Apple Coffee Cake

Source: Simply Recipes

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon ground cinnamon
5 1/2 Tbsp unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium Cortland or other baking apple, peeled and sliced

1 Set the oven to 375°F. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity.

2 Sift the flour, baking powder, and salt.

3 In a bowl, combine 1/2 a cup of the sugar with the cinnamon, set aside.

4 In the bowl of an electric mixer, cream the butter with the remaining 1/2 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.

5 Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Vermont Maple Syrup Pork Chops

Source: Simply Recipes

6 pork chops
Oil as needed for browning
1/4 cup chopped onion
1 Tbsp vinegar
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 cup maple syrup
1/4 cup water
1 Tbsp Worcester sauce
Salt to taste
Flour as needed to thicken the gravy

Preheat the oven to 400°F. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.

Combine the other ingredients in a small saucepan and heat until warm; pour over chops. Cover and bake for 45 minutes, basting occassionally.

Place the pork chops on a warming platter and pour the sauce into a saucepan. Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

Serves 4 to 6, depending on the size of the pork chops.

Green Beans with Almonds and Thyme

Source: Simply Recipes

2 lbs of green beans, trimmed
1/4 cup butter (1/2 stick)
2 Tbsp chopped fresh thyme
1 Tbsp Dijon mustard
1 teaspoon garlic salt
1/3 cup slivered almonds, toasted

Cook green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Using a large diameter strainer, transfer beans to a large bowl of ice water, cool completely. Drain well. (At this point you can make the beans a day ahead, store in refrigerator.) Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.

Melt 1/4 cup of butter in a heavy large skillet over medium hight heat. Whisk in 1 Tbsp of fresh thyme, 1 Tbsp of mustard and 1 teaspoon of garlic salt into butter. Add beans to skillet and toss until heated through, about 4 minutes. Transfer to searving bowl. Sprinkle with toasted almonds and remaining 1 Tbsp of thyme.

Serves 8.

Porkchops with Mushroom Bourbon Cream Sauce

Source: Simply Recipes

2 Tbsp olive oil
1 lb button mushrooms, sliced
1/4 cup chopped onions
2 large garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock
1/2 cup heavy cream
1/4 cup bourbon whisky
Salt and pepper

1 large egg
2 Tbsp water
4 6-7 oz center-cut pork chops
All purpose flour
2 cups fresh bread crumbs
3 Tbsp olive oil or grapeseed oil
2 Tbsp minced fresh basil

1 Prepare the sauce. Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 15 minutes. Add the wine and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock, cream, and bourbon. Simmer until the sauce thickens, about 12 minutes.

2 Prepare the pork. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time and lower the heat to med-low and cook an additional 5-8 minutes, until the internal temperature of the chop is at least 145°F. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.

3 When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.

Serves 4.

Meatloaf

Source: Epicurious

1 medium onion, finely chopped (1 cup)
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 cup fresh bread crumbs (from 2 slices firm white sandwich bread)
3/4 cup whole milk
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 lb meatloaf mix or equal parts ground beef chuck, pork, and veal
1/4 cup ketchup
2 tablespoons distilled white or cider vinegar
4 bacon slices, cut into 1 1/2-inch pieces Special equipment: an instant-read thermometer

Put oven rack in middle positionand preheat oven to 400°F. Line a shallow baking pan with foil.

Cook onion and garlic in oil in a 10-inch skillet over moderate heat, stirring frequently, until just softened, about 4 minutes.

Stir together bread crumbs,milk, eggs, parsley, Worcestershire sauce, Tabasco, salt, and pepper in a large bowl. Gently combine meat if necessary, then add to bread-crumb mixture along with onion mixture and gently knead with your hands until just combined. (Mixture will be moist. Wipe out skillet and reserve.)

Using a 1-cup measure, drop slightly rounded cups of mixture into baking pan and lightly pat to form 4 domes.

Stir together ketchup and vinegar and spoon over mounds. Bake meatloaves until center of each loaf registers 155°F on thermometer, about 25 minutes.

While meatloaves bake, cook bacon in skillet over moderate heat, stirring occasionally, until crisp, about 7 minutes. Transfer with a slotted spoon to paper towels to drain.

Turn on broiler and broil meatloaves 2 to 3 inches from heat until glaze is slightly caramelized, 1 to 2 minutes.

Serve meatloaves topped with bacon.

Stuffed Flank Steak

Source: Williams-Sonoma

1/2 cup fresh white bread crumbs
1/3 cup grated Romano or Parmigiano-Reggiano
cheese
1/3 cup chopped salami, preferably Genoa
3 Tbs. coarsely chopped toasted pine nuts
3 large garlic cloves, finely chopped
2 anchovy fillets, mashed
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh oregano
1 flank steak, 1 1/2 to 1 3/4 lb.
Salt and freshly ground pepper, to taste
2 Tbs. olive oil

In a bowl, combine the bread crumbs, cheese, salami, pine nuts, garlic, anchovies, parsley and oregano and mix well.

To butterfly the steak, lay it flat on a work surface. Using a long-bladed knife, cut it horizontally almost in half lengthwise, taking care not to cut all the way through or to make holes in the meat. Open the meat to lie flat on a piece of heavy-duty aluminum foil that is at least 3 inches larger on all sides than the meat.

Season the meat, top and bottom, with salt and pepper. Brush the side of the meat that will be grilled with the oil, then place it, oiled side down, on the foil. Distribute the stuffing evenly on the opened side of the butterflied steak, leaving a 1/2-inch border on all sides. Using the foil as an aid, roll up the steak jelly-roll fashion. Completely wrap the rolled steak in the foil, twisting the ends and tying the roll with kitchen string if necessary. Let the meat stand for 30 minutes at room temperature or refrigerate for up to 4 hours. If refrigerated, remove from the refrigerator 30 minutes before grilling.

Prepare a charcoal or gas grill for indirect grilling over medium heat.

Place the foil-wrapped meat on the grill away from the coals of a charcoal grill or away from the heat elements of a gas grill. Cover the grill and cook, turning the meat 4 or 5 times, until it is very tender when pierced with a fork, about 2 hours total.

Let the meat rest in the foil for 15 minutes. Unwrap the meat and cut crosswise into slices no more than 1/2 inch thick. Arrange on a platter and pour any accumulated juices in the foil over the slices. Serve immediately. Serves 6 to 8.



Source: Epicurious

4 medium carrots, cut crosswise into thirds
6 bacon slices, cut crosswise into 1/2-inch pieces
1 cup fine fresh bread crumbs
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon finely chopped fresh oregano
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
1 (2 1/2-lb) flank steak, trimmed
1/2 lb spinach, stems discarded Special equipment: kitchen string

Cook carrots in a saucepan of boiling salted water until barely tender, 6 to 8 minutes, then drain (carrots will continue to cook as they cool). When cool, cut each section lengthwise into 3 pieces.

Cook bacon in a skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving fat. Stir together bacon, bread crumbs, parsley, garlic, oregano, salt, pepper, clove, nutmeg, and 2 tablespoons fat in a bowl until combined well.

Put steak on 2 overlapping sheets of plastic wrap (each about 2 feet long) with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, butterfly steak by cutting it almost in half horizontally (not all the way through), then open it like a book.

Turn steak so a long side is nearest you, then arrange spinach evenly over steak, leaving a 1-inch border along edge farthest from you. Top spinach with carrot pieces, arranging them parallel to long side and spacing them evenly, then sprinkle evenly with bread crumb mixture.

Beginning with side nearest you and using plastic wrap as an aid, roll up steak, gently pressing on filling (do not roll too tightly or filling will slip out from ends), then tie steak crosswise with string at 3/4-inch intervals. Season with salt and pepper.

To cook steak using a charcoal grill:
Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear steak on all sides on lightly oiled rack over coals until well browned, 8 to 10 minutes.

Move steak to side of grill with no coals underneath and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 15 to 20 minutes total.

To cook steak using a gas grill:
Preheat all burners on high, then adjust heat to moderately high. Sear steak on all sides on lightly oiled rack over flames until well browned, 8 to 10 minutes.

Turn off burner directly below steak and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 25 to 30 minutes total.

Carve steak:
Transfer steak to a cutting board and let stand, covered loosely with foil, 20 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string, being careful not to unroll steak, and cut steak into 1/2-inch-thick slices with a sharp knife.

Note: Try roasting in 350 degree oven, somewhere between 25 mins and 2 hours. Where? Who knows.

Late Autumn Salmon Saute

2 6-8 oz. salmon filets
1 1/2 c. apple cider
3 small shallots, minced
1 tbs. butter plus 1 1/2 tbs. butter
3/4 tsp. mustard powder
1/2 tsp. fines herbes blend
dash cayenne
salt to taste

Sprinkle salt and cayenne on salmon.

In saute pan, melt 1/2 tbs. butter. When butter is sizzling, place salmon in pan, skin side up. Cook four minutes, flip, cook four more minutes, flip and cook two more minutes. Remove from heat and let sit.

Meanwhile, in small saucepan, melt 1/2 tbs. butter. Add shallots and saute until translucent (do not over-saute). Add apple cider, mustard powder and herb blend. Reduce until thick and syrupy. Remove from heat and stir in remainng 1 1/2 tbs. butter. Spoon sauce over salmon and serve.

Halibut with Creamy Saffron Sauce

Source: The Minimalist

Two haibut filets
1 cup whole fat yogurt
small pinch cayenne
large pinch saffron
salt and pepper to taste
two or three green onions
butter
juice of 1/2 lemon

Mix together one cup yogurt (lowfat preferable, as it gives the sauce the right
bit of creaminess), small pinch cayenne pepper, large pinch saffron, salt, pepper, and two or three green onions, chopped.
Let sit for twenty minutes.

Meanwhile, season two halibut filets with salt and cayenne pepper and saute over
medium heat in either butter or olive
oil (I used butter, but a light olive oil would work as well), turning
frequently (it takes about 10 minutes to finish, it's done when the fish is just
opaque all the way through--if you're unsure as to whether the fish is quite
done, take if off the heat and let it sit for a minute or two and it'll finish
cooking that way).

Once filets are ready, add juice of 1/2 lemon (or to taste) to sauce and spoon
over the fish. Serve with bread and salad. (To make things very easy, I took
some spinach, tossed it with lemon juice, put it on a plate, and placed the
halibut and sauce on top of that, removing the need for extra dressing. But be
careful not to add too much lemon to the spinach, as it will thin the yogurt
sauce too much.)

Pan-Grilled Corn With Chile

6 ears of corn, shucked
1 tablespoon corn oil
1 jalapeño or ½ habañero chile, stemmed, seeded and minced, or ½ teaspoon dried red chili flakes, or to taste
Salt
Fresh chopped fresh cilantro leaves for garnish
Lime wedges, optional.

1. Stand an ear of corn in a shallow bowl, stem-side down. With a knife, slice kernels off from top to bottom until all are removed. Continue with every ear.

2. Put a large skillet over high heat and add oil; a minute later, add corn and chilies. As corn cooks, shake pan to distribute it so that each kernel is deeply browned on at least one surface.

3. Remove skillet from heat, then add salt to taste. If you are serving immediately, stir in the cilantro and squeeze a little lime juice over top (pass more lime at the table). Or reserve corn for use in other recipes here.

Yield: 4 servings.

Corn Salad with Avocado:

pan-grilled corn (see above)
1 small red onion, chopped
½ red bell pepper, chopped
1 teaspoon mild chile powder, like ancho
Salt and pepper
1 medium tomato, cored and diced
1 medium ripe avocado, peeled and chopped
Fresh squeezed lime juice to taste
Fresh chopped fresh cilantro leaves for garnish.

While corn is still in skillet, but with heat off, stir in onion, pepper, chile powder, salt and pepper. Cool for a few minutes, then toss in a bowl with remaining ingredients. Taste and adjust seasoning and serve.

Grilled Corn and Peach Salsa

pan-grilled corn (see above)
4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths
4 ripe peaches, pitted and chopped, with their juices
½ large red onion, chopped
1 tablespoon minced or grated ginger<
¼ cup chopped Thai or other basil, or mint leaves, or a combination
Fresh squeezed lime juice to taste
Salt and freshly ground black pepper.

While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl and combine with remaining ingredients. Taste and adjust seasoning and serve within an hour.

Corn Salad with Soy and Tomato
pan-grilled corn (see above)
4 or 5 scallions, trimmed and cut diagonally into 2-inch lengths
2 tablespoons corn oil
4 medium tomatoes, cored and quartered lengthwise into wedges
1 tablespoon sugar
2 teaspoons soy sauce, more to taste
2 teaspoons sesame oil, more to taste
Salt and freshly ground black pepper
Chopped chives, parsley or cilantro for garnish, optional.

1. While corn is still in skillet, but with heat off, stir in scallions and let sit for a minute, stirring occasionally. Remove to a bowl.

2. Wipe skillet with a paper towel, add oil and turn heat to high. When oil is almost smoking, add tomatoes. Cook, undisturbed, until they are nicely browned and slightly softened, about 2 minutes. Turn, sprinkle with sugar and cook for another 2 minutes.

3. Combine tomatoes with corn in bowl and drizzle with any pan juices. Sprinkle with soy sauce and sesame oil. Cool to room temperature, then taste and adjust seasonings with soy sauce, sesame oil, salt or pepper as needed. Garnish if you like, and serve.

Yield: 4 servings.

Baked Mustard-Herb Chicken Legs

Source: The Minimalist

4 leg-thigh chicken pieces, cut in 2, or 8 thighs
1 1/2
cups coarse fresh bread crumbs
2 teaspoons minced garlic
2 tablespoons chopped parsley
1 teaspoon chopped fresh
tarragon or other herb
Salt and pepper to taste
6 tablespoons Dijon mustard.

1. Heat oven to 400 degrees.
Trim excess skin and fat from chicken. Combine bread
crumbs, garlic, parsley, tarragon and salt and pepper on a
plate or waxed paper. Use a pastry brush to paint mustard
lightly on chicken legs. Carefully coat chicken legs with
bread crumb mixture.

2. Gently place chicken in a roasting pan and bake for 30
to 40 minutes, or until completely cooked. Serve hot or
cold.

Yield: 4 servings.

Grilled or Roast Salmon With Salsa Fresca

Source: The Minimalist

2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes,
cored
1/2 large white onion, peeled and minced
1/4 habanero or jalapeño chili, stemmed, seeded and
minced, or to taste
1/2 cup roughly chopped cilantro or flat-leaf parsley
leaves
Juice of 3 or 4 limes, to taste
Salt and freshly ground pepper
1 salmon fillet, about
1 1/2 pounds, preferably with skin on
2 tablespoons neutral oil, like corn or canola.

1. Start
a charcoal or gas grill; fire should be moderately hot and
grill rack about 4 inches from heat source. Or, heat oven
to 500 degrees.

2. Chop tomatoes and combine them in a bowl with onion,
chili, cilantro, lime juice and some salt. Set aside.

3. Sprinkle fish with salt and pepper. If grilling, rub
fish with a little oil as well; put it on grill, skin side
down, and let it sit for 4 to 5 minutes, then turn once
(don't worry if part of skin sticks to grill). Cook for
about 3 minutes more, until medium-rare.

If roasting, heat a large nonstick skillet over high heat
for a minute. Add oil and, a few seconds later, salmon,
skin side up. Sear for a minute, then transfer to oven and
roast until medium-rare, about 10 minutes. Allow to rest
for a minute or so, then remove skin. Turn over and serve,
passing salsa at the table.

Yield: 4 servings.

Panna Cotta

3 cups cream, or 1 1/2 cups cream and 1 1/2 cups
half-and-half
1 package ( 1/4 ounce) unflavored gelatin
1 teaspoon vanilla extract (or to taste) or 1 vanilla bean

1/2 cup sugar.

1. Put 1 cup cream in a medium saucepan and sprinkle
gelatin over it; let sit for 5 minutes. Turn heat to low
and cook, stirring, until gelatin dissolves completely.

2. If using vanilla extract, add remaining cream and sugar
to gelatin mixture and heat gently, just until sugar
dissolves; add vanilla and proceed to Step 3. If using
vanilla bean, cut it in two, lengthwise. Scrape out seeds;
add seeds and bean pod to pot, along with the sugar and
remaining cream. Cook over medium heat, stirring, until
steam arises. Turn off heat, cover, and let steep for 15 to
30 minutes.

3. Remove vanilla bean, if you used it. Pour mixture into 4
large or 6 small custard cups. Chill until set, about 4
hours. Serve in cups, or dip cups in hot water for about 10
seconds, then invert onto plates. Serve within 24 hours.

Curry Dip

Source: Me

1 cup yogurt (any fat content works)
1 teaspoon sweet curry, or to taste
1 tablespoon chopped fresh cilantro

Mix everything together. Adjust seasonings. Let sit at least ten minutes, ideally several hours in refrigerator.

Raita

Source: The Minimalist

2 cups plain yogurt
1 teaspoon sugar, or to taste
1 teaspoon ground cumin, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
Salt and ground black pepper.

1. Whisk yogurt until creamy. If it remains thick and
stiff, thin it with a teaspoon or more of water and
continue whisking.

2. Stir in sugar, cumin, red pepper, salt, black pepper and
any of the combinations of ingredients below.

Yield: 2 cups.

VARIATIONS:

Cucumber-Mint Raita: To
basic raita mixture, add 1 large cucumber, peeled, seeded
and diced, and 1/4 cup chopped fresh mint.

Tomato Raita: Omit crushed red pepper flakes. To mixture,
add 1 large tomato, cored, seeded and diced; 1 onion,
peeled and diced; and 1 jalapeño or other hot green chili,
stemmed, seeded and minced. Garnish with 2 tablespoons
chopped fresh cilantro.

Mixed Vegetable Raita: Add to mixture 1 cup diced crunchy
vegetables, like bell peppers, celery, radish, fennel or a
combination. Season to taste with freshly ground black
pepper and garnish with 2 tablespoons chopped fresh
cilantro.

Beet Raita: Omit crushed red pepper flakes. Add to mixture
1/2 cup beets, cooked, peeled and diced, and 1 jalapeño or
other hot green chili, stemmed, seeded and minced. Garnish
with 2 tablespoons chopped fresh cilantro.

Potato Raita: Omit crushed red pepper flakes. Stir in 2
potatoes, cooked, peeled and diced, and 1 jalapeño or other
hot green chili, stemmed, seeded and minced. Garnish with 2
tablespoons chopped fresh cilantro.

Chickpea Raita: Stir in 1 cup chickpeas, cooked or canned.
Add an additional 1/2 teaspoon crushed red chili pepper
flakes to basic recipe.

Banana-Coconut Raita: Omit sugar, and substitute about 1
teaspoon garam masala or curry powder for cumin. Add 1/4
cup dried shredded unsweetened coconut and 1 banana, not
overly ripe, peeled and cut into 1/4-inch slices. Add 1/4
to 1/2 cup chopped mint leaves and a little bit of cayenne,
or to taste.

Pork With Orange Sauce

Source: The Minimalist

2 pounds country-style pork ribs, or boneless steaks cut from shoulder, about 3/8 to 1 inch thick
Salt and pepper
1 1/2 cups freshly squeezed orange juice
1/4 teaspoon cayenne, or to taste
1 teaspoon ground cumin
1 shallot, minced
Vinegar or fresh lemon or lime juice, if necessary
1 teaspoon grated orange rind
1/4 cup chopped fresh parsley leaves.

1. Heat oven to 450 degrees or heat broiler, adjusting rack so that it is about 4 inches from heat source. Put an ovenproof skillet large enough to hold pork in one layer on stove top and turn heat to high. Sprinkle meat with salt and pepper. Brown meat quickly on both sides, then transfer skillet to oven or broiler.

2. Meanwhile, combine orange juice, cayenne, cumin and shallots in a small saucepan and turn heat to medium. Cook, stirring, until it reduces to about 1/3 cup; taste and add salt as necessary, a touch more cayenne and cumin if you like, and some vinegar or lemon juice if sauce lacks acidity.

3. If broiling, turn meat once; if roasting, don't bother.
When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture.

Serve.

Yield: 4 servings.

Chicken-Rice Casserole

Source: Casserole Magic

5-6 pound roasting chicken cut in serving pieces
1/2 cup flour
1 teaspoon salt
pepper
4 tablespoons butter or bacon fat
1 cup raw rice
3/4 cup chopped celery
1 large onion chopped
1/2 green pepper chopped
2 medium tomatoes peeled and sliced
1 tablespoon minced parsley
1 teaspoon sweet basil
1 cup chicken broth
1 cup white wine and/or tomato juice

Simmer neck, back, wing tips and giblest in 2 cups salted water 30
minutes to provide broth. Put flour, salt, and pepper in paper bag and
shake pieces of chicken. Heat fat to sizzling in large heavy skillet and
brown chicken all over. Remove to 2 quart casserole, cover tightly, nad
put in 350 degree oven for 30 minutes. While it cooks, put dry rice in
remaining fat in skillet and brown over medium heat, stirring constantly
to prevent burning. Add celery, onion, and green pepper, cooking slowly
until soft. Turn off heat, stir in tomatoes and herbs, and season to
taste. Remove casserole from oven, remove chicken pieces a moment, pour
in rice-vegetable-herb mixture, add chicken broth and arrange chicken on
top. Cover and return to oven 25 minutes, or until rice is tender nad
has absorbed all the liquid. Before serving stir with a long-tined fork
to release steam. Serves 6.

Serve with green pies and fried bananas.

Chicken-Biscuit rolls

Source: Casserole Magic

2 cups diced cooked chicken
1/3 cup chopped ripe olives
1 green onion minced
3 teaspoons pimento minced
1/8 teaspoon paprika
1 cup chicken gravy or cream sauce
biscuit dough (whole recipe, 2 cups flour)

Combine chicken, olvies, onion pimento and paprika and add just enough gravy or cream sauce to hold it together. Make your favorite biscuit recipe. Roll or pat dough to a thickness of 1/4 inch on a floured board, keeping the shape rectangular, about 8 by 10 inches. Spread chicken mixture over the top and roll up like a jelly roll. If you put the dough on a pastry cloth or waxed paper, you can roll it easily by lifting the cloth or paper as you roll. Cut with a sharp knife in 1 inch pieces, laying them close together in a shallow greased casserole. Bake 15-20 minutes in a hot oven, 425 degrees. Serve with plenty of chicken gravy or rich cream sauce. Serves 4-5

Serve with green peas and sliced tomatoes.

Chicken Marengo

Source: Casserole Magic

4 pound roasting chicken cut into serving pieces
salt and pepper
flour
3 tablespoons olive oil
1 large garlic clove mashed
boquet garni (2 sprigs each parsley and marjoram, 1 of thyme, and 1/2
bayleaf tied in cheesecloth)
2 large tomatoes peeled and quartered
1 cup dry white wine or chicken broth
1 jigger brandy (optional)
12 large mushroom caps cut into quarters or 1/2 pound pushrooms sliced
and sauteed.

Sprinkle chicken pieces with salt, pepper, and flour, or shake in a paper bag containing seasoned flour. In a heavy skillet heat oil to sizzling and quickly brown chicken, turning frequently to brown evenly all over.
Put in a large casserole which has a tight cover. Add garlic, boquet garni, tomatoes, wine and brandy. Cover tightly and let simmer on low heat about 30 minutes, stirring two or three times. Taste for seasoning and stir in mushrooms. Cover again and continue to cook 10 or 15 minutes, or until chicken is very tender. Serves 6.

Serve with a spinach puree and a tossed salad of romaine or Belgian endive. The delicious sauce needs plenty of warmed French or Italian bread with which to sop it up.

Chicken Breasts in Wine

Source: Casserole Magic

4 chicken breasts
salt and pepper
3 tablespoons sweet butter
1 1/2 cups white wine
1/2 cup almonds, blanched, slivered, and toasted
1/2 pound seedless white grapes

Bone chicken breasts, flatten slightly, and season with salt and pepper. Melt butter in heavy skillet and saute chicken until lightly browned. Transfer to shallow casserole. Add wine to skillet, stir to scrape out the brown glaze, and pour over chicken. Cover casserole and put in 400 degree oven. After 10 minutes add almonds and grapes. Continue baking
about 15 minutes longer, or until chicken is tender. Serves 4.

Serve with riced potatoes, buttered green peas, and sliced tomatoes spread with a mixture of chopped chives, parsley, and French dressing.

Cherry Chicken

Source: Mom

2 to 2 1/2 pound broiler-fryer chicken, cut up
2 to 3 tablespoons cooking oil
1 21 ounce can cherry pie filling
1/2 cup dry white wine
1/2 cup orange juice
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
salt and pepper

In skillet, brown chicken in hot oil 10 minutes on each side. Season with a little salt and pepper. Drain off excess oil. Combine pie filling, wine, orange juice, brown sugar, salt and spices. Pour over browned
chicken. Cover and simmer 20 to 25 minutes or till chicken is tender. Thicken sauce with cornstarch and water.

Chicken With Grapes and Peaches

Source: Mom

1/4 cup dry white wine
1 teaspoon sugar
1 cup seedless green grapes
2 large fresh peaches, peeled and pitted and halved.
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ginger
1 small broiler-fryer chicken (about 2 1/4 pounds), cut up
2 tablespoons butter
1 tablespoon salad oil
1 clove garlic, peeled and halved

Pour the wine into a bowl; add the sugar and stir to dissolve; add grapes and peaches and let marinate.

On wax paper stir together the flour, salt, paprika and ginger; roll chicken in flour mixture.

In a 12 inch skillet heat butter, oil and garlic; discard garlic. Add chicken, skin side down; fry slowly until skin side is browned--about 15 minutes; turn so skin side is up. Cover skillet and continue frying until bottom side is brown and chicken is tender--another
15 minutes. Remove chicken.

Pour marinade from fruit into skillet; with a wooden spoon over low heat stir to get up drippings. Return chicken, skin side up, to skillet and add grapes and peaches; simmer, covered, until fruit is hot.

Broiled Chicken Tangerine

Source: Mom

2 2 to 2 1/2 pound broiler-fryers, halved
cooking oil
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons cornstarch
1 teaspoon dry mustard
Dash ginger
1/2 cup currant or other red jelly (i.e. grape)
1/4 cup frozen tangerine juice concentrate (can substitute orange)
Dash bottled hot pepper sauce

Break wing, hip, and drumstick joints of chickens so birds will remain flat during broiling. Brush with oil. Season with salt and pepper. Place, skin side down, in bottom of broiler pan, not on rack. Broil 5
to 7 inches from heat 15 to 20 minutes or till lightly browned. Turn; broil 15 to 20 minutes more. Brush chicken with tangerine glaze; broil 10 minutes more or till tender, turning and brushing each side twice with
glaze. Heat extra glaze, pass with chicken.

Tangerine glaze: In small saucepan, combine cornstarch, mustard, and ginger. Add jelly, tangerine juice concentrate, 1/4 cup water, and the hot pepper sauce. Cook and stir until smooth.

Oven-fried Ginger Chicken

Source: Mom

3-4 lbs chicken, cut up
½ cup flour
1 tsp. salt
2 tsp. ground ginger
½ tsp. cinnamon
½ tsp. pepper
1 tbsp. butter, peanut or olive oil
¼ cup soy sauce

Mix flour salt, ginger,cinnamon, and pepper. Coat chicken in mixture. In baking pan, melt butter or fat. Put chicken in, meaty side down and bake 45 min. uncovered. Turn over, and pour soy sauce over chicken. Bake 15-30 min. until tender.

Can also be made Indian-style--use 2 tsp. garam masala spice blend, and vegetable or chicken broth instead of soy sauce.

Creamed Corn Soup with Crab or Chicken

Source: Mom

1/4 tsp salt
1/4 cup fresh milk
2 tblspoons cornstarch
2 thin sliced ginger
1 teaspoon sherry or rice wine (optional)
2 tablespoons peanut or salad oil
1/2 cup crab meat or chicken cubes
4 cups soup stock or ckicken broth
1 can cream style corn
1 or 2 egg whites whipped slightly

Pour stock into saucepan to heat, add ginger, sherry, oil and salt; then bring to boil. Add remaining ingredients and bring to boil. If a thick soup is desired no need to add 1/4 cup fresh milk, otherwise add milk to thin down the soup.

This is a cream soup and should be served piping hot.

Beef Samosas

Source: Mom

1 1/2 pounds lean ground beef
1 large onion finely chopped
3 cloves garlic, minced or mashed
3 tablespoons curry powder
1 1/2 teaspoon salt
1 1/2 teaspoon ground ginger
1 teaspoon sugar
1/4 teaspoon cayenne
1 package (10 oz.) frozen peas, thawed
1 package (about 1 lb.) won ton skins
water
about 4 cups salad oil
yogurt sauce

Stir the beef in a large frying pan over medium heat until brown and crumbly. Add the onion, garlic, curry, salt, ginger, sugar and cayenne; cook, stirring, until the onoin is limp. Stir in the peas and cook 1 minute. Drain off and discard any fat. Let filling cool.

To fill samosas, assemble elements first; the won ton skins (wrap in a damp towel to keep supple), the meat filling, a small bowl of water, trays to hold the filled samosas, and clear plastic film to cover them.

Begin shaping each samosa by mounding 1 scant tablespoonful of the filling near one corner of a won ton skin. With your finger, moisten with water the two edges fo the skin surrounding the filling. Bring the
opposite corner of the won ton skin over the filling and press the edges together, sealing them to form a triangle. Keep filled samosas well covered with plastic film. Tightly wrap filled trays; refrigerate or freeze until ready to fry.

To fry the samosas, heat about 1 to 1 1/2 inches of salad oil to 360 degrees on a deep fat thermometer. Add 4 or 5 of the samosas (freshly made, refrigerated, or thawed frozen) to oil; fry for 1 to 2
minutes or until golden brown, turning to cook evenly. Lift from oil with a slotted spoon and drain on paper towels. Keep warm in a 200 degree oven until all are cooked, and then serve.

(Or to make completely ahead--cool, package, and freeze. Then, to serve, arrange in a single layer in a shallow pan while still frozen; bake, uncovered, in a 350 degree oven for 15 minutes, or till hot.)

Serve with yogurt sauce. Makes about 70 appetizers.

Yogurt sauce. Mix together 2 cups unflavored yogurt, 1/4 cup finely chopped chutney, and 1 teaspoon crumbled dry mint flakes.

Eggplant Caviar

Source: Mom

1 eggplant
2 tablespoons lemon juice
1/2 tsp. salt
2 tablespoons finely chopped scallion
1/4 tsp. pepper
2 tablespoons parsley
2 tbsp. olive oil
1 clove garlic, finely chopped and rinsed

Bake eggplant whole and unpeeled for 1 hour at 450 in baking dish. Peel. Place eggplant in a bowl. Chop or mash. Add all of the other ingredients. Mix well. Chill.

It's important that the garlic gets cooked a bit by the residual heat of the eggplant, or else the dish comes out overwhelmingly garlicky.