October 1, 2012 | Posted in:

Chicken marsala with pancetta & creme

from Stacy A.’s book, El dorado hills, CA

Ingredients

Olive Oil
2 ounces pancetta (about 1/4 inch thick slice)
4 Mushrooms, Sliced
diced into 1/4 inch cubes
Flower for dredging (about 1/2 gup)
4 thin chicken breast cutlets, about 1/2 pound total
Course salt
Freshly ground black pepper, preferrably on the course side
1/2 cup dry Marsala wine
2-4 tablespoons heavy creme
minced fresh flat leaf parsley (optional)

Preparation instructions

Coat a large skillet lightly with olive oil and set it over medium high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon, leave the fat in the pan, and set aside. Put the flower on a plate. Pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium high. Add more olive oil, if needed, to get about two table spoons. Fatten the pan. When the fat is hot, dredge a cutlet through the flower on both sides. shake off the excess flower and immediately put the cutlet in the pan. Do the same with as many cutlets as the pan will hold without touching. Sauté the rest, adding more oil if necessary. Transfer these to the plate as well. Pour off the excess fat. With the the pan over medium high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter. Stir in the creme and boil until you get a nicely thickened sauce. Add mushrooms and stir. Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to 1 minute. Serve with the sauce and a sprinkling of parsley, if you like.

Submitted by: Stacy A

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Scalloped potatoes

from Stacy A.’s book, El dorado hills, ca

Ingredients

4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth

Preparation instructions

Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.

Submitted by: Stacy A

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September 27, 2012 | Posted in:

Low country boil

by Sarah S.’s book, Milwaukee, WI

Ingredients

Old Bay Seasoning (2 T. per quart of water)
20-24 small red new potatoes
Six 4 inch pieces of Andoulle or Cajun sausage
6 ears fresh corn (halved)
3 pounds fresh shrimp (26 -30 count per pound),
unpeeled

Preparation instructions

Fill a large pot or trout boil kettle with enough water to cover all ingredients. Add Old Bay Seasoning and adjust to your taste.

When water is boiling, add potatoes and sausage . Boil for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (Do not overcook!) Drain and serve with piping-hot bread and ice-cold beer.

Submitted by: Sarah S

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October 10, 2011 | Posted in:

Chicken mushroom bake

from Jennifer L.’s book, North Branch , MN

Ingredients

1/3 c. flour
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2 1/2 to 3 lb chicken, cut into pieces
1/3 c. butter
1 (10 1/2 oz) can cream of mushroom soup
1 c. sour cream
1/2 c. canned sliced mushroom, drained
2/3 c. shredded cheddar cheese

Preparation instructions

Combine flour, salt, paprika, and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13×9 baking dish. Combine soup, sour cream, and mushrooms. Pour over chicken. Bake at 350° for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts.

Serve over rice or potatoes

Submitted by: Jennifer L

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Chicken broccoli casserole

from Jennifer L.’s book, North Branch , MN

Ingredients

2 pkgs. frozen broccoli or fresh to equal amount
3 c. cooked chicken breasts (2 whole breasts)
1/2 c. mayonnaise
2 can cream of chicken soup
1 tsp. lemon juice
1/2 c. shredded cheddar cheese
1/2 c. soft bread crumbs
1 (5 oz) water chestnuts
1 Tbsp melted butter.

Preparation instructions

1. Cook broccoli; drain
Grease 8×10 glass pan. Arrange broccoli with florets in middle of pan.
2. cover with cubed chicken.
3. Mix soup, lemon, mayonnaise, and chestnuts; pour over chicken ad broccoli. Sprinkle with chesse; top with bread crumbs and butter.
4. Bake 350° for 45 minutes

Serve over rice.

Submitted by: Jennifer L

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September 30, 2011 | Posted in:

Pork roast oriental

from Mandy D.’s book, Colton, SD

Ingredients

1Tbls flour
1 tbls sugar
1/2 tsp ginger
1 clove garlic (minced) or 1/8 garlic powder
1/2 cup sherry cooking wine
1/4 cup lemon juice
1/4 soy sauce
1Tbls ketchup
5 to 7lb loin pork roast

Preparation instructions

Mix and marinate pork several hours. Then bake 2 1/2 to 3 hours.

Submitted by: Susan W

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October 10, 2010 | Posted in:

Italian-Style Deviled Eggs Recipe For Your Custom Cookbook

from Jennifer L.’s book, North Branch , MN

Ingredients

6 hard-cooked eggs
1/4 c. mayonnaise or salad dressing
1 tsp vinegar
1 tsp prepared mustard

Preparation instructions

Halve hard cooked eggs lengthwise; remove yolds and mash with a fork. Stir in mayonnaise, vinegar, mustartd, and 1/8 tsp salt. Stuff egg whites with yolk mixture. Garnish with paprika or parsley, if desired.

Italian-style Deviled Eggs:
Prepare deviled Eggs as above, except omit mayonnase, vinegar, and mustard. Add 3 Tbsp creamy italian salad dressing to mashed yolks. Stuff egg whites with yold mixture.

Submitted by: Jennifer L

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