon in a bowl until the batter is smooth. Place butter in a9x13-inch glass baking dish and bake at 425 degrees for 5 minutes or until melted. Remove from the oven and cover the bottom of the baking dish with the apples. Bake for 10 minutes or until the apples begin to soften and the butter is bubbly. Pour the batter over the apples and sprinkle with the brown sugar. Bake for 20 minutes or until puffed and brown. Sprinkle with confectioners’ sugar. Serve warm with maple syrup. Makes 4 servings

Joan served this tasty pancake with sausage.

Chicken Cacciatore Soup

Add a couple drops of hot pepper sauce for those who like it hot!

Autumn abounds outside so we spent the afternoon cleaning up the flower beds. In order to warm us up, Joan made this hardy soup. She served it with a fresh garden salad and a garlic toasted Kaiser roll.

1 c. rotini pasta, uncooked
3 14.5-oz. cans vegetable broth, divided
1/2 lb. boneless, skinless chicken breasts cut into bit-size pieces
30-oz. jar extra chunky spaghetti sauce with mushrooms
14.5-oz. can stewed tomatoes in juice, chopped
1 zucchini, sliced
1 onion, chopped
2 cloves garlic, chopped
1/2 t. Italian seasoning
Optional: 1 T. red wine

Cook rotini according to package directions, substituting one can broth for part of the water; set aside. Combine remaining ingredients in a large saucepan. simmer 20 to 30 minutes, until chicken is cooked through and vegetables are tender. Stir in rotini and heat through.

Makes 5 servings.

Pumpkin Chocolate Chip Cake

Wedding Favors

Joan found this recipe in the Post-Standard.
She made it as the weekend dessert.

Pumpkin Chocolate Chip Cake
From Tina Redmond of Syracuse

2 cups canned pumpkin
1 cup oil
2 teaspoons baking soda
2 teaspoons baking powder
2 cups sugar
1/2 teaspoon cinnamon
3 cups flour
6 ounces chocolate chips

In a large bowl, combine pumpkin and oil. In a separate bowl,combine dry ingredients. Combine wet and dry ingredients and mix well. Stir in chocolate chips.

Pour batter into a 9-by-13 rectangular cake pan and bake in preheated oven at 350 degrees for 35 minutes.

Note: You can sift powdered sugar over the top when it cools if you want, but it doesn’t really need it.

Comfort Food

Emily loaned us her copy.

Here are 5 that we chose to prepare:

Quick Potato & Carrot Latkes

vegetable oil, for frying
1 sack (24 ounces) shredded potatoes for has browns
1 large carrot 1 medium onion
2 eggs, beaten
2 teaspoon salt
1 teaspoon baking powder
3 tablespoons matzo meal, cracker meal, or all purpose flour

Heat 1/2 inch oil in a large skillet over medium to medium-high heat. To test oil, add a piece of bread to the pan. It should turn golden brown i a count of 10. Adjust heat as necessary.Place potatoes in a large bowl. Using a hand grater, grate the carrot and onion into the bowl. Add beaten eggs, salt, baking powder, and meal or flour. Combine vegetables and meal with a wooden spoon. Drop mixture into oil in 3-inch mounds. Press down gently with spatula to form patties. Fry in batches of 4 to 6 patties, 1 inch apart, until golden, about 3 minutes on each side. Drain on a paper towel or parchment- lined tray.

Chunky Golden Applesauce

4 golden delicious apples, cored and chunked
2 teaspoons lemon juice
1/2 cup golden raisins
1 cup apple juice or cider
3 tablespoons honey

Combine all ingredients in a medium pot and cook over medium to medium-high heat until apples begin to break down and raisins are plump. Serve with potato and carrot latkes.

Pumpkin & Black Bean Soup

1 teaspoon vegetable or canola oil
1 teaspoon butter
1 medium onion, finely chopped
1 can (14.5 ounces) chicken or vegetable broth
1 can (14.5 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pumpkin puree
1/2 cup heavy cream
1 & 1/2 teaspoons curry powder
1 teaspoon ground cumin
3 pinches cayenne pepper (1/4 teaspoon)
Coarse salt, to taste

Heat a deep pot over medium heat. Add oil and butter. When butter melts, add onion and saute, 5 minutes, until tender. Add broth, tomatoes, black beans, and pumpkin. Bring to a boil, reduce heat to low and stir in cream, curry powder, cumin, cayenne, and a few pinches of salt. Simmer 5 minutes and adjust seasoning. Serve with chunky guacamole and tortilla chips.

Pork Chops with Golden Applesauce

Applesauce:
4 golden delicious apples, chopped
1 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
2 ounces golden raisins (a handful)
1 inch fresh gingerroot, peeled and grated
3 tablespoons light brown suger
2 cup natural apple juice or cider
1/2 teaspoon cinnamon
1/4 teaspoon grated fresh nutmeg

Pork chops:
2 tablespoons vegetable oil or olive oil
6 center-cut boneless pork loin chops, 1-inch thick (6-8 ounces each)
Salt and freshly ground black pepper

Make the applesauce: Combine apples, lemon zest, lemon juice, raisins, ginger, brown sugar, apple juice, cinnamon, and nutmeg in a medium pot over medium-high heat. Cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter, reduce heat a little. Once apples are soft and sauce forms, emove from heat.

Heat a large nonstick skillet over medium-high heat. Add oil to the pan. Season chops on one side with salt and pepper. Using a pair of tongs, add chops to ho oil, season side down. Season to side with salt and pepper, too. brown and carameliz 2 minutes on each side, then reduce heat to medium and cook until juices run clear, another 5 to 6 minutes, turning occasionally. remove from heat and let chops rest a couple of minutes, allowing juices to redistribute. Top with generous portions of warm golden applesauce to serve.

Chunky Guacamole
2 medium ripe avocados, pitted and diced
The juice of 1 lemon
1 jalapeno pepper, seeded and finely chopped
1/2 small onion, finely chopped
Coarse salt, to taste

Mash avocado with lemon juice into a chunky paste. Stir in jalapeno, onion, and slat, to taste. Serve with tortilla chips for dipping.

Sausage Stars

JJ & Nicole's Wedding

One of the best hors d'oeuvres served at the wedding reception was this item prepared by Stacey. Stacey shared the recipe with us.

1 pound cooked crumble sausage (hot is best)
1 1/2 cup extra sharp cheddar cheese (orange) (grated)
1 1/2 cup Monterey jack cheese
1 cup hidden valley ranch dressing
1 can black olives (chopped)
1 package wonton wrappers
1/2 cup chopped red pepper

Cook sausage. Blot dry.
Combine with cheeses, salad dressing, olives, and red pepper.
Lightly grease muffin tin and lightly brush wrapper with oil. 
Press one wrapper into each cup.

Bake at 350 -- for 5 minutes or until lightly brown.
Remove from tins - place on baking sheet & fill with filling mixture. 
Bake 5 minutes or until bubbly.

Can make wrappers ahead of time - store in an airtight container.

Kim's Bridal Shower

Joan prepared these items for the gathering:

Cranberry-Lemon Sipper

1 12-ounce can frozen pink lemonade concentrate

1 6-ounce can frozen cranberry juice cocktail concentrate

1 2-liter bottle of lemon-lime carbonated beverage

Cracked ice

Lemon twist (optional)

In a 3-quart pitcher combine lemonade and cranberry juice cocktail concentrates. Stir in carbonated beverage. Serve over ice with lemon twists. Make about 10 (8-ounce) servings. This is a great drink for a hot summer day.

White Bean Salad

1 19-ounce can Cannelloni beans, rinsed and drained

1 large stalk celery, thinly sliced

1/2 roasted red pepper, chopped

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

Coarse salt

Ground black pepper

1/2 cup basil leaves, torn

Place beans, celery, red pepper, vinegar and oil in a medium bowl. Toss until well combined.

Adjust seasonings with salt and pepper. Add basil and serve immediately or chilled.

Blueberry & Tortellini Fruit Salad

1/2 cup low-fat poppy seed dressing
1 9-ounce package three-cheese tortellini
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 11-ounce can Mandarin orange segments, drained
3/4 cup green grapes
1/4 cup sliced almonds

Cook pasta according to directions, drain.

In large bowl add pasta and salad ingredients, pour dressing over it all and toss lightly.

Refrigerate until ready to serve.

Makes 6 to 8 servings.

Mint Chocolate Chip Cheese Ball

This Recipe Exchange was sent by Rita.

12-oz. pkg. mini semi-sweet chocolate chips
12-oz. pkg. peppermint candies
8-oz. pkg. cream cheese, softened
1 c. chopped pecans
chocolate sugar wafers

Blend chocolate chips, peppermint candies and cream cheese together;
roll in pecans. Serve with chocolate sugar wafers.

Mock Crab Spread: Appetizer

This Recipe Exchange was sent by Amy.

1 14 oz. can artichoke hearts, cut up
1 cup mayo
1 cup Parmesan Cheese
1 can rotel tomatoes (mild), drained.
Dash of garlic powder
Paprika sprinkled on top

Mix first 5 ingredients together and spread in dish. Sprinkle with paprika. Bake at 350 for about 30 minutes until golden brown on top. Serve with Tortilla chips.

Chocolate-Chip Banana Muffins

Wisconsin family and friends involved us in an email Recipe Exchange.

This recipe was sent by Heather.

1 stick butter, softened (or 1/2 c. butter)
1 c. sugar
2 eggs
1 tsp. baking soda
1/2 c. sour cream
2 bananas, mashed well
1 1/2 c. flour
1 tsp. baking powder
1 tsp. vanilla
1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels
Paper muffin cups

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.

2. Cream the butter and sugar with a mixer. Add eggs and mix well.

3. Dissolve baking soda in the sour cream. Let it "rise" for a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in.

4. Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand. Fill muffin cups. Bake for 25-30 minutes. Recipe makes approximately 1 1/2 dozen.

Eggs Florentine Casserole

On this Father’s Day 2009, Spring sliped away at 1:45 this morning, according to the U.S. Naval Observatory. The sun reached its summer solstice in the Northern Hemisphere.

Joan rose early and prepared this casserole for our brunch. Michael was home for the weekend and he joined us at the table. While the day outside got off on a dreary, misty start, this dish immediately transformed the gloom into smiley faces.

Makes 6 servings

Prep 10 minutes

Bake at 375º for 40 minutes

1 large potato, about 10 ounces, diced
12 eggs
1 cup reduced-fat shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
2 packages (10 ounces each) frozen chopped spinach,
thawed and water squeezed out
2 ounces Canadian bacon, finely chopped

1 - Place potato in micro-safe dish. Add 1/2 cup water and cover with plastic, venting at corner. Microwave 5 minutes on HIGH. Drain and reserve.

2 - Heat oven to 375º. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

3 - In a large bowl, whisk together eggs, cheeses, salt, nutmeg and black pepper. Stir in spinach and potato.

4 - Pour egg mixture into prepared baking dish. Sprinkle the chopped Canadian bacon over the top. Bake at 375º for 40 minutes or until set in center. Cool slightly before serving.

Source: May 2009 Family Circle - p. 199.

Italian Salad Soup

In her nutrition column this morning Christine Gutelius discussed fiber. Gutelius featured this soup made with high fiber vegetables and whole grains.

Joan prepared the soup and served it with grilled chicken sandwiches.


Italian Salad Soup

Makes about 8 cups

1 tablespoon oil

1 small onion, chopped

1/2 cup thinly sliced carrot

1/2 cup sliced celery

2 cloves garlic, minced

4 cups leaf or Romaine lettuce or other greens, coarsely chopped

4 cups chicken or vegetable broth

1/2 cup dried lentils

1 1/2 teaspoons dried basil (or 1 tablespoon fresh basil)

14-ounce can crushed tomatoes

1/4 cup uncooked quick-cooking brown rice

Heat oil in large pan and saute onion, carrot, celery, garlic and lettuce for 5 minutes. Add broth, lentils and basil. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add tomatoes and rice. Cover and simmer another 10 minutes or until lentils and rice are tender.

Tilapia Puttanesca

Venturing into the freezer, Joan discovered some tilapia. She used this mild slightly sweet, fine texture meaty fish to create this tasty meal.

Start to Finish: 25 minutes

1 lb. skinless fresh or frozen tilapia fillets
1/8 tsp. salt
1/2 medium red onion, cut in wedges
1 Tbsp. olive oil
2 cloves garlic, minced
1 14.5-oz. can diced tomatoes
1/2 tsp. dried oregano, crushed
1/4 tsp. crushed red pepper
1/4 cup pitted black olives
1 Tbsp. capers, drained (optional)
2 Tbsp. coarsely chopped fresh Italian (flat-leaf) parsley

1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Sprinkle with salt. Set aside.
2. In large skillet cook onion in olive oil over medium heat 8 minutes or until tender, stirring occasionally. Stir in garlic, undrained tomatoes, oregano, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
3. Add olives and capers to sauce. Top with tilapia filltets.Return sauce to boiling; reduce heat. Cook, covered, 6 to 10 minutes or until fish flakes when tested with fork. Remove fish. Simmer sauce, uncovered, 1 to 2 minute more to thicken. To serve, spoon sauce over fish. Sprinkle with parsley.

Makes 4 servings.

Joan serve this dish over brown rice.

Strawberry Waffle Sundaes

Seeing this magazine cover on his mother's book stool, Michael requested this dessert for his birthday.

After a birthday meal of Lasca’s Chicken Parmasen and penne with tomato sauce, we made the waffles and everyone built their own sundae. Diane provided the chocolate sauce - the famous fabled Schrafft’s.

1 container (1 pound) fresh strawberries, hulled and sliced
2 tablespoons orange juice
1 1/2 tablespoons sugar
Krusteaz Belgian Waffle Mix
9 cups Neapolitan ice cream
6 tablespoons whipped topping
Chocolate sauce, for drizzling

1. In a medium-size bowl, toss together strawberries, orange juice and sugar. Refrigerate.
2. Make waffles, as per manufacturers's directions.
3. To serve - place the makings on the dessert table and allow everyone to build their own sundae.

Suggestion: Place one waffle section on a plate. Top with 1 ½ cups of ice cram, ½ cup of strawberry mixture and a second waffle. Add a few more strawberries and dollop with one teaspoon whipped topping. Drizzle with chocolate sauce and serve.

MAKES 12 servings (1/2 stack each)
PREP 10 minutes
COOK 3 minutes each batch


Mario Batali take notice!

Mix it up by adding bananas or raspberries to your fruit topping opt for solid flavor ice creams.


Emeril Lagasse add some BAM! to your meal.

Recipe borrowed from Family Circle - recipe submitted by Julie Miltenberger.

Fruit Basket

Mother's Day - Sunday May 10, 2009

Prepared by Edible Arrangements, these chocolate covered pineapple slices, plump strawberries and crisp grapes resemble a bouquet of flowers in blossom.

Easter Sunday Dinner - 11/12/09

Easter Centerpiece

*********************

Strawberry Spinach Salad

2 bunches spinach - wash & drained
1/2 pt. strawberries - hulled & sliced
1/2 c. sugar
1 tbsp. poppy seeds
1/4 tsp. worchestershire sauce
1/4tsp. paprika
1/2 c. veg. oil
1/4 c. cider vinegar

Toss spinach and strawberries in salad bowl. Blend together remaining ingredients for dressing. Drizzle over salad and serve. all ingredients in saucepan.

Recipe borrowed from Mid-Lakes Navigation.



З Великодніми святами

Simple Hollandaise Sauce

Prep: 5 min. Total: 10 min.

1/2 cup Kraft Mayo Light Mayonnaise
1/2 cup plain nonfat yogurt
1 tsp. yellow mustard
1 tsp. lemon juice

MIX all ingredients in saucepan.

COOK on low heat 5 min. or until heated through, stirring constantly.

SERVE over hot steamed fresh asparagus sugar snap peas or broccoli.

Makes 1 cup or 8 servings, 2 Tbsp. each.

JAZZ IT up: Serve sauce over vegetables as directed, then garnish with chopped fresh parsley or finely chopped red peppers.



Easter Gift

Sweet Potato Casserole

Southerners sure have taken a liking to their sweet potatoes and thank goodness they'll never stop creating new ways to serve them up!

1 cup chopped pecans
1 cup firmly packed light brown sugar
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup (1 stick) butter softened, divided
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cans (29 ounces each) sweet potatoes, drained and mashed (see Note)

Preheat the oven to 350°F. In a medium-sized bowl, combine the pecans, brown sugar, flour, and 1/4 cup butter; mix until crumbly, then set aside. In a large bowl, combine the remaining ingredients, including the remaining 1/4 cup butter; mix well. Spoon into a 3-quart casserole dish that has been coated with nonstick cooking spray. Sprinkle the pecan mixture evenly over the potato mixture and bake for 45 to 50 minutes, or until heated through and bubbly.

6 to 8 servings

Note: Canned sweet potatoes and yams are practically interchangeable, and in some parts of the country you can get only one or the other. Either one can be used in this recipe.

Borrowed from Mr. Food’s Simple Southern Favorites p. 239.



Tracy & Dan's Wedding Table Arrangement

Broccoli Casserole

This never-fail recipe is a great favorite with everybody.

Two 10-ounce packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp Cheddar cheese
One 10 3/4-ounce can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed Ritz or cheese crackers
2 tablespoons butter, melted

1. Preheat the oven to 350°F. Spray a 13-by-9-inch baking dish with vegetable oil cooking spray.

2. In a large mixing bowl, combine the broccoli, mayonnaise, cheese, soup, and eggs. Mix well with a metal spoon (the mixture is rather stiff and could break the handle of a wooden spoon). Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes, or until set and browned.

Serves 8 to 10

Borrowed from Paula Deen & Friends - Living It Up, Southern Style p. 49.

Chicken-Stuffed Shells

After returning from a country ride to Aurora on what turned out to be a most pleasant Spring day, Joan decided to use the leftovers from last evening’s roaster to make this simple dish.

30 to 36 jumbo shells
6-oz. pkg. herb-flavored stuffing mix
2 c. chicken, cooked and diced
1 c. mayonnaise
2 10 - 3/4 oz. cans cream of chicken soup
grated Parmesan cheese to taste

Cook shells in boiling water according to package directions. Prepare stuffing mix according to package directions; stir in chicken and mayonnaise. In a separate bowl, mix soup with one soup can water; pour half on the bottom of a lightly greased 13"x9" baking pan. Stuff shells with stuffing mixture; place shells open-side up in pan. Pour remaining soup mixture over top. Sprinkle with cheese. Cover and bake at 350 degrees for 45 to 60 minutes.

Serves 8 to 10.

Joan suggest that this dish would be an absolutely delicious entrée for company.

Chicken & Broccoli Alfredo

Although it is says Spring on the calendar, the temperature says winter outside. To warm us up Joan prepared this dish that April 2009 edition of Better Homes and Gardens. It was quite tasty.

1/2 of a 16 oz. pkg. linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 Ib. skinless, boneless chicken breasts, cut into 11/2" pieces
1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup
1 2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

1. Prepare linguine according to package directions in 3-qt saucepan. Add broccoli during last 4 min. of cooking time. Drain linguine and broccoli well in colander.

2. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

3. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.

Serve with additional Parmesan cheese.

Prep: 10 min. Cook: 20 min. Makes: 4 servings

Note: Joan recommends using more broccoli to make the dish fuller.

Salmon Patties

Dry Creek Cemetery
Revolutionary War soldiers

Winter in Upstate New York leaves many of its residents lacking in vitamin D. The “sunshine vitamin” is formed from exposure of skin cells to ultraviolet rays. It takes about 10 to 15 minutes of daily sun exposure to meet your vitamin D needs.

To help us maintain our vitamin D reserve storage, Joan prepared this meal from Christine Gutelius’ weekly Citizen column.

Not only did this fish dish supply our vitamin D need but is was very delicious, especially the creamy dill sauce.


Salmon Patties

Makes 8 patties

1 small onion, finely chopped

1 stalk celery, finely chopped

15 ounces canned salmon, drained

2 eggs, lightly beaten

1 1/2 teaspoons Dijon mustard

3/4 cup breadcrumbs (or oatmeal)

1 '2 teaspoon black pepper

Preheat oven to 450 degrees. Coat a baking sheet with cooking spray. Microwave onion and celery in small bowl for 1 minute. Set aside. Place salmon in a medium bowl. Flake apart with a fork, removing bones and skin. Add eggs and mustard and mix well. Add onion, celery, bread crumbs and pepper and mix well. Shape into 8 patties. Place on baking sheet and spray tops of patties with cooking spray. Bake 15-20 minutes or until browned on top. V.'hile salmon cakes are baking, prepare Creamy Dill Sauce. Serve sauce over salmon cakes.

Creamy Dill Sauce

Makes about 1/2 cup

1/4 cup reduced fat or nonfat mayonnaise

1/4 cup nonfat plain yogurt or nonfat sour cream

2 scallions, thinly sliced

1 tablespoon lemon juice

1 teaspoon dried dill

In a small bowl, combine all ingredients and mix well.

Refrigerate until ready to serve.

Crustless Swiss Broccoli Quiche

Beaver Dam
Skaneateles Conservation Area


Using leftover chicken from yesterday’s roaster Joan made soup. She prepared this breezy dish to complete our simple dinner.


4 eggs
3 T. all-purpose flour
1/2 t. dried oregano
1/8 t. pepper
1-1/2 c. milk
2 c. shredded Swiss cheese
1/4 c. green onion, sliced
10-oz. pkg. frozen chopped broccoli, partially thawed
1/4 c. olives with pimentos, sliced

Blend first 5 ingredients together; gradually stir in the remaining ingredients. Pour into an ungreased 9" pie plate; bake at 350 degrees for 45 to 50 minutes. Serve with buttery toast.

Makes 8 servings.

Caponata

Owasco Lake - Ice Fishing

Caponata
(Sicilian Eggplant Relish)


Heather was visiting during her mid-winter break. Before the belated party for the birthday boy, Joan prepared this treat for cocktail hour.

This rich, savory relish will keep for weeks in your refrigerator, if there's any left over! But, believe me, there won't be.


2 medium eggplants, sliced and then diced
1/2 c. olive oil
2 large onions, sliced
1 c. celery
16 oz. can tomatoes, strained and chopped
2 T. sugar
4 T. vinegar
salt and pepper to taste
1/4 c. green (salad) olives, chopped
capers to taste


Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown. During last 3 minutes of browning, add onions. Then add tomatoes and celery and simmer for 15 minutes. Add vinegar, sugar, salt and pepper, olives and capers. Simmer 20 minutes longer over low heat. Tastes best when served at room temperature on crackers or crusty Italian bread.

Chicken Divan or Chicken Florentine

The outside temperature has not risen over a baker’s dozen for two days. So Joan took out one of her favorite Paula Dean chicken casserole recipes. In the past Joan used broccoli to make this dish divan; today she added spinach making it Florentine.

Two 10-ounce packages frozen chopped broccoli (if making divan)

Two 10-ounce packages frozen chopped spinach (if making Florentine)

6 chicken breast halves (about 4 pounds), cooked, boned, and shredded

Two 10 3/4 ounce cans condensed cream of mushroom soup

1 cup mayonnaise

1 cup sour cream

1 cup grated sharp Cheddar cheese

1 tablespoon fresh lemon juice

1 teaspoon curry powder

Salt and pepper

1/2 cup dry white wine

1/2 cup freshly grated Parmesan cheese

1/2 cup soft bread crumbs

2 tablespoons butter

Directions:

1. Remove the outer wrappers from the boxes broccoli or spinach. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli or spinach and put into a large bowl. Add the shredded chicken.

2. In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli or spinach and chicken. Mix well with a spatula.

3. Place the mixture into an 11-by-7-inch casserole dish or two 9-inch square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula Combine the Parmesan cheese and bread crumbs and sprinkle over the top. Dot with the butter.

4. Wrap the uncooked casserole (s) securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Allow casserole to thaw 24 hours in the refrigerator. When ready to bake, remove the plastic wrap and foil. Bake, uncovered, at 350°F for about 40 minutes, until bubbly.

5. If serving immediately, bake, uncovered, in a 350°F oven for about 30 minutes, until bubbly.

Serves 6 to 8.

Happy New Year 2009

Owasco Lake - New Year's Day 2009

Terry was going through a couple of Father's old recipes and came across this one. Evidently this may have come from Aunt Lil's kitchen. Might just be what Paula Dean would suggest for these single digit days.


Barbecue Beef - (Lill Jr.)

Qty.
1 medium onion
1 clove garlic
4 tsp olive (Crisco, Wesson)
1 stalk celery
3/4 cup chili sauce
3/4cup catsup
1/2cup water
2 tsp Worcestershire sauce
2 tsp vinegar
1 tsp prepared mustard
1 tsp brown sugar
1 tsp lemon juice
2 tsp salt
1/2 tsp pepper

Chop onion, celery, garlic – fry until brown.

Add other ingredients and cook slowly 30 minutes – brown chuck roast and add water – cook slowly until done. Slice very thin and add to sauce and cook another 25 minutes.

Could use stew beef or any cut.