Alfredo Sauce

1 stick unsalted butter

1 cup heavy whipping cream
1/2 tsp salt
1/8 tsp pepper
1/4 tsp nutmeg
1/2 cup parmesan cheese

Melt butter in cream. Bring almost to the point of boiling and whish in
seasoning and cheese. Pour over one pound of fettuccine, cooked. (If
sauce doesn’t thicken add about a teaspoon of corn starch).
Makes 4 servings.

Crystal’s Quick Chicken and Rice Casserole

1 can cream of mushroom soup
1/2 package of dry onion soup mix
1 cup of shredded cheese
1 cup cooked cubed chicken
2 cups rice, cooked

Cook rice, pour mushroom soup over rice. Put in 8 x 8 casserole dish.
Sprinkle chicken over top of rice. Sprinkle a little onion soup mix over
the casserole ( not too much though). Sprinkle on cheese. Cook on 350
degrees for 15 minutes or until cheese is melted and casserole is
warm.

Lipton’s Meat Loaf

1 package dry onion soup mix
2 lbs ground beef
¾ cup plain dry bread crumbs or 1 ½ cups fresh bread crumbs/ 5 slices
bread cubed
2 eggs
¾ cup water
1/3 ketchup

Preheat oven to 350 degrees. In large bowl, combine all ingredients. In

9 x 13 inch baking pan or bread pan, shape into loaf. Bake uncovered 1
hour or until done. Let stand 10 minutes before serving.
Makes 8 servings.

Spaghetti Sauce

Ground beef
½ onion
1 can cream of mushroom soup
1 can tomato soup (12 oz)
2-3 cans tomato sauce (8 oz)
About:
1 ½ tsp Italian seasoning
1 ½ tsp onion powder
1 ½ tsp Pepper
1 ½ tsp Parsley flakes
1 ½ tsp Basil leaves
1 ½ tsp Season All
Salt- sprinkle on top

Brown ground beef, add salt and pepper and cook with onion. Drain
grease. Add cream of mushroom soup, tomato soup and 2 or 3 cans of
tomato sauce, mix well. Add seasonings and serve over spaghetti
noodles.

Roast Dinner

Roast
2-3 Tbl Worcestershire sauce
1 package dry onion soup mix
1 large can cream of mushroom soup

Put in bag or crock pot. Mix all ingredients in. Add water to fill rest of
crock pot. Add carrots and potatoes, sliced, if desired.

*Cook on low 6-8 hours*

Cook on high 3-4 hours
In oven 250 degrees for 3-5 hours.

The longer the roast cooks, the more tender it will be.

Cheesy Chicken and Rice Casserole

Campbell’s soup Recipe
1 can cream of chicken soup
1 1/3 cups water
¾ cup uncooked long grain white rice, instant
2 cups fresh or frozen vegetables
½ tsp onion powder
¼ tsp black pepper
4 skinless, boneless chicken breast halves
½ cup shredded cheese

Stir the soup, water, rice, vegetables, onion powder and pepper in a 8
x 12 shallow baking dish. Top with chicken. Sprinkle chicken with
additional pepper. Cover. Bake at 375 for 45 minutes or until done. Top
with cheese. Makes 4 servings.

Scone Dough

¾ cup warm water

3 Tbl yeast Stir together
1 Tbl sugar

Mix:
1 egg
½ cup oil
1¾ cup milk
3 Tbl sugar
1 Tbl salt
- Add the yeast mixture
6-7 cups flour- stir in small amounts at a time

Mix ingredients together. Knead for 10 minutes. Put in a greased bowl.

Let rise for 10 minutes. Roll out 4 inch circles. Fry in vegetable oil at
375 degrees till golden brown, turning once (about 30 seconds). Drain
on paper towel. Makes about 10 scones.
 Navajo Taco Meat
1 1b hamburger Meat
2 cups refried beans
1/2 Tbsp garlic powder
3/4 Tbsppaprika
1/2 Tbsp taco seasoning
1 Tbsp Salt
1/2 Tbsp pepper
1/2 0Tbsp chili powder
3/4 cup onion
½ salsa
½ cup tomato sauce

Brown meat with onion. Mix all seasoning together. Add 1 ½ Tbl of
mixture of seasonings to meat and refried beans. Save the rest of
seasoning mix for next time. Add the salsa and tomato sauce. Serve on
scone.
Chicken Tetrazzini
¼ cup dry bread crumbs
3 Tbl butter, divided
¾ cup shredded Parmesan cheese, divided
½ cup chopped onion
¼ cup flour
¼ tsp salt
1/8 tsp ground white pepper
1 can (14 oz) chicken broth
1 can (12 oz) evaporated milk
2 cups cooked, chopped chicken, turkey breast meat, or tuna
2 cans (4 oz) sliced mushrooms, drained
1 cup frozen peas, thawed
2 tsp chicken bouillon
8 oz uncooked spaghetti, cooked, drained and kept warm

Combine bread crumbs and 2 tablespoon butter in a small bowl. Stir in

¼ cup cheese. Set aside. Melt remaining butter in a medium saucepan
over medium heat. Add onion; cook, stirring occasionally, for 1-2
minutes or until tender.
Stir in flour, salt and pepper; cook, stirring constantly, for 1
minute. Remove from heat; gradually stir in broth. Return to heat;
bring to boil over medium heat, stirring constantly. Stir in evaporated
milk and remaining cheese; cook over low heat until cheese melts.
Remove from heat. Stir in chicken, mushrooms, peas and bouillon.
 Combine cooked pasta and chicken mixture in a large bowl. Pour
into a greased 9 x 13 baking dish. Sprinkle with bread crumb topping.
Bake at 350 for 20 -25 minutes or until topping is lightly browned.
Serve immediately. Make 8 servings.

Creamy Chicken and Rice Bake

1 can (12 0z) evaporated milk
1 package (3 oz) cream cheese, softened
1 can (10 ¾ oz) cream of chicken soup
½ cup water
½ tsp garlic powder
1/8 tsp pepper
1 bag (16 0z) frozen broccoli, cauliflower and carrot mix, thawed
2 cups cubed, cooked chicken
1½ cups uncooked instant white rice
½ cup shredded mild cheddar cheese

Combine evaporated milk and cream cheese in a greased 9 x 13

baking dish with wire whisk until smooth. Add soup, water, garlic
powder and pepper; mix. Add vegetables, chicken and rice.
Cover tightly with foil. Bake at 350 for 35 minutes. Remove cover
and top with cheese. Continue baking, uncovered, for 10-15 minutes
until cheese is melted and mixture is bubbly. Let stand 5 minutes
before serving. Makes 8-10 servings.

Chicken Enchiladas
2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 package (8 oz) cream cheese, cubed
1 jar (8 oz) salsa
8-6 inch flour tortillas
¾ lb (12 oz) Velveeta cheese spread, cut up
¼ cup milk
Stir chicken, bell pepper, cream cheese and ½ cup salsa in saucepan
on low heat until cream cheese is melted.
Spoon 1/3 cup chicken mixture down center of each tortilla; roll
up. Place, seam-side down, in lightly greased 12 x 8 inch baking dish.
Stir process cheese spread and milk in saucepan on low heat
until smooth. Pour sauce over tortillas; cover with foil.
Bake at 35o degrees for 20 minutes or until thoroughly heated.
Pour remaining salsa over tortillas.
Hawaiian Haystacks
Cook chicken breasts
Rice cooked
Celery chopped
Grated cheese
Pineapple tidbits
Green onion chopped
Tomatoes chopped
Green pepper chopped
Slivered almonds
Coconut
Chow mien noodles
Amounts will vary according to number of servings

Sauce:
2 cans cream of chicken soup
1 can chicken broth

Combine soup and broth in a saucepan. Heat and stir until smooth to
make gravy. Stack ingredients on a plate starting with rice and cover
with gravy.
 Chicken Penne Pasta
4 boneless skinless chicken breasts, cut into bite sized pieces
2 Tbl oil
2 cloves garlic
Paprika
1 large onion, chopped
1 28 oz can diced tomatoes in juice
1 small summer squash, sliced
1 small zucchini, sliced
3 carrots, diced
1 8 oz pkg. fresh sliced mushrooms
Salt and pepper to taste
½ lb penne pasta cooked and drained
Parmesan cheese to taste

Sauté garlic, onions, and chicken in oil over high heat till chicken is
done. Sprinkle with paprika. Remove from high heat and add
vegetables and tomatoes. Simmer till vegetables are tender (not over
cooked). Season with salt and pepper to taste. Stir pasta into chicken
mixture. Serve with grated parmesan cheese if desired. Makes 6
servings.

Potato, Meat, Green Bean Casserole

(PGM Casserole)

Mashed potatoes
Cooked hamburger meat
Green beans
Tomato sauce
Cheese

Mix meat and tomato sauce together. Spread on bottom of casserole

dish. Put green bean layer over top the meat. Spread mashed potatoes
over green beans evenly. Sprinkle cheese on top of potatoes. Warm in
oven at 350 degrees for 15-20 minutes or until warm.

Fried Rice
1 cup cooked chicken, port or ham diced
1 cup uncooked long grain rice
2 ½ cups chicken broth
½ cup chopped onion
2 slightly beaten eggs
½ cup frozen peas
1 Tbl soy sauce
1/3 cup oil
¼ cup green pepper
½ cup broccoli
½ cup cauliflower
½ cup carrots
1 cup finely chopped cabbage
½ tsp salt
Combine meat, soy sauce, ½ tsp salt, and chicken broth, let stand 15
minutes. Cook rice in hot oil over med heat until golden brown. Stir
often. Reduce heat. Add mean and chicken broth. Simmer, covered till
rice is tender. Remove cover and stir in onion, pepper, carrots,
broccoli, and cauliflower. Cook uncovered over med heat till liquid is
absorbed. Push rice mixture to the side of skillet. Add eggs; cook till
almost set, and blend into rice. Stir in cabbage and peas. Serve at once
with soy sauce.

Spaghetti Casserole

Spaghetti noodles
Spaghetti sauce
Cheese

Cook noodles until tender. Warm sauce and pour sauce and noodles
into a casserole dish. Sprinkle cheese over top and cook at 350
degrees for 15 minutes or until cheese is melted.

Lasagna
(Betty Crocker)

1 pound ground beef

1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 Tbl chopped fresh parsley
1 tsp dried basil leaves
1 tsp sugar
1 can (14.5 oz) whole tomatoes, undrained
1 can (15 oz) tomato sauce
8 uncooked lasagna noodles (from 16 ounce box)
1 container (15 oz) ricotta cheese or small curd creamed cottage
cheese (2 cups) ( I use the bigger container of cottage cheese)
½ cup grated Parmesan cheese
1 ½ tsp dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)

1. Cook hamburger, onion and garlic in skillet over medium heat,

stirring
occasionally, until meat is no longer pink.
2. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and
tomato sauce, breaking up tomatoes with a fork or snipping with
kitchen scissors. Heat to boiling, stirring occasionally; reduce heat.
Simmer uncovered about 45 minutes or until slightly thickened.
3. Heat oven to 350 degrees. Cook noodles as directed on package.
4. While noodles are cooking, mix cottage cheese, ¼ cup parmesan
cheese, the oregano and remaining 1 Tablespoon parsley.
5. Drain noodles. Spread ½ of the meat mixture (about 2 cups) in
ungreased rectangular baking dish, 9 x 13. Top with 4 noodles.
Spread
one half of the cheese mixture (about 1 cup) over noodles. Sprinkle
with one half of the cheese. Repeat layers, ending with mozzarella
and
the remaining ¼ cup Parmesan cheese.
6. Cover and bake 30 minutes. Uncover and bake about 15 minutes
longer
or until hot and bubbly. Let stand 15 minutes before cutting.

Parmesan Chicken
chicken
1 cube butter
2 cloves garlic
½ cup bread crumbs
½ cup shredded parmesan cheese
½ cup shredded cheese

Melt butter and minced garlic in baking dish in oven on 350 degrees.
Mix together bread crumbs, parm cheese and cheese. Coat chicken in
the butter and garlic and then coat in the cheese mixture. Put chicken
back into baking dish. Cook in oven for about 20-30 minutes or until
done.
 Enchiladas

Hamburger
Tortillas
1 can refried beans
1 can tomato sauce
1 can enchilada sauce
Cheese
Olives (if desired)

Cook hamburger, season as desired. Mix with the refried beans and
olives. Mix half the can of tomato sauce and half the can of enchilada
sauce. Save one mixture and put the other in with the meat mixture.
Dampen tortillas and warm in microwave. Put a spoonful of the meat
mixture and some cheese inside the tortilla. Roll and put in a baking
dish. When the baking dish is full of enchiladas, pour the remaining
tomato sauce mixture over the top. Top with cheese and warm in the
oven for about 20 minutes on 350 degrees.

Broccoli and Cauliflower Bake

4 cups broccoli florets
3 cups cauliflower florets
1 10 ¾ ounce can cream of chicken soup
3 ounces cheese
1 TBL dried minced onion
½ tsp dried basil
¾ cup soft bread crumbs
1 TBL butter

In a large saucepan cook broccoli and cauliflower, covered in a small

amount of boiling, lightly salted water for 6 to 8 minutes or until
vegetables are almost crisp-tender. Drain well, remove from pan.

In the same pan combine soup, cheese, onion, and basil. Cook and stir
until bubbly. Stir in the cooked vegetables. Transfer vegetable mixture
to a 1 ½ quart casserole dish.

Combine bread crumbs and melted butter, sprinkle over vegetable

mixture. Bake in a 375 degree oven for 15 minutes or until warm.
 Dad’s Fried Chicken

1 egg
Montreal Chicken seasoning
Garlic powder
Lemon pepper
Salt
Flour
Corn flakes

Beat the egg and add montreal chicken seasoning, garlic powder, and
salt.Mix flour with salt (for every cup of flour add ½ teaspoon salt),
montreal chicken seasoning, lemon pepper and semi-crushed
cornflakes. Coat chicken in egg mixture, then flour mixture. You can
double dip in egg, and flour mixture again if desired. Fry in oil at 300
degrees or until golden brown and no longer pink inside.
Baked Bolognese
For the tomato sauce:
3 tablespoons extra-virgin olive oil
1 1/2 to 2 pounds ground beef
4 large cloves garlic, minced
2 teaspoons dried oregano
Couple dashes red chili flakes
1 (28-ounce) can whole peeled tomatoes
Sugar
Salt and freshly ground black pepper

For the bechamel:

1/2 stick butter
1 large onion
3 tablespoons all-purpose flour
1/3 cup white wine, optional
1 1/2 cups whole milk, warmed
Dash ground nutmeg or ground cinnamon
2 cups grated three-cheese blend, divided
1 pound parcooked rigatoni

Preheat oven to 350 degrees F.

Add oil to large skillet over high heat. Add ground beef and saute, breaking
up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes
and cook a couple minutes. Add tomatoes and season, to taste, with sugar,
salt and pepper. Simmer for 10 minutes.

For the bechamel:

In a large saucepan melt butter over medium-high heat until bubbling. Add
onions and saute until translucent. Sprinkle with flour, stirring constantly
and cook until the mixture begins to thicken. Gradually whisk in the wine,
if using, and then gradually whisk in the milk and nutmeg and cook until
smooth, thick and creamy. Combine the meat sauce and pasta, and then
pour in half the pasta mixture. Spoon half the bechamel over the pasta
and top with half the cheese. Repeat with the remaining ingredients. Bake
30 to 45 minutes until browned and bubbly.

Best Basic Red Sauce:

2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (2 cloves garlic)
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar

Heat the olive oil in a 5-quart pot over medium heat. Add the onions,
garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft,
about 5 minutes. Place the tomatoes in a large bowl and squeeze to break
into small pieces. Add the tomatoes, tomato sauce, tomato paste, water,
and sugar to the pot with the onions, and stir well. Bring to a simmer over
medium-high heat. Lower the heat to medium-low, and simmer uncovered
for 45 minutes, stirring occasionally with a long-handled wooden spoon.

I doubled the amounts for the garlic, salt, basil, oregano, and pepper.
Instead of the whole peeled tomatoes, I used diced.
 Chicken Florentine Style
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour
to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a
heavy large skillet over medium heat. Add the chicken and cook until
brown, about 5 minutes per side. Transfer the chicken to a plate and tent
with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the
shallots and garlic and sauté until the shallots are translucent, stirring to
scrape up any browned bits on the bottom of the skillet, about 1 minute.
Add the wine. Increase the heat to medium-high and boil until the liquid is
reduced by half, about 3 minutes. Add the cream and boil until the sauce
reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season
the sauce, to taste, with salt and pepper. Add the chicken and any
accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large

skillet over medium heat. Add the spinach and sauté until heated through.
Season the spinach, to taste, with salt and pepper. Arrange the spinach
over a platter. Place the chicken atop the spinach. Pour the sauce over and
serve.

Chicken Fried Steak with Cream Gravy

Chicken Fried Steak:
Vegetable oil, for frying
36 ounces round steak
2 eggs
2 cups milk
2 cups all-purpose flour
1 teaspoons salt
2 teaspoons ground black pepper
Cream Gravy (a.k.a "Cowboy Puddin"):
1 cup canola oil
2 cups all-purpose flour
1 teaspoon ground black pepper
1 tablespoon salt
1 quart whole milk
To make Chicken Fried Steak: Heat a deep, heavy skillet with at least 1/2-
inch of oil to 340 degrees F. Alternatively, heat oil in a deep fryer to 340
degrees F.

Cut steak into 1/2-inch thick slices to make 6 (6-ounce) portions and
remove any fat or gristle. Pound it with the coarse side of a tenderizing
mallet until it is double in size and half as thick. In a shallow bowl, make an
egg wash by combining the eggs and milk. In another shallow bowl or pan,
make a seasoned breading by combining the flour, salt, and pepper.
Dredge the steak in the seasoned flour, dip it in the egg wash, and then
return it to the flour and push the flour into the steak with your fingers so
that there are no moist spots. Immediately slide the steak into the hot oil,
in batches as necessary to prevent overcrowding, and fry on 1 side until
golden and crispy; then turn over and cook the rest of the way. The steaks
are done when you lift them with a pair of tongs and they are stiff, not
floppy. Keep warm while making the gravy.

To make Cream Gravy: Mix the canola oil and flour in a saucepan and cook
this roux over medium heat until it looks grainy and becomes slightly
golden in color, just a couple of minutes. Remove from heat. Add pepper
and salt and mix well. Add milk, return the pan to the heat, and increase
heat to high. Whisk until mixture comes to a boil and thickens. Add hot
water to thin, if gravy is too thick. Remove from heat to prevent scorching.
The gravy should be as thick as pancake batter. Pour over chicken fried
steak and serve.
Chicken Rollatini
Cooking spray
2 pounds ditalini pasta
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces goat cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking
spray.

Cook ditalini according to package directions. Drain and toss with 1

tablespoon of the olive oil. Season with salt and black pepper.

Arrange chicken breasts on a flat surface. Top each piece of chicken with
ham. Mix together spinach and goat cheese and spread over ham. Starting
from the shorter end, roll up chicken and secure with wooden picks. Brush
mustard all over chicken rolls and then roll in bread crumbs.

Heat remaining oil in a large oven-proof skillet over medium-high heat.

Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to oven and bake 20 minutes, until chicken is cooked

through.

Serve chicken with half of the ditalini. Reserve extra ditalini for another
dish

Cowboy Spaghetti
1 pound spaghetti
1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Freshly ground black pepper
2 teaspoons hot sauce (eyeball it)
1 tablespoon Worcestershire sauce (eyeball it)
1 tablespoon chili powder (a palmful)
1/2 tablespoon ground cumin (half a palmful)
1/2 bottle pale beer (eyeball it)
1 can, 14 ounces chopped or crushed fire-roasted tomatoes
1 8-ounce can tomato sauce
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup milk
2 1/2 cups shredded cheddar cheese
1/4 cup pickled jalapeños, finely chopped
4 scallions, chopped

How ToBring a pot of water to a boil. Add a generous amount of salt, then
the pasta and cook spaghetti until al dente according to package
directions.

Heat a deep skillet over medium-high heat. Add EVOO and bacon. Brown
and crisp bacon, about 5 minutes, then remove with a slotted spoon to a
paper towel-lined plate and reserve. Drain off a little excess fat if
necessary but leave just enough to coat the bottom of the skillet. Add the
sirloin and crumble it with a wooden spoon as it browns, 3-4 minutes. Add
the onions and garlic, and season with salt, pepper, hot sauce,
Worcestershire, chili powder and cumin.
Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then
add tomatoes and tomato sauce. Bring up to a bubble and continue to
cook for 5 minutes.

While the meat sauce is cooking, make the cheese sauce: Heat a small
sauce pot over medium heat and add butter. When the butter melts, stir in
the flour and cook for 1 minute. Whisk in the chicken stock and then the
milk. Thicken for 2 minutes then stir in the cheese and melt, for another 2
minutes. Stir in the jalapenos and scallions. Season with a little salt and
pepper

Drain spaghetti, add to the meat sauce and combine.

Pour into a large serving bowl and pour the cheddar cheese sauce over the
top.
Yields 4 servings

Mashed Parmesan Potatoes

3 pounds baby red-skinned potatoes, unpeeled, halved
2/3 cup freshly grated Parmesan
1/2 cup olive oil
Salt and freshly ground black pepper

Combine the potatoes in a large pot of water. Cover and bring the water to
a boil. Continue boiling until the potatoes are tender, about 15 minutes.
Drain, reserving 3/4 cup of the cooking liquid. Return the potatoes to the
pot. Coarsely mash the potatoes, adding enough reserved cooking liquid to
moisten. Using a large fork, stir in the Parmesan and the oil. Season the
potatoes, to taste, with salt and pepper and serve.

Green Beans with New Potatoes

8-10 servings
3 pounds fresh green beans
1/4 pound salt pork, sliced
1/4 cup bacon grease
2 cups chicken broth, plus more if needed
2 to 3 teaspoons House Seasoning, recipe follows
12 small red potatoes
1 onion, cut into slivers
1/2 stick unsalted butter, sliced
Ground black pepper
Remove the ends from the beans. Snap the beans in 2 pieces, place into a
colander, wash, and set aside to drain.

Meanwhile, in a large cast iron Dutch oven, lightly brown the salt pork in
the bacon grease over medium heat, turning often, for approximately 10
minutes. Toss the green beans into the pot, stirring them with a wooden
spoon to coat well with the pork fat. Add the broth and House Seasoning.
Cook over medium-low heat, covered tightly, for approximately 30
minutes, or until the beans are half done.

While the beans are cooking, peel a center strip from each new potato with
a potato peeler. At the end of 30 minutes, add the potatoes and onion to
the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until
the potatoes are tender, approximately 25 to 30 minutes, periodically
checking the pot to make sure a small amount of liquid remains. When the
potatoes are tender, tilt the lid slightly, off to the side of the pot, and
continue to cook until the green beans are wilted, approximately 15
minutes. While cooking, add the butter and season with pepper.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6
months.

Macaroni and Cheese with Bacon and Cheese

Kosher salt
1 pound elbow macaroni
4 cups milk
2 or 3 sprigs thyme
4 cloves garlic, smashed and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
5 1/2 cups shredded sharp white Cheddar
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
Leaves from 1/4 bunch fresh thyme
Bring a pot of salted water to a boil over high heat. Add the macaroni and
cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees F.

In a small saucepan heat the milk with the thyme sprigs and 2 garlic
cloves. Melt the butter in a large, deep skillet over medium-high heat.
Whisk in the flour and cook for about 1 minute, stirring constantly, to keep
lumps from forming. Strain the solids out of the milk and whisk it into the
butter and flour mixture. Continue to whisk vigorously, and cook until the
mixture is nice and smooth. Stir in the 4 cups of the cheese and continue
to cook and stir to melt the cheese. Season with salt and pepper. Add the
cooked macaroni and the parsley and fold that all in to coat the macaroni
with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle
with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot
and bubbly.

While that bakes, heat a saute pan. Add the bacon, render the fat and cook
until crispy. Add onion, garlic and thyme leaves and cook for about 5
minutes to soften the onion. Season with salt and pepper.

To serve, scatter the bacon mixture over the mac and cheese. Use a big
spoon to scoop out servings, making sure you get some of the smoking
bacon mixture on each spoonful.

Best Pizza Crust Ever

1 T. yeast
2 T sugar
1 cup warm water
2 ½ cups flour
1 t salt
2 T oil
¼ cup powdered milk

Mix yeast and sugar in warm water. Let it grow. Then add the rest of the
ingredients and mix. Spread out on pan and bake at 475 degrees for 10-
15 minutes.

Potatoes Gratin
2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, split
Leaves from 4 fresh thyme sprigs
3 tablespoons chopped fresh chives, plus more for garnish
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper

Preheat the oven to 375 degrees F. In a large bowl combine all the
ingredients, tossing to coat. Season with salt and pepper. Put the potato
mixture into a casserole dish, flatten it out with a spatula, and bake for 40
minutes, until the potatoes are tender and the gratin is bubbly. Let stand
for 10 minutes before serving. Garnish with fresh chives.

Tuna Casserole Renovation

1 pound fettuccine with salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
4 cloves garlic, finely chopped
1 small onion, chopped
2 (6-ounce) cans Italian tuna in water or oil, drained
1/2 cup tender sun-dried tomatoes, thinly sliced, available in small
pouches in produce department
1/2 cup dry white wine, a couple of turns of the pan
1/2 cup heavy cream, a couple of turns of the pan
Black pepper
1/2 cup frozen peas, a couple of handfuls
Couple handfuls grated Parmigiano-Reggiano
1 cup fresh basil, about 20 leaves, shredded

Place pasta water on to boil. Salt water then add pasta and cook to al
dente.
While pasta cooks, heat a deep skillet over medium heat with extra-virgin
olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and
sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add
wine and cook it down a minute then add cream and season sauce with
salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on
dinner plates and top with shredded basil.

Funeral Potatoes
12 large potatoes
2 (10 ¾ ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
½ cup butter, melted
1/3 cup chopped onion
2 cups crushed corn flakes
2 tablespoons butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate
into a greased 9 x 13 inch baking dish. Combine soup concentrate, sour
cream, cheese, the ½ cup melted butter, and onions. Gently blend into
potatoes. Combine crushed corn flakes and the 2 tablespoons melted
butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12
servings.
Pasta Pesto with Peas
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto, packaged or see recipe below
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed
dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Cook the fusilli and bow ties separately in a large pot of boiling salted
water for 10 to 12 minutes until each pasta is al dente. Drain and toss into
a bowl with the olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto,
spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto
mixture to the cooled pasta and then add the Parmesan, peas, pignolis,
salt, and pepper. Mix well, season to taste, and serve at room
temperature.

Pesto:
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted
with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and
pepper. With the processor running, slowly pour the olive oil into the bowl
through the feed tube and process until the pesto is thoroughly pureed.
Add the Parmesan and puree for a minute. Use right away or store the
pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a
film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then
spin them very dry in a salad spinner. Store them in a closed plastic bag
with a slightly damp paper towel. As long as the leaves are dry they will
stay green for several days.

Yield: 4 cups

Easy Chicken Potpie

1 can (12.5 ounces) chicken breast chunks, drained
1 cup milk
2 cans (10.75 ounces each) cream of chicken soup, condensed
1 bag (16 ounces) frozen mixed vegetables
½ tsp salt
2 cans (14.5 ounces each) dice new potatoes, drained
2 cans (8 ounces each) crescent rolls

Preheat oven to 400 degrees

In a large frying pan, combine chicken, milk, and soup. Cook over medium
low heat, stirring constantly. When it starts bubbling, add mixed
vegetables, salt, and potatoes. Simmer on low heat 5-7 minutes.

Roll out one can of crescent roll dough and place in bottom of a 9 x 13 inch
pan. Pour filling over crust. Separate second can of crescent rolls. Place
triangles over top, covering as much as possible. Bake 15 minutes, or until
crescents are golden brown. Makes 8 servings.

Chicken and Black Bean Enchiladas with Gooey

Jack Cheese

2 teaspoons olive oil

1/2 cup chopped onion
2 cloves garlic, minced
1 pounds boneless, skinless chicken breasts, cut into 1-inch pieces 1 (15-
ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chilies
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar

Preheat oven to 400 degrees F.

Heat oil in a large skillet over medium heat. Add onion and garlic and
sauté 2 minutes. Add chicken and sauté 5 minutes, until golden brown and
cooked through.

Stir in black beans, green chilies, and salsa and simmer 5 minutes, until
sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount
of chicken mixture. Roll up tortillas and place side by side in a shallow
baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla). Bake
enchiladas 15 minutes, until cheese is golden and gooey!

Parmesan Chicken with Salad

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
Pound the chicken breasts until they are 1/4-inch thick. You can use
either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second

plate, beat the eggs with 1 tablespoon of water. On a third plate,
combine the bread crumbs and 1/2 cup grated Parmesan. Coat the
chicken breasts on both sides with the flour mixture, then dip both
sides into the egg mixture and dredge both sides in the bread-crumb
mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large

saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to
3 minutes on each side, until cooked through. Add more butter and oil
and cook the rest of the chicken breasts. Toss the salad greens with
lemon vinaigrette. Place a mound of salad on each hot chicken breast.
Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and
pepper.

Creamy Spaghetti and Beans

5 to 6 cups chicken stock
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/4 pound chunk pancetta chopped into small dice
4 cloves garlic, chopped
1 pound spaghetti
1 medium onion, chopped
2 carrots, cut into a small dice
1 fresh bay leaf
5 to 6 sprigs fresh thyme
1 (15-ounce) can Roman beans or small white beans (recommended:
Goya brand)
Salt and freshly ground black pepper
1 cup dry white wine, eyeball it
1 cup grated Parmigiano-Reggiano
A generous handful flat-leaf parsley, finely chopped
Place the stock in a sauce pot and warm it over medium heat then
reduce to simmer.

Heat the extra-virgin olive oil and the butter in a large, deep skillet
over medium to medium-high heat. Add the pancetta to brown slightly.
Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4
minutes. Add onions and carrots, bay and thyme and season with salt
and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to
be completely absorbed. Add beans then add a few ladles of stock and
stir the pasta. Keep adding stock a few ladles at a time allowing liquids
to be mostly absorbed before adding more, as if you were preparing a
risotto. When liquids are absorbed and spaghetti is cooked to al dente,
12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and
stir another minute. Remove the bay and thyme stems. Serve in
shallow bowls and garnish with lots of parsley.