Entrees

Apricot Medley

1 package kielbasa
1 10oz jar apricot (or peach) preserves
1 cup plan BBQ sauce
1 can (small) sliced water chestnuts, drained
1 can (small) pineapple chunks
1 cup chopped green pepper
1 small can mushroom pieces or caps

Mix together preserves and BBQ sauce and bring to a light boil in 3 quart saucepan.

Add remaining ingredients and simmer 15 minutes.

From the recipe box of Monica Sleap

ONE SKILLET SPAGHEtTI

1 pound ground beef
2 medium onions, chopped
1 can (28oz) tomatoes
3/4 cup chopped green pepper
1/2 cup water
1 can (4oz) mushrooms, stems and pieces, drained
2 teaspoons salt
1 teaspoon sugar
1 teaspoon chili powder
1 package 7(oz) thin spaghetti, broken into pieces
Cheddar cheese

Cook and stir ground beef and onions in a large skillet until beef is brown. Drain off fat.

Stir in tomatoes (with liquid) and remaining ingredients except cheddar cheese; break up tomatoes.

Heat mixture to boiling.

Reduce heat; cover and simmer, stirring occasionally, until spaghetti is tender, about 30 minutes (add small amount of water if necessary).

Sprinkle with cheese.

Cover and heat until cheese is melted.

Serves: 7

From the recipe box of Margaret Fleming

GREEK CHICKEN BREASTS

1/4 cup all purpose flour
1 tablespoon oregano
4 skinned and boned chicken breast halves
3 tablespoons olive oil
1/3 cup dry white wine
1/3 cup chicken broth
2 medium size ripe tomatoes, peeled, chopped
3 tablespoons sliced ripe olives
2 tablespoons capers
2 tablespoons crumbled Feta cheese

Combine flour and oregano in shallow dish; dredge chicken breasts in flour mixture.

Heat olive oil in large skillet over medium heat; add chicken breasts and cook 10 minutes, turning once.

Add wine and broth; simmer 10-15 minutes.

Add chopped tomato, olives and capers; cook until thoroughly heated.

Spoon into serving dish; sprinkle with Feta cheese.

From the recipe box of Irene Johnson

MEDITERRANEAN PASTA

8 ounces penne pasta, uncooked
2/3 cup crumbled feta cheese, divided
1/4 cup freshly grated Parmesan cheese, divided
1 medium purple onion, halved and sliced
2 tablespoons olive oil
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
1 (16-ounce) can crushed tomatoes, undrained
1 (2.25-ounce) can sliced ripe olives, drained
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Cook pasta according to package directions; drain. Place pasta into a lighly greased 11x7x1 1/2 inch baking dish; sprinkle with half of feta and Parmesan cheeses, and set aside.

Cook onion in oil in a large skillet over medium-high heat, stirring constantly, until tender. Add artichokes and tomatoes; cook 2 to 3 minutes.

Add olives, salt and pepper; cover, reduce heat, and simmer 10 minutes. Pour over pasta; sprinkle with remaining cheeses.

Bake at 350 degrees for 15 to 20 minutes or until cheese melts.

Yield: 3-4 servings

Southern Living Magazine

FANTASTIC FETA CHICKEN

6 boneless skinless chicken breast halves (about 2 pounds)
2 tablespoons lemon juice, divided
2 teaspoons chopped fresh oregano, or 1/4 teaspoons dried oregano leaves, crushed
1/4 teaspoon ground black pepper
1/2 package (4oz) Athenos Feta Natural Cheese

1. Place chicken in a 13×9 baking dish.

2. Drizzle with 1 tablespoon lemon juice.

3. sprinkle with oregano and pepper-top with cheese.

4. Drizzle with remaining 1 tablespoon lemon juice.

5. Bake at 350 degrees F. for 45 minutes or until cooked through.

~From the recipe box of Irene K. Johnson

GLORIOUS CHICKEN

2 packages (10 ounces each) frozen French cut green beans, thawed
2 whole large chicken breasts, cooked, boned, and slivered
1 can (10.5 ounces) cream of celery soup
1 can (10.5 ounces) cream of chicken soup
2 cups sour cream
1/2 envelope onion soup mix
1 package chicken flavored Rice-a-Roni

1. Preheat oven to 350 degrees F.

2. Spread beans in a 13×9 inch casserole dish.

3. Top with chicken meat.

4. Combine soups, sour cream and onion mix.

5. Pour over chicken.

6. Prepare Rice-a-Roni as directed on package and layer over casserole.

7. Bake for 1 hour and 15 minutes.

Serves: 8

~From the recipe box of Irene K. Johnson

CHICKEN BREAST SUPREME

1 can (16oz) cling peaches, sliced
4 chicken breasts, skinned and boned
1/2 cup flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoons oil
2 tablespoons butter
1 cup sweet Marsala wine
1 pound Jarlsberg cheese, sliced

1. Drain peaches and set aside.

2. Skin and bone chicken breasts

3. Dredge in flour, salt and pepper.

4. Combine oil and butter in medium-hot skillet.

5. Add breasts. Cook well.

6. While browning, add Marsala wine, turn heat down to low, continue cooking until sauce has thickened.

7. Remove chicken breasts to broiler pan.

8. Place strips of cheese on top of each breast.

9. Arrange peach slices on top. Put remaining strips of cheese over peaches.

10. Place under broiler until cheese has melted and serve immediately.

~From the recipe box of Irene K. Johnson

CHICKEN PIQUANT

1 broiler/fryer cut up into 6-8 pieces, or 6 chicken breasts
3/4 cup white wine
1/4 teaspoon salt
1/4 cup cooking oil
2 teaspoons ground ginger
1/4 teaspoon oregano
1/4 cup soy sauce
1 cup chicken broth
2 teaspoons brown sugar

Place chicken pieces in dutch oven.

Combine remaining ingredients and pour over chicken.

Cover and bake at 375 degrees F. for 1 hour.

Then uncover and bake at 400 degrees F. for 15 minutes more to brown and thicken sauce.

Serve with rice.

Serves 6

~Yankee’s Main Dish Church Supper Cookbook

MEATBALL OVEN STEW

1 pound hamburger
2 tablespoons chopped onion
2 tablespoons chopped green pepper
1/4 cup cornmeal
1 teaspoon salt
1 1/2 teaspoons dry mustard
3 potatoes, quartered
12-18 small onions, or one large onion sliced
1 teaspoon chili powder
1/2 cup milk
1 egg slightly beaten
1/4 cup flour
2 tablespoons margarine
2 cups tomato juice
6 carrots, halved
Salt to taste

Combine meat, onions, green pepper, cornmeal, seasonings, milk and egg. Mix thoroughly and form 12 balls.

Roll mixture in flour, and brown in hot fat.

Place in 4 quart casserole.

To fat in skillet, add remaining flour, blend and add tomato juice, plus one cup water.

Cook until thick and pour over meatballs.

Arrange vegetables and potatoes around meatballs, add salt.

Cover tightly and bake at 350 degrees for one hour or more.

Serves 6-8

~Women’s Household Magazine-April 1976
(Shared from the recipe box of Irene Johnson)

Grecque avec Rigatoni (Shrimp Greek-Style with Rigatoni)

4 servings.

5 Tablespoons olive oil
1 teaspoon finely chopped garlic
2 cups peeled, cubed tomatoes, preferably fresh, about 1 pound whole
1/2 cup dry white wine
Salt and freshly ground pepper to taste
1/4 cup finely chopped fresh basil leaves
1 teaspoon dried, crumbled oregano
1 1/2 pounds medium-size fresh shrimp, about 48
1/8 teaspoon hot red pepper flakes
1/3 pound rigatoni, ziti, spirals, and so on
1/2 pound crumbled feta cheese

1.Heat 2 tablespoons of the oil in a skillet and add the garlic. Cook briefly, stirring, and add the tomatoes. Cook about 1 minute and add the wine, salt, and pepper. Add the basil and oregano.
2. Cook over moderate heat about 10 minutes.
3. Meanwhile, peel and devein the shrimp, leaving the last tail segment on. Sprinkle the shrimp with salt and pepper.
4. Heat the remaining 3 tablespoons of oil in large skillet and add the shrimp. Cook quickly, about 1 minute, just until shrimp turn red. Stir as they cook. Sprinkle with red pepper flakes.
5. Preheat the oven to 400 degrees.
6. Spoon the shrimp and any pan juices into a small baking dish. Sprinkle the shrimp with the crumbled feta cheese and spoon the tomato sauce over. Place the baking dish in the oven and bake 10 minutes until piping hot.
7. Meanwhile, cook the rigatoni according to taste and drain. Do not over-cook. Serve the hot rigatoni with the shrimp mixture spooned over.

~Pierre Franey, “60-Minute Gourmet”

Poulet Scarpariello (Chicken in White Wine)

4 servings

1- 3 1/2 pound chicken, cut into serving pieces
Flour for dredging
Salt and freshly ground pepper to taste
1/4 cup olive oil
2 Tablespoons butter
2 Teaspoons finely minced garlic
1/2 cup dry white wine
Juice of 1 Lemon
3 Tablespoons finely chopped parsley

1. Dredge the chicken all over in flour seasoned with salt and pepper.
2.Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken pieces skin side down and cook until golden brown, 8 to 10 minutes. Do not cover.
3. Turn the chicken pieces and cook 10 to 12 minutes longer. Do not cover. At the end of this time the chicken should be cooked through to the bone. Adjust the heat and cooking time accordingly.
4. Carefully pour all the fat from the skillet, leaving the chicken in the skillet. Add the butter to the skillet and when it is hot, add the garlic. Pour the wine around the chicken and bring to the boil. Squeeze the lemon juice over the chicken and sprinkle with parsley. Cover closely and cook 3 minutes longer.

~Pierre Franey, “60-Minute Gourmet”

Chicken Parmesan Pasta

2 tablespoon vegetable oil
1 lb. boneless, skinless chicken OR turkey breast cut to 1 or 2 inch pieces
1 cup sliced mushrooms
1/4 cup chopped onion
2 tablespoon dry sherry or cooking sherry
1/2 cup thin sliced peppers- red or green
1/2 cup grated parmesan cheese
1 can campbell’s can of chicken soup

1. In skillet in hot oil, cook chicken until browned. Remove and set aside.

2. In hot drippings, cook mushrooms and onions until tender.

3. Add sherry and soup. Heat thru, stirring often. Add chicken and peppers. Cover. Simmer 10 minutes, stirring occasionally.

4. Stir in cheese until melted. Serve over hot, cooked pasta. Garnish with basil sprigs, if desired.

~Unknown Author

Shrimp/Scallops Fettuccine with Red Bell Pepper Cream Sauce

6 Tablespoon olive oil
1 Tablespoon garlic powder
1/4 cup dry white wine
1/2 teaspoon chili powder
1 1/2 teaspoon dry oregano
1/2 teaspoon salt and paprika
Mix and marinate 3/4 lb. shrimp, 3/4 lb. scallops overnight.

3 large red bell peppers (charred, peeled and chopped)
1/2 cup pine nuts, toasted
1/4 cup grated parmesan cheese
1/4 cup olive oil
1 Tablespoon chop garlic
1 cup whip cream
Blend in blender; stir in whip cream, salt/pepper to taste (can be made 6 hours ahead).

Cook 1 lb. spinach fettuccine boiling water, drain. Cook shrimp & scallops in larg heavy skillet over med/high heat (1 to 2 mins).

Bring Red bell pepper sauce to simmer.

Toss fettuccine & sauce- transfer to serving bowl. Arrange shrimp and scallops over. Drizzle pan juices over. Serve with fresh parsley on top.

-S. Crangle

Clam Casino

1 can 10 1/2 ounce minced clams
1/4 cup bread crumb
1 teaspoon powder garlic or 2 cloves chopped
2 tablespoon olive oil
1 teaspoon fresh diced onion
1/8 teaspoon salt
1 teaspoon parsley
Parmesan cheese

Sautee garlic, onion, parsley, oregano, and bread crumbs in olive oil for 2 minutes. When garlic and onion brown put clams and juice centrally. Spoon into shells. Spread lightly with Parmesan cheese.

Baking sheet 375 degrees for 25-30 minutes or until crusty on top.

~Unknown Author

Italian Sausage Calzone

1/2 pound Italian Sausage, cooked and crumbled
1/2 cup shredded mozzarella cheese
1 can (8 ounces) pizza sauce
2 tablespoons fresh snipped parsley
1 garlic clove, pressed
2 packages (10 ounces each) refrigerated pizza crust (2 crusts)
1 ounce fresh Parmesan cheese, grated (1/4 cup)

Additional pizza sauce (optional)

1. Preheat oven to 375 degrees. In small batter bowl, combine sausage, mozzarella cheese, pizza sauce, parsley and garlic pressed with garlic press; mix well.

2. Unroll pizza crusts; place side by side on Cutting board. Using pizza cutter, cut each crust into six squares, for a total of 12 squares. Divide filling evenly onto centers of squares using Medium scoop. Gather four corners of each square up over filling; twist together to seal. Place calzones, seam side up, into Stoneware Muffin Pan. Using Deluxe cheese grater, grate parmesan cheese over calzones.

3. Bake 25-30 minutes or until golden brown. Remove from pan. Serve with additional pizza sauce, if desired.

Yield: 12 calzones

Nutrients per serving: Calories 220, Total fat 9 g, Saturated Fat 2.5 g, Cholesterol 20 mg, Carbohydrate 25 g, Protein 11 g, Sodium 630 mg, Fiber 1 g.

~The Pampered Chef, Ltd., 2000

 

Spaghetti Pizza

8 ounce Spaghetti
2 tablespoon Olive oil
1/4 cup fresh grated cheese
1 egg beater
1 chopped onion
1 clove garlic minced
2 cups sliced mushroom
3/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 can 14 ounce tomato sauce
1-1/2 cups shredded mozzarella cheese
3/4 cup chopped sweet green pepper

Cook spaghetti (tender but firm). Drain. Toss with tablespoon oil. Toss with parmesan, egg. Press over bottom of pie plate.

In skillet: Heat remaining oil. Cook onion, garlic, mushrooms, basil, oregano, stirring occasionally for 5 minutes. Add tomato sauce, cook stirring occasionally for 10 minutes or until thickened.

Sprinkle spaghetti mixture with 1/2 cup mozzarella: spoon sauce over top. Sprinkle green pepper and remaining mozzarella. Bake 375 degrees in oven for 30 minutes until spaghetti is golden brown. Let stand for 5 minutes.

~Author Unknown

ROAST CHICKEN with LEMON AND ROSEMARY ROAST POTATOES

4.5 lb. whole chicken
4.5 lb. of potatoes, cut into golf ball sized chunks
1 head of garlic, divided and skinned (12-15 cloves)
2 large lemons, preferably unwaxed
6 pieces of bacon, preferably thick-cut
2 tbsp. of fresh rosemary, finely chopped
2 tbsp. of fresh thyme, finely chopped
Olive Oil
Pepper
Salt

IMG_0167

1. The morning before the meal, take the chicken from the fridge, wash it down, and pat it dry. Rub it all-over with the salt and pepper, then cover it and put it in the fridge.

2. Two and a half hours before mealtime, preheat the oven to 375*F. Bring a large pot of water to a rolling boil. Add the potatoes, one lemon, and all of the garlic cloves, and boil for 12-minutes.

3. While the potatoes are boiling, rub the chicken down with olive oil and put it into a baking dish large enough to fit the potatoes and the chicken together.

4. Drain the potatoes and put them back into the pot until later. Take the garlic cloves and and lemon, and set them aside.

5. Coat the inside of the chicken with the thyme. Take a sharp knife and pierce the lemon ten times, then place it in the chicken along with the garlic cloves.

6. Cook the chicken for 45 minutes at 375*.

7. Remove the chicken from the oven, and also from the baking dish. Toss the potatoes and the rosemary in the chicken grease, and make a space in the middle of the dish for the chicken to go.

8. Place the chicken back in the baking dish with the potatoes, and drape the bacon over the chicken, covering as much of it as possible. Cook for another 45 minutes.

9. The chicken is done cooking when you poke the area between the leg and the body with a fork, and the juice runs clear.

10. Remove the lemon and garlic from the inside of the chicken, as well as the bacon on top, and carve the chicken.

11. Cut-open the lemon, and remove as much pulp as possible. Dice the bacon. Mix both with the potatoes.

12. Arrange the carved chicken on top of the potatoes. Cut the remaining lemon in half, and squeeze it over the chicken and potatoes. Serve.

http://www.jamieoliver.com

PENNE with PISTACHIOS, ASPARAGUS AND CREAM

Prep time: 5 mins. Total time: 25 mins. Serves: 6 Yields: 10 cups

1/3 cup pistachio nut, peeled
1 lb thin asparagus, cut into thirds
1/4 cup unsalted butter
3 garlic cloves, thinly sliced
1/4 tsp white pepper
1/3 cup dry white wine
1 cup half-and-half
1/4 cup heavy cream
1 1/2 tsps kosher salt
1 lb dry penne pasta
1/2 cup Parmesan cheese, freshly grated

1. Cook the asparagus in a stockpot in boiling salted water, uncovered, over medium high heat until tender, about 3 minutes. Remove the asparagus, saving the water so the pasta can be prepared in the same pot.

2. Sauté garlic in butter in a sauté pan over medium heat.

3. Meanwhile, start cooking the pasta, according to package directions.

4. Add the asparagus and pepper.

5. Increase heat to high and pour in the wine, stirring for about 1 minute. Reduce heat to medium.

6. Pour the half-and-half and the cream over asparagus mixture and simmer for two minutes.

7. Season with salt.

8. When pasta is done, drain and return to pot.

9. Combine asparagus sauce with pasta, stirring over medium heat.

10. Add cheese, stirring until it melts, transfer to platter.

11. Garnish with pistachio nuts and serve immediately.

http://www.food.com

JAMAICAN JERK CHICKEN

Yield: 4 servings Need: Crockpot

8 chicken pieces, such as thighs and legs
115ml/1 tbsp sunflower oil
15g/1/2 oz./1 tbsp unsalted (sweet) butter

For the Sauce:

1 bunch of spring onions (scallions) trimmed and finely
chopped
1 hot red chili pepper, halved, seeded and finely
chopped
5ml/1 tsp ground allspice
2.5 ml/1/2 tsp ground cinnamon
5 ml/1 tsp dried thyme
1.5 ml/1/4 tsp freshly grated nutmeg
10 ml/2 tsp demerara (raw) sugar
15 ml/1 tbsp plain (all purpose) flour
300 ml/1/2 pint/1 1/4 cups chicken stock
15 ml/1 tbsp red or white wine vinegar
15ml/1 tbsp lime juice
10ml/2 tsp tomato puree (paste)
salt and ground black pepper
salad leaves or rice, to serve

1. Wipe the chicken pieces, then pat dry on kitchen
paper. Heat the oil and butter in a frying pan until
melted, then add the chicken, in batches, and cook until
browned on all sides. Remove with a slotted spoon and
transfer to the cooking pot. Switch the slow cooker to
high.

2. Add the spring onions, garlic and chili to the
frying pan and cook gently for 4-5 minutes, or until
softened. Stir in the allspice, cinnamon, thyme,
nutmeg and sugar. Sprinkle in the flour and stir to
mix, then gradually add the stock, stirring until hte
mixture bubbles and thickens. Remove from the heat.

3. Stir the vinegar, lime juice, tomato puree and
some seasoning int the sauce. Pour over the chicken,
cover and cook on high for 3-4 hours, or until the chicken
is cooked and very tender. Remove the chicken from the
sauce and place on a serving dish. Serve with salad
leaves or rice.

Greatest-Ever Slow Cooker Recipes, By: Catherine Atkinson

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