Monthly Archives: March 2011

CHICKEN SAUTEED WITH RASPBERRY VINEGAR

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2 tablespoons butter
1 tablespoon vegetable oil
4 chicken breast halves
1/2 cup raspberry vinegar
1 cup chicken broth
1 cup heavy cream
salt and pepper

in a large frying pan, melt butter and oil over medium heat. add chicken and brown all over, about 10 minutes. remove chicken and set aside. pour fat from pan. add raspberry vinegar. bring to a boil and cook until reduced to 2 tablespoons. add chicken broth and return chicken to pan. cover and simmer 15-20 minutes, or until chicken is tender. remove chicken to serving platter. increase heat to medium. bring pan juices to a boil and cook until reduced by half. add cream and boil until sauce is thickened slightly, about 3 minutes. season with salt and pepper to taste. pour over chicken and serve.

CHICKEN & BROCCOLI CASSEROLE

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1 can cream of celery soup
1 can cream of chicken soup
2 soup cans water
1 small onion, chopped
1 stalk celery, chopped
2 hard-boiled eggs
3 (10 oz) boxes frozen broccoli spears, partially cooked & cut up
6 chicken legs & thighs, cooked & cut up
1 cup grated mozzarella cheese
8 slices bread, buttered and cut into cubes

mix first 8 ingredients together and put into a casserole dish. sprinkle grated mozzarella on top of mixture.

distribute buttered bread cubes evenly on top of cheese.

cover casserole and bake at 350° for about 45 minutes.

SUGARED ASPARAGUS

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in a skillet over medium-high, heat butter and brown sugar until sugar is dissolved. add asparagus; saute for 2 minutes. stir in chicken broth; bring to a boil. reduce heat; cover and simmer 8-10 minutes or until asparagus is crisp-tender. remove asparagus to a serving dish and keep warm. cook sauce, uncovered, until reduced by half. pour over asparagus and serve immediately.

4-6 servings

STRAWBERRY MOUSSE

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3/4 cup boiling water
1 package (4 serv) strawberry jello
1 cup ice cubes
1 cup halved, hulled strawberries*
1/2 cup thawed cool whip

*or use 1 cup diced fresh OR drained canned peaches

pour bolling water into blender. add jello and blend on low speed until completely dissolved, about 30 seconds. add ice cubes and stir until ice is partially melted. add strawberries and cool whip. blend on high speed 30 seconds or until smooth. chill until set, at least 30 minutes.

SAUSAGE BEAN SOUP

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3/4 pound bulk italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15 1/2 oz) butter beans, rinsed and drained
1 can (14 1/2 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) beef broth
1 tablespoon minced fresh basil OR 1 teaspoon dried
2 tablespoons shredded parmesan cheese

in a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. add beans, tomatoes, broth and basil. cover and simmer for 10 minutes. sprinkle each portion with parmesan cheese.

4-6 servings

BAKED SPIRALS

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1 pound rotini
2 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
1 medium onion, minced
1 clove garlic
1 teaspoon minced parsley
2 (6 oz) cans tomato paste
2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound mozzarella cheese, sliced thin
3/4 cup ricotta cheese
2 tablespoons parmesan cheese

brown beef and pork in saucepan with oil, onion, garlic and parsley. add tomato paste, 2 cups water, salt and pepper and simmer 1 1/2 hours. cook rotini as directed on package. arrange by placing a layer of rotini in bottom of casserole dish. alternate with this: layers of sauce, mozzarella and ricotta until rotini is all used up. end with an arrangement of prepared sauce , mozzarella and ricotta. sprinkle with parmesan cheese. bake at 375° until done, about 30 minutes.

CHEESY POTATOES

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6 baked OR boiled potatoes
1 cup chopped onions
1 cup velveeta cheese, cut up
3/4 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
6 slices fried bacon
parmesan cheese

chop potatoes with or without skins. mix together onion, cheese, mayo, salt and pepper and combine with chopped potatoes and pieces of bacon in an 11″x13″ baking dish. sprinkle with parmesan cheese. bake at 350° 30 minutes or until golden brown.

8-10 servings

SATURN SLUSH

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1 package (20 oz) frozen unsweetened strawberries, unthawed
3 cups orange juice, divided
3/4 cup confectioners sugar divided
2 cups frozen blueberries

ORBITAL GARNISH:

6 fresh strawberries, hulled and halved widthwise
6 unpeeled orange slices

in a blender, combine frozen strawberries, 2 cups of orange juice and 1/2 cup confectioners sugar. cover and process until smooth; set aside. rinse the blender container. add blueberries and remaining juice and sugar. cover and blend until smooth; alternate layers of strawberry and blueberry in glasses; stir layers a few times to create a swirl.

for garnish, thread a strawberry top, hulled side first, an orange slice and a strawberry tip, cut side first, through a drinking straw or stirring stick; place in glass.

OLD-FASHIONED WHOOPIE PIES

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1/2 cup baking cocoa
1/2 cups hot water
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

FILLING:

3 tablespoons flour
dash salt
1 cup milk
3/4 cup shortening
1 1/2 cups confectioners sugar
2 teaspoons vanilla

in a small bowl, combine cocoa and water; mix well. cool for 5 minutes. in a mixing bowl, cream shortening and sugar. add cocoa mixture, eggs and vanilla; mix well. combine dry ingredients. add to cream mixture alternately with buttermilk; mix well. drop by rounded tablespoons 2″ apart onto greased baking sheets. flatten slightly with a spoon. bake at 350° for 10-12 minutes or until firm to the touch. remove to wire racks to cool.

in a saucepan, combine flour and salt. gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. remove from heat. cover and refrigerate until completely cool. in a mixing bowl. cream shortening, sugar and vanilla. add chilled milk mixture. beat for 7 minutes or until fluffy. spread filling on half of the cookies; top with remaining cookies. store in the refrigerator.

yield: 2 dozen