Cooked left over steaks will taste good for about three days. You can slice them tissue paper thin and use them as sandwich filling or as a steak salad with your favorite dressing.
One well known restaurant in Boston offers steak salad with endive and tomato and blue cheese dressing.
You can also freeze the steak for future use if the steaks are only one day old, Freeze them in separate portions. Then defrost in fridge overnight and use them in the same way, as sandwich filling or a salad.
A third way is possible, that of a main course hot meal. Usually, it's best not to try to reheat unless you expect to make a hot gravy. Reheated steaks are usually too dry on their own. But reheated and served with a sauce will make an easy meal for you and your family or guests. Barbecue sauce would be fine. Then add baked potato or baked beans or serve over rice.
For the initial freezing, measure out small portions. Use the little sanwich bags for each 4 or 6 ounce portion. Put them all in a labeled freezer bag or container. Take out as needed.
It's like having the corner deli section in your own kitchen.
Noodles With Shrimp, Cumin, and Sauvignon Blanc
This is a nice starter for 6 people. You already know that I believe in make it ahead and then reheat. This will not fail you. Just pay attention when you reheat and it ill be delicious.
1 lb of raw shelled shrimp (defrosted)
4 large cloves of garlic, crushed
1/4 tsp of cumin
1/3 cup light olive oil
2 tbs lemon juice
1 cup of sauvignon blanc
2 tbsp. butter
1 cup light cream
1 tbsp each chopped basil and chopped parsley
1 tsp salt
1/8 tsp pepper
4 ounces of fine noodles or pasta
In a large skillet, heat oil over low heat and add crushed garlic and cumin, stirring constantly for about one minute.
Boil water to which a few drops of vegetable oil has been added. Add pasta or noodles and boil for about 8 minutes until tender, drain and set aside.
Heat olive oil gently. Add cumin and garlic, stirring constantly for about one minute. Add shrimp and lemon juice and continue stirring until shrimp turns pink. Add sauvignon blanc and allow to simmer gently for another two or three minutes until cooked through.
With a slotted spoon, remove shrimp and set aside.
Bring liquid to a boil and continue to simmer until liquid reduces to about 1/2 cup. Add chopped bail and parsley and cook for a minute.
Reduce heat and add the butter and the cream, stirring constantly until slightly thickened.
Remove from heat. Add salt and pepper.
Now you can refrigerate separately. Preheat oven to 150 degrees and warm dishes. Then just before serving, reheat the sauce in a saucepan, add the noodles and shrimp until heated through. Place a spoonful on each plate. Top with a sprig of parsley and serve. (Illustration below shown with nasturtium leaves and a flower.)
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A back to school quickie: Here is an absolute winner unless the family hates broccoli. Preparation time is under 15 minutes. Baking time for the potatoes is about an hour at 400 degrees. Don't forget to pierce the potatoes lightly on one side with a fork before baking.
For each person you need a 2 inch broccoli floret; 3 Jones all natural pork breakfast sausages; one baking potato. Bake the potato at 400 degrees or until tender.
Make a crosswise cut, add one tablespoon of butter and fluff the potato with a fork.
Keep warm in the oven.
Cook sausage according to package directions and then cut into tiny pieces.
Cook broccoli until tender and cut into small pieces.
Mix broccoli and sausage and pile into the potato.
Keep warm in oven for up to 30 minutes.
If you need to keep it longer you must place the filled potatoes in a deep oven proof dish and cover with aluminum foil so that the food stays moist.
One last comment, the Jones pork sausages are all natural and American made. To serve, place the stuffed potato on a nice big plate. Add a green salad with your favorite dressing and serve.
Favorite: Chicken, Polish Sausage, Jasmine Rice
SAUASAGE AND CHICKEN WITH RICE Here is a terrific recipe for entertaining since you can make it ahead and easily serve it the following day for dinner, adding a first course and a dessert for easy and elegant entertaining.
This has been tested for you and we have only under seasoned it to allow you to add additional salt, pepper, or other spices. but do so with care, because there are delicate flavors which will be lost if you over season and of course, the sausage itself is strongly flavored. You can see a photograph of ways to arrange it.
Frst decide on your serving dish, an oven poof casserole that will look good on your buffet table so guests can serve themselves, or if you pushed for space, a dish that can stay on your dining table in front of you, where you can spoon out the portions and pass the filled plates to your guests. This way the hot dish does not have to held by anyone. If you don't have a large casserole, use two smaller ones. The recipe below will feed 8.
Ingredients: 1 lb. of sausage, Polish Kielbasa is a good choice.
2 lb. of boneless, skinless chicken breasts.
2 medium onions, diced
3 cloves of garlic, minced
2 tsp. salt
1 cup of white wine
2 cups of vegetable or chicken broth
¼ cup each of olive oil* and butter
2 stalks of celery. diced
2 carrots, diced
1¼ cups Jasmine rice* or white rice
1½ cups frozen broccoli or peas
1 red pepper in thin strips
¼ tsp each dried basil* and dried parsley* or chopped fresh if you have it in your garden
In a large saucepan, heat olive i oil and butter gently, add onions and garlic and sauté until translucent. Add uncut kielbasa, carrot, celery, red pepper, wine, broth,and rice. Bring to boil, reduce heat, and cover. Simmer gently for about 25-30 minutes until the rice is tender, but not mushy. Add broccoli or peas and cook for 5 more minutes. Remove from heat and add the frozen peas. Set aside.
Heat the oven to 425 and lightly oil a pan. Place chicken breasts on the pan and roast chicken breast until firm to touch about 25 minutes. Remove from oven.. Now you have choices. If there is room in your fridge for your large serving dishes, you can arrange the ingredients on it and cover tightly with aluminum foil, put in the fridge until an hour before serving time. If space is limited, wrap chicken in aluminum foil tightly and refrigerate. Put the rice and kielbasa in a bow. Adjust seasonings, cover tightly and refrigerate.
It all should come out of the fridge to warm up a bit about 15 minutes before heating. Preheat oven to 325. Arrange the food (see the photograph below) in your serving oven proof dishes, cover with aluminum foil tightly and heat until hot., about 25 -30 minutes. Uncover and carefully add more water, distributed evenly over the top, if mixture is dry. Turn oven down to 200 to keep everything warm.
This will retain its taste for two days if kept covered in the refrigerator. There are photographs below to give you ideas. Freshly cooked asparagus or zucchini can be added. For a first course, see the mushroom appetizer below.
(If you want to turn it into a family recipe, buy a whole chicken, cut into pieces, about 4 lbs. Wash, remove giblets. In a deep oven proof pan with a cover, sauté onions and garlic. The add the chicken and the kielbasa, bring to a boil, add the rice and other ingredients. Remove from heat, cover and put in a 350 oven. Let cook for 30 minutes. Add rice. Let cook for a further 30 minutes until rice is tender. add broth or water if it is too dry and season to taste.
If you are feeling energetic and want to do something really elegant for dessert, try the French mocha layer cake below. This is a great keeper. You can make it two or three days ahead. It's very "rich" and serves 12 easily.
*Olive oil comes from Italy, France, Greece. *Jasmine rice comes from more than one country. US produces brown, white, and some jasmine. Herbs come from overseas unless you can grow them yourself or get them growing live in your supermarket. I grow mine in pots first in the cold frame which you can see on crafts projects, and then on the steps outside the kitchen- two steps and I have fresh basil, rosemary, thyme, chives, parsley, nasturtium. And here in New Hampshire, we've had "patio tomatoes" for the last three weeks, vine ripened.
Labor Day Party Casserole
Ridge House Sausage with Asparagus and Zucchini
STUFFED ZUCCHINI- Thank you to Holly Martin for this super summer recipe with all the fresh zucchini available. Let us know how it works for you.
1 BEATEN EGG 1/2 CUP MILK 1/4 CUP FINELY CHOPPED ONION 1 TEASPOON SALT DASH PEPPER 1 LB. GROUND BEEF, CHICKEN, PORK OR ANY COMBINATION (cooked or not) 3/4 CUP COOKED RICE 8 ZUCCHINI HALVES WITH SEEDES SCRAPED OUT OR 4 ZUCCHINI 1 CAN TOMATO SOUP 1 TABLESPOON BROWN SUGAR 1 TABLESPOON LEMON JUICE
In bowl mix egg, milk, onion, Worcestershire sauce, salt and pepper, mix well. Add meat and cooked rice and mix well. Remove center seeds of zucchini and fill with mixed rice and meat. Place in baking dish. Mix together soup, brown sugar, and lemon juice and pour over stuufed zucchini. Bake uncovered at 350 degree over for 30 min. if meat is cooked ahead and 1 1/4 hours if not bast once or twice with sauce. Sprinkle with cheese and serve.
BLUEBERRY COBBLER: 2 cups cleaned blueberries, 1 cup flour, 3/4 cup sugar, 2 tsp. baking powder, 3/4 cup of milk, 3 tablespoon of melted butter, dash of salt. Combine all the ingredients except the butter. Mix until smooth. Pour melted butter into a 1 and 1/2 quart oven proof baking dish. Put the blueberries over the top. Bake at 350° about 40 minutes. For serving, use a large tablespoon and top with a spoonful of whipped cream.
Elegant Lobster Starter
EXTRAVAGANTLY DELICIOUS LOBSTER, NOT SO AFFORDABLE, A LOBSTER STARTER Well, I promised you affordable recipes and here I am breaking my word. But, you see, my son was on a business trip and able to snatch a few hours on the way home to stop and see us. It doesn't happen too often so I wanted to do something special. Anyway, I tore out to the store for T bone steaks, potatoes, and a salad and the first course treat. Extravagant but so what. This recipe serves three, I suppose you could make it four. I call it Lobster Gimigiano after the place I first tasted it but you could also call it Cozy Harbor since they have almost the same recipe on their packaging. Regardless of the name, you can use lobster you cook yourself or a frozen product that tastes as though you just cooked it. I recommend Cozy Harbor Frozen Lobster, in a 7 oz. container. Defrost and drain the lobster and cut it up into very small pieces. Set aside. Take three or four handfuls of pasta. I used the very thin, angel hair which works well, broken into pieces so you don't need to do any fancy winding up to eat it. Drop into boiling water that has a few drops of vegetable oil and boil for about five minutes until soft. Drain and toss with a tiny bit more oil. Meanwhile sauté a finely diced carrot and 1/2 cup finely diced skinned tomato, in 3 tablespoons olive oil with a knob of butter added. Remove carrot and add 1/4cup white wine, simmering for about five minutes. Then add a crushed garlic clove and 1/4 cup chopped parsley. Cook lightly until the parsley is wilted. Add the lobster and 1/4 cup fresh chopped basil and 2 teaspoons of fresh thyme, leaves only, no stems. Stir until it is heated through. add the pasta, add a teaspoon of grated Parmesan cheese, mix, and keep warm until ready to eat. Serve on small plates with a few black olives with your choice of wine-a great start to any meal. If I had had time I would have made that french Mocha layer cake, recipe below, just keep scrolling but I didn't so we had some strawberry ice cream, to finish with some fresh strawberries on top. It was a wonderful visit. We hated to see him drive off, the woods swallowing him up after a few seconds. But it's all a nice memory today and you have the lovely little recipe to use for a special occasion, from me to all of you.
BASIC AMERICAN FOOD-98% of the INGREDIENTS ARE FROM AMERICAN PRODUCERS
Ridge House Sausage and Chicken
Ridge House Sausage with Asparagus and Zucchini
Irresistible Pork with vegetable gravy, serves 6-8. An inexpensive main course. Make it in the morning or the day before.
For the pork you will need: 6-8 Bone in pork chops, thinly sliced; 10 ounces of mushrooms, sliced; one large tomato, skinned and diced; 4 cloves garlic, minced; two large onions, diced; 3 large potatoes, in medium chunks; 2 carrots, in one inch pieces, two cups of thinly sliced chopped cabbage; two cups of broccoli florets, 1/4 cup of light olive oil.
For the gravy: The pork bones; one small potato, sliced; 1/2 cup red wine; one onion, diced, two cloves of garlic, minced; two cups of water, 1 teaspoon celery seasoning; 1 teaspoon salt, 1/4 teaspoon pepper, and a few drops of Worcestershire sauce. (If you don't have leftover wine, try Sutter Home, 187 ml bottle)
In a large saucepan, over high heat, brown the pork chops in the olive oil, quickly, a few at a time and remove. When all the pork chops have been browned. Reserve the pork chops. Lower the heat then add the onions, garlic, and spices. Sauté the onions until soft; add the potato, carrot, cabbage, pork chops plus water to cover.
Cover the pan. Bring to a boil, then simmer for one hour or until the pork chops are fork tender. Remove the pork chops and with a slotted spoon, remove the vegetables. Set aside. With a sharp knife, remove the pork from the bones and set aside. Arrange vegetables and fillets on an oven proof serving platter or a casserole. Cover tightly with aluminum foil and refrigerate. (Continued: See just below the photographs for the gravy recipe}
Using the Bones for Mouth Watering Gravy
Delicious and Healthful Pork with Vegetables
For the gravy: Sauté the onion and garlic in the same saucepan. remove and then over high heat, deglaze the saucepan with the wine, stirring and scraping constantly. return the pork bones, onion/garlic mixture, spices, Worcestershire sauce and 2 cups of water. Bring to a boil, add the potato. Simmer covered for one hour, stirring a few times. Remove the cover and simmer uncovered for another 15 or 20 minutes, stirring to crush the potato, until the sauce thickens slightly. Remove the bones. Gravy will be chunky. Add salt and pepper to taste. Put gravy in a microwavable gravy boat.
To serve: Reheat the pork and vegetables in a 325' oven for about 25 minutes. Reheat the gravy in a microwave on medium power until very hot.
Costs in Northeast, week ending May 6: 3 lbs. of end cut pork chops- $3.00; 2 lbs. broccoli - $3.40; 2 lbs potato- $1.60; wine- $1.50; 1 lb onions - $1.00; 2 cups cabbage- $1.00;2 carrots - $0.35; remaining ingredients $1.00 = $12.50 for 4-6 portions. At the regular price the meal for 4-6 would have cost $14.50.
This is a very healthful meal. And taking advantage of sale items such as pork chops, it is also a money saving meal.
(Pork chops were on sale this week saving about $1.00 per pound. You could buy double the amount at the lower cost and freeze the entire dish for the following week, undercooking the broccoli and carrots.
For the vitamin and mineral data please click on the Ezine link and look for "Healthful?Yes-Money saving?Yes- Delicious?Yes"
Money Saving Healthful Fish Chowder. Ingredients 1 pound chowder mix diced. What is Chowder Mix? According to our fish expert, it is the small pieces accidentally separated from the fillets when the fish is being cleaned.
For 6 portions, you need 1 pound of chowder mix, or any white fish; 2 large potatoes, peeled and diced; 1 carrots, 2 stalks celery, diced; 4-6 slices smoked bacon, diced; 3 cloves of garlic, minced, one large onion, diced; 2 cups water, three cups whole milk, one tablespoon vegetable oil, 2 teaspoons coarse salt, 1/4 teaspoon each of ground allspice, coriander, and thyme, three cups of whole milk, pepper to taste. Optional, one pinch of crushed red pepper.
In a 3 quart saucepan, gently fry the cut up bacon. Remove when cooked. Pour off bacon fat, add the tablespoon of vegetable oil. Add diced onion, minced garlic and sauté gently until the onion is translucent. Add the celery, the spices, the bacon, 1/4 cup of the potato, and 2 cups of boiling water. Simmer uncovered for 20 minutes. Add the remainder of the diced potato, the cut up fish and 3 cups of whole milk. Simmer for 10 to 12 minutes until potato is tender. Optional: sprinkle lightly with chopped parsley. Serve with crusty bread.
Leftover soup keeps well and even tastes better, according to some people, the second day. So you can make ahead and store in fridge right in the saucepan.
Succulent Roast Goose
Fish Chowder
Elegant French Mocha Layers
Calamari, delicious, nourishing, good for you. Try this for an unusual lunch. You'll need a pound of squid for four people. Cut into small strips, saute, lightly. set aside. Boil 8 ounces of small size pasta. Set aside to cool. Now mix 1/2 cup tartar sauce, 1 tblpoon capers, one avocado, diced, 2 stalks celery diced, 1 spring onion, finely diced, 1/2 cup peeled and diced cucumber. Mix all together. Add pasta and squid. Add more tartar sauce, to taste. Here are two serving suggestions ranging from simple to slightly more elaborate. Serve over lettuce leaves. Garnish with olives and tomatoes. Or cut large tomatoes in half. Scoop out centers and then fill with salad. (If you try this, and decide to take a photograph, you can send it to us for posting here; lists @ american-yes.com or to http://wwwe.food-art.blogspot.com/
For trimming the food budget, there are a few guidelines that really work and we'll remind you of them. First, buy less expensive of meat and cook them with liquid until tender. Try shoulder pork chops, chicken leg quarters, bottom round roast, and check carefully for the weekly specials. Try not to buy fruit and veg out of season. And try to use ordinary objects in your cupboard for double duty. Dishes you use for eating can also be used for storage. A saucer on top of a soup bowl will keep store food for you in the fridge and then can used in the microwave. You've saved on not having to buy a special storage container or use a special wrap for covering. It works and saves the environment in many ways.
WILD GAME RECIPES: Here is a fantastic collection of wild game recipes for you from Terry Townsend in his book "American Whitetail Deer Hunting Tips and Resources", 500 pages with photos and illustrations. Read Terry's biographical notes and you will find a man with a great love for the outdoors. If you've ever wondered what you can do with the game now appearing in supermarkets or that your hunting friends share with you, here is a book that will help, not only with Terry's tested recipes but also on how to become an expert hunting wild game. You can see detailed information on his website and also ordering forms for this 500 page book:
Cake Recipes Browse or search through this great recipe collecion.
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FRENCH MOCHA LAYER CAKE (from the Ladies Home Journal, 1972) Preheat oven to 350°. Butter and flour a 9" cake pan. Ingredients: 4 eggs, 1/2 cup sugar, 1 tsp. salt, 1 tblsp. rum, 1 cup sifted flour, 1/2 cup melted butter. Beat the eggs, sugar, salt and rum until the mixture is thick and spins a heavy ribbon when dropped from the beaters. Gently fold in the flour and then the melted butter. Do not stir. Pour into cake pan and bake tor 40 minutes on the lowest rack of the oven. Invert onto a cake rack. Let cool and then split into two layers. Fill the cake with 2/s of the mocha creme and spread the rest over the top and sides For the creme you need: 6 egg yolks, 1 and 1/3 cups confectioners sugar, 1 tblsp. rum, 5 teaspoons instant coffee powder, 1 cup softened unsalted butter. Beat egg yolks, sugar, and coffee powder dissolved in the rum. Beat until thick and spinning a heavy ribbon. Add the butter a little at a time, beating thoroughly. Toast 2 cups of blanched sliced almonds.Fill the layers with 2/3 of the creme. Spread the rest on top and side. Press the almonds on to the side and top. Cake keeps very well. It is very rich and serves 12 -16. Less expensive to make, than to buy, and if you make it without the almonds, it is less expensive, not as pretty, and the suble taste of the almonds is lost. Now, for a reprint problem. Visitors write to say they cannot reprint the complete recipe. Please email us and we will send it to you: lists @ american-yes . com (just close the gaps, please)
And in answer to two questions, regarding the mocha creme: what to do with the remaining egg whites and how to make the icing a little les rich.
First the egg whites. Simply add one tablespoon of low fat milk, and use the mixture for scrambled eggs. It serves two and very healthy for you, indeed.
And for your mocha creme, a little less rich, substitute 2 ounces softened cream cheese for an eual amount of butter.
April 18. Vitamin Supplements-Are they good for you? A new study in Denmark tries to evaluate the benefits of supplemental vitamins. Well, all we can say is this: Fresh fruits and vegetables have vitamins as do dairy products, fish and meat. Balanced diets are recommended by nutritionists. We see that as compelling.
Three ideas for Sunday lunches, not quick nor especially easy but choose one for each of three Sunday luches. A light lunch makes the chowder an outstanding choice with crusty bread and a glass of eine. The next Sunday, how about the roast goose, with vegetables and a light dessert of poached pears. And finally, a rich French mocha gateau that your sweet tooth guests will love. And for people like me, you can offer fresh fruit or cheese and crackers and I'll be content. But with all three dishes you've minimized the additives and preservatives with the accent on fresh and equally important, seasonal.
Country Spareribs (Ladies Home Journal, 1972). Ingredients:1/4 lb. bacon, 3lbs country style spareribs, about 1/2 cup flour, 2 cups boiling water, 2 cups sliced mushrooms, 1/2 cup sliced onion, 1 tsp salt, 1tsp grated orange rind, 1/4 tsp each coriander, pepper, and celery salt, 2 tblspns orange bitters or aromatic bitters, or red wine, which is less expenisve if you have leftover, or use 1 tablespoon of lemon juice or red eine vinegar. Decorate with strips of Julienne orange rind or red pepper.
Brown bacon in a large skillet until crisp. Remove to paper towels to drain. Dredge spareribs in flour and brown in the bacon drippings. Return bacon to skillet. Add water, mushrooms, onion, salt, orange rind and spices. Cover and simmer for one hour. Remove the ribs to a serving platter and keep warm in the oven at 200'. Add bitters to sauce and blend well. Pour over ribs and garnish with Julienne orange rind or slivers of red pepper. Serve over rice or noodles with red wine and a side salad.
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1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading) 1 1/2 lb ground meat (beef or pork & beef) (about 700 grams) 1 beaten egg 1 onion chopped fine 1/4 teasp dry Colman's (or similar) mustard 1/8 teasp ground sage 1/2 teasp ground thyme 1 1/2 teasp salt 1/4 teasp pepper 1/8 teasp nutmeg 1 chopped green pepper 1 tin condensed tomato soup (eg Campbells's) Sharon suggests using Sofrito instead 3/4 cup grated celery 3/4 cup grated carrot
1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots 2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 x 2.5 inches and pour remaining soup over the top, smoothing it evenly over all. 3) Bake 350 F (177 C) for 1 1/4 hours.
Meatloaf with Rice and Vegetables
March - Two Sunday Lunch Recipes
Salad-Use Fish, Chicken, or Beef
And Thou
A healthy main course salad with chicken
Four chicken breasts, or two pounds of haddock, or 2 pounds of top sirloin. This can be made the day ahead by precooking the fish, beef or chicken and refrigerate. Wash the salad greens, slice the peppers and refrigerate in covered containers or plastic bags. (We prefer pottery bowls or glass bowls for storage since it helps the environment by not using the petroleum based raw materials necessary for manufacturing plastic) You can reheat the chicken or fish for 2 minutes in the microwave. Beef is served cold and sliced or if you want it warm, cook the same day. just before serving.
To serve, arrange the salad greens, the tomato, red pepper, and either the beef, fish or chicken. Spoon cucumber dressing over the top, and serve with crusty bread and white wine.
recipe, continued
For the make ahead cucumber dressing you need to peel 2 cucumbers, remover the seeds and discard. Cut the remaining cucumber into small pieces, salt and cover for about two hours, then drain. To 1 cup plain yogurt, add 1 finely cut spring onion, 1/2 tsp. each chopped parsley and cumin, a pinch of sugar, and mix thoroughly. Add salt and pepper to taste. cover and refrigerate. This serves four.
Half the fun is in arranging the food on the plates. Here we've used what we had in the fridge, the red peppers, celery strips, cheese, and of course the lettuce. You can add green or black olives for more color. The plate with the chicken has the cucumber dressing in the center.
For All Of You Who Work and Want to Entertain on Weekends. Make this dish the day before and refrigerate, covered with aluminum foil. Use one pound of fine egg noodles broken into small pieces. Boil 6-8 minutes, drain, toss lightly with 2 tblps of olive oil. Clean and stem 8 large mushrooms, dicing the stems. In a large skillet, saute the stems with 4 spring onions finely cut using 1/4 cup of your choice of vegetable oil and a half stick of butter. Stir gently for five minutes and then add the whole mushrooms turning after 3 or 4 minutes.
While mushrooms are cooking, add 24 peeled pearl onions to boiling water. Simmer onions for ten minutes and remove with a slotted spoon. Add 2 cups of broccoli florets and 4 diced carrots. Simmer for 8 minutes. Drain, saving the broth.. Remove the mushrooms and spring onions from the skillet leaving the pan juices. Using high heat, add the vegetable broth plus l cup of white wine and water to make two cups. Simmer until it has reduced by half. Lower heat and stir in 1 tsp of honey, 1/2 tsp each of cumin and coriander plus salt and pepper to taste. Add 1/2 cup light cream and stir over medium heat for 3 or 4 minutes until blended. Taste and correct seasonings. Now you are ready to combine everything using four cooked chicken breast cut into pieces the size of a grape. You have bowls of ingredients. Season each with salt and pepper to taste before proceding further. Choose a pretty casserole dish 8 by 11 and swirls a tablespoon of olive oil or peanut oil on the bottom. Put in the seasoned noodles. Then the chicken evenly on top. Then add alternately the broccli florets, the mushrooms, and the lonions. Dot with carrot pices and pour the suce evenly over the top. Cover tightly with aluminium foil and refrigerate. The following day, heat the oven to 325'. Heat the casserole for half an hour, popping in the ciabatta rolls for the last ten minutes. Serve your guests nuts, olives, and a cheese dip with their drinks, and let that be your first course. Now pour your chilled white wine and call your guests for dinner.
Mushrooms with Chicken and Noodles
Stuffed Mushrooms, Mango Chutney, and Ham. The mushrooms can be made the night before, covered and refrigerated.
The recipe for stuffed mushrooms is below. Working with these ingredients for three or four meals, gives you a lot of confidence and expertise. Last week, it was an appetizer. This week it is as a main course lunch. Next week we'll use them for a dinner, you make the night before so if you are working, you can still entertain easily with careful planning and confidence in the menu. Start by clicking on the image at left to expand. There's room between the bottom right hand celery sticks for one third cup of potato salad. Before your guests arrive, make the mushrooms and keep warm. You can have four plates ready to receive the sauteed mushrooms. Enjoy your guests and when you are ready to eat, pour the wine, set out the crusty rolls and butter, seat the guests, add mushrooms to each plate and serve.
Ridge House Mushrooms with Mango chutney and dijon Mustard: For each serving you will need three large mushrooms, 1/4 cup vegetable oil, 1/2 cup cooked broccoli florets
Stem and peel mushrooms. Dice stems, saute lightly in oil. Remove from pan. Saute broccoli lightly. Season with salt and pepper to taste. Pile 1 teaspoon of broccoli into each mushroom. Arrange on plate and add 1 tsp each of Dijon mustard and mango chutney and a segment of orange. If not serving immediately, put mushrooms in an oven proof dish and cover with aluminum foil for conventional or cling film for microwave. Reheat gently just before serving and then add the mustard, chutney and orange
This is a nice way w to start a meal or a dish that is expandable for an easy ladies lunch where each plate is ready and you need only five minutes in the kitchen to saute the mushrooms and stuff them.
Ridge House Mushrooms with Mango Chutney and Dijon Mustard. Serve with crusty French bread and your favorite white wine for a starter or for a main course add to each plate: two rolled slices of thinly sliced ham, two pitted black olives, and a few slivers of cheddar cheese. Send us your photograph for publication below.
Five recipes for January, see Archives-Food.
PEA SOUP FROM THE IRISH BAKER
BARLEY-RICE CASSEROLE FROM BOB'S RED MILL
CHICKEN HAM CASSEROLE FROM RIDGE HOUSE
TURKEY LEFTOVERS BY SHERRY FREWARD (EZINE ARTICLES)
CREOLE STUFFED PEPPERS LEE GRIFFITH (EZINE ARTICLES)
Quick and Easy Pea Soup
From the Irish Baker
Half a clove of garlic (grated) & a dash of olive oil
3 cups frozen peas
1 tablespoon balsamic vinegar
Salt and black pepper to taste
Cream
Directions:
Heat the olive oil and gently fry the garlic in a saucepan. Add the stock and warm over medium heat. Add the peas; cook until tender. Transfer peas and stock to a blender [or blend in situ with a hand blender], and process until smooth, adding the balsamic vinegar toward the end.
Pour in a bowl, season with salt and black pepper, and pour a little cream on top.
From Bob's Red Mill, a barley-rice, chicken casserole.
From Bob's Red Mill: Barley-Rice Chicken Casserole Preheat oven to 350 6 chicken breasts, boneless and skinless 2/3 cup rice 2/3 cup barley 2 pkg dry onion soup mix 2 cqans cream of mushroom soup 4 cans of water 1 cup sliced almonds 1 tbsp parsley flakes
Spread bottom of 9x12" casserole bqaking dish with rice and barley and onion soup mix. Place chicken breasts on top of mixture. Stir water into soup and pour over the top. Sprinkle with almonds and parsley flakes and bake for 1 and 1/2 hours at 350.
RIDGE HOUSE HAM AND CHICKEN CASSEROLE WITH Shredded cheese, MACE AND CUMIN After the holiday/ winter buffets where you served honey glazed ham and chicken or turkey, with baked potatoes and various vegetables what do you do with the leftovers?
Here's an easy to do Ridge House casserole which you can serve the following day, easily serving 10 -12 people if you include a salad and rolls.
Try putting this together in the morning, then cover with aluminium foil and refrigerate.
3 medium onions, diced, sauteed until translucent in 1/4 cup butter or butter and olive oil
add 1/4 tsp each mace, cumin, marjoram, plus 1/2 tsp powdered garlic and 10 drops of Tabasco sauce.
Stir well. Stir in 1 cup of brown or white rice.
Add 3 cans of cream of mushroom soup plus 3 cans of water. Bring to a boil, then simmer 20 - 30 minutes until rice is almost soft but not dry, There should a creamy sauce.
Add two cups of mixed vegetables and simmer for five -8 minutes until vegetables are tender.(sliced carrots, broccoli, cubed butternut squash, shredded cabbage).
If you use leftover vegetables, do not cook them with the rice but add to the meat mixture, below.
3 to 4 cups leftover ham, diced, 2 cups cooked and boneless chicken, diced, and 4 leftover baked potatoes, skinned and diced.
In an oven proof casserole (9x12x2) spread the chicken, ham, and potato. Then add the rice and vegetables, stirring very lightly so as not to mash the vegetables.
Sprinkle 1/4 cup shredded gruyere over the top. Cover with aluminum foil, refrigerate.
To prepare for serving, heat covered, in a 350 oven for 30 to 40 minutes. Add water if necessary for a creamy sauce. This keeps well in a warm oven until ready to serve, with crusty rolls and red wine.
After Thanksgiving:Easy Recipes for Leftover Turkey
Two Recipes for Leftover Turkey , November, 2007
Quick and Easy Recipes For Leftover Turkey By Sherry Frewerd
Thanksgiving will be here before you know it, and after the big feast, the question always seems to remain-what can be done with the leftover turkey? If you're tired of boring turkey sandwiches, how about preparing some delicious, quick and easy turkey casseroles? Here are a couple of recipes that you and your family are sure to love.
Turkey Cheese Casserole
1 - 10 oz package frozen green beans 2 cups chopped cooked turkey 1 c shredded cheese of your choice 1 can cream of chicken soup 1/8 tsp ground nutmeg 1 c biscuit mix 1 egg, beaten ¼ c butter 2 tbsp milk 1 tbsp chopped parsley
Cook green beans and drain. Add turkey, cheese, soup, and nutmeg; stir well. Spoon mixture into a greased 1.5 qt casserole dish. Place biscuit mix in a medium bowl. Combine egg, butter and milk; add to biscuit mix, stir until just blended. Spoon biscuit mixture around edge of casserole, leaving center open. Sprinkle parsley in center. Bake at 350F for 30 minutes. Serves about 4.
Easy Turkey Asparagus Casserole
2 ½ c chopped cooked turkey 1 can cream of mushroom soup 1 can cream of celery soup ¼ c plus 2 tbsp slivered almonds 1 - 10 oz package frozen asparagus, thawed, drained and cut into 1 inch pieces ¼ c chopped pimiento, drained 1 can French fried onion rings
Combine first 4 ingredients in a bowl; stir well. Spoon half of mixture into a greased 8 inch square baking dish. Combine asparagus and pimiento; stir. Sprinkle over mixture in baking dish. Spoon remaining turkey mixture on top. Cover and bake at 350F for 30 minutes; uncover. Sprinkle with onion rings and bake for 10 more minutes. Serves about 4.
A couple of weeks ago we were working on some family projects and
needed a real quick and easy-to-fix dinner. My wife, Sue, searched
the cupboards and found a package of Zatarain's® New Orleans Style
Jambalaya Mix. She also had some fresh ground meat in the fridge,
so she used that as the meat for the jambalaya. When I tasted it,
the first thing I thought of is how great something like that would
taste as the stuffing for stuffed green bell peppers.
Now those of you who have received my recipes for any length of
time know that I love to cook from scratch. I even mix my own spice
mixes and meat rubs, instead of buying the pre-mixed ones (I save a
lot of money doing that, too!). However, there is another side of
me that likes to put together something once in awhile that is
quick and easy. Something like a "Rachael Ray" type meal--something
that has layers and layers of flavor, but does not require hours
and hours of prep time. On Friday I went with my stuffed pepper
idea, developing it into what I would have to say is one of the
best recipes I've ever come up with! Here it is:
Ingredients:
8 to 10 green bell peppers
2 tbsp. canola oil
1 lb. ground sausage (mild Italian is good)
1 lb. ground beef
1 cup chopped onion
1 cup chopped celery
1 (8 oz.) package Zatarain's® New Orleans Style Jambalaya Mix
1 cup ketchup
1 (8 oz.) can tomato sauce
2 tsp. Louisiana hot pepper sauce
1/4 tsp. celery salt
Instructions:
Cut the tops off the green peppers and remove seeds and membranes
from peppers. Chop from the edges of the tops of the peppers until
you have 1 cup of chopped pepper. In a large saucepan or skillet,
heat the canola oil. Add the sausage and ground beef and break up
thoroughly while browning (and mix together well). When the meat is
fairly well browned, add the chopped pepper, onion and celery. Keep
stirring over medium heat until veggies start to become tender. Add
2.5 cups of water and the Zatarain's® jambalaya mix. Keep stirring.
Bring to boil, reduce heat, cover, and simmer for 25 minutes.
Remove from heat and let stand. Refrigerate this mixture a few
hours before stuffing peppers. Preheat oven to 350 degrees F. Set
the peppers in large casserole and/or a deep baking dish (or
dishes). With a spoon, fill each pepper with the jambalaya mixture.
Pack down the mixture pretty well and fill so that mixture is level
with the top edge of each pepper. (Depending on the size of the
bell peppers, the mixture should fill 8 to 10 peppers.) In a 2-cup
measuring cup or a bowl, thoroughly mix the ketchup, the tomato
sauce, the pepper sauce and the celery salt. Scoop this mixture
equally over the top of the mixture in the peppers. Cover (aluminum
foil makes a fine cover) and bake at 350 degrees for an hour. These
peppers taste great served with a side salad and French rolls!
ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com
(c)2008 all rights reserved Please be sure to check labels since some companies have more than one source for their manufactured products and also be aware that some parts of the product may be manufactured or sourced from outside the USA.
