Favorite Recipes
Sautéed Green Tomato Pasta
1 C bow-tie pasta (or your favorite type)
2 cloves garlic, minced
1 Tbsp. Olive oil
2 medium green tomatoes, coarsely chopped into 1 inch chunks
1 C whipping cream (or yogurt)
2 Tbsp. fresh parsley
¼ tsp. Pepper
1/3 C finely shredded Parmesan cheese
1 oz. Thinly sliced prosciutto or ham, chopped
Finely shredded Parmesan cheese
Cook pasta according to package directions. Drain; keep warm.
Meanwhile, in a large skillet cook garlic in hot oil over medium-high heat for 30 seconds. Add green tomatoes; cook for 3 to 4 minutes or until heated through, stirring often. Stir whipping cream (yogurt), parsley, and pepper into tomato mixture. Cook over medium heat for 5 to 8 minutes or until slightly thickened, stirring occasionally. Remove from heat.
Stir the 1/3 cup Parmesan cheese and the prosciutto into sauce. Serve sauce over pasta. Top with additional Parmesan cheese, if desired. Makes 4 main-disk servings.
Adapted from a Better Homes & Gardens recipe
Chicken Liver Pate
2 lb. livers
1 large onion, diced
6 Tbs. butter
chicken stock
2 Tbsp. fresh parsley
2 hard boiled eggs
salt & Pepper
Poach livers 10 minutes in
stock. Sauté onion in butter until soft.
Combine liver, eggs, onion and salt & pepper in food processor. Grind until smooth.
Submitted by John Hooker
Chicken
Madeira "French-Style"
"What's
Cooking Chicken" by Tom Bridge
2 Tbs. butter
20 baby onions
1 1/2 C. sliced carrots
1 1/2 C. chopped bacon
3 C. button mushrooms
1 chicken
scant 2 C. white wine
1/4 C. seasoned all-purpose flour
scant 2 C. chicken stock
bouquet garni
2/3 C. Madeira wine
salt & pepper
mashed potato or pasta, to serve
Heat the butter in a large skillet and fry the onions, carrots, bacon, and button mushrooms for 3 minutes, stirring frequently. Transfer to a large casserole dish.
Add the chicken to the skillet and brown all over. Transfer to the casserole dish with the vegetables and bacon.
Add the white wine and cook until the wine is nearly completely reduced.
Sprinkle with the seasoned flour, stirring to prevent lumps from forming.
Add the chicken stock, salt, and pepper to taste, and the bouquet garni. Cover and cook the casserole for 2 hours. About 30 minutes before the end of cooking time, add the Madeira wine and continue cooking uncovered. Serves 8.
Carve the chicken and serve with mashed potato or pasta.
Cook's tip
You can add any combination of herbs to this recipe - chervil is a popular herb in French cuisine, but add it at the end of cooking, so that its delicate flavor is not lost. Other herbs which work well with chicken are parsley and tarragon.
Submitted by Jiri & Gloria Beranek
Chicken
Stuffed with Potatoes and Olives
From
The Frugal Gourmet
By
Jeff Smith
Sounds strange to you? This is a dish from Italy, where originally, I suppose, it was another peasant dish. Now it is far from that.
unpeeled, cooked, and cubed
8 to 10 stuffed green olives, chopped
Rosemary to taste (I use 1 tablespoon of whole rosemary)
3 to 4 tablespoons chopped parsley
2 cloves garlic, crushed
3 canned flat anchovies, mashed (optional)
1 tablespoon chopped capers (optional)
3 tablespoons olive oil
Salt and pepper to taste
3-pound chicken
In a large bowl, place the potatoes, olives, rosemary, parsley, garlic, anchovies if desired, capers if desired, and olive oil. (While the capers and anchovies are optional, they do add a lot to this dish. Omit them, and you will still enjoy the results.)
Salt and pepper the chicken inside and out.
Toss the ingredients in the bowl together gently, and use to stuff the
chicken. Do not stuff too tightly.
Bake at 375 for 70 to 80 minutes. Quarter,
and serve the bird with the dressing.
I would add only fresh fruit to the table, along with a grand salad,
perhaps Italian Tomato Salad. Any
dry wine will do well.